Rainbow colors in every bite topped with a chocolate ganache icing and nonpareils make these Rainbow Donuts extra magical. If that wasn’t enough, they’re gluten free, nut free, egg free and easily vegan!
Oh my goodness guys! These rainbow donuts are something special! Not only do they taste wonderful, but each bite is filled with all the colors!
My kids were having a blast eating them. They kept naming all the colors that were in every bite. “I have purple! Oh now I have red!”
Love donuts? Try my Red Velvet Donuts, Baked Apple Cider Donuts and Maple Glazed Pumpkin Donuts.
REASONS TO LOVE THESE DONUTS
- Allergy Friendly- These donuts are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Fluffy- The donuts are so super soft and delicious.
- Rainbow Nonpareils- These babies are loaded with rainbow nonpareils which melt to create this beautiful coloring.
- Chocolate Ganache- They are dipped in a silky ganache to ensure you get chocolate in every bite!
INGREDIENT NOTES
For The Donuts
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Cornstarch and Water- These are eggless donuts so this mixture helps bind everything together.
- Milk of Choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Butter/Vegan Baking Sticks- In this recipe we actually used melted!
- Nonpareils- Make sure to use a brand that's allergy friendly.
FOR THE ICING
- Chocolate Chips- Make sure to use allergy friendly/vegan.
- Milk- If you're dairy free or vegan, use a non dairy milk. If you can have dairy, whole milk works well.
EXPERT BAKING TIPS
SMOOTHING THE BATTER
Many gluten free flour batters have a way of staying exactly as they are placed, when baked.
If you leave it misshapen after put it into the donut pans, that’s how they will remain when baked.
When the batter is in the donut pans, gently smooth the top with a butter knife or the back or a small spoon.
PIPE THE BATTER
You could use a spoon to put the batter in the greased donut pans but it is much easier to pipe the batter in.
No piping bag? No worries!
Simply put all the batter in a gallon size zip top bag and snip off a corner. Pipe the batter into the donut wells and fill almost to the top.
STEP BY STEP INSTRUCTIONS WITH PICTURES
Here are the steps to make these donuts!
STEP 1: MIX THE DRY INGREDIENTS
In a large bowl, whisk together the gluten free flour, the granulated sugar, the baking powder and the salt. Set aside.
STEP 2: MELT THE BUTTER/VEGAN BAKING STICK
Put the 2 tablespoons of butter or vegan baking stick in a small heat safe bowl.
Microwave in 10 second increments until melted. Set aside to cool.
Step 1 Step 2
STEP 3: MAKE THE CORNSTARCH WATER
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
STEP 4: MIX THE WET INGREDIENTS
In a medium bowl, whisk together the cornstarch water mixture, the milk of choice, the cooled melted butter and the vanilla until combined.
Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will be chunky.
Step 3 Step 4
STEP 5: MIX THE WET INGREDIENTS INTO THE DRY
Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
Step 6: Add in the Nonpareils
Add in the ¼ cup nonpareils and gently fold them into the batter using a spatula.
You want a rainbow swirl of color. You don’t want to turn the batter a different solid color.
Step 5 Step 6
STEP 7: FILL THE DONUT PANS
Either spoon the batter into the greased donut pans and fill to almost the top or put half the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans.
You might even want a clean piping bag for the second half of the batter because the more you squeeze the bag, the more the batter becomes one color versus that rainbow swirl of colors.
Fill each well to almost the top; this helps give them a nice height. Smooth the batter with a tiny knife or the back of a small spoon.
STEP 8: BAKE
Bake the donuts in the center rack of the 350 degree oven for 20 minutes. The donuts should be risen and spring back at you when gently touched.
If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
STEP 9: LET THE DONUTS COOL
Let the donuts cool in the pans for at least 5 minutes before taking them out. If you try to take them out too soon, they will stick and break apart into a giant mess.
Once 5 minutes is up, use a small spatula to loosen them from the pan.
Place the donuts on a cooling rack with a baking sheet or wax paper underneath. The next part is a bit messy.
Step 7 Step 9
STEP 10: MAKE THE ICING
Combine the chocolate chips and milk of choice in a microwave safe bowl.
Heat in 15 second ingredients, stirring after each time, until the chips have fully melted and the milk is incorporated. The icing should be very smooth.
STEP 11: DIP THE DONUTS AND ADD Nonpareils
Dip the tops of the cool donuts into the icing and then immediately sprinkle on the rainbow nonpareils, to make sure they stick.
The donuts must be completely cool prior to doing this otherwise you’ll end up with a runny drippy mess.
After you dip the donuts, place them on the cooling rack to dry.
If you don't put them on a cooling rack, the bottoms will get all soggy.
HOW TO MAKE THESE DONUTS VEGAN
Follow these simple steps to make sure the donuts are vegan:
- Use a gluten free flour that’s free from dairy.
- Get a non dairy milk of your choosing.
- Only use vegan baking sticks and not butter.
- Make sure the chocolate chips you use are allergy safe and vegan.
- Read the label on your nonpareils to make sure they're gluten free, nut free and vegan.
FAQ
Most gluten free baked goods are best made the same day; you can make these donuts the night before without the icing, but they truly are best the same day.
If making the night before, keep the donuts in an airtight container in the fridge until ready to add the ganache.
It makes 14 regular size donuts.
The best way is with a zip top bag.
Place the batter in, get the air out, seal it and snip off one corner. Make sure to do half the batter at a time.
The more you squeeze the bag, the more the batter becomes one color versus that rainbow swirl of colors.
You might want a clean bag for the second half of the batter.
I would make it the same day since it is a ganache like icing. It will solidify if made the day before and you would have to reheat anyway.
If you want the donut to have a rainbow appearance, I would not use sprinkles. They will not melt into the batter therefore you won't get a rainbow swirl of color.
STORING AND FREEZING
STORING
Since gluten free baked goods are best the first day, we want to try to keep these rainbow donuts as fresh as possible.
Once the frosting on the donuts has hardened, store in an airtight container or individually wrap the each donut in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the frosting as much.
Store them in the fridge for up to two days. Take out 1 hour before eating or warm in the microwave 5-10 seconds prior to eating. Be careful not to burn you mouth on the hot icing.
FREEZING
Once the icing on the donuts has hardened, wrap them each in aluminum foil.
Pop them in a zip top bag and freeze the donuts for up to 30 days.
To defrost, take out if the freezer the night before and let thaw in the fridge. When ready to eat, let it come to room temperate on the counter and warm for a few seconds in the microwave if desired.
Other Donut Recipes To Try
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Rainbow Donuts
Ingredients
For the donuts:
- 2 cups gluten free flour use non dairy for vegan
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- 1.5 cups milk of choice
- 2 tablespoons unsalted butter or vegan baking stick , melted
- 1 teaspoon pure vanilla extract
- Vegetable oil for greasing the pan
- ¼ cup rainbow nonpareils
For the ganache icing:
- 2 cups chocolate chips (about 12 oz)
- ½ cup milk of choice
- Extra rainbow nonpareils for sprinkling
Instructions
For The Donuts
- Preheat the oven to 350 degrees. Grease 2 donut pans well with vegetable oil.
- Into a large bowl, whisk together the gluten free flour, granulated sugar, baking powder and salt. Set aside.
- Put the 2 tablespoons of butter or vegan baking stick in a small heat safe bowl.
- Microwave in 10 second increments until melted. Set aside to cool.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
- In a medium bowl, whisk together the cornstarch water mixture, the milk of choice, the cooled melted butter and the vanilla until combined. Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will be chunky.
- Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
- Add in the ¼ cup nonpareils and gently fold them into the batter using a spatula. You want a rainbow swirl of color. You don’t want to turn the batter a different solid color.
- Either spoon the batter into the greased donut pans and fill to almost the top or put half the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans.
- You might even want a clean bag for the second half because the more you squeeze the bag, the more the batter becomes one color versus that rainbow swirl of colors.
- Fill each well to almost the top. Smooth the batter with a tiny knife or the back of a small spoon.
- Bake the donuts in the center rack of the 350 degree oven for 20 minutes. The donuts should be risen and spring back at you when gently touched.
- If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
- Bake donuts for 20 minutes, until a toothpick comes out clean, or until they spring back when you gently touch with a finger (please don’t burn yourself). Allow to cool for at least 5 minutes before removing. If they get stuck, use a small spatula to loosen them.
- Let the donuts cool in the pans for at least 5 minutes before taking them out. If you try to take them out too soon, they will stick and break apart into a giant mess. Once 5 minutes is up, use a small spatula to loosen them from the pan.
- Place the donuts on a cooling rack with a baking sheet underneath. The next part is a bit messy.
For The Icing
- Combine the 2 cups of chocolate chips and the milk in a microwave safe bowl. Heat in 15 second increments, stirring each time until the milk is bubbling and the chips are fully melted. Keep whisking to combine until the icing is smooth.
- Dip the cooled donuts top side down into the bowl of the icing. Immediately sprinkle the tops with the rainbow nonpareils. If the donuts are not cool, you'll end up with a runny mess.
- Let dry on a cooling rack with wax paper underneath the rack so your counter stays clean. If you don't let them dry on a cooling rack, the bottoms will be soggy.
- Serve with the ganache wet and gooey or wait for a little till it begins to dry. Both ways are delicious. Store extras in an airtight container in the fridge. Enjoy!
Steve
Fun is the right word for these colorful delights!
Lee
So glad!
Donna
I made these cupcakes and I don’t even have children, but I love donuts and I love sprinkles. Such fun! I am fairly new to baking so I wasn’t sure how I would do, but with such detailed instructions, I did just fine. Thanks for this yummy and fun recipe
Lee
SO glad thanks!!!!!