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Baked Gluten-Free Chocolate Donuts

I used to say I could go either way with chocolate donuts. If I had my choice, it would always be a warm cake donut dusted in cinnamon sugar. I’m not sure if it was that the chocolate donut options I had just didn’t taste like real chocolate or that I didn’t like the glaze, but they weren’t for me.

Until now.

Baked Chocolate Donuts with an Espresso Glaze

For my third recipe with Bob’s Red Mill 1-to-1 Baking Flour, I really wanted to put it to the test. As it claims on the packaging, you can substitute the flour 1 for 1 in any traditional recipe.

I knew I wanted to go the sweet route because, well, I love sweets. Needing a little inspiration in what direction to go in, I decided to let Matt influence where we’d take this recipe. But here’s the thing, he’s not a dessert person and usually when I ask him what he’s craving, he’ll say, “Something savory.”

To my surprise he said he wanted donuts.

Donuts? Really?

Well alright then, donuts it is.

Baked Gluten-Free Chocolate Donuts with an Espresso Glaze

I have a donut pan, but have yet to share an actual donut recipe with you. In truth, I haven’t actually made donuts in the pan yet, but we’ll just pretend I didn’t say that.

I found a recipe for chocolate donuts from Joy the Baker which sounded fairly easy and didn’t use much flour so I knew it would be a good test for my Bob’s Red Mill flour experiment.

I followed the recipe almost exactly, using gluten-free flour, coconut oil and almond “buttermilk”. I was wary of how they would turn out – I had no clue what to expect with the batter or baking time – but they were perfect.

And when I say perfect, I mean truly perfect.

Baked Gluten-Free Chocolate Donuts with an Espresso Glaze

The donuts are fluffy and light, while still having a little spring. They’re chocolatey. They’re sweet. But they’re not too sweet. They’re decadent. And they’re not fried.

After making this recipe, I’m a total baked donut convert. Especially baked gluten-free chocolate donuts!

But we’re not stopping there…

Baked Gluten-Free Chocolate Donuts with an Espresso Glaze

I wanted to take these beauties to the next level. How? With an espresso glaze and quinoa crispies. The glaze only uses 2 ingredients and the quinoa crispies add a nice little crunch with each bite.

I don’t often rave about how happy I am with a recipe (even though I don’t ever post ones that I’m not super happy with), but these are just so, so good. We ate them in like two days and now I’m going to be making lots of other flavor combinations.

I’m thinking pumpkin spiced or a chai-spiced donut next. Mmm the possibilities!

Gluten-Free Chocolate Donuts with an Espresso Glaze

In addition to today's new recipe, I'm also thrilled to offer a fabulous giveaway with the folks at Bob's Red Mill. One lucky winner will be chosen to win a gluten-free goodie pack of all my favorite products! The package will include:

Enter below for your chance to win – good luck!!

a Rafflecopter giveaway

Baked Gluten-Free Chocolate Donuts

5 from 3 votes
The donuts are fluffy and light, while still having a little spring. They’re chocolatey. They’re sweet. But they’re not too sweet. They’re decadent. And they’re not fried.
author: Alyssa
yield: 6 donuts
Baked Gluten-Free Chocolate Donuts with an Espresso Glaze
Prep: 10 minutes
Cook: 13 minutes
Total: 23 minutes


for the glaze:


  • Preheat oven to 325 degrees F. Spray a donut baking pan with cooking spray and set aside.
  • Whisk together dry ingredients (along with the sugar) in a mixing bowl.
  • In a separate bowl, beat together wet ingredients (milk, vinegar, egg, coconut oil and vanilla) until smooth.
  • Add wet ingredients into dry and whisk together until combined.
  • Portion batter into donut pan, filling each milk until three-quarters full. Bake on center rack for 13 to 14 minutes or until a toothpick inserted into the center of one donut comes out clean.
  • Remove and cool in the pan for five minutes, then turn out onto a wire rack and cool completely. Once cool, glaze and sprinkle with quinoa crispies.
  • Enjoy!


Calories: 297kcal | Carbohydrates: 49g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 253mg | Potassium: 64mg | Fiber: 3g | Sugar: 29g | Vitamin A: 40IU | Calcium: 47mg | Iron: 1.4mg
cuisine: American
course: Dessert

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While I was compensated by Bob's Red Mill for this post, all opinions are my own.

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21 comments on “Baked Gluten-Free Chocolate Donuts”

  1. Just made these in a Baby Cakes mini donut maker and got 15 absolutely, perfectly delicious donuts! They are amazing even without the glaze! Thank you!

    1. Ahh you’re right! That’s not listed 🙂 You just whisk together the confectioners sugar and coffee 🙂 Will update now!

  2. Hi Alyssa, I love your site! I tried your chocolate covered peanut butter balls but have not been able to find the recipe again. I’m especially interested in reposting it on my FB account with the nutritional table. Please let me know where I can find it.
    Gratefully yours, Ri.

  3. Pingback: Baked Gluten-Free Chocolate Donuts  | Pinimprovement

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  5. Pingback: 35+ Amazing Homemade Doughnut Recipe

  6. Pingback: The Great Gluten Free Donut Round-Up - Beard + Bonnet

  7. Avatar photo
    DeAnne Bergstrom

    Just curious. So who won the contest? And these doughnuts look so good. I’m definitely going to have to go get a doughnut pan!

  8. Pingback: Pumpkin Chocolate Chip Quinoa Bread - Simply Quinoa

    1. Sorry about that! Which link are you referring to? Here it is: http://www.bobsredmill.com/Gluten-Free-1-to-1-Baking-Flour.html

  9. Looks fantastic Alyssa!! You can find Organic Quinoa Crispies at Edison Grainery. Certified gluten free, certified organic, allergen free. Great flavor.

  10. I am making these today if whole foods has the 1:1–I will be substituting flax gel for the egg and will let you know how that turns out

    What are quinoa crispies?

    1. You can find quinoa crispies from here: http://edisongrainery.com/store/grains/38-quinoa-crispies-cereal.html

      They’re basically just the quinoa version of rice crispies 🙂