Gluten Free Chocolate Donuts
These rich, tender gluten free chocolate donuts are made without any yeast in a mini donut pan or electric donut maker. Don't skimp on the quick chocolate glaze for a real treat!
Servings: 15 mini donuts
Equipment
- Donut pan or mini electric donut maker
Ingredients
For the donuts
- 1 ½ cups all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blends)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- 6 tablespoons 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 packed light brown sugar
- 4 tablespoons unsalted butter melted and cooled
- 4 tablespoons neutral oil like canola, vegetable, grapeseed, peanut oil
- 2 eggs at room temperature, beaten
- 1 ½ teaspoons pure vanilla extract
- ⅞ cup heavy cream at room temperature
For the glaze
- 1 cup confectioners’ sugar
- 1 tablespoon unsweetened natural cocoa powder
- 1 teaspoons milk (any kind) plus more as needed
- Gluten free sprinkles for decorating (optional)
Instructions
Make the donuts.
- 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.
To bake in a donut pan.
- 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.
To bake in an electric Mini Donut Maker.
- Instead of preheating your oven, warm the doughnut maker according to the manufacturer’s directions.
- Fill the bottom of the wells of the machine completely with batter (made easier if you place the donut batter in a piping bag fitted with a medium-size open piping tip), then close and secure the lid.
- Allow to bake for 3 minutes or until the donuts begin to smell fragrant.
- Open the doughnut maker, and remove the doughnuts with the remover tool included in the package.
- Transfer to a wire rack to cool completely.
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.
Video
Notes
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. In 2020, photos and text, video updated, recipe unchanged.