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.
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.