Gluten-Free Chocolate Cake Donuts

Image of Olivia Heath
Gluten-Free Chocolate Cake Donuts
Gluten-Free Chocolate Cake Donuts


  • Batter
  • cooking spray
  • 1¼ cups gluten-free all-purpose flour, plus more for dusting
  • ½ cup granulated sugar
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 eggs
  • ½ cup milk
  • ⅓ cup plain Greek yogurt
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

  • Glaze:
  • 1½ cups powdered (confectioner's) sugar
  • 3 tablespoons milk
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • optional toppings: chopped pecans, sprinkles


  1. Preheat oven to 375°F (190°C). Spray a donut baking pan with cooking spray and dust with gluten-free flour.
  2. Whisk 1¼ cups gluten-free flour, ½ cup granulated sugar, cocoa powder, baking soda, and salt together in a bowl.
  3. Beat eggs in small bowl. Whisk ½ cup milk, yogurt, coconut oil, and 1 teaspoon vanilla extract into eggs.
  4. Pour egg mixture into dry ingredients and stir to combine batter. Spoon or pipe batter into prepared donut pan.
  5. Bake donuts in preheated oven until batter is set and donuts are cooked through, about 15 minutes. Let donuts cool in pan for about 5 minutes until transferring to a wire rack to cool.
  6. Whisk confectioner's sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract together in a small bowl until glaze is completely smooth. Drizzle glaze over warm donuts (or dip them!), top with nuts, and let cool completely. Eat immediately, or, if you have superhuman willpower and somehow have leftovers, store them in an airtight container for up to one week.
Mealthy tip:

Don't have a donut baking pan? No problem -- use a muffin pan instead! Gluten-free and dairy-free? We've got you covered: sub out the milk and yogurt for dairy-free versions.

To pipe batter without a piping bag, fold down the top of a gallon-size resealable bag. Pour batter into zipper bag, remove excess air from bag, and seal. Cut about ⅛-inch triangle off a corner of the bag. Pipe batter into donut pan until each donut is about two-thirds full.


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