These are my favorite gluten-free donuts—rich chocolate flavor throughout. I’d been craving them for a while after finding the cardboard sleeve from my donut pan and seeing it often. My husband’s favorite donuts are chocolate, and since he was coming home from a trip I decided to welcome him with a batch of chocolate gluten-free donuts. The first batch was too dry because I accidentally left out the milk, but after experimenting with two more batches I finally got the texture right. If you need a dairy-free option, see the Tips below for a dairy-free ganache suggestion.
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Yield: Makes 1 dozen
A baked gluten-free chocolate donut recipe sweetened with molasses for a sugar-free treat.
Ingredients:
- 3/4 cup potato starch
- 3/4 cup sweet sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup cocoa powder
- 1 3/4 teaspoons baking powder*
- 1/4 teaspoon baking soda
- 3/4 teaspoon guar gum
- 1/2 teaspoon xanthan gum*
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup + 2 tablespoons milk of your choice (I used homemade almond milk)
- 3/4 cup agave syrup (or honey for sugar-free)
- 2 tablespoons light molasses
- 1/3 cup oil (grape seed or neutral oil)
- 1 large egg (or 1 1/2 tsp Ener-G egg replacer mixed with 2 tbsp warm water)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon apple cider vinegar
- Chocolate ganache (see recipe notes for gluten-free or dairy-free ganache options)
- Finely chopped nuts, gluten-free chocolate jimmies, sprinkles, or other toppings (optional)
Instructions:
- Preheat the oven to 325°F (160°C).
- Grease a donut pan (standard 6-tin pan) generously with oil or nonstick spray. Don’t skimp on the grease to help release the donuts cleanly.
- In a large mixing bowl, combine all the dry ingredients and mix thoroughly so the gums and starches are evenly distributed.
- Add the wet ingredients to the dry mixture and beat until the batter is smooth and no dry streaks remain. Scrape the bowl once to ensure everything is incorporated.
- Fill each donut cavity about three-quarters full. Use slightly damp fingertips to spread and smooth the batter so each donut has an even top. Re-wet your fingers as needed and wipe away any excess batter from the middle post and pan edges.
- Bake for about 15 minutes, or until the donuts feel firm to the touch and a toothpick comes out clean.
- Remove the pan from the oven and transfer the donuts to a cooling rack as soon as they can be handled to prevent overcooking in the residual heat.
- Once cooled, frost the donuts with ganache or your preferred frosting. Use dairy-free ganache if you need a dairy-free option.
- If desired, dip the frosted donuts into chopped nuts, chocolate jimmies, or sprinkles for added texture and decoration.
Tips
*If you avoid corn, substitute guar gum for xanthan gum and use a corn-free baking powder. If you can’t find a commercial corn-free baking powder, make your own or use a trusted brand labeled corn-free and gluten-free.
Donut pans are widely available from kitchen retailers.
If you plan to freeze donuts for later use, add an extra egg to the batter to help prevent dryness after thawing.
For a dairy-free ganache, use a dairy-free chocolate and a plant-based cream or coconut cream; warm gently and stir until smooth before cooling to thicken slightly.