Baked double chocolate donuts dipped in a chocolate glaze and topped with sprinkles, coconut or whatever your heart desires. These gluten free donuts are light, easy and oh-so-good.
Today is the LAST day of summer. I’m so sad. I really, really need to move to a place where summer weather is endless. Sunshine, flip-flops and beach weather all day err day. Please tell me where such a place exists. San Diego? Florida, duh but Florida is wicked humid. I guess I could live with that if I was near water. Please tell me where this perfect weather Utopia town exists. I need it. It’s essential to my happiness and well-being.
Also essential to happiness and well-being… donuts. Baked double chocolate donuts to be exact. With sprinkles. You can’t forget the sprinkles. Unless you’re really into coconut like I am. Donuts are one food that Adam really truly misses since he’s been eating gluten-free. He will sometimes splurge and eat a real donut but then he ends up paying for it later. I’ve tried a couple of gluten-free donut recipes out but we haven’t found a ‘winner’ chocolate donut. Until now.
The other baked chocolate donut recipes I’ve tried came out too dense for my liking. Yes, it’s a cake donut but I still want a nice, light textured donut. This gluten free donut recipe came out soo light, airy and almost have a cupcake type texture. So. Good. Also good? The chocolate glaze on top. These are a must-try recipe if you’re following a gluten-free diet and feel like you absolutely need a donut in your life (because you do). And by the way, these donuts are super easy to make. It took me less than an hour to mix, bake and top these donuts with the glaze. I also had to bake them in two batches because the recipe makes 12 and my donut pan makes 6. AND Kelsey was helping and anyone with toddlers in the kitchen knows how that goes. So bottom line, easy and delicious gf donuts. You’re welcome!
Hello gorgeous. Enjoy!
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Baked Double Chocolate Donuts
For the donuts
- 1 C gluten-free all-purpose flour
- 1/2 tsp xantham gum
- 1/2 C granulated sugar
- 1/4 C cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup whole milk
- 2 tsp white vinegar
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 egg, beaten
For the glaze
- 1/2 C semi-sweet chocolate chips
- 2 Tbsp butter
- 2 tsp light corn syrup
- 2 tsp water
- Sprinkles, coconut, nuts, etc. for topping - optional
- Pre-heat oven to 375 degrees and spray donut pan with non-stick spray.
- Combine milk and vinegar, set aside and let sit for 5 minutes.
- In a large bowl, sift and mix together flour, xantham gum, sugar, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl, whisk egg, oil and vanilla. Whisk in milk/vinegar mixture until combined.
- Pour wet ingredients into the bowl of dry ingredients. Stir until just combined. Don't over mix!
- Transfer batter into a ziplock back. Cut one corner and pipe batter into the prepared donut pan. You can also use a spoon to transfer batter to the pan but piping it from the ziplock bag is easier.
- Bake donuts for 8 minutes. The top of the donut will spring back when touched when done.
- Cool donuts on a wire rack.
- To prepare the chocolate glaze, add chocolate chips, butter, corn syrup and water to a microwave safe bowl.
- Heat on high for 20 seconds. Stir well. Microwave for 10 seconds until the chocolate is melted. Stir well. Do not over-heat.
- Dip cooled (can be slightly warm) donuts 1/3 of the way in the chocolate glaze. Top with sprinkles, coconut or toppings of your choice.
Regular all-purpose flour can be substituted for the gluten-free flour. Use an equal amount and omit the xantham gum. br]
When following a gluten-free diet be sure to use gluten-free ingredients.
Chocolate glaze is from [Sally's Baking Addiction .