Gluten-Free chocolate donuts are soft, cake-style baked donuts with a rich chocolate flavor and a simple cocoa glaze. They're made with oat flour, maple syrup, and cocoa powder, so they feel like a classic chocolate donut without needing a complicated ingredient list.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Chocolate Donuts
🕒 Ready In: ~30 minutes
👪 Makes: 10 donuts
🍽 Calories: ~220 per donut (estimated)
🥣 Main Ingredients: Oat flour, cocoa powder, eggs, milk, maple syrup, coconut oil, powdered sugar
📖 Dietary Info: Gluten-free; dairy-free option
👌 Difficulty: Easy - baked donuts with glaze
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This recipe bakes in a donut pan, which means no frying and less mess. The donuts come out tender and chocolatey, and the glaze sets quickly for that bakery-style finish.
If you love gluten-free baking, try Gluten-Free Strawberry Scones, Healthy Banana Oat Muffins, Gluten-Free Raspberry Bars, or Gluten-Free Oatmeal Raisin Cookies.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Gluten-Free Chocolate Donuts:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Chocolate Donuts:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Chocolate Donuts FAQs:
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- Gluten-Free Chocolate Donuts
Why You'll Love Gluten-Free Chocolate Donuts:
Rich Chocolate Flavor: Cocoa powder gives them a deep chocolate taste that feels like a true chocolate donut.
Baked, Not Fried: They bake in a donut pan, which keeps cleanup simple and makes them easy to make at home.
Soft Cake-Style Texture: Oat flour and maple syrup help the donuts bake up tender and moist.
Simple Glaze: The chocolate glaze comes together quickly and sets fast for a finished look.
Key Ingredients:
- oat flour. Keeps the donuts gluten-free and gives them a soft cake-style texture.
- cocoa powder. Adds rich chocolate flavor to both the donuts and the glaze.
- maple syrup. Sweetens the donuts and keeps the texture moist without using refined sugar.
- coconut oil. Adds moisture and helps the donuts stay tender.
- powdered sugar. Creates a smooth glaze that sets quickly on top of the donuts.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Milk swap: Any milk works, including almond milk or oat milk.
- Oil swap: Melted butter can be used instead of coconut oil for a richer flavor.
- Extra chocolate: Stir in mini chocolate chips for more chocolate in every bite.
- Make them sweeter: Add a little more maple syrup if you prefer a sweeter donut, but do not overdo it or the texture can change.
- Glaze options: Add a splash of vanilla to the glaze, or drizzle with melted chocolate for a thicker topping.
How to Make Gluten-Free Chocolate Donuts:
- Step 1: Preheat the oven to 350°F. Grease a donut pan well. In a bowl, whisk together the oat flour, cocoa powder, baking powder, and salt.
- Step 2: In a separate bowl, whisk the eggs, milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Step 4: Spoon the batter into the donut pan, filling each cavity about three quarters full.
- Step 5: Bake for 10 to 12 minutes, or until the donuts spring back lightly when touched. Let cool for a few minutes, then transfer to a wire rack to cool completely.
- Step 6: Make the glaze by whisking together powdered sugar, cocoa powder, and milk until smooth. Dip the cooled donuts into the glaze, let excess drip off, then place back on the rack until the glaze sets.
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Recipe Notes & Tips:
- Measure oat flour correctly: Spoon and level the oat flour so the donuts do not turn dry or dense.
- Do not over mix: Stir just until combined so the donuts stay tender.
- Cool before glazing: Let the donuts cool completely or the glaze will melt and slide off.
- Adjust glaze thickness: Add a tiny splash of milk to thin it, or add a little more powdered sugar to thicken it.
- Grease the pan well: Donuts can stick, so grease generously for easy removal.
How to Store:
Room temperature: Store gluten-free chocolate donuts in an airtight container for up to 2 days.
Refrigerator: For longer storage, keep them in the fridge for up to 5 days, then let them sit at room temperature a few minutes before eating.
Freezer: Freeze unglazed donuts for up to 2 months. Thaw at room temperature, then glaze before serving for the best texture.
Gluten-Free Chocolate Donuts FAQs:
Gluten-free chocolate donuts can turn dry if the oat flour is over measured or the donuts are over baked. Spoon and level the oat flour, stir just until combined, and bake only until the donuts spring back lightly.
A donut pan gives the classic shape, but you can still make gluten-free chocolate donuts without one by baking the batter in a muffin pan. The texture will be similar, but the shape will be different.
Yes, you can freeze gluten-free chocolate donuts for up to 2 months. For best texture, freeze them unglazed, thaw at room temperature, then glaze before serving.
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Gluten-Free Chocolate Donuts
Ingredients
- 1 ¾ cup oat flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup milk
- ½ cup maple syrup
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- 2 tablespoons cocoa powder
- 3 tablespoons milk
Instructions
- Preheat the oven to 350°F. Grease a donut pan well.
- In a bowl, whisk together the oat flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the donut pan, filling each cavity about three quarters full.
- Bake for 10 to 12 minutes, or until the donuts spring back lightly when touched. Let cool for a few minutes, then transfer to a wire rack to cool completely.
- Make the glaze by whisking together powdered sugar, cocoa powder, and milk until smooth.
- Dip the cooled donuts into the glaze, let excess drip off, then place back on the rack until the glaze sets.
Nutrition
Notes
- Measure oat flour correctly: Spoon and level the oat flour so the donuts do not turn dry or dense.
- Do not overmix: Stir just until combined so the donuts stay tender.
- Cool before glazing: Let the donuts cool completely or the glaze will melt and slide off.
- Adjust glaze thickness: Add a tiny splash of milk to thin it, or add a little more powdered sugar to thicken it.
- Grease the pan well: Donuts can stick, so grease generously for easy removal.
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