Gluten-Free Chocolate Cake Donuts {Dairy-Free Option}
An easy recipe for gluten-free chocolate cake donuts that are soft, cakey and covered in a rich chocolate glaze. These gluten-free donuts are perfect for breakfast, dessert or as a special treat. The recipe also includes a dairy-free option.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup gluten-free all-purpose rice flour blend with xanthan gum
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1 large egg
- 3/4 cup milk (dairy-free use coconut, almond or cashew milk)
- 3 tablespoons unsalted butter, melted (dairy-free use melted Smart Balance butter )
- 1 teaspoon pure vanilla extract
- gluten-free sprinkles (optional)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 4 tablespoons cocoa powder
- 2 to 3 tablespoons milk depending on how thick you want your glaze (,dairy-free use unsweetened almond, cashew, or coconut milk.)
- dash of cinnamon (optional)
Instructions
- 1
Preheat oven to 350º F.
- 2
Spray donut pan with gluten-free cooking spray.
- 3
In a large bowl combine, gluten-free flour, baking powder, baking soda, salt, cocoa powder, and brown sugar.
- 4
Add the egg, melted butter, milk, pure vanilla extract, and until fully combined. The batter will be thick.
- 5
Add batter to a large plastic storage bag (or piping bag). I like to take a tall cup and put the bag inside of the cup so it’s easier to fill the bag with the batter. Close the seal of the bag. Cut the tip off of the bag.
- 6
Squeeze the bag carefully filling the donut pan.
- 7
Bake for 10-12 minutes.
- 8
In a small bowl whisk together the ingredients for the chocolate glaze.
- 9
Dip each warm donut into the glaze and then into the sprinkles and place on a plate or wire rack. Enjoy!
- 10
Store in air-tight container.