Gluten Free Baked Double Chocolate Donuts

4.83 from 57 ratings

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!

Prep Time: 15

Cook Time: 8

Total Time: 23

Servings: 10 donuts

By: Sharon Lachendro

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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.