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.
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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.
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
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.
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.
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
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.
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
Yes, coconut milk or oat milk have been tested with equally good results.
Yes! Prepared buttermilk can be used in place of making your own.
This recipe has been tested with our gluten free flour mix. Other mixes may work but they haven't been tested.
Instead of tapioca starch, corn starch, potato starch or arrowroot starch could be used. Reference this guide to gluten free flours for more information.
Yes! The batter should be quite thick and not at all runny.
Since these are baked donuts, a donut pan is an essential item. I recommend this one.
Helpful tips and recipes!
Gluten Free Chocolate 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
- 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
- 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.
- 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.
- 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.
A Magical Life
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?
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!
Is it possible to use an egg replacer i.e flax eggs in this recipe?
So yes, you can - the donuts will be a bit denser, but they will still taste amazing.
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!)