Chocolate Cake Donuts (Gluten Free, Dairy Free)
I had to create Gluten Free Chocolate Donuts because donuts are my thing! I would hands down say they are the one thing I craved the most after going gluten free. They are also very hard to find. When I lived in California there were 2 bakeries within 45 minutes that carried donuts. I would always get them for special occasions, or just because I wanted a treat. I miss it!
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I now live in the Pacific Northwest and I have searched high and low for a donut with no luck. I have ordered Katz Gluten Free donuts and they are amazing! So, I decided to make my own…
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 chocolate donuts, 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 chocolate donuts 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.
I just made a batch of these because there is a “donut day” at my sons school. I left a few unfrosted in the fridge and then popped them out this morning and frosted them. I try very hard to make sure he is never left out.
Gluten Free Chocolate Donuts
- One Chocolate Cake recipe
- Wilton Nonstick 6-Cavity Donut Pan
- Chocolate Glaze:
- ½ Cup Chocolate Chips
- 2 TBSP. Coconut Oil
- 2 tsp. Light Corn Syrup
- 2 tsp. Chocolate almond or cashew milk
- 1 tsp. Vanilla
- 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 mold and 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!
Gluten Free Chocolate Cake (Dairy Free too)
- 1½ cups water
- ⅔ cups coconut oil
- 4 eggs
- 2 tsp. vanilla extract
- 1 ½ cups of sugar
- Dash of salt
- 1 tsp. xanthan gum
- 2 tsp. baking powder
- 1 cup cocoa powder
- 1½ cups GF All Purpose Flour
- Buttercream Frosting
- Preheat the oven to 350 degrees.
- Beat the eggs, sugar and vanilla.
- Once combined, add the melted coconut oil and mix for 2 minutes.
- Add water, flour, cocoa powder, xanthan gum and baking powder.
- Once all ingredients are mixed well, pour into a greased (I use coconut oil) cake pan or cupcake liners.
- Bake at 350 degrees. An 8 inch cake takes about 30 minutes and cupcakes take about 17-22 minutes.
If you like this recipe you will love all of the recipes in my cookbook! There are over 100 gluten & dairy free recipes that are simple to make with easy to find ingredients.