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.
1cupgluten-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.)
1teaspoongluten-free baking powder
¼teaspoonbaking soda
¼cupcocoa powder
¼teaspoonsalt
½cuppacked brown sugar
1largeegg
¾cupmilk(dairy-free use coconut, almond or cashew milk)
3tablespoonsunsalted butter, melted(dairy-free use melted Smart Balance butter )
1teaspoonpure vanilla extract
gluten-free sprinkles(optional)
Glaze:
1cuppowdered sugar
1teaspoonpure vanilla extract
4tablespoons cocoa powder
2 to 3tablespoonsmilk depending on how thick you want your glaze(,dairy-free use unsweetened almond, cashew, or coconut milk.)
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.
Video
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.