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I’ve always liked donuts. When I was a kid, donuts were a special treat on the way to the balloon fiesta in New Mexico. I always picked the chocolate filled donut or one with lots of sprinkles. During the time I worked at Dunkin, I usually grabbed the glazed blueberry. In general as an adult, I tend to go for some sort of glazed donut, although in recent years, I haven’t been able to enjoy them as much because not too many places sell gluten free donuts. So of course, like any other food I miss, I decided to come up with my own gluten free alternative!
One of the biggest factors in making gluten free donuts is getting a donut pan to bake them in the oven. I don’t know if these would hold up to a typical donut frying method, but baking works magnificently and they turn out every time. If you’ve been around for any length of time, you know my favorite brand of bakeware is USA Pans, and the donut pans, while a splurge, are definitely worth the price if you find yourself making donuts often.
Helpful Tools for Making Donuts:
- 2 donut pans (I like these from USA pan)
- A cooling rack and half sheet pan (these are the ones I have)
- Mixing bowls
- Parchment paper for easier cleanup when glazing
All of the donut recipes I’ll be sharing over the next few weeks are easy to halve, so if for some reason you don’t want an entire dozen donuts at a time (or you only have one donut pan), feel free to make a half batch. They’re yummy though, so I bet they won’t last long!
Gluten Free Chocolate Cake Donuts
Makes 12 donuts
- 1-1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/4 cup cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 Tbsp. melted butter
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup milk
- For glaze: 1 cup powdered sugar and 2 Tbsp. milk
Preheat oven to 350ºF.
In medium bowl, mix all ingredients except glaze together. Scoop into greased donut pans.
Bake for 12 minutes. Cool completely in pans before turning out onto rack.
In small bowl, whisk together powdered sugar and milk for a thick glaze. Dip each donut into the glaze, and place on the rack to set. Spread any extra glaze on the donuts as needed.
Chocolate cake donuts are a favorite with my children, although I’m more partial to the pumpkin flavor myself, and you really can’t go wrong with an original either. Basically, eat all the donuts. Enjoy!
More Donut Recipes:
- Gluten Free Glazed Cake Donuts
- Gluten Free Pumpkin Donuts
- Gluten Free Blueberry Donuts (coming soon!)
santiago becerril says
wat i can use instead of powered sugar i am a diabetic thak you santiago
You could make these without the glaze to lower the sugar somewhat, although there is still sugar in the donut itself. I’m not sure what you might want to substitute otherwise.
Carol Fuoss, MH, HN says
erythritol works as a great sugar substitute. It is a sugar alcohol but doens’t cause gastric distress. Use 1:1 in the recipe.
These were great! I used 50/50 dark cocoa and milk cocoa and they are perfect!
Swerve has a powdered sugar that is an easy sub for regular powdered sugar.
Can you sub cassava flour? My son is allergic to tree nuts and the bob’s flour has a warning for cross-contamination
I don’t have a ton of experience with cassava flour. If it acts similarly to a gluten free flour blend, then it would probably work. Let me know if you try it!
Can I use almond milk to make them dairy free?
I haven’t tried that with this particular recipe, but I believe that would work.
Can these be fried in a deep fryer
Maureen D says
I made these today and my husband said they were delicious!