Gluten Free 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. They can easily be made dairy free too!
Recipe and photos updated January 2018
Watch the video to see how easy it is to make these! Also, check out the video on Facebook!
Gluten Free Baked Double Chocolate Donuts
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 every day. Please tell me where such a place exists. San Diego? 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 for breakfast! Gluten Free Baked Double Chocolate Donuts made from scratch to be exact. It’s made with gluten free flour and with sprinkles. You can’t forget the sprinkles. Unless you’re really into coconut like I am because you can totally do toasted or shredded coconut here too.
Donut shop donuts are one food that Adam really truly misses since he’s been eating gluten-free. I’ve tried a couple of gluten-free donut recipes out but we hadn’t found a ‘winner’ gluten free baked double 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 is 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 absolutely do). 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. That’s including clean up too!
Key Ingredients for this Gluten Free Donut Recipe
- All purpose gluten free baking flour (omit xanthan gum if using Bob’s Red Mill 1:1)
- Cocoa powder
- Whole milk OR Coconut Milk (for dairy-free option)
- Avocado OR Canola Oil
- 1 large egg, room temperature
Equipment Needed
How to make Gluten Free Baked Double Chocolate Donuts (step by step process shots)
Step 1. Combine the dry ingredients into a large bowl and whisk together until combined.
Step 2. In another large bowl, add the wet ingredients and whisk together until combined.
Step 3. Add the wet ingredients to the dry ingredients.
Step 4. Stir together until the wet and dry ingredients are fully incorporated.
Step 5. Transfer the batter into a prepared donut pan (non-stick spray). Bake at 375 for 8 minutes.
Step 6. To make the glaze, add chocolate glaze, add chocolate chips, butter, corn syrup and water to a microwave safe bowl.
Step 7. Heat on high for 20 seconds. Stir well. Microwave for 10 seconds until the chocolate is melted. Stir well.
Step 8. After the donuts have baked and have mostly cooled (they can be slightly warm), dip the donuts into the glaze. Add desired toppings and enjoy!
Recommended flour to use
I suggest using my all-purpose flour blend or my Nightshade Free Gluten Free Flour. They’re both tried and true blends that are on my go-to gluten free flour list!
Also, you can use Bob’s Red Mill 1:1 or King Arthur Measure for Measure which work well for baked donuts. Omit the xanthan gum in the recipe if they flour blend you use contains it. If you have any other flour blends that you find works well with this recipe, be sure to let me know in the comments!
How to make these gluten free donuts dairy-free
If you need this baked double chocolate gluten free donut recipe made dairy-free, then I would suggest using coconut milk in place of the whole milk. It still tastes the same- I promise!
My oldest daughter who is dairy-free absolutely LOVES these donuts. Even my youngest daughter, who is a tough critic, has no idea when coconut milk is used instead. If two tough little critics approve, then I think we’re good to go!
I also had to bake them in two batches because the recipe makes 10 and my donut pan makes 6. AND Kelsey was helping so anyone with toddlers in the kitchen knows how that goes.
The bottom line, these are easy and delicious gluten free donuts. You’re welcome!
Enjoy!
More delicious gluten free donut recipes to try:
Gluten Free Cookies and Cream Donuts – exclusive recipe for The Secret Spoon members! (pictured below)
Gluten Free Yellow Cake Donuts
Gluten Free Chocolate Chip Donuts – exclusive recipe for The Secret Spoon members!
Watch the video below to see how easy these are to make. You can also watch this video on Facebook where you can easily share it.
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Gluten Free Baked Double Chocolate Donuts
Ingredients
- For the donuts:
- 1 C gluten-free all-purpose flour
- 1/2 tsp xanthan 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
Instructions
- 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, xanthan 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 bag. 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.
Video
Notes
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Wow, how was I shaming anyone. That definitely wasn’t meant that way.. I just pointed out using using a healthier oil would be better.. Relax
Why would anyone still use canola oil
Angie, you’re free to use any neutral oil of your choice. This website doesn’t condone shaming others for food choices so please keep nonconstructive criticism to yourself.
Do these donuts need to be refrigerated after glazed?
No they do not!
Absolutely scrumptious. My 1st time making baked donuts. Followed recipe. Used unsweetened coconut milk instead of milk and avocado oil instead of canola oil. Used maple syrup instead of corn syrup.
The donuts week so moist and very flavorful. My husband and grandkids loved them. A keeper.
Can anyone testify as to how they taste the next day? I need to make GF donuts tonight for an event tomorrow morning!
I think they taste just fine the next morning. You could always bake the night before and then glaze them the next morning.
I just made these, and they are lovely. But I am finding that as I try to handle them to decorate, they are falling apart in my hands. Any suggestions?
Try adding less batter to the pan. I found that the larger the donut, the harder to work with. Don’t fill more than halfway with the batter and they should be fine to work with 🙂