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