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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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
