2 gluten-free chocolate donuts stacked on top of each other with 4 donuts in the background
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5 from 9 votes

Gluten-Free Chocolate Cake Donuts {Dairy-Free Option}

These easy gluten-free chocolate cake donuts are soft and cakey. Covered in a rich chocolate glaze and dunked in sprinkles. They are perfect for breakfast, dessert or as a special treat. The recipe also includes a dairy-free option.
Course Breakfast
Cuisine American
Keyword chocolate donuts, gluten-free donuts
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 donuts
Calories 161kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

Donuts:

  • 1 cup gluten-free all-purpose flour (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.)
  • 1/4 teaspoon  xanthan gum  ,Leave out if your flour already contains it.
  • 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 egg ,room temperature
  • 1/2 cup milk ,dairy-free use coconut, almond or cashew milk
  • 3 tablespoons unsalted butter melted (dairy-free use melted coconut oil, melted Earth Balance/Smart Balance butter or vegetable oil)
  • 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 coconut, almond or cashew milk
  • dash of cinnamon optional

Instructions

  • Preheat oven to 350º F.
  • Spray full sized 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.)
  • 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.
  • 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.
  • Serve warm.
  • Enjoy!
  • Store in air-tight container.

Notes

Mama says, "Check all of your labels!"
 

Nutrition

Serving: 1donut | Calories: 161kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 88mg | Potassium: 166mg | Fiber: 3g | Sugar: 19g | Vitamin A: 125IU | Calcium: 52mg | Iron: 1.5mg
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