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Gluten-Free Baked Chocolate Donuts

I recently bought a donut pan and I think it's the best decision I ever made. These chocolate donuts are dense, cakey and just sweet enough. Perfect to top with a simple glaze (below) or some creamy, melty peanut butter. 
Course Dessert, Snack
Keyword Gluten-Free
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author hannahmageerd


For the Donuts:

  • 1 cup gluten-free baking flour can sub for all-purpose if not gluten-free
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup brown sugar can sub coconut sugar
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup milk of choice
  • 1/2 tsp vanilla extract
  • 1/4 cup refined coconut oil or butter melted

For the Glaze:

  • 2 cups powdered sugar
  • 1/4 cup milk of choice
  • 1 tsp vanilla extract


  • Preheat oven to 350F and grease your donut pan with oil or butter. In a large bowl, mix all dry ingredients together. In a medium bowl, whisk together egg, milk, vanilla and oil. 
  • Add wet ingredient mixture to dry ingredients. Mix together until well combined. On your greased donut pan, fill each donut section about 2/3 of the way full - allowing room for them to rise. TIP: Place donut batter in a piping bag or ziploc bag and cut the tip. Pipe the batter into the donut pan to get the best shape.
  • Bake at 350F for 10-12 minutes, until the donuts spring back when pressed gently. Cool on a wire cooling rack and in the meantime prepare your glaze (optional).
  • To prepare the glaze, by whisking all glaze ingredients together in a medium bowl. Place a piece of wax or parchment paper under your cooling rack and one at a time dip the cooled donuts into the glaze mixture. Place back on the wire cooling rack to let the glaze set.