These tender, chocolaty Gluten-Free Chocolate Cake Donuts will melt in your mouth. They only require a few ingredients, and they bake up super quick.
Start your day with a delicious warm donut straight from the oven.
Gluten-Free Chocolate Cake Donuts
I love Gluten-Free Chocolate Donuts, and so do my girls. I use them as motivation for getting my girls out of bed and getting them ready for school. I first shared these gluten-free chocolate cake donuts on the blog in 2014. I’ve recently given them a refresh.
If they get ready for school on time all week, they get to enjoy a gluten-free donut for breakfast on Friday. What better way to motivate yourself to get through the week than with a donut?
I can’t think of any. So, gluten-free donuts it is!
Gluten Free Chocolate Donuts
One of the many things I love about gluten-free chocolate donuts is their versatility. Yes, I just used the word versatility in the same sentence as donuts.
There are so many things you can do with a donut, from its cake base to the toppings. My favorite topping for these gluten-free chocolate cake donuts is chocolate glaze. My girls like to go all-out and add sprinkles. The options are endless.
You can enjoy these Gluten-Free Chocolate Cake Donuts plain, or top them with your favorite glaze. Every person who has tried these donuts has said that you can’t tell that they are gluten-free.
If you make these donuts, please stop back by and let me know what you thought!
If you don’t have a donut pan, I highly recommend getting one (otherwise you won’t be able to make donuts). I use the Wilton Non-Stick Donut Pan (affiliate link to amazon that doesn’t cost you anything extra).
It’s inexpensive and really is non-stick.
I have two for those days when I want to make a double batch of Gluten-Free Chocolate Cake Donuts, or other donuts. I also have a mini donut pan, which I like to use from time to time.
Donut pans are inexpensive. You can usually get one for under $10 and I’ve seen them priced as low as $5.
Can I make gluten-free donuts in a muffin pan?
Sure. You can make gluten-free donuts in a muffin pan. Just watch the time as donuts tend to cook quicker in a donut pan do to the contact of the pan around the donut and in the center.
Like I mentioned before, we do donuts every Friday. I have at least ten recipes for donuts on my site and I also have a roundup of gluten-free donuts.
If you are shopping for a donut pan, I use this affordable Wilton Donut Pan(affiliate link) when I make donuts. You can use whatever donut pan you like, just make sure it’s non-stick.
Note that most donut pans don’t need to be greased before using, but some do.
Can I make these gluten-free donuts dairy-free?
Yes. You can make these gluten-free chocolate cake donuts dairy-free. Simply use dairy-free milk, and dairy-free butter. Make sure to also use a dairy-free chocolate if you are dipping your gluten-free donuts in a chocolate glaze.
If you are looking for other donut recipes simple search for “donuts” in the search bar at the top left of the page. Here are some of my favorite gluten-free donut recipes.
Gluten-free donut recipes:
- Gluten-Free Vegan Chocolate Espresso Donuts
- Gluten-Free Blueberry Donuts
- Gluten Free Apple Cider Donuts
- Gluten Free Gingerbread Donuts
Making gluten-free donuts is easy! Just a few simple steps and every day ingredients, and you have some simple gluten-free chocolate donuts.
Did you make these gluten-free chocolate donuts? Please stop back by and let me know what you thought. I always love hearing from people who make my recipes.
Also, if you made any of my gluten-free donut recipes be sure to let me know what you thought.
For the donuts:
- 1 cup all-purpose gluten-free flour blend
- 6 tablespoons (1/4 cup + 2 tablespoons) granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (omit if using salted butter)
- 1/2 cup milk (or dairy-free milk)
- 1 egg, room temperature
- 1/2 teaspoon gluten-free vanilla extract
- 1 tablespoon butter(or coconut oil), melted
For the chocolate glaze:
- 2 tablespoons milk (or dairy-free milk)
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 cups powdered sugar
For the vanilla glaze:
- 2 cups powdered sugar
- 1/4 cup heavy cream (or coconut cream)
- 1 teaspoon gluten-free vanilla extract
- For the donuts- Preheat oven to 350°F. Spray the donut baking pan with non-stick cooking spray, dust lightly with gluten-free flour and set aside.
- Place all dry ingredients in a medium mixing bowl and whisk till combined. Add milk, egg, vanilla and butter. Whisk until smooth.
- Fill each donut cup in the donut pan 1/2 full with the batter. Bake for 10 – 12 minutes or until a toothpick comes out clean. I recommend starting with the lowest time and checking progress.
- For the glaze- Whisk together all ingredients until smooth. You may need to add additional powdered sugar for a thicker glaze. Dip the top of each donut in the glaze. Serve it warm or at room temperature. Store in an airtight container for up to 3 days.
Serving Size:1 donut
Amount Per Serving: Calories: 220Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 310mgCarbohydrates: 10gFiber: 2gSugar: 10gProtein: 6g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.