Gluten-Free Baked Chocolate Sprinkle Donuts

These gluten-free baked chocolate sprinkle donuts taste just like chocolate cake in donut form. They’re soft, fluffy, and dipped in a rich chocolate glaze with rainbow sprinkles on top. Ready in 40 minutes and no frying required.

You’ll need a donut pan for this recipe. They’re inexpensive and worth having on hand if you love homemade donuts. I use a standard 6-cavity pan.

This is one of my go-to recipes when I want something sweet for breakfast without a ton of effort. The batter comes together in one bowl, bakes in under 15 minutes, and the chocolate glaze sets up perfectly for that classic donut shop look. The sprinkles are optional, but let’s be honest, they make everything better.

Ingredient Notes

• Gluten-free flour blend: I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I can’t verify other brands of gluten-free flour will work because each has its own starch and protein ratios.
• Cocoa powder: Regular unsweetened cocoa powder. Dutch-process will work but the color will be darker.
• Apple cider vinegar: Don’t skip this. It reacts with the baking soda and helps replace the eggs. You won’t taste it.
• Non-dairy milk: I use unsweetened almond milk, but any non-dairy milk works. If you’re not dairy-free, regular milk is fine too. I usually go with whole milk.
• Vegetable oil: Keeps the donuts moist and is neutral in flavor.

Recipe FAQs

Storage instructions

Donuts are best the day they’re made, but you can store them in an airtight container at room temperature for 2-3 days. For longer storage, freeze for up to 2 months. You can freeze them glazed or unglazed. Glazed donuts may have some condensation when thawed, but they’ll still taste great.

Serving suggestions

These are perfect for weekend brunch, birthday breakfasts, or anytime you want to make a regular morning feel special. For a full spread, pair them with something savory like gluten-free quiche lorraine or a breakfast egg casserole. If you’re going with a more sweet-forward breakfast, add gluten-free chocolate chip coffee cake or gluten-free cinnamon rolls. They’re also great alongside gluten-free french toast or crepes filled with Nutella and fresh fruit.

5 from 2 votes

Gluten-Free Baked Chocolate Sprinkle Donuts

These gluten-free baked chocolate donuts are soft, fluffy, and taste just like chocolate cake. Dipped in a rich chocolate glaze and topped with rainbow sprinkles, they're ready in 40 minutes with no frying required.

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Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Cooling Time 15 minutes minutes

Total Time 39 minutes minutes

Servings 6 donuts

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Metric – US Customary

Ingredients

For the Donuts:

• ▢ 175 g (1 1/4 cups) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum
• ▢ 20 g (1/4 cup) unsweetened cocoa powder
• ▢ 67 g (1/3 cup) granulated sugar
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon kosher salt
• ▢ 180 g (3/4 cup) unsweetened almond milk - or other non-dairy milk (180mL)
• ▢ 56 g (1/4 cup) vegetable oil - or other neutral oil (60mL)
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon apple cider vinegar

For the Glaze:

• ▢ 90 g (3/4 cup) powdered sugar
• ▢ 16 g (3 tablespoons) cocoa powder
• ▢ 1/2 teaspoon vanilla extract
• ▢ 30 g (2 tablespoons) unsweetened almond milk - up to 45g (2-3 tablespoons total)

For Topping

• ▢ rainbow sprinkles - optional

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Instructions

• Preheat oven to 375°F. Spray a 6-cavity donut pan with nonstick cooking spray.
• In a large bowl, whisk together 175 g (1 1/4 cups) gluten-free flour blend, 20 g (1/4 cup) unsweetened cocoa powder, 67 g (1/3 cup) granulated sugar, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt.
• Add 180 g (3/4 cup) unsweetened almond milk, 56 g (1/4 cup) vegetable oil, 1 teaspoon vanilla extract, and 1 teaspoon apple cider vinegar. Whisk until smooth.
• Pipe or spoon batter into the prepared pan, filling each cavity to the top. If you don't have a piping bag, you can use a ziplock bag with one corner snipped off to pipe the batter into the donut pan.
• Bake 10-14 minutes, until donuts spring back when lightly touched. Let cool in pan 5 minutes, then transfer to a wire rack to cool completely.
• Make the glaze: Whisk together 90 g (3/4 cup) powdered sugar and 16 g (3 tablespoons) cocoa powder. Add 1/2 teaspoon vanilla extract and 30 g (2 tablespoons) unsweetened almond milk, a little bit at a time and stir until smooth. You want it thick enough to coat the donuts but thin enough to dip. You can add more almond milk as needed.
• Dip the top of each cooled donut into the glaze. Let excess drip off, then top with rainbow sprinkles. Let glaze set for 5 minutes before serving.

Notes

• Gluten-Free Flour Note: I have not tested other gluten-free flours in this recipe, so I cannot verify they will work. For best results, weigh your ingredients using the metric measurements in the recipe card. 
• Fill the pan all the way. Gluten-free batter doesn’t rise as much, so filling to the top gives you a nice round donut.
• Check early. Start checking at 10 minutes. Overbaking is the most common reason for dry donuts.
• Glaze: If the glaze is too thick, add more milk, a little at a time. If it’s too thin, add more powdered sugar.
• Storage: Best the day they’re made. Store in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months.

Nutrition

Calories: 314kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Sodium: 351mg | Potassium: 137mg | Fiber: 4g | Sugar: 32g | Calcium: 89mg | Iron: 1.8mg