Decadent Gluten-Free Double Chocolate Donuts
Indulge in these decadent Double Chocolate Donuts that are not only delicious but also gluten-free! This recipe features a rich, cakey donut base made with gluten-free flour and cocoa, perfectly complemented by a luscious chocolate glaze. Inspired by classic donut recipes, these treats can be enjoyed by all — even those with dietary restrictions! With a yield of six regular donuts or twelve mini-donuts, they make the perfect snack or dessert for any occasion. Dress them up with your favorite toppings like chopped peanuts, sweetened flaked coconut, or colorful nonpareils for a delightful presentation.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Gluten-free all-purpose flour
2/3 cup (Measured)
Tapioca starch (Expandex)
2 tablespoons (Measured)
Unsweetened cocoa powder
1/4 cup (Measured)
Granulated sugar
1/2 cup (Measured)
Xanthan gum
1 teaspoon (Measured)
Baking powder
1 teaspoon (Measured)
Salt
1/4 teaspoon (Measured)
Cinnamon
1 teaspoon (Measured)
Dried buttermilk powder
3 tablespoons (Measured)
Large eggs
2 (Beaten)
Coconut oil
3 tablespoons (Melted)
Water
2-4 tablespoons (Divided)
Coconut oil (for glaze)
1 1/2 tablespoons (Melted)
Unsweetened cocoa powder (for glaze)
1 1/2 tablespoons (Measured)
Hot water (for glaze)
1 1/2-2 tablespoons (Divided)
Confectioners' sugar
3/4 cup (Measured)
Vanilla extract
1/2 teaspoon (Measured)
Chopped peanuts
to taste (Optional)
Sweetened flaked coconut
to taste (Optional)
Nonpareils
to taste (Optional)
Instructions
1
Preheat your oven to 375°F (190°C) and generously spray a 6-hole donut pan with non-stick cooking spray.
2
In a medium mixing bowl, combine the gluten-free flour blend, tapioca starch, cocoa powder, sugar, xanthan gum, baking powder, salt, cinnamon, and dried buttermilk powder. Mix thoroughly to ensure all ingredients are evenly distributed.
3
In a separate small bowl, whisk together the eggs, melted coconut oil, and 2 tablespoons of water until smooth.
4
Pour the wet mixture into the dry ingredients and stir until fully combined. If the batter is too thick, gradually add more water (1 tablespoon at a time) until you achieve a smooth, thick, cake-like consistency.
5
Carefully spoon the batter into the prepared donut pan, smoothing the tops with a spatula.
6
Place the donut pan in the preheated oven and bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
7
Allow the donuts to cool in the pan for a minute before turning them out onto a wire rack to cool completely.
8
While the donuts are cooling, prepare the glaze by combining melted coconut oil, unsweetened cocoa powder, 1 1/2 tablespoons of hot water, confectioners' sugar, and vanilla extract in a small bowl. Stir until the glaze is smooth, adding more hot water as necessary to achieve your desired consistency.
9
To glaze the donuts, place the cooling rack with the donuts on a cookie sheet to catch any drips. Generously spoon the chocolate glaze over each donut, allowing it to cascade down the sides.
10
Immediately sprinkle your choice of toppings, such as chopped peanuts, sweetened flaked coconut, or colorful nonpareils, on top of the glazed donuts.
11
Serve fresh and enjoy your irresistible gluten-free double chocolate donuts!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these donuts gluten-free?
Yes, these decadent double chocolate donuts are made with a gluten-free flour blend and tapioca starch.
What is the main flavor profile of this recipe?
The donuts feature a rich, cakey chocolate base complemented by a luscious chocolate glaze.
How many donuts does this recipe yield?
This recipe yields six regular-sized donuts or twelve mini-donuts.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How should I prepare the donut pan?
Generously spray a 6-hole donut pan with non-stick cooking spray before adding the batter.
What dry ingredients are required for the donut base?
You will need gluten-free flour, tapioca starch, cocoa powder, sugar, xanthan gum, baking powder, salt, cinnamon, and dried buttermilk powder.
What wet ingredients are used in the batter?
The wet ingredients consist of two large beaten eggs, melted coconut oil, and water.
How do I mix the donut batter?
Combine dry ingredients in one bowl, whisk wet ingredients in another, then stir the wet mixture into the dry until fully combined.
What should I do if the batter is too thick?
Gradually add more water, one tablespoon at a time, until you achieve a smooth, thick, cake-like consistency.
How long do the donuts need to bake?
Bake the donuts for 10 to 12 minutes.
How can I tell if the donuts are done?
The donuts are done when a toothpick inserted into the center comes out clean.
How long should I let the donuts cool in the pan?
Allow the donuts to cool in the pan for one minute before turning them out onto a wire rack.
What ingredients are used for the chocolate glaze?
The glaze is made from melted coconut oil, unsweetened cocoa powder, hot water, confectioners' sugar, and vanilla extract.
How do I adjust the consistency of the chocolate glaze?
Stir in more hot water as necessary until you reach your desired thickness.
What is the best way to apply the glaze?
Place the cooling rack over a cookie sheet and generously spoon the glaze over each donut so it cascades down the sides.
What toppings are recommended for these donuts?
You can use chopped peanuts, sweetened flaked coconut, or colorful nonpareils.
When should I add the toppings?
Add your toppings immediately after glazing the donuts so they stick to the wet chocolate.
Does this recipe use tapioca starch?
Yes, the recipe specifically calls for 2 tablespoons of tapioca starch, such as Expandex.
Is xanthan gum necessary for this recipe?
Yes, 1 teaspoon of xanthan gum is included to help with the texture of the gluten-free flour.
How much cinnamon is in the recipe?
The recipe calls for 1 teaspoon of cinnamon to enhance the chocolate flavor.
What type of cocoa powder should I use?
The recipe uses unsweetened cocoa powder for both the donut base and the glaze.
Can I use fresh buttermilk instead of powder?
The recipe specifically lists 3 tablespoons of dried buttermilk powder as part of the dry ingredients.
What kind of oil is used for the donuts and glaze?
Melted coconut oil is used in both the donut batter and the glaze.
How many eggs do I need?
You will need 2 large eggs, which should be beaten before being added to the wet mixture.
Is vanilla extract included in the donut base?
Vanilla extract is used specifically in the glaze rather than the donut batter.
Why should I put the wire rack on a cookie sheet?
The cookie sheet catches any drips of chocolate glaze for easier cleanup.
Are these donuts fried or baked?
These are baked donuts, making them an easier and less messy alternative to frying.
What is the preparation for the confectioners' sugar?
The confectioners' sugar is simply measured and stirred into the glaze until smooth.
Should these donuts be served fresh?
Yes, the recipe recommends serving them fresh for the best taste and texture.
What occasions are these donuts suitable for?
They are perfect as a snack, dessert, or as party treats for any special occasion.