Chocolate Cake Donuts

The perfect simple gluten and dairy free baked donut recipe. 

Course Breakfast
Cuisine American
Keyword Gluten and dairy free chocolate donuts, Gluten free chocolate donuts
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18 donuts


  • cups Water
  • cups Coconut oil
  • 4 Eggs
  • 2 tsp. Vanilla Extract
  • 1 ½ cups Sugar
  • Dash of salt
  • 1 tsp. Xanthan Gum
  • 2 tsp. Baking Powder
  • 1 cup Cocoa Powder
  • cups Gluten Free All Purpose Flour

Chocolate Glaze

  • 1/2 Cup Cup Chocolate Chips
  • 2 TBSP. Coconut Oil
  • 2 tsp. Light Corn Syrup
  • 2 tsp. Coconut Milk
  • 1 tsp. Vanilla


Cake Instructions

  1. Preheat the oven to 350 degrees.
  2. Beat the eggs, sugar and vanilla.
  3. Once combined, add the melted coconut oil and mix for 2 minutes.
  4. Lightly grease your Wilton Nonstick 6-Cavity Donut Pan and spoon in the cake batter.
  5. Add water, flour, cocoa powder, xanthan gum and baking powder. Mix on medium speed for 3 minutes scraping down the sides halfway through.

  6. 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.
  7. 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.
  8. This will make 18-24 donuts easy. Allow them to cool for about 30 minutes before frosting.

Chocolate Glaze Instructions

  1. 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.
  2. Once melted add the vanilla and milk, stir well.

  3. 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.
  4. 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!

Recipe Notes

You will need a donut pan for this recipe.