Rich, tender gluten-free chocolate donuts with a glossy chocolate glaze satisfy cravings in minutes. They’re easy to make at home and perfect for turning an ordinary day into a celebration.
Why this gluten free chocolate donut recipe is special
I began developing gluten-free donuts when my son was in elementary school and celebrations at school often included store-bought donuts. I wanted him to enjoy the same treats as his classmates without worrying about cross-contamination or unsafe ingredients. Over the years I refined a recipe that yields tender, chocolatey cake donuts that bake quickly and hold up well for decorating.
Even if you don’t usually eat donuts
Whether you eat gluten-free for medical reasons or choice, it’s useful to know a reliable donut recipe is possible. Even if you never loved donuts before, discovering you can make one that tastes great can be unexpectedly satisfying. Having a dependable recipe gives you options for parties, school celebrations, or a quiet treat at home.
Tips for baking gluten-free donuts in a donut pan
These bake in a standard nonstick donut pan. Make sure the pan’s center column is tall enough; a very short center can cause the batter to rise and close the hole. For even donuts, fill the wells about two-thirds full or pipe the batter in with a piping bag. Full-size donut pans give a result closer to classic coffee-shop donuts, while mini pans work well for bite-sized treats.
Tips for using an electric mini donut maker
Mini electric donut makers are excellent for quick batches. Warm the machine according to the manufacturer’s instructions, then pipe batter into each well so the lower half is full. Close the lid and bake—donuts are usually done in about three minutes; they’re ready when they smell fragrant and spring back slightly when touched.
Mini donut makers keep the kitchen cool and are fast and tidy. If you enjoy small-batch baking or don’t want to use the oven, these devices are worth trying.
Gluten free chocolate donuts: Ingredients and substitutions
Gluten free, dairy-free options
The recipe uses butter and heavy cream, both of which swap easily for dairy-free alternatives. Use a reliable vegan butter (such as Melt or Miyoko’s) in place of butter. For the cream, canned full-fat coconut milk shaken well works as a substitute—avoid using only coconut cream, which can be too thick and won’t provide the same moisture.
About the oil
The combination of oil, butter, and cocoa powder gives these donuts their rich, chocolatey texture. Use any neutral oil you prefer—canola, vegetable, grapeseed, or peanut oil all work well.
Egg-free adaptations
There are two eggs in this recipe. For egg-free baking, replace each egg with one chia egg: mix 1 tablespoon ground white chia seeds with 1 tablespoon lukewarm water and let it gel. I don’t recommend simple swaps like applesauce for these donuts, because those often add moisture without structure and can make the finished donuts too soft.
FAQs
What decorations are safe to use on these gluten-free donuts?
Cake Mate and Betty Crocker brand sprinkles and nonpareils are labeled gluten-free in the U.S.; always check packaging for the most current ingredient and allergen information. Decorative sprinkles are optional, but they make the donuts fun for parties.
Can I make these vanilla instead of chocolate?
You can’t simply omit the cocoa and expect the same texture and flavor—vanilla donuts require a different balance of ingredients. If you want vanilla donuts, look for a recipe specifically formulated for vanilla cake donuts instead of removing the cocoa from this recipe.
Do I have to use a donut pan?
No, but a donut pan or a donut maker is the easiest way to get the classic shape. You can try a muffin tin, but the batter is thick and the result will be more like a mini cupcake than a doughnut.
Can I make these ahead of time?
Yes. Bake and cool the donuts completely, then freeze them in a single layer (do this before glazing). When ready to serve, thaw at room temperature, glaze, and enjoy.
Gluten Free Chocolate Donuts
By Nicole Hunn
Rating: 5 from 27 votes
Prep Time: 3 hrs 28 mins (includes cooling and optional chilling) • Cook Time: 8 mins • Yield: 15 mini donuts
Summary
These rich, tender gluten-free chocolate donuts are yeast-free and work in a mini donut pan or an electric donut maker. Don’t skip the quick chocolate glaze for the best result.
Equipment
- Donut pan or mini electric donut maker
Ingredients
For the donuts
- 1 ½ cups (210 g) all-purpose gluten-free flour blend (use a blend that works for baked desserts)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- 6 tablespoons (30 g) unsweetened natural cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon kosher salt
- ½ teaspoon freshly grated nutmeg
- ⅔ cup (145 g) packed light brown sugar
- 4 tablespoons (56 g) unsalted butter, melted and cooled (or vegan butter)
- 4 tablespoons (55 g) neutral oil (canola, vegetable, grapeseed, or peanut)
- 2 eggs (100 g weighed out of shell), at room temperature, beaten (or chia eggs)
- 1 ½ teaspoons pure vanilla extract
- ⅞ cup (7 fl oz) heavy cream, at room temperature (or full-fat canned coconut milk for dairy-free)
For the glaze
- 1 cup (115 g) confectioners’ sugar
- 1 tablespoon (5 g) unsweetened natural cocoa powder
- 1–2 teaspoons milk (any kind), plus more as needed
- Gluten-free sprinkles, optional
Instructions
Make the donuts
- Preheat the oven to 350°F. Grease a miniature donut pan or muffin tin and set aside.
- In a large bowl whisk together the flour, xanthan gum (if using), 6 tablespoons cocoa powder, baking powder, baking soda, cream of tartar, salt, nutmeg, and brown sugar until well combined.
- Add the melted butter, oil, eggs, vanilla, and cream, mixing to combine after each addition. The batter will be thick.
To bake in a donut pan
- Fill the wells about two-thirds full. For even donuts, transfer batter to a piping bag and pipe into each well.
- Place in the center of the oven and bake for about 8 minutes, or until the donuts are just set. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To bake in an electric mini donut maker
- Warm the donut maker according to the manufacturer’s directions.
- Fill the bottom half of each well completely with batter—using a piping bag makes this easier—then close and secure the lid.
- Bake for about 3 minutes, or until the donuts smell fragrant and are set. Remove with the tool included, then cool on a wire rack.
Make the glaze
- In a small bowl combine the confectioners’ sugar, remaining 1 tablespoon cocoa powder, and 2 teaspoons milk or buttermilk. Stir to combine.
- Add more milk by the half teaspoon until the glaze is smooth but pourable.
- Working quickly, dip the top of each cooled donut into the glaze, turn to coat, then place glazed side up on parchment. Add sprinkles if desired.
- Allow the glaze to set before serving.
Notes
This recipe was adapted from a yeast-free chocolate donut recipe originally published in Nicole Hunn’s Gluten-Free on a Shoestring Quick and Easy. Photos and text were updated in 2020; the recipe is unchanged.
