< Print
Print
Save Pin

Chocolate Gluten Free Cake Mix Donuts

Prep time:
Cook time:
Yield: 30 mini donuts

Ingredients

For the donuts
21 ounces gluten free chocolate cake mix (try my recipe for Make-Your-Own Gluten Free Chocolate Cake mix)

8 tablespoons (112 g) unsalted butter, at room temperature

4 tablespoons (56 g) neutral oil (like canola)

3 eggs (180 g, out of shell) at room temperature, beaten

1 1/4 cups (10 fluid ounces) milk, at room temperature

For the glaze
5 ounces dark chocolate, chopped

2 tablespoons (28 g) virgin coconut oil or vegetable shortening

Melted white chocolate, for drizzling (optional)

Instructions

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

    *Alternatively, bake the donuts in an electric miniature donuts maker. Instead of preheating your oven, warm the donut maker according to the manufacturer’s directions. Make the batter in the manner described in the recipe instructions, and fill the bottom of the donut maker wells completely with batter, then close and secure the lid. Allow to bake for 3 minutes. Open the donut maker and remove the donuts with the remover tool included in the package. Transfer to a wire rack to cool completely.

  • In a large bowl, place the entire contents of the cake mix, and whisk to work out any lumps. Create a well in the center of the dry ingredients, and add the butter, oil, eggs and milk, mixing to combine after each addition. The batter will be thick and fluffy. Fill the prepared donut or muffin wells about 3/4 of the way full. Place in the center of the oven and bake for about 10 minutes, or until the donuts are set. Transfer to a wire rack to cool.

  • While the donuts are cooling, make the glaze. Place the chopped chocolate and the coconut oil in a small, heat-safe bowl and place over a small saucepan with about an inch of simmering (not boiling water), making sure the water doesn’t touch the bowl. Melt over medium-low heat, stirring occasionally until smooth. Dip the top of each donut in the glaze and invert back onto the cooling rack. Drizzle with the optional melted white chocolate. Allow the glaze to set before serving.