Everybody loves a donut (or is it doughnut?). Baked, fried, glazed, chocolate, cream-filled, donut holes … you name it, donuts make people happy! Which is why you’re going to want to make these gluten free Chocolate Donuts soon: they’re guaranteed to make everyone happy!
There are a couple special things about these gluten free chocolate donuts: first off, they’re gluten free (duh), but no one would ever know it. They’re also made in one bowl in under 30 minutes!
Another pretty cool benefit, I give you an *option* to make them with gluten free, plant-based protein if you wanna, so they’re actually … wait for it … rather healthy! (How are you liking the benefits so far?)
Gluten Free Protein Option
I rather like to think of them as a sneaky way to get my kids to eat better-for-you-than-the-typical-breakfast food!
If you haven’t heard about the plant-based protein I’m using in this recipe, take a look into OWYN (Only What You Need).* I’ve been loving this brand for awhile now, and incorporating their protein into all kinds of recipes because it actually TASTES good and it boasts some impressive nutritional benefits.
Each drink contains 20 grams of plant based protein, amino acids, fiber, Omega-3s and even greens like spinach, kale and broccoli (though you’d never suspect it from the taste). All OWYN products are also all certified gluten free, vegan, non-GMO and even low-FODMAP.
Dark Chocolate OWYN plus baking cocoa makes these donuts truly chocolatey — and healthy — but if you’re fresh out, simply use your favorite chocolate milk, dairy or non-dairy. Whatever you do, don’t miss making these oh-so-simple and yummy donuts!
(For more OWYN recipes, search OWYN in the search bar on every page here at gfJules.com or hop right to delicious recipes like homemade gluten free Belgian Waffles recipe, gluten free donut holes recipe, no-bake protein balls recipe and even gluten free Black Bottom Cupcakes and Gluten Free Protein Brownies, among others!)
Regular Chocolate Milk/Mylk Option
Of course, you can always just make these beauties with good ol’ fashioned chocolate milk/mylk, of course.
Simply whip up the one-bowl batter and fill a donut pan nearly to the rim, but not over:
then bake for 9 minutes (don’t over-bake!):
and dip in glaze (the best part!).
Then take a bite and share if you must.
The recipe makes 6-7 donuts, and the batter is similar to cake batter consistency, so a donut pan really comes in handy, or grab two pans and double the recipe!
I have lots of baked gluten free donut and fried gluten free doughnut recipes here on gfJules.com (I believe I mentioned the fact that everybody loves a good donut?), some are baked and some are fried or even air fried!
When last I counted, I have ELEVEN (11) other gluten free doughnut/donut recipes (if you include gluten free apple fritters, gluten free funnel cakes and gluten free beignets … which I do!).
As with any of these recipes, the non-gritty, fluffy results are only possible because they are made with my award-winning gfJules Gluten Free All Purpose Flour. It’s the key to making your gluten free pie crust flaky, your gluten free cookies perfectly chewy, your gluten free bread soft and pliable, and your gluten free funnel cake, gluten free donuts, gluten free beignets, gluten free churros … light and airy. You get the picture.
You can even grab my gfJules Best Gluten Free Cake Mix and make baked donuts. That’s right — it’s been done! Pretty ingenious, actually. Check out the Whole Foods Magazine article for more details on this recipe hack using my cake mix!
So grab your gfJules Flour, Cake Mix, chocolate milk/mylk or protein milk and even sprinkles, if you wanna, and get bakin! This recipe is so quick and easy, even without a Supermom cape, you could make these in no time, flat!
Healthy, fast and donuts. What’s not to like?
Gluten Free Chocolate Donuts Recipe
Gluten Free Chocolate Donuts
Gluten Free Chocolate Donuts that are as soft and yummy as they ought to be, but baked and made in one bowl and in under 30 minutes! Maybe the perfect breakfast food?!
Ingredients
Chocolate Gluten Free Donuts
- 1 1/3 cup (180 grams) gfJules Gluten Free All Purpose Flour
- 1/4 cup natural cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons (1 ounce) butter or vegan butter
- 2 Tablespoons vegetable, safflower, sunflower or non-GMO canola oil
- 6 Tablespoons granulated sugar
- 1 large egg ( or 1 1/2 Tablespoons mashed banana + 2 Tablespoons applesauce)
- 1 teaspoon pure vanilla extract
- 3/4 cup Chocolate Milk/Mylk or Dark Chocolate OWYN
Glaze
- 1 1/2 cups powdered sugar
- 2 Tablespoons milk/mylk or vanilla OWYN
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 425F.
- Butter a donut pan containing six donut molds or lightly oil with nonstick spray.
- In a small bowl, whisk together gfJules Flour, cocoa, baking soda and salt.
- In a large mixing bowl, beat butter, oil and sugar on high speed until light and fluffy, about 2-3 minutes.
- Add egg or substitute and mix.
- Slowly stir in dry gluten free flour mixture and milk of choice until smooth; do not over-mix.
- Spoon the batter into the prepared donut pan, filling only to the rim. Smooth batter with a wet spatula.
- Bake for 9 minutes or until a toothpick inserted into the center comes out clean. Do not over-bake. Remove from the oven and allow the donuts to cool in pan on a wire rack for about 5 minutes before lifting out of the pan.
- To mix glaze, sift or whisk powdered sugar in a small bowl to remove clumps. Whisk in milk of choice and vanilla. Transfer to a flat bottom bowl.
- Dip each donut in the glaze and return to the wire rack with parchment or a pan underneath to keep down the mess!
- Add gluten free sprinkles if desired.
Notes
If you have only Dutch Processed cocoa instead of natural cocoa powder, use an equal amount of Dutched cocoa but replace the 1/2 teaspoon baking soda with 1 teaspoon baking powder.
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**I’ve partnered with OWYN (Only What You Need) to use their products in order to increase the nutrition in many popular gluten-free recipes. Some links to products may be affiliate links. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!
Use melted butter or ghee instead of seed oil – sunflower oil in particular is very unhealthy and many people have allergic reactions. Canola oil and soybean oil also to be avoided. Butter does not even hydrogenate on pans and washes off clean. Seed oils turn into trans-fat when heated. Definitely going to make this recipe.
Hi Terri, so glad you’re going to make this recipe! And yes, feel free to use butter or ghee instead — any of those fats will work instead. ENJOY!
~jules
I made these tonight and they are scrumptuous. I put a vanilla glaze on half of them and chocolate on the other half. Absolutely delicious. Thanks for another great receipe Jules.
That is wonderful to hear, Susan! So glad you made them!!! Having delicious donuts back in our lives is such a treat, isn’t it!?
~jules
I don’t understand how these are any different from cake shaped in a circle with ahole in the middle. To me, doughnuts are yeasted and deep fried, not baked in doughnut pans. What makes these doughnuts?
Hi Lisa, there are two different kinds of doughnuts/donuts: fried and baked. I have recipes for both kinds on my site. If you prefer fried doughnuts, just use the search bar at the top of any page and search “doughnut” and you’ll find many choices! Some people prefer one kind over another, or can’t tolerate fried foods, so I like to offer options. 🙂
~jules
Guys. If you haven’t made the donuts…DO IT NOW! 😋
I just followed Jules’ recipe except I made my own chocolate glazed using chocolate almond milk, powdered sugar, and cocoa powder. I just winged that part.
I love the sound (and look!) of that chocolate glaze!!!!!
~jules
Can I make these without the chocolate? Chocolate gives me migraines..
Hi Monika, I have lots of gluten free donut recipes on my site. If you use the search bar, you’ll come up with lots of chocolate-free choices! Here’s a link to the search results for you: https://gfjules.com/?s=donuts&search-type=normal&submit=Go
Enjoy!
~jules
My family loves these! We call them “fonuts”as I don’t have a donut pan so I make them as muffins. I sub in chocolate or vanilla almond milk and cook them for 13 minutes instead. I don’t use the glaze. On them. It makes approximately 9 “fonuts”. They definitely don’t last!
Made these – delicious !
I don’t like stevia products so made my own chocolate milk using the cocoa. Next time I’ll use hot chocolate mix to make the milk. Dough could have been a little sweeter but I used plenty of glaze. My dough was very dense, any thoughts ?
Hi Linsey, so glad you loved the gluten free chocolate donuts!! Very creative to make your own chocolate milk! 🙂
If the dough was very dense, it could be a few things: did you use my gfJules Flour or another brand? Is your leavening (baking powder/baking soda) fresh? Did they bake long enough? Was there too much liquid? Those would be the first things I would consider for next time. Glad you enjoyed them so much and hope you do make them another time and make a few adjustments and take notes!
~jules
I just bought myself a donut pan, I can’t wait to try these out!
Yay for good timing!
~jules
I’m so happy I came across this allergy-friendly donut recipe 🙂 I recently got a donut pan and I can’t stop making them!! Gonna have to check out your other recipes with OWYN
Nice, Jenna! Sounds like perfect timing!
~jules