Chocolate Cake Donuts (Gluten Free, Dairy Free)
They are very simple to make and so so so so yummy. These are considered cake donuts. They are simpler to make than the traditional yeast donut. I do have a yeast donut in my radar to create, as soon as I have some extra time to experiment.
What is great about these, is that you can make a lot of them in bulk and freeze them. Pull out what you need and allow it to thaw and then frost. I would recommend frosting right before serving to keep them tasting fresh.
They will not disappoint and they will go fast. You can be fun and festive with these like I am for Valentine’s this year and do some sprinkles on them.
These are a great special treat for anyone. Even people who eat gluten love these. It is easy to make them festive by adding sprinkles or crushed candies.
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Preheat oven to 350 degrees F.
Lightly grease your Wilton Nonstick 6-Cavity Donut Pan and spoon in the cake batter.
Cook about 8 or so minutes, checking with a toothpick. When the toothpick is clean take them out and allow them to cool for about 5 minutes.
Use a butter knife around the edges to help ease it out of the pan. Then grease and start over to make as many donuts as you need. This will make 18-24 donuts easy.
Allow them to cool for about 30 minutes before frosting.
- Melt chocolate chips, coconut oil and corn syrup in a microwave safe bowl in the microwave for 30 second intervals, stirring in between each time.
- Once melted add the vanilla and milk, stir well.
- Drop the donut into the bowl and take out with your finger being careful not to rub off the frosting.
- Lay frosting side up on a piece of parchment paper one-by-one. These will taste best eaten the same day. If you need to you can make the cake donuts the night before and then frost right before serving. Enjoy!