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Gluten Free Chocolate Cake Donuts

Gluten Free Chocolate Cake Donuts

Rich chocolate gluten free chocolate cake donuts with a thick chocolate glaze. They’ll satisfy your donut cravings, and they’re ready in minutes!

These quick and easy gluten free chocolate cake donuts are the perfect way to satisfy your donut cravings. Make them in a donut pan or a muffin tin. And don't forget the rich chocolate glaze!

I know it’s sort of traditional to serve donuts for breakfast, but I have mixed feelings on the subject since I’m not entirely clear on how they’re not just straight-up cake. Unlike breakfast cake, which I’m 100% in favor of. I mean, I absolutely did just serve these, the most perfect gluten free chocolate cake donuts ever, to my three children this morning. With sprinkles. On a school morning.

These quick and easy gluten free chocolate cake donuts are the perfect way to satisfy your donut cravings. Make them in a donut pan or a muffin tin. And don't forget the rich chocolate glaze!

This recipe is from my second cookbook, Gluten Free on a Shoestring Quick & Easy, under the name “Yeast Free Chocolate Doughnuts,” I believe. Together with my Gluten Free Glazed Vanilla Bean Donuts, these two recipes mean that you should never be far from satisfying a sudden donut craving. Or from impressing friends and family.

These quick and easy gluten free chocolate cake donuts are the perfect way to satisfy your donut cravings. Make them in a donut pan or a muffin tin. And don't forget the rich chocolate glaze!

I baked these in the oven in a donut pan (a simple nonstick Wilton donut pan (aff link) is my favorite). But if you happen to own one of the Babycakes Donut Makers that I discovered while I was writing GFOAS Quick & Easy, there are instructions below for making mini donuts in it. You can’t really beat those little machines for quick and easy.

These quick and easy gluten free chocolate cake donuts are the perfect way to satisfy your donut cravings. Make them in a donut pan or a muffin tin. And don't forget the rich chocolate glaze!

A word about gluten free sprinkles (at least in the U.S.): According to Signature Brands, Cake Mate and Betty Crocker brand sprinkles and nonpareils are gluten free. I figure if I’m going to give my kids a sugar rush before school, I’m going all the way.

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Prep time: Cook time: Yield: 15 mini doughnuts

Ingredients

For the donuts
1 1/2 cups (210g) all-purpose gluten-free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

6 tablespoons (30 g) unsweetened natural cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1/4 teaspoon kosher salt

1/2 teaspoon freshly grated nutmeg

2/3 cup (145g) packed light brown sugar

4 tablespoons (56g) unsalted butter, melted and cooled

4 tablespoons (55g) canola oil (or other neutral oil)

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 1/2 teaspoons pure vanilla extract

3/4 cup plus 2 tablespoons (14 tablespoons) heavy cream, at room temperature

For the glaze
1 cup (115g) confectioner’s sugar

1 tablespoon (5 g) unsweetened natural cocoa powder

2 to 4 teaspoons milk or buttermilk

Gluten free sprinkles, for decorating (optional)

Directions

  • Preheat your oven to 350° F. Grease a miniature donut pan or muffin tin and set it aside.

  • In a large bowl, place the flour,  xanthan gum, 6 tablespoons cocoa powder, baking powder, baking soda, cream of tartar, salt, nutmeg, and brown sugar, and whisk to combine well. Add the butter, oil, eggs, vanilla, and cream, mixing to combine after each addition until combined. The batter will be thick.

  • Fill the wells of the donut pan or muffin tin about 2/3 of the way full. For perfectly even donuts, transfer the batter to a large piping bag with an open tip, and pipe the batter into each well. Place in the center of the oven and bake for about 8 minutes, or until the donuts are just set. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

  • While the donuts are cooling, make the glaze. In a small bowl, place the confectioner’s sugar, remaining 1 tablespoon cocoa powder, and 2 teaspoons milk or buttermilk and mix to combine. Add more milk or buttermilk by the half teaspoon until you have a smooth, but pourable liquid. Working quickly, dip the top of each of the cooled doughnuts in the glaze, turn back and forth a bit to coat well, invert the doughnut so the glaze is facing up, sprinkle with the optional sprinkles, and place the donut, glazed side up, to a piece of parchment paper. Allow the donut to sit until the glaze is set.

  • Variation: Bake these doughnuts in a BabyCakes Mini Doughnut Maker. Instead of preheating your oven, warm the doughnut maker according to the manufacturer’s directions. Follow Step 2 above to make the batter. In Step 3, fill the bottom of the wells completely with batter, then close and secure the lid. Allow to bake for 3 minutes. Open the doughnut maker, and remove the doughnuts with the remover tool included in the package. Transfer to a wire rack to cool completely, and return to Step 4 of the recipe.

  • Adapted from the Gluten Free Yeast Free Chocolate Donuts in Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright (c) 2012.

    Originally published on the blog in October 2012. Photos and text updated.

Love,
Nicole

 

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Gluten Free on a Shoestring - Quick and Easy

If you liked this recipe, you'll love this book!

People who follow a gluten-free diet don’t always have the quick and cheap food options that their friends do…until now.

Gluten-Free on a Shoestring, Quick and Easy contains 100 new quick-prep and make-ahead recipes for dinners, yeast-free breads, baked goods, snacks, breakfasts, and more. These unique timesaving recipes take advantage of readily available gluten-free ingredients and kitchen shortcuts.

Learn More

  • Dana Sorrell

    Those donuts look so good.  I will buy one when I get some money again.  :-P  Meanwhile, I might ask my library to get it for me.   Hmmm.

    • gfshoestring

      Always ask the library! Great idea. :)
      xoxo Nicole

  • LindaV

    Thanks for the preview! I am looking forward to this book – it might make my gf baking a bit more interesting, lol…

    • gfshoestring

      I have been accused of many things, Linda, but boring is not usually one of them! :) Cheers to an interesting gluten-free life!
      xoxo Nicole

  • beachmama4

    Thank you!  Can’t wait to try them!

  • beachmama4

    Thank you!  Can’t wait to try these!

  • Ashley

    I cannot imagine living a gluten free life without your first book and your blog. I think 99% of everything I have learned about gluten free has started with your book and your blog. I cannot wait for the next book!

    • gfshoestring

      I’m so pleased to have been useful, Ashley. I will try hard not to let you down!
      xoxo Nicole

  • JoAnn C.

    Wonderful news!  The pennies are being pinched to the max these days so I too will ask the library to carry your book.  In the meantime I believe there are chocolate doughnut/muffins in my very near future.  Oh, and I’m totally digging your new look.

    • gfshoestring

      Oh, definitely ask your library to carry the book, JoAnn! Glad you’re enjoying the new design. I’m so much more comfortable with it!
      xoxo Nicole

  • Sarah

    I preordered a couple months ago. Can’t wait!!!

    • Sarah

      P.S. The print function on your old blog design was much easier to use where it printed a nice recipe card. Is it staying this way on the new one? I only mention this because I print most of your recipes. :-)

      • gfshoestring

        Yup. It’s staying, Sarah! The recipe function is custom-made now, not a plugin. Part of the new design.
        xoxo Nicole

  • helvetica

    boku bucks?  Did you mean “beaucoup bucks”? French for “a lot”. 

    • gfshoestring

      Yes! I will make the correction. I had intended to look that up, but got ahead of myself and published the post.

  • I preorder through Amazon.co.uk, cant wait. Also order the previous book!

  • Nbraskie

    Very excited for the new book! Question on the yummy looking doughnuts I cannot do heavy cream do you think I would be able to substitute for a dairy free milk of some sort?

    • gfshoestring

      I’m afraid I haven’t tried these with any substitutes. I would give ’em a try with something really thick and fatty, like maybe whole fat coconut milk? It will alter the taste, but the chemistry should work. You’ll have to experiment!
      xoxo Nicole

  • gfshoestring

    Thank you, Marjan!
    xoxo Nicole

  • Dkeliasen

    Just received your first book and it looks fabulous! Can’t wait to try some of the recipes. I have gone ahead and ordered your new book. Thank you so much for all you do!

  • Margaret

    I pre ordered your book.  My first book of yours is almost worn out already.  I can’t wait to get the next one!

  • Jennifer

    I love your first book. I can hardly wait for the second one!

  • Christy

    Now I have a reason to buy a baby doughnut maker.  Yea!   Can’t wait for the new book.  :)

    • gfshoestring

      I love that ridiculous doughnut maker, Christy! And there’s a recipe for plain glazed doughnuts in the new cookbook, too. So that machine won’t be idle. :)
      xoxo Nicole

  • I’m so excited for your new book!  The last time I pre-ordered anything was when Harry Potter was in his heyday.  And I tell you- I think I’m more excited for your book than any book the teenage wizard put out!  Because really… who isn’t in love with the idea of snack crackers?  And English muffins?  I’m pretty sure my whole mouth just filled with saliva.  Thank you Nicole- for ALL of your hard work in the kitchen- as a gluten free mom myself- I know how hard it is to make it work in the kitchen and you have absolutely taken it to a whole new level.  And I love you for it!!!  You have made my life easier and my son’s life so much tastier!  

    love jess

  • Nicole, I am SO excited for your new cookb

  • Alyssa

    LOL I need this book NOW!! It’s the english muffins my daughter can’t live without

  • Cynthia

    Nicole…Oh I am so excited, now more then ever. I am in love with the little fish dudes and know my 6yr old dude will go crazy for them.  I have preordered the book with Amazon and can not wait. Also wanted to say I really like the new webiste layout. Haven’t been on in a couple days and I come back to the sneak peek and a new layout! Awesome! Can’t wait to see even more….off to print the donut receipe! Drooling over the chicken pot pie too….

  • Cheryl

    I made a batch for breakfast this morning, we put them in mini muffin pans like donut holes.  Delish!  You just sold a book :)

  • Cynthia

    Nicole…follow up question…do you use the regular donut maker or the rotating donut maker with the handle that allows you to flip the donuts? Thanks…want to get the right one!

    • gfshoestring

      Hi, Cynthia,
      I have this doughnut maker. It doesn’t rotate (why would they need to rotate?), and it makes 6 doughnuts in just a few minutes (about 3 1/2 minutes, in fact). I really think I got it for closer to $25 though. Those things are always on sale.
      xoxo Nicole

      • Cynthia

         Awesome! thanks. It is on sale at Kohl’s for 19.99…..hurray…donuts at my house this week!

        • gfshoestring

          Well done, Cynthia!
          xoxo Nicole

    • Hi, Cynthia,
      I have this doughnut maker. It doesn’t rotate (why would they need to rotate?), and it makes 6 doughnuts in just a few minutes (about 3 1/2 minutes, in fact). I really think I got it for closer to $25 though. Those things are always on sale.
      xoxo Nicole

  • Kelly

    My 3 year old daughter has never had doughnuts.  Not once in her precious little life.  And now I have this lovely little recipe staring me in the face as we head into a three day weekend AND a typhoon here in Japan…and I have no heavy cream in the house!  How can I be stuck in the house with no heavy cream?  That  should be in our disaster preparedness kit from now on, I think.  

    The good part is that she doesn’t know what she’s missing out on..so a few more days won’t make a difference if I don’t lose my mind and mention it to her…

    • gfshoestring

      Oh my goodness, Kelly! A typhoon?! I agree that heavy cream should be in any disaster preparedness kit. A little tip – I always buy heavy cream in small, pint-sized containers. It makes it easier to have fresh heavy cream on hand, since it goes bad pretty quickly after the carton is opened. :)
      xoxo Nicole

      • Kelly

        Not just any typhoon, Super Typhoon Sanba, which just also happens to be a rare type of typhoon also known as….wait for it…a ‘donut typhoon’!  Seriously, I couldn’t make this stuff up!  So before it starts in earnest I will be heading out to grab a little heavy cream.  Because, really, what better way to pass the time?

    • Oh my goodness, Kelly! A typhoon?! I agree that heavy cream should be in any disaster preparedness kit. A little tip – I always buy heavy cream in small, pint-sized containers. It makes it easier to have fresh heavy cream on hand, since it goes bad pretty quickly after the carton is opened. :)
      xoxo Nicole

  • Beverly

    Heavy Cream amount???
    “3/4 cup minus 2 TBSP.” is 10 TBSP., not 14 TBSP.
    1 cup minus 2 TBSP. would be 14 TBSP.
    Which is thcorrect amoun, please?

    • gfshoestring

      My apologies. I have corrected the error. It is plus. The text in the published book is correct. It was my error in transcription.

  • Mlbrabin

    Hi Nicole! We have been eagerly awaiting it’s arrival! Question: since I live in Canada, I would be ordering via amazon.ca. Does the free ebook download apply to me as well? Thanks! Laura

    • gfshoestring

      Hi, Laura,
      Yes, of course! Any preorder will do. :)
      Details on the ebook, and how to request it will follow in early October!
      xoxo Nicole

  • Carollizc

    It looks like I am going to have to pre-order myself a birthday present! Oh, lucky me!

    • gfshoestring

      I’m honored, Carollizc! Happy birthday to you. :)
      xoxo Nicole

    • gfshoestring

      I’m honored, Carollizc! Happy birthday to you. :)
      xoxo Nicole

  • Jessica Kidd

    I’m so excited for your new book!  The last time I pre-ordered anything was when Harry Potter was in his heyday.  And I tell you- I think I’m more excited for your book than any book the teenage wizard put out!  Because really… who isn’t in love with the idea of snack crackers?  And English muffins?  I’m pretty sure my whole mouth just filled with saliva.  Thank you Nicole- for ALL of your hard work in the kitchen- as a gluten free mom myself- I know how hard it is to make it work in the kitchen and you have absolutely taken it to a whole new level.  And I love you for it!!!  You have made my life easier and my son’s life so much tastier!  

    love jess

  • Marilyn

    Got your first book, pre-ordered the second book & got 10 lbs. of Better Batter today – I’m ready to bake! Thank you, Nicole – you rock!

    • gfshoestring

      You are ready, Marilyn! Thank you for your support in buying the books. It means a lot to me. :)
      xoxo Nicole

  • Kate

    Can we get the e-book if we pre-order from another site, such as Barnes and Noble?

    • gfshoestring

      Of course, Kate! Any preorder will qualify!
      xoxo Nicole

  • Angela

    I just ordered both books, I can hardly wait as I’ve been frustrated with the cost of g/f food. Looking forward to checking out the delicious looking recipes!!

    • gfshoestring

      Thank you so much for your support, Angela! You are right to be frustrated with the cost of GF food. Vote with your wallet. ;)
      xoxo Nicole

  • Cynthia

    Nichole…Trying to get myself all set for the new book…where did you get the goldfish cutter?  I found one online but with shipping its going to be close to $20..ouch! 

    • gfshoestring

      Hi, Cynthia,
      Oh I love that you’re getting ready! I actually took another simple, small cookie cutter that I already had and bent it into a fish shape. No way I was going to spend that money for 1 cookie cutter either!
      xoxo Nicole

  • kj

    My birthday is November 7–a day after the book is released!  What an AWESOME present to give myself!  Thank you for all of your hard work to make it easy for us.  xoxoxoxoxoxoxox

  • Janineroode

    Yippee! Just made the donuts…..fabulous! Thank you!

  • Ligea

    Just pre-ordered the book; November can’t come soon enough!!

    • Thank you for the support, Ligea! If you preorder I bet you’ll get it by late October. :)
      xoxo Nicole

  • Connie

    Your new book looks and sounds amazing! I have a gluten-free (and dairy-free) website and would love to review your new book and share it with my readers. Please let me know if you’re interested. 

    • Hi, Connie,
      That sounds great. I will forward your email address to my publisher to make sure they get a review copy to you. Thanks again!
      xoxo Nicole

  • Alexis (GF in Orlando)

    This is my favorite donut recipe! I have successfully made them with Better Batter and Cup4Cup flour, and I always use my Babycakes donut machine. I like to make the glaze with half & half, and I freeze them glazed. One minute on defrost in the microwave, and they are good to go for easy breakfasts on school days. Thanks for a great recipe!

  • Amber

    Thank you! My 4 year old has multiple food allergies and has been asking to try donuts for months. With some substitutions, I was able to make these safe for the whole family to enjoy. We are taking them on a camping trip, can’t wait for her to share them with her friends. Many thanks.

  • Lisa Hoang

    Subbed applesauce for butter & coconut milk for cream and these turned out amazing, thank you!!

    • Andrea E S

      Lisa…Can you tell me the amounts of substitutions you made? Did they come out moist? The original recipe came out a bit dry for my liking.

      • She made quite a lot of substitutions, and I’m glad she was pleased with the result, but I wouldn’t recommend them, Andrea. I would recommend making sure you’re measuring the ingredients in the recipe as written properly, and that you’re using the flour blend as directed. Good luck!

  • Andrea E S

    These are very nice, but need some dunking in milk. They came out a bit too dry. Any adjustments to get a moist texture?

    • Andrea, did you measure by weight, and not by volume, and did you make any substitutions, especially with the flour blend? These are very moist donuts, when the recipe is made as written. I’ve made them dozens of times, at least, and have never had a problem with them being dry. If you used a poorly balanced flour blend, especially one high in starch like King Arthur Flour blend, all your baked goods will tend to be dry.

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