These Glazed Chocolate Donuts are light and sweet with a mild chocolate flavor. Coated in a thin glaze, they are the perfect treat! Best yet, they're gluten free, nut free, eggless and can easily be vegan!
If you've been following along, you will know that my kids and I are chocolate obsessed! Unlike my Baked Chocolate Donuts which are rich and decadent, these Glazed Chocolate Donuts have a very mild chocolate flavor and are more sweet than rich. The cake of these donuts is light and airy, making them the perfect light dessert!
If you’re looking for more donut recipes, check out my Cinnamon Sugar Donuts, Maple Donuts and Baked Apple Cider Donuts.
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Reasons To Love These Donuts
- Allergy Friendly- These donuts are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Light- The donuts are super soft and light!
- Glaze- Gives the donuts the perfect amount of sweetness.
- Easy to Make- The batter mixes up with a whisk!
Ingredient Notes
- 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- 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!
- Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How To Make These Donuts Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure to use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
For Regular All Purpose Flour
- Use 1 ⅔ cups of packed AP Flour (280 grams).
- Use ⅓ cup packed cocoa powder.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Glazed Chocolate Donuts
Here are the step by step instructions to make these donuts!
Step 1: Mix The Dry Ingredients
In a large bowl, whisk together the gluten free flour, the light brown sugar, the cocoa powders, 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 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 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: Fill the Donut Pans
Either spoon the batter into the greased donut pans and fill to almost the top or put all the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans.
Fill each well to almost the top. Smooth the batter with a tiny knife or the back of a small spoon.
Step 7: 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 8: 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 underneath. The next part is a bit messy.
Make The Topping
Step 1: Make The Glaze
Combine all the glaze ingredients in a bowl and use a whisk to combine.
If the glaze is too thick, add more water ¼ teaspoon at a time until you reach the desired consistency.
If the glaze is too thin, add confectioners' sugar 1 tablespoon at a time until you reach the desired consistency.
Step 2: Dip The Donuts
Take one donut and dip the entire thing in the glaze. Do it quickly, you don't want it submerged too long but you do want the entire donut coated.
Wipe the bottom and place on the cooling rack, bottom side down.
Step 3: Let The Donuts Dry
Let the glaze dry completely and harden before eating and storing.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your donuts too chalky dry and bitter.
- 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.
- Making The Glaze- Add all glaze ingredients in a medium size bowl and whisk until combined and smooth. If the glaze is too thick, add more water, ¼ teaspoon at a time until you reach the desired consistency. The glaze should be thick enough to coat the back of a spoon. If the glaze is too thin, add more confectioners' sugar, 1 tablespoon at a time, until you reach the desired consistency.
- Let The Glaze Harden- Before storing, make sure the glaze hardens completely otherwise the donuts will be a mess. In addition, make sure you let the glaze harden completely before eating. When wet, the glaze has a very strong confectioners' sugar taste and when hardened, it has a lovely sweet flavor.
Recipe FAQs
Most gluten free baked goods are best made the same day, and these donuts are no exception.
They still taste good on day 2, but they really are best fresh.
This recipe makes 18 donuts.
No you don't.
Cocoa powder is quite dry. And dark is even drier than dutch or natural unsweetened is.
If you only used dark, your baked goods would be way too dry and bitter.
If you don’t have both types of cocoa powders on hand, just use dutch or natural unsweetened; just keep in mind the donuts won’t be as dark as mine are.
No you don't! If only dipping one side, make sure to dip the top not the bottom.
However, I think they taste best fully coated in the glaze.
Simply divide the glaze recipe in half. You'll need:
- 2 cups confectioners' sugar
- ½ cup plus ½ teaspoon water
- 2 teaspoons pure vanilla extract
I would not. It makes the glaze get very wet. Aluminum foil is your best option.
Yes. I use a 1 to 1 gluten free flour so ideally you can. Sadly I cannot test the recipe due to celiac disease, but:
- Use 1 ⅔ packed cups of AP flour (280 grams)
- Use ⅓ cup packed cocoa powder
Storing and Freezing
Storing
Since gluten free baked goods are best the first day, we want to try to keep these glazed chocolate donuts as fresh as possible.
Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the glaze as much.
Store them wrapped in foil at room temperature for up to two days.
Freezing
Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the glaze as much.
Pop them in a zip top bag and freeze the donuts for up to 30 days.
To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.
Other Donut Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Glazed Chocolate Donuts
Ingredients
For The Donuts
- 1 ⅔ cups gluten free 1:1 flour (I use a gf 1:1 flour with xanthan gum)
- ⅓ cup cocoa power (I fill the ⅓ cup halfway with dutch or natural unsweetened cocoa powder and the rest with dark cocoa powder)
- 1 ½ cups light brown sugar , packed
- 2 teaspoons baking power
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter or vegan baking stick, melted and cooled
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 ½ cups milk
- 1 ½ teaspoons pure vanilla extract
For The Glaze
- 4 cups confectioners' sugar
- ½ cup plus 1 teaspoon water
- 4 teaspoons pure vanilla extract
Instructions
For The Donuts
- Preheat your oven to 350 degrees Fahrenheit. Grease 2 donut pans well with vegetable oil.
- In a large bowl, whisk together the gluten free flour, the light brown sugar, the cocoa powders, baking powder and the 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.
- Either spoon the batter into the greased donut pans and fill to almost the top or put all the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans.
- 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.
- 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 Glaze
- Combine all glaze ingredients in a bowl and whisk till combined and smooth.
- If the glaze is too thick, add more water ¼ teaspoon at a time until you reach the desired consistency. If the glaze is too thin, add more confectioners' sugar, 1 tablespoon at a time, until you reach the desired consistency.
- Take one donut and dip the entire thing in the glaze. Do it quickly, you don't want it submerged too long but you do want the entire donut coated.
- Immediately wipe the donut bottom and place bottom side down on a cooling rack with wax paper or baking sheet underneath. The glaze will drip so the wax paper is to lessen the mess on your counter.
- Let the glaze dry completely and harden before eating and storing.
Video
Notes
Storing
Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the glaze as much. Store them wrapped in aluminum foil at room temperature for up to two days.Freezing
Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the glaze as much. Pop them in a zip top bag and freeze the donuts for up to 30 days. To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.For Vegan
Use a gluten free flour free from dairy, vegan baking sticks instead of butter and use a non dairy milk.For Regular AP Flour
- Use 1 ⅔ cups of packed AP Flour (280 grams)
- Use ⅓ cup packed cocoa powder
Marcus
These Donuts are soo GOOD, I make them all the time
Lee
SO glad!!! Thanks so much!
Allison Zabel
In the last 17 years of being GF these are by far the best GF donut recipe I have ever seen and enjoyed! Even my non GF family loved them and said they are the best they have had. All the ingredients are ones you have in your kitchen and the recipe is easy to follow as well.
Lee
Oh my gosh this is so so kind! So glad and thank you so much!
Petra
Hi Lee! I just wanted to let you know just how much I love your recipes, I always know where to look if I want to make something fun! Being a kid with food restrictions was/is really hard and there are a lot of trashy recipes out there and this platform makes it so much easier so thanks!
Lee
So kind! Thank you so much!
Jill
These turned out great! using your foil wrap storage suggestion, these were delicious,and maybe even better, the next day! Thank you!!
Lee
Thank you!!! So glad!
Nancy
These directions were easy. The donuts were a hit with my family.
Lee
So glad! Thanks!
KT
literally amazing!
Lee
Thanks so so much!