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Small Batch Gluten Free Chocolate Donuts

  • Author: Posh Little Designs
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 8 1x
  • Category: Baking
  • Method: Donuts
  • Cuisine: Dessert
  • Diet: Gluten Free


Light and fluffy chocolate baked donuts baked not fried and dunked in simple and sweet vanilla bean glaze. Dairy Free & Gluten Free



For the Donuts:

  • 2 TBSP vegan butter (regular butter can also be used)
  • 2 TBSP avocado oil (coconut or canola oil can be used)
  • 1/2 cup raw organic sugar (or regular sugar)
  • 1 large egg
  • 3/4 teaspoons baking powder
  • 1/8 easpoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon gf vanilla
  • 1/4 cup cocoa powder
  • 1 cup gluten free flour – Namaste brand (regular flour can also be used)
  • 1/2 cup of alternative milk of choice (I use almond)

For the Vanilla Bean Glaze:

  • 1 cup powdered sugar
  • Seeds from 1/2 vanilla bean
  • 1 TBSP alternative milk

Nonpareil sprinkles for garnish.



  • Preheat oven to 425 degrees.
  • Grease a donut baking pan well.
  • In the bowl of a stand mixer blend together oil, vegan butter and sugar.
  • Add in egg and gf vanilla and mix until combined.
  • In a separate bowl, whisk together baking soda, baking powder, salt, cocoa powder and gluten free flour
  • Pour a portion of the flour mixture into the egg and sugar, alternating in thirds with 1/2 cup of alternative milk, until completely combined.
  • Pour the mixed chocolate batter into a piping bag, cutting the tip with scissors.
  • Pipe the batter into well greased donut cavities filling only about 3/4 full (or just below the edge).
  • Tap the donut pan to evenly spread the batter.
  • Bake in the oven for 8 minutes until a toothpick comes out clean.
  • Remove baked donuts from pan and transfer to a cooling rack.


  • In glass bowl, mix together powdered sugar, vanilla beans
  • Stir in a few drops of alternative milk at a time.
  • Mix thoroughly until think and combined.
  • When the glaze is ready, it should be a thick slow dripping dip consistency. If it seems too thick add a splash more milk.


  • Dunk the donuts face down into the glaze.
  • Shake off excess, then place them on a piece of parchment to set.
  • Sprinkle with nonpareils. 
  • Allow the donut glaze to set for 10-20 minutes. You can even place them in the fridge to chill quicker.
  • Store in a well sealed container until ready to serve.
  • They will keep for roughly 3 days but taste best when eaten the same or next day.

Keywords: gluten free chocolate donuts, doughnut recipes, vanilla glaze, gluten free baking, easy, small batch,