Gluten-Free Chocolate Cake Donuts {Dairy-Free Option}
Published
An easy recipe for gluten-free chocolate cake donuts that are soft, cakey and covered in a rich chocolate glaze. These gluten-free donuts are perfect for breakfast, dessert or as a special treat. The recipe also includes a dairy-free option.
I Love Chocolate and Donuts
I love chocolate, especially my gluten-free chocolate cake, and these donuts are one of my favorite baked goodies to make. Nothing is quite like fresh donuts, so it makes me very happy that I can easily bake a batch of donuts in 20 minutes.
Just because you are gluten-free does not mean you can’t indulge in rich chocolate cake donut. All you need is a full-sized donut pan, a few simple baking ingredients and it will be “time to make the donuts”.
You can see just how easy it is to make gluten-free donuts in the recipe video.
If you like baked cake donuts, I have several gluten-free donuts recipe you can try!
- Gluten-Free Vanilla Cake Donuts {Dairy-Free Option}
- Baked Apple Cinnamon Donuts {Gluten-Free, Dairy-Free Option}
- Gluten-Free Baked Pumpkin Donuts {Dairy-Free Option}
How To Make
- Preheat oven to 350º F.
- Spray donut pan with gluten-free cooking spray.
- In a small bowl combine, gluten-free flour, baking powder, baking soda, salt, and
- Xanthan gum (Leave out if your flour already contains it.) (photo 1)
- In a large bowl, mix together brown sugar, egg, melted butter (or oil) milk, pure vanilla extract, and cocoa powder until fully combined.
- Pour the dry ingredients into the large bowl with the wet ingredients. Mix until fully combined. The batter will be thick. (photo 2)
- Add batter to a large plastic storage bag (or piping bag). I like to take a tall cup and put the bag inside of the cup so it’s easier to fill the bag with the batter. Close the seal of the bag.
- Cut the tip-off of the bag.
- Squeeze the bag carefully filling the donut pan. (photo 4)
- Bake for 10-12 minutes. (photo 5)
- In a small bowl, whisk together the ingredients for the chocolate glaze. (photo 6)
- Dip each warm donut into the glaze and then into the sprinkles and place on a plate or wire rack. (photo 7, 8, & 9)
- Enjoy!
- Store in an air-tight container.
Tips For Success
My trick for making donuts easy is to put the donut batter into a large plastic storage bag, then snip the end off and use it to pipe the batter into my donut pan.
I fill the bag similar to how I fill a piping bag for frosting. I place the bag inside a tall cup or glass, corner down inside the cup and then fold the excess bag over the edges of the cup.
Trust me, it’s the easiest way to get the donut batter neatly into the donut pan. It also makes it easy to clean up too!
I also use gluten-free cooking spray to grease the donut pan. I like gluten-free coconut oil cooking spray.
Do I Have To Use A Donut Pan?
It is best to use a donut pan when you are making baked donuts. I ordered my donut pan from Amazon. I have also seen them at Target, Walmart and craft stores in the baking aisle.
If you do not have a donut pan, you can use a muffin pan or a mini muffin pan instead. The donuts will take longer to bake in a muffin pan. I would start with adding 2 minutes and add another 2 minutes until they are done.
Can I Freeze Donuts?
Yes, you can easily freeze baked donuts. There are several ways to freeze donuts.
If you are freezing donuts with the glaze, you can freeze the donuts once they are completely cooled. Place the cooled donuts on a baking sheet and place them in the freezer for several hours until frozen.
Once the glazed donuts are frozen, remove the frozen donuts from the baking sheet and place them in a plastic freezer bag and back into the freezer. The glazed donuts can be frozen up to three months.
If you are wanting to freeze the donuts before they are dipped into the glaze, you can place the completely cooled donuts into a plastic freezer bag and into the freezer for up to 3 months.
The donuts can be easily defrosted in the refrigerator overnight or in the microwave if not glazed.
Gluten-Free All-Purpose Flour
My favorite brand of gluten-free flour is Pillsbury gluten-free flour. You may experience different baking results depending on the gluten-free flour blend you choose. Not all gluten-free flours are created equal.
I like baking with an all-purpose rice flour blend that is a cup for cup. A cup for cup rice flour blend is one that already has xanthan gum included.
Xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier! Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do, you will get gummy donuts!
This donut recipe will not work will almond or coconut flour. The recipe was developed with a rice flour blend (Pillsbury gluten-free).
Tips For Measuring Gluten-Free Flour
I have found that the best way to measure gluten-free flour is to use the “spoon & level” method. I use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off the measuring cup.
Please do not use a measuring cup to scoop the flour directly out of the bag. If you do, you may get more flour than the recipe calls for.
This recipe will not work with almond or coconut flour.
What Brand Of Gluten-Free Sprinkles Do You Recommend?
One of the questions I get asked all of the time is what brand of gluten-free sprinkles I use in my gluten-free baking. I buy Walmart’s brand called Great Value or the Wilton brand sprinkles.
Please make sure to check the label of any sprinkles you buy, because companies often change ingredients.
Simply dip the warm donut into the rich chocolate glaze and then into the gluten-free sprinkles. Sprinkles are optional, but not at our house. For my kids, the more sprinkles the better, and I couldn’t agree more.
Sprinkles make everything better!
Gluten-Free And Dairy-Free Chocolate Donuts
I have also included a dairy-free option for the gluten-free chocolate donuts recipe. I always try and include a dairy-free option to my recipes because several members of my family, including myself, are also dairy-free.
For the dairy-free option for this gluten-free donut recipe, I used Smart Balance butter and almond milk. So, now you too can enjoy a gluten-free and dairy-free chocolate donuts. I promise that the donuts are just as delicious made with dairy-free milk and dairy-free butter.
Some of my favorite dairy-free alternatives that I like to bake with are Smart Balance butter, coconut oil, unsweetened almond, cashew or coconut milk (beverage in cartons). If you can’t have nuts, you can also use soy milk.
More Gluten-Free Breakfast Recipes For You To Try!
- Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
- Gluten-Free Banana Bread {Dairy-Free Option}
Gluten-Free Chocolate Cake Donuts {Dairy-Free Option}
Ingredients
Donuts:
- 1 cup gluten-free all-purpose rice flour blend with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1 large egg
- 3/4 cup milk, dairy-free use coconut, almond or cashew milk
- 3 tablespoons unsalted butter, melted, dairy-free use melted Smart Balance butter
- 1 teaspoon pure vanilla extract
- gluten-free sprinkles, optional
Glaze:
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 4 tablespoons cocoa powder
- 2 to 3 tablespoons milk depending on how thick you want your glaze, ,dairy-free use unsweetened almond, cashew, or coconut milk.
- dash of cinnamon, optional
Instructions
- Preheat oven to 350º F.
- Spray donut pan with gluten-free cooking spray.
- In a large bowl combine, gluten-free flour, baking powder, baking soda, salt, cocoa powder, and brown sugar.
- Add the egg, melted butter, milk, pure vanilla extract, and until fully combined. The batter will be thick.
- Add batter to a large plastic storage bag (or piping bag). I like to take a tall cup and put the bag inside of the cup so it’s easier to fill the bag with the batter. Close the seal of the bag. Cut the tip off of the bag.
- Squeeze the bag carefully filling the donut pan.
- Bake for 10-12 minutes.
- In a small bowl whisk together the ingredients for the chocolate glaze.
- Dip each warm donut into the glaze and then into the sprinkles and place on a plate or wire rack. Enjoy!
- Store in air-tight container.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For the dairy-free option I used Smart Blalnce butter and unsweetned almond milk.
- See the recipe ost for freezing instructions.
- Mama says, "Check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! Fluffy and delicious. My GF boy was impressed.
Just bought your cookbook on Amazon. Thanks so much for putting together such an wide variety of recipes! I’ve noticed how my stress level has lowered now that I can flip through one cookbook instead of searching the web for each recipe. Knowing the recipes will actually turn out take me from test kitchen to cooking again.
I have tried so many gluten free donut recipes with mediocre results. I’m so glad I found this one! They are delicious and just what I was looking for! Thank you!
These turned out like cupcakes not like a dense cake donut and tasted awful
These are amazing! I made them with just under 1/2 cup of dark brown sugar and I can’t believe it’s not butter since that was what I had. They turned out great and my husband who is not GF enjoyed them too. I didn’t realize how much I missed eating donuts until now. I will be sharing this recipe with my GF friends & family. Thanks Audrey!
So good! You’d never know it’s gfree. Really chocolatey and like a yummy cake. I posted pics in the family group chat, and they all decided to come over. 🤣
Really great recipe! We are new to gluten and this was so easy and so good when done! I do have quite a bit of glaze left over and was wondering how would you store left over for it? I don’t want it to go to waste.
Hi Fallon, the glaze will keep for 3-4 days in the refrigerator in an airtight container!
Made this recipe in our DASH donut maker and it always turns out amazing. Our batches have made 25 mini donuts.
I can’t believe how light and fluffy these came out to be. I halved the recipe because my tin can only fit 6 donuts — I used a small egg instead of a large egg — and also used coconut oil in place of butter + the Only Goodness brand 1-to-1 flour, and they came out amazing. Hats off to you!
Again, a stupendous recipe! These are delicious—better than my local bakery and, of course, another treat for my g-f family. You’re the best, Audrey; your directions are easily followed, and your options provide so many alternatives. Thank you soooo much!