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    Home » Recipes » Donuts

    Gluten Free Chocolate Donuts

    Published: Dec 13, 2017 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 6 Comments

    Jump to Recipe
    pin for chocolate donuts

    These gluten free chocolate donuts are so tender and reminiscent of a melt-in-your-mouth gluten donut. They're fluffy, easy to make and incredibly easy to sink your teeth into!

    And no one will guess they're gluten free.

    So chocolatey and so flavorful... they’re not a cookie, not a muffin, but a delicious donut. Whether you sprinkle them with powdered sugar or top them with the homemade glaze, these donuts are divine.

    side shot of bite of donut

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Why this recipe is the best!

    These baked chocolate donuts are simply yummy. They're thick and fluffy and have that distinct donut taste.

    And baking these little beauties cuts down on the fat (and mess!) associated with frying. And although they're baked, they have more of a yeasty, fried donut texture than the typical baked donut.

    Not only that:

    • This recipe makes about 6 regular sized donuts or 12 mini donuts.
    • The chocolate glaze is exactly like something you'd find in a donut shop!
    • There's no mixer needed.
    • It starts with convenient, gluten free flour mix.
    side shot of decorated donut

    Baking pro tips

    These donuts aren't difficult to make, in fact filling the pan is the most challenging step, but there are some essential baking tips that will result in the tastiest, best textured donuts.

    Weigh the flours and starches - measuring by weight is vital to baking success, not just in this recipe, but in all gluten free baked goods. Even a few teaspoons more or less of flour can drastically alter the final outcome of a recipe. Use a digital scale like this one and spoon the flour into a bowl on the scale.

    Let the ingredients come to room temperature - this goes for your flours and dry ingredients too. Anything that's not between 70-80 F needs to warm up to that temperature. Eggs can be quickly brought to room temperature by warming a cup of water and floating them, in the shell, in the water for about 2-3 minutes.

    Specific to this recipe:

    Make your own dairy free buttermilk - buttermilk is so easy to make at home - simply pour a Tablespoon of white vinegar into a measuring cup, then fill it the rest of the way with almond milk. (This recipe needs ⅓ cup of buttermilk)

    Give the batter the full 30 minute rest time - after mixing the batter, set the bowl aside to rest for 30 minutes. This gives the batter time to hydrate which results in nice, fluffy donuts.

    Use a small spoon and spatula to spoon the batter into the pan - because this batter is thick, the piping method, like the one we use in this other baked donut recipe, doesn't work as well. I've found the best way to do it is to use a small spoon and just dollop it in to the pan.

    Use a donut baking pan - these non stick pans are the ones I use for all of my donut recipes, I give it a quick spray with cooking spray, then portion the batter in.

    How to make these chocolate donuts

    The ingredients

    overhead shot of ingredients

    Prep your buttermilk by making the mixture and setting it aside to warm up for a bit. Then measure your flour, starch, cocoa powder and sugar. All ingredients should be at room temperature.

    Mixing

    • collage of steps to mix donuts

    You'll need a large bowl and a small bowl for mixing. Use the large bowl for the flour and dry ingredients. Then the small bowl for the eggs, oil and buttermilk.

    Rest time

    side shot of batter dripping off spoon

    Once the dry ingredients and liquid ingredients are mixed together, they'll need a 30 minute rest time so the batter can hydrate for that wonderful soft donut texture.

    Filling the pan

    • side shot of dropping batter into pan
    • side shot of donuts ready to bake
    • overhead shot of donuts baked in pan

    The batter will make exactly 6 donuts. You'll fill the donut pan to the top of each mold. Smooth the tops out just a bit - they will bake up tall and light.

    Glaze

    • overhead shot of glaze ingredients
    • side shot of glaze dripping off spoon

    You wouldn't think something as simple as a glaze would make a big difference but you haven't tried this glaze! It's beyond delicious and something you just have to make for these donuts. The recipe is simple: just some oil, cocoa powder, hot water, powdered sugar and vanilla. Super easy.

    FAQ's about this recipe

    Can I use a different type of milk for the buttermilk?

    Yes, coconut milk or oat milk have been tested with equally good results.

    Can I use regular buttermilk?

    Yes! Prepared buttermilk can be used in place of making your own.

    What flour mix should I use?

    This recipe has been tested with our gluten free flour mix. Other mixes may work but they haven't been tested.

    Can I substitute another starch for the tapioca starch?

    Instead of tapioca starch, corn starch, potato starch or arrowroot starch could be used. Reference this guide to gluten free flours for more information.

    My batter is thick, is it supposed to be?

    Yes! The batter should be quite thick and not at all runny.

    What if I don't have a donut pan?

    Since these are baked donuts, a donut pan is an essential item. I recommend this one.

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    Recipe

    side shot of decorated donut

    Gluten Free Chocolate Donuts

    Fluffy with a taste that's just like those donuts at the donut shop, these gluten free chocolate donuts have double the chocolate for maximum delicious flavor!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Breakfast, Snack
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 17 minutes minutes
    Rest time: 30 minutes minutes
    Total Time: 1 hour hour 2 minutes minutes
    Servings: 6 donuts
    Calories: 306kcal
    Author: Christine

    Ingredients

    Donuts

    • 90 grams gluten free flour mix about ⅔ cup
    • 17 grams tapioca starch about 2 Tablespoons
    • 25 grams unsweetened cocoa powder about ¼ cup
    • 110 grams granulated sugar about ½ cup
    • 1 teaspoon baking powder
    • ½ teaspoon xanthan gum
    • ¼ teaspoon salt
    • ⅛ teaspoon cinnamon
    • ⅓ cup dairy free buttermilk see notes
    • 2 eggs
    • 3 Tablespoons Vegetable oil

    Glaze

    • 1 ½ Tablespoons vegetable oil
    • 8 grams unsweetened cocoa powder about 1 ½ Tablespoons
    • 1 - 2 Tablespoons hot water
    • 84 grams powdered sugar about ¾ cup
    • ½ teaspoon pure vanilla extract

    Instructions

    For donuts

    • In a large bowl, add gluten free flour mix, tapioca starch, cocoa, sugar, baking powder, xanthan gum, salt and cinnamon.
    • In a small bowl, add the buttermilk, eggs and vegetable oil. Mix well.
    • Pour the buttermilk mixture into the flour mixture and use a large spoon to mix well.
    • Set bowl of batter aside for 30 minutes to rest.
    • Preheat oven to 375 F. Prepare 6 mold donut pan by spraying with cooking spray.
    • Using a small spoon, drop spoonfuls of batter in mold.
    • Bake for 15-17 minutes.
    • Let donuts cool in pan for 5 minutes.
    • Remove to a wire rack to cool completely.

    Prepare glaze

    • In a small bowl, stir together oil, cocoa powder, hot water, powdered sugar and vanilla extract.
    • Use a small spoon to drizzle the glaze over the donuts.
    • Top with decorations or leave plain.

    Notes

    • Make sure ingredients are at room temperature. 
    • Weigh ingredients for best texture and consistency.
    • Let batter rest for 30 minutes. 
    • Use a small spoon for filling the donut pan.
    • Bake at 375 F for 15-17 minutes.
     

    Nutrition

    Calories: 306kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 128mg | Potassium: 174mg | Fiber: 3g | Sugar: 33g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Reader Interactions

    Comments

    1. A Magical Life

      December 14, 2017 at 10:14 am

      I'm a bit confused. If you make the dairy-free version, you add 1/4 cup of liquid (lemon juice and non-dairy milk) but if you make the dairy version, the only liquid you add is the TBS of water that you add at the end either way? Wouldn't the dairy-free version be much wetter than the dairy version then?

      Reply
      • C.J. Brady

        December 14, 2017 at 3:49 pm

        Hi,

        Thanks for asking! Great question - let me see if I can clarify a bit.

        So the water amount is actually 4 tablespoons, which equals 1/4 of a cup.

        If it's really wet, you may not need all of it, but most of the time, you will.

        Hope that helps!

        Reply
    2. Shelly Evangelist

      May 26, 2021 at 9:54 am

      Is it possible to use an egg replacer i.e flax eggs in this recipe?

      Reply
      • Christine

        May 31, 2021 at 9:19 am

        Hi Shelly,

        So yes, you can - the donuts will be a bit denser, but they will still taste amazing.

        Christine

        Reply
    3. 1luckykitten

      May 26, 2021 at 4:10 pm

      1) I don't understand the question (above, from "A Magical Life") and your reply regarding water in the batter. I don't see water listed as an ingredient for the batter, only in the glaze. Did I miss something in the instructions?
      2) This is an interesting recipe, but I'm allergic to chocolate. How would you suggest revising to make vanilla donuts? Maybe increase flour, or reduce liquid? (And add vanilla, of course; everything's better with vanilla!)

      Reply
      • Diane

        October 27, 2023 at 9:04 am

        Hi Lucy, I have changed up a chocolate donut recipe to a vanilla one simply by replacing the cocoa with gf flour, same amount. I also tripled the vanilla where it was mentioned in the chocolate recipe. This one doesn't call for vanilla at all but I would add 1 T. to the batter. I'm not sure about the cinnamon but it might taste good here. Give it a try.

        Reply
    5 from 1 vote (1 rating without comment)

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker and baking problem-solver. I love baking breads and sharing best practices so that everyone can bake tasty treats too. Zest For Baking (est. 2013) is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients, and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on Beyond Celiac, The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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