This gluten-free chocolate donut recipe is light, chocolatey, and topped with the most amazing glaze. A treat everyone will love!
Oh how incredible these gluten-free chocolate donuts with a chocolate glaze are! They’re rich, soft, and melt in your mouth with every bite. And the glaze? It’s like liquid chocolate heaven, giving the donuts a shiny, sweet finish.
Here’s the funny part, I wasn’t even planning on making donuts for Christmas. But then, Michael came across this recipe from Bob’s Red Mill for chocolate donuts, and it looked way too easy to resist.
Plus, I had everything I needed already in the pantry. Talk about a no-stress holiday baking moment.
If you’d like something a little lighter, try my Coconut And Almond Dark Chocolate Bark. It’s low-carb and totally delicious!
Now this chocolate donut is just the tip of the iceberg. I’ve got a whole collection of gluten-free desserts, whether you’d like something rich, fruity, or just a little bit sweet!
To give the donuts a festive twist, we crushed up some candy canes and sprinkled them on top. Just the right touch, to make them feel more “Christmas-y”.
The rich chocolatey donuts with the minty melt-in-your-mouth candy were such a fun and unexpected holiday treat.
You can easily switch up the topping with red and green sprinkles or for other holidays any colorful sprinkles that match the occasion! Or a light dusting of powdered sugar would be a lovely touch.
To take things one sweet step further, pair them with Marshmallow Peeps Ice Cream. It brings a light, festive touch that echoes all the charm of Easter in the springtime.
And get this, John, who’s a coconut fanatic, came up with the most genius idea to top them with shredded coconut, just like in my Chocolate Covered Coconut Macaroons. Chocolate Coconut Donuts, seriously, so good!
If you’re looking for the perfect little surprise to brighten someone’s day, these homemade gluten-free donuts make the sweetest gift for a birthday. Or include them in a College Care Package, just to show you’re thinking of them while they’re away at school.
Benefits of baking donuts over frying
When you bake chocolate donuts instead of frying them, you’re making a smarter choice without losing any of the flavor. Baking cuts out the heavy oil, resulting in a lighter, fluffier texture and lower fat content. You still get the same chocolatey indulgence, but it’s a healthier version you can feel good about.
Plus, if you love a good baked donut, my Gluten Free Apple Cider Donuts are another must-try. They’re bursting with cozy, autumn flavors!
And my Gluten Free Madeleine Donut Recipe, is a reminder that easy gluten free comfort isn’t off-limits.
So these donuts are super easy to make with only ten ingredients!
Ingredients
For the gluten-free flour, I love using Bob’s Red Mill 1-to-1 blend. It already has xanthan gum mixed in for the perfect texture. If your gluten-free flour doesn’t include xanthan gum, just add a little separately.
We’re using Dutched processed cocoa as we do in the creamy decadent Flourless Chocolate Cake recipe, which gives a smoother, milder, and richer chocolate flavor. Natural cocoa would tend to be a bit more acidic with a sharper, more astringent taste.
Make sure your butter is nearly at room temperature, soft enough to leave an indent when you press it, but still a bit firm.
You’ll also need an egg, milk, sugar, nutmeg, a pinch of salt, and some baking powder to help give them that fluffy texture. I’m using Rumford baking powder because it’s gluten-free, aluminum-free, and non-GMO, just the way I like it!
For the chocolate glaze: more Dutch-processed cocoa, powdered sugar, and milk.
Instructions
*Free printable recipe card is available at the end of the post.
To begin, preheat your oven to 350°F and lightly spray or brush your donut pan with oil to make sure they don’t stick.
In a large mixing bowl, cream together the sugar and butter until it’s light, fluffy, and dreamy. This is the base of your donut, adding airy texture to your donuts so take your time here.
Once it’s nice and fluffy, beat in the egg until everything’s blended in perfectly.
In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, nutmeg, and a pinch of salt. The cocoa powder will give those donuts that deep, rich chocolate flavor, and the nutmeg adds just a hint of warmth.
Now, it’s time to combine! Gradually add the dry ingredients into the butter mixture, alternating with the milk. Mix until everything is completely combined. You’ll have a thick batter that you just might want to eat with a spoon (but resist, it’s not quite ready yet!).
Fill your donut pans, but only about 3/4 of the way full. We want them to rise beautifully without overflowing. Don’t worry about being perfect; just aim for even portions.
Pop the pans in the oven and bake for about 15 minutes. You’ll know they’re done when the smell of chocolate starts wafting through your kitchen.
Let them cool in the pan for about 5 minutes. I know, the anticipation is real, but just give them a little time to cool so you don’t burn yourself while glazing.
Prepare chocolate glaze for donuts
While your donuts cool, let’s make the glaze! Whisk together powdered sugar, cocoa powder, and milk until it’s smooth and thick but still pourable. You want a nice consistency that’ll coat the donuts beautifully without dripping too fast.
Time for the fun part! Dunk those warm donuts right into the glaze. Don’t be shy, cover ’em well. And if you’d like add your desired toppings such as: sprinkles, crushed candy cane, or shredded coconut (because why not?!).
I place the glazed donuts on a rack over parchment paper to catch any drips. Let them sit for about 20 minutes to let that glaze set, and boom. You’re done!
Enjoy those donuts, my friend! You just made a batch of seriously delicious treats.
Serving suggestions
Serve these warm, gooey chocolate donuts with a tall glass of cold milk or a cozy mug of hot chocolate. They’re also delicious alongside coffee, tea, or a rich espresso brewed in your moka pot!
Pro tips and recipe notes
Can I make these donuts dairy-free? Absolutely! You can easily swap the butter for a dairy-free butter, and use a non-dairy milk like almond or oat milk instead of regular milk.
How long do these donuts stay fresh? These donuts are best enjoyed within 2-3 days for maximum freshness. You can store them in an airtight container at room temperature, but if you need them to last longer, pop them in the fridge. They’ll still taste great, though they may lose a bit of their fresh texture.
These last-minute donuts turned out to be a total win. Everyone loved them, even friends who don’t have to be gluten free. I even made a second batch the next day just to have more to share!
So, if you’re looking for something super simple, festive, and totally delicious to make at the last minute, you’ve got to try these gluten-free chocolate donuts. They’re the real deal!
Adapted from Bob’s Red Mill recipe.
More delicious gluten free desserts
Easy Orange Posset – This creamy dessert feels like a fancy restaurant dish, yet it’s so easy!
Gluten Free Chocolate Cream Pie with MI-DEL’s Graham Style Pie Crust – This is one of the most popular recipes on the blog. With no cooking required, it’s super easy to make!
Blueberry Muffins With Coconut Flour – Get your ingredients together, and you’ll be taking these muffins out of the oven in just 25 minutes.
How To Make Coconut Whipped Cream– This is a quick, delicious dairy free topping for any dessert.
Gluten Free Chocolate Cake Donut Recipe
Ingredients
For chocolate donuts
- 1/4 cup Butter softened
- 1/2 cup Sugar
- 1 Egg
- 3/4 cup Gluten Free 1-to-1 Baking Flour
- 1/4 cup Dutch-processed cocoa powder
- 1/4 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/4 teaspoon Nutmeg
- 1/2 cup Milk
For chocolate glaze
- 1/4 cup Dutch-processed cocoa powder
- 1 1/2 cups Powdered Sugar
- 4 Tablespoons Milk
Instructions
For chocolate donuts
- Set your oven rack in the middle of your oven and preheat your oven to 350°F. Lightly spray or brush your donut pan with oil to make sure they don’t stick.
- In a large mixing bowl, cream together the sugar and butter until it’s light and fluffy. About 3-4 minutes. This crucial step adds airy texture to your donuts, so take your time here. Once it’s nice and fluffy, beat in the egg until everything’s blended in thoroughly.1/2 cup Sugar, 1/4 cup Butter, 1 Egg
- In a separate bowl, whisk together the dry ingredients.3/4 cup Gluten Free 1-to-1 Baking Flour, 1/4 cup Dutch-processed cocoa powder, 1/4 teaspoon Salt, 1 teaspoon Baking Powder, 1/4 teaspoon Nutmeg
- Gradually add the dry ingredients into the creamed sugar mixture, alternating with the milk. Alternate because adding the liquid all at once might overwhelm the creamed sugar mixture, causing the batter to separate.Mix until everything is completely combined. You’ll have a thick batter.1/2 cup Milk
- Fill your donut pans, but only about 3/4 of the way full. We want them to rise beautifully without overflowing. Don’t worry about being perfect; just aim for even portions.Bake for about 15 minutes. Doneness test: Insert a toothpick into the center of one of the donuts. If it comes out clean, your donuts are ready to be taken out of the oven.
For chocolate glaze
- Meanwhile, whisk together powdered sugar, cocoa powder, and milk until it’s smooth and thick but still pourable. You want a nice consistency that’ll coat the donuts beautifully without dripping too fast.1/4 cup Dutch-processed cocoa powder, 1 1/2 cups Powdered Sugar, 4 Tablespoons Milk
- Dunk those warm donuts right into the glaze. Don’t be shy, cover them well. Add desired toppings and let them sit for about 20 minutes to let that glaze set.