You’re in for a treat with these homemade gluten-free chocolate donuts! They’re super moist, chocolatey, and covered with a delicious vanilla glaze that will make your taste buds dance! For another delicious chocolate recipe, try my Gluten-Free Chocolate Pudding Cake.
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Why I love this recipe
- Often, baked donuts are thought to be dense, but these are light and moist.
- The ingredients for these chocolate donuts are common ingredients that you probably already have on hand.
- You don’t have to wait long to enjoy these yummy donuts!
- My family has always enjoyed donuts. My father-in-law would bring over donuts on Saturday mornings when my girls were little. So it’s extra special now to enjoy gluten-free versions of our favorite treats with such sweet memories.
- These can easily be frozen, so you can have them on hand when you need to take your own treat to a party or get-together. Having your own stash of gluten-free treats to have at a moment’s notice makes the gluten-free life a little easier.
Ingredients
Not shown in the picture: 1/2 cup of boiling water and the ingredients for the glaze: powdered sugar, almond milk, and vanilla extract.
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with excellent results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Oil: I used avocado oil in this recipe. It has a light, neutral flavor. Melted refined coconut oil could also be used.
The complete list of ingredients and measurements is in the recipe card below.
Instructions
Preheat oven to 350°. Grease two donut pans.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt in a large mixing bowl.
- Whisk the eggs in a small bowl, then mix in the almond milk, brown sugar, granulated sugar, avocado oil, vanilla extract, and apple cider vinegar.
- Mix the egg mixture into the flour mixture and stir until combined. Then, carefully pour the boiling water into the mixture and stir to combine.
4. Take a large zipped-top bag and fold down the top twice. Spoon the batter into the baggie. Unfold the top of the bag and close it with most of the air pushed out. Then, cut a small corner off the bottom.
5. Pipe the batter into the donut pans, filling 3/4 full.
Bake for 11-12 minutes. When done, the tops of the donuts will bounce back when tapped with your finger.
Place the donut pans on a wire rack to cool for 5-10 minutes, and then remove them to the rack to cool for another 15-20 minutes. If the donuts are sticking to the pan, use a soft spatula and gently slide it around the outside edge of the donut to loosen.
Make the glaze: Sift the powdered sugar through a fine mesh strainer by gently tapping your hand against the side of the strainer over a large bowl. Then, stir in the almond milk and vanilla extract. If the glaze is too thick, you can stir in 1 tablespoon of almond milk.
After the donuts are completely cool, place the wire rack of donuts on a large baking sheet. Then, dip the donuts into the glaze, turning to cover both sides. Hold the donuts over the bowl for a few seconds to let any excess glaze drip off, and place them back on the wire rack to set.
How to store
Store: These gluten-free chocolate donuts are best within the first couple of days. Once cooled, store them covered for up to 2 days or refrigerate for 3-4 days.
Freeze: You can freeze leftover donuts by placing them on a parchment-lined cookie sheet in your freezer. After they have frozen, put them in a freezer-safe bag or container with parchment paper between them. They can be frozen for 4-6 weeks. To thaw: Place them on the counter, and they should be thawed within 30 minutes, or you can put them in the refrigerator overnight.
Donut pans
These are the donut pans that I use.
More gluten-free donuts you’ll love
Gluten-Free Chocolate Donuts with Glaze
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 Donuts 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
These homemade gluten-free chocolate donuts are moist and delicious. Easy to make, and the whole family will love them.
Ingredients
- 1 ½ cups gluten-free flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup avocado oil or melted refined coconut oil
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup boiling hot water
Glaze
- 2 ⅓ cups powdered sugar
- ⅓ cup almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Grease two donut pans.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt in a large mixing bowl.
- Whisk the eggs in a small bowl, then mix in the almond milk, brown sugar, granulated sugar, avocado oil, vanilla extract, and apple cider vinegar.
- Mix the egg mixture into the flour mixture and stir until combined. Then, carefully pour the boiling water into the mixture and stir to combine.
- Take a large zipped-top bag and fold down the top twice. Spoon the batter into the baggie. Unfold the top of the bag and close it with most of the air pushed out. Then, cut a small corner off the bottom.
- Pipe the batter into the donut pans, filling 3/4 full. (there may be a little batter left that you can discard or make one or two more donuts) Bake for 11-12 minutes. When done, the tops of the donuts will bounce back when tapped with your finger.
- Place the donut pans on a wire rack to cool for 5-10 minutes, and then remove them to the rack to cool for another 15-20 minutes.
Make the glaze:
- Sift the powdered sugar through a fine mesh strainer by gently tapping your hand against the side of the strainer over a large bowl. Then, stir in the almond milk and vanilla extract. If the glaze is too thick, you can stir in 1 tablespoon of almond milk.
- Place the wire rack of donuts on a large baking sheet (you can also place a layer of parchment paper on the baking sheet for easy cleanup). Then, dip the donuts into the glaze, turning to cover both sides. Hold the donuts over the bowl for a few seconds to let any excess glaze drip off, and place them back on the wire rack to set.
Notes
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with excellent results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Oil: I used avocado oil in this recipe. It has a light, neutral flavor. Melted refined coconut oil could also be used.
Store: These gluten-free chocolate donuts are best within the first couple of days. Once cooled, store them covered for up to 2 days or refrigerate for 3-4 days.
Freezing: You can freeze leftover donuts by placing them on a parchment-lined cookie sheet in your freezer. After they have frozen, put them in a freezer-safe bag or container with parchment paper lined in between. They can be frozen for 4-6 weeks. To thaw, place them on the counter, and they should be thawed within 30 minutes, or you can put them in the refrigerator overnight.
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