These Gluten-Free Chocolate Dipped Vanilla Cake Donuts will make you swoon. The subtle hints of nutmeg combined with vanilla compliment the delicious and rich chocolate coating.
We have quite a few gluten-free donut brands available in our area. Chocolate dipped donuts, powdered sugar donuts, and cinnamon sugar coated donuts seem to be the three main types. Although all the donuts we’ve tried from the stores are good, I have a hard time bringing myself to pay $6 for a box of five or six donuts. That $1 or more a donut! And they are not even as big as a donut you’d make at home or buy from a donut shop.
If you read any of my other donut recipe posts, you will know it’s a tradition in our house to eat donuts on Fridays. There are four of us, that means we finish off two boxes every two weeks. That is $24 a month in donuts! Yikes.
Did you know it costs less than $2 to make your own batch of homemade donuts? That’s assuming you already have the donut pan. Even if you don’t, it is a small investment that will pay off after a couple batches. Because donuts are so easy to make, they are also inexpensive. Even these chocolate dipped donuts (and chocolate can get expensive) are less to make than purchasing a box of donuts.
I like to make up a batch of twelve donuts and freeze them to enjoy on Fridays. We pull out our donuts the night before and put them in the refrigerator and heat them up the next morning for 5-10 seconds. We also like to take some with us to the airport when we travel. It’s an easy breakfast to eat on a plane and I know my family loves them.
Most of the ingredients in my donut recipes are standard ingredients you will have in your gluten-free pantry. The only thing you may not always have is chocolate chips. We tend to keep them on hand because I bake so much (for the blog). If you don’t have any chocolate chips on hand you could still whip up a batch of these Gingerbread Donuts or Vanilla Birthday Cake Donuts. Enjoy!
Chrystal Carver
Yields 12
20 minPrep Time
9 minCook Time
29 minTotal Time
Save RecipeIngredients:
- For the donuts:
- 2 cups all purpose gluten-free flour
- 3/4 cup granulated sugar
- 2 teaspoons gluten-free baking powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs, room temperature
- 1/2 cup coconut oil, melted
- For the chocolate coating:
- 2 cups gluten-free chocolate chips
- 1 tablespoon coconut oil
Instructions:
- Preheat oven to 425°F. Grease two six-serving donut pans; set aside.
- In a large mixing bowl, mix the flour, sugar, baking powder, nutmeg and salt.
- In a separate small mixing bowl, whisk the buttermilk, eggs, and vegetable oil.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- Spoon the batter into the prepared donut pan filling about 1/2 full. The batter should not cover the center of the donut, where the hole will go.
- Bake for 7-9 minutes or until the donuts rise and set.
- Remove from oven and carefully remove the donut from the pan. You may need to use a spoon or a rubber spatula to loosen them if they stick.
- Cool donuts completely on a wire rack.
- Place your wire rack over a cookie sheet or piece of parchment paper.
- For the chocolate: Heat the chocolate chips and coconut oil in small mixing bowl on medium heat in the microwave 30 seconds at a time until almost melted. Stir until the chocolate coating is smooth.
- One at a time, dip the tops of your donuts into the chocolate coating.
- Place your donut back on the rack chocolate side up and repeat until all donuts have been dipped.
- Place your wire rack in the refrigerator or freezer until the chocolate hardens.
- Once your chocolate glaze has hardened, reheat the remaining chocolate glaze in the bowl to soften it again, and repeat with the other side of the donut.
- Use a spoon to cover any parts of the donut showing.
- Store donuts in a airtight container at room temperate for up to three days.
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