Decadent Chocolate Donuts (Dairy-Free & Gluten-Free)
Indulge in these rich and moist chocolate donuts that are both dairy-free and gluten-free! Made with a blend of sorghum flour and starches, these donuts are incredibly soft and fluffy, with a deep chocolate flavor from high-quality cocoa powder. Perfect for breakfast or a sweet treat, they're surprisingly easy to whip up and can be modified into delightful cupcakes with the addition of an extra egg. If you're planning to enjoy them later, freeze them after cooling to maintain their freshness. Top with your favorite icing or sprinkles for an extra touch of sweetness!
N/A
Servings
100
Calories
17
Ingredients
Ingredients
potato starch
3/4 cup (none)
sorghum flour
3/4 cup (none)
tapioca starch
1/2 cup (none)
cocoa powder
1/2 cup (none)
baking powder
1 3/4 teaspoons (none)
baking soda
1/4 teaspoon (none)
guar gum
3/4 teaspoon (none)
xanthan gum
1/2 teaspoon (none)
cinnamon
1/2 teaspoon (none)
sea salt
1/4 teaspoon (none)
milk or almond milk
7/8 cup (none)
agave syrup
3/4 cup (none)
light molasses
2 tablespoons (none)
cooking oil
1/3 cup (none)
large egg
1 (beaten)
pure vanilla extract
1 1/2 teaspoons (none)
apple cider vinegar
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 325°F (165°C).
2
Generously grease a 6-cavity donut pan with cooking oil to prevent sticking.
3
In a large mixing bowl, combine all dry ingredients: potato starch, sorghum flour, tapioca starch, cocoa powder, baking powder, baking soda, guar gum, xanthan gum, cinnamon, and sea salt. Mix well until thoroughly combined.
4
In a separate bowl, whisk together the wet ingredients: almond milk (or milk), agave syrup, light molasses, cooking oil, egg, vanilla extract, and apple cider vinegar until smooth.
5
Slowly pour the wet mixture into the bowl of dry ingredients. Mix with a spoon or electric mixer until all the dry components are fully moistened and the batter is smooth. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
6
Carefully fill each cavity of the donut pan approximately three-quarters full with the batter. To achieve smooth tops, use slightly damp fingers to spread and level the batter. Make sure to wipe off any excess batter from the pan's edges.
7
Bake in the preheated oven for 15 minutes or until the donuts spring back when lightly touched.
8
Once baked, remove the donuts from the oven and allow them to cool for around 5 minutes in the pan before carefully transferring them to a wire rack to cool completely.
9
For a finishing touch, frost the donuts with your favorite ganache or icing. Optionally, dip them in chopped nuts, sprinkles, or coconut flakes for added texture and flavor.
Nutrition Information
3g
Fat
17g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
Are these chocolate donuts gluten-free?
Yes, these donuts are gluten-free, utilizing a blend of sorghum flour, potato starch, and tapioca starch.
Are these donuts dairy-free?
Yes, the recipe uses almond milk or other non-dairy milk and cooking oil instead of butter.
What is the recommended oven temperature for baking?
Preheat your oven to 325°F (165°C) for the best results.
How many calories are in one donut?
Each donut contains approximately 100 calories.
Can I turn this donut recipe into cupcakes?
Yes, you can modify the batter into cupcakes by adding one extra egg.
How long should I bake the donuts?
Bake the donuts for 15 minutes or until they spring back when lightly touched.
How do I prevent the donuts from sticking to the pan?
Generously grease a 6-cavity donut pan with cooking oil before filling it with batter.
What is the secret to getting smooth tops on the donuts?
Use slightly damp fingers to spread and level the batter once it is in the pan.
Can I freeze these donuts for later?
Yes, you should freeze them after they have cooled completely to maintain their freshness.
What flours are needed for this recipe?
The recipe requires potato starch, sorghum flour, and tapioca starch.
How much fat is in one serving?
Each serving contains 3g of fat.
What sweeteners are used in these donuts?
The recipe uses a combination of agave syrup and light molasses for sweetness.
What is the protein content per donut?
There is 1g of protein per serving.
How much cocoa powder is required?
The recipe calls for 1/2 cup of cocoa powder.
Are there any specific binding agents used?
Yes, the recipe uses both guar gum and xanthan gum to help with the texture in the absence of gluten.
Should I use an electric mixer?
You can use either a spoon or an electric mixer to combine the wet and dry ingredients.
How long should the donuts cool in the pan?
Allow the donuts to cool for about 5 minutes in the pan before transferring them to a wire rack.
What kind of milk is recommended?
You can use almond milk or any standard milk of your choice.
How full should I fill the donut cavities?
Fill each cavity approximately three-quarters full with the batter.
What toppings can I add?
You can frost them with ganache or icing and dip them in chopped nuts, sprinkles, or coconut flakes.
Is there any cinnamon in the recipe?
Yes, the recipe includes 1/2 teaspoon of cinnamon for added flavor.
Why is apple cider vinegar included?
Apple cider vinegar reacts with the baking soda to help the donuts rise and stay fluffy.
What is the total carbohydrate count per serving?
Each donut has 17g of carbohydrates.
How much vanilla extract is used?
The recipe uses 1 1/2 teaspoons of pure vanilla extract.
Are these donuts vegan-friendly?
The recipe is dairy-free but contains one large egg, so it is not strictly vegan unless an egg substitute is used.
What kind of molasses should I use?
The recipe specifies 2 tablespoons of light molasses.
Does the recipe include salt?
Yes, it calls for 1/4 teaspoon of sea salt.
How should the egg be prepared?
The egg should be beaten before being whisked into the other wet ingredients.
Is this recipe easy to make?
Yes, the instructions describe it as surprisingly easy to whip up.
What kind of texture do these donuts have?
They are described as rich, moist, soft, and fluffy.