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!
- Prep time
- 3 hr 28 min
- Cook time
- 8 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups all purpose gluten free flour blend ((I used Better Batter; click thru for appropriate blends))
- 3/4 teaspoon xanthan gum ((omit if your blend already contains it))
- 6 tablespoons 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 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 1/2 teaspoons pure vanilla extract
- 7/8 cup heavy cream (at room temperature)
- 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
- 1
Preheat your oven to 350° F. Grease a miniature donut pan or muffin tin and set it aside.
- 2
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.
- 3
Add the butter, oil, eggs, vanilla, and cream, mixing to combine after each addition until combined. The batter will be thick.
- 4
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.
- 5
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.
- 6
Instead of preheating your oven, warm the doughnut maker according to the manufacturer’s directions.
- 7
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.
- 8
Allow to bake for 3 minutes or until the donuts begin to smell fragrant.
- 9
Open the doughnut maker, and remove the doughnuts with the remover tool included in the package.
- 10
Transfer to a wire rack to cool completely.
- 11
In a small bowl, place the confectioner’s sugar, remaining 1 tablespoon cocoa powder, and 2 teaspoons milk or buttermilk and mix to combine.
- 12
Add more milk or buttermilk by the half teaspoon until you have a smooth, but pourable liquid.
- 13
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.
- 14
Allow the donut to sit until the glaze is set.