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    Home » Dessert

    Happy Birthday Donuts

    June 10, 2022 by Lee 7 Comments This post may contain affiliate sales links.

    Jump to Recipe Print Recipe

    These Happy Birthday Donuts are rich chocolate donuts loaded with chocolate chips and topped with a raspberry frosting and rainbow sprinkles. They're a party in donut form! If that wasn't enough, they're gluten free, nut free, eggless and can easily be dairy free (vegan).

    A stack of three Happy Birthday Donuts with raspberry frosting and sprinkles.

    These Happy Birthday Donuts could not be more fun! They’re soft, rich and decadent but also sweet! My daughter had the idea for these and I think she made an amazing combo!

    If you’re looking for more donut recipes, check out my Cinnamon Sugar Donuts, my Baked Chocolate Donuts and my Red Velvet Donuts.

    A half eaten chocolate donut with rainbow sprinkles and pink frosting.

    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 super soft, decadent and delicious.
    • Double Chocolate- The donuts have a chocolate base loaded with chocolate chips.
    • Raspberry Frosting- Gives the donuts a lovely sweetness.
    • Easy to Make- The batter mixes up with a whisk!

    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. 
    • White Vinegar- Used with the baking soda to help the donuts rise.
    • Vegetable Oil- These donuts use oil, so they stay moist longer.
    • Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
    • Cornstarch and Water- These are eggless donuts so this mixture helps bind everything together.

    FOR THE FROSTING

    • Butter/Vegan Baking Stick- Make sure to use softened not melted or your frosting will be a liquidy mess.
    • Water- This frosting uses water and no milk at all.
    • Raspberries- This frosting uses frozen raspberries to give it that pink hue and added sweetness!

    EXPERT BAKING TIPS

    USING TWO TYPES OF COCOA POWDER 

    People ask how I get my chocolate baked goods to be so dark. The secret is in that bit of dark cocoa powder.

    Using two types of cocoa powder creates a richer color and flavor, which I love!

    With that said, keep in mind that cocoa powder is quite dry. Dark is even drier than Dutch or Natural Unsweetened. 

    If you only used the dark cocoa powder, your baked goods would be way too dry and bitter.

    If you don’t have both types of cocoa powders on hand, just use either the Dutch or Natural Unsweetened. 

    But, if you only use the one type, keep in mind that your donuts and won’t be as dark as mine are. 

    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, that’s how it will remain when baked.

    When the batter is in the donut pans, gently smooth the tops with a butter knife.

    STEP BY STEP INSTRUCTIONS WITH PICTURES 

    Here are the steps to make these donuts! 

    STEP 1: WHISK TOGETHER ALL THE DRY INGREDIENTS 

    In a large bowl, sift together the gluten free flour, cocoa powder, baking soda, baking powder, salt and the light brown sugar. Then use a whisk to combine.

    If you don’t sift, you’ll get large clumps of brown sugar which is fine if that doesn’t bother you. Set aside.

    Step 2: Make The Cornstarch Water

    In a medium bowl, using a spoon, mix together your cornstarch and water until there are no lumps and it is smooth. It will be thick and tacky at first.

    • Gluten free flour, cocoa powder, baking soda, salt and brown sugar.
      Step 1
    • Mixed water and cornstarch.
      Step 2

    Step 3: Add in the Milk, Vanilla & Vinegar

    Once the cornstarch water is combined, whisk in the milk of choice, vanilla and vinegar. 

    Step 4: Add the Wet Ingredients Into the Dry

    Add the wet ingredients and the vegetable oil into the dry ingredients. It might be easiest to mix this with a spatula, until combined. It will be super dense. 

    • Milk, vanilla and vinegar mixed in the cornstarch water.
      Step 3
    • Mixing the wet and the dry ingregients.
      Step 4

    Step 5: Add in the Chocolate Chips

    Using the spatula, fold in the chocolate chips.

    • Chocolate donut batter in a bowl.
      Step 4
    • Dark chocolate donut batter with chocolate chips mixed in.
      Step 5

    Step 6: Put the Batter in a Zip Top Bag

    Next scoop the batter into a pastry bag or a (zip top bag and cut a corner off) and pipe into the greased donut pans, filling them about ¾ of the way full.

    Step 7: Bake The Donuts

    Smooth the tops of the donuts and bake for about 15 min until the donuts kind of spring back at you when gently touched.

    Step 8: Cool

    Remove the donuts from the oven, wait about 5 minutes before trying to remove them from the pan. They should come out easily by using a small spatula.

    Let them cool completely before icing.

    • Filling the donut tray with the chocolate batter.
      Step 6
    • Fresh chocolate donut cakes on a baking rack.
      Step 7

    Step 9: Make The Frosting

    In the large bowl of an electric mixer or using a hand held mixer, beat the confectioners' sugar, butter or vegan baking stick, water and 12 frozen raspberries together, making sure to break the raspberries apart.

    Once combined, the frosting will turn pink and there will be flecks of raspberries. That's normal.

    • Sugar, water and confectioners' sugar in a bowl.
    • Mixing the ingredients to make raspberry frosting.

    Step 10: Frost The Donuts

    Using an icing spatula or a butter knife, frost the tops of the donuts.

    Step 11: Add The Sprinkles

    Immediately after frosting a donut, scatter the sprinkles over the top so the sprinkles stick.

    Looking down at pink raspberry frosted donuts with rainbow sprinkles.

    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.
    • Only use vegan baking stick, not butter.
    • Get a non dairy milk of your choosing.
    • Make sure the chocolate chips you use are allergy safe and vegan.
    • Read the label on your sprinkles to make sure they’re gluten free, nut free and vegan.

    FAQ

    Can these donuts be made ahead of time?

    Most gluten free baked goods are best made the same day; you can make these donuts the night before without the frosting 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 frosting.

    Can I make the frosting ahead of time?


    Yes! You can make the frosting the night before.

    Store it in a bowl covered with plastic wrap in the fridge.

    When ready to use, rewhip to get that creamy consistency.

    How many donuts does this recipe make?


    It makes 15 regular size donuts.

    How do I pipe the batter into the donut pans?


    The best way is with a zip top bag.

    Place the batter in, get the air out, seal it and snip off one corner.

    My frosting is too thick/thin! What do I do?


    If the frosting is too thick, add more water ¼ teaspoon at a time until you get the desired consistency.

    If the frosting is too thin, add more confectioners’ sugar, 1 tablespoon at a time until you get the desired consistency.

    Can I use fresh raspberries instead of frozen?


    I would only use frozen. They are much more wet as they defrost and have higher water content, which helps our frosting.

    STORING AND FREEZING 

    STORING 

    Since gluten free baked goods are best the first day, we want to try to keep these happy birthday 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.

    FREEZING

    Once the frosting on the donuts has hardened a bit, 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 and leave at room temperature until soft; about 2 hours.

    OTHER RASPBERRY DESSERTS TO TRY

    • Raspberry Lemonade Cookies with fresh raspberries and round lemon slices.
      Raspberry Lemonade Cookies
    • Three triangular gluten free Apple Turnovers with Raspberry Glaze.
      Apple Turnovers with Raspberry Glaze
    • Pink Raspberry Buttercream swirled in a bowl.
      Raspberry Buttercream

    Please leave me a star review below!

    Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!

    A stack of three Happy Birthday Donuts with raspberry frosting and sprinkles.

    Happy Birthday Donuts

    These Happy Birthday Donuts are rich chocolate donuts loaded with chocolate chips and topped with a raspberry frosting and rainbow sprinkles. They're a party in donut form! If that wasn't enough, they're gluten free, nut free, eggless and can easily be dairy free (vegan). 
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Assembly Time 20 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 15 donuts
    Calories 460 kcal

    Ingredients
     
     

    For The Donuts

    • ⅔ cup cocoa powder (I use ⅓ natural unsweetened or dutch and ⅓ dark)
    • 1 ¾ cups gluten free flour
    • 1 ¼ cups light brown sugar , packed
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¾ teaspoon kosher salt
    • 4 heaping tablespoons of cornstarch mixed with 6 tablespoons of water
    • 1 cup milk of choice , at room temperature
    • 2 teaspoons pure vanilla extract
    • 2 teaspoons white vinegar
    • ½ cup vegetable oil
    • 1 cup semi sweet chocolate chips

    For The Frosting

    • 4 cups confectioners' sugar
    • ½ cup unsalted butter or vegan baking stick, softened
    • 2 ½ tablespoons water , room temperature
    • 2 teaspoons pure vanilla extract
    • pinch kosher salt
    • 12 raspberries , frozen
    • rainbow sprinkles , for decorating

    Instructions
     

    For The Donuts

    • Preheat the oven to 350 degrees. Grease the wells of two donut pans with vegetable oil. If you don’t have two pans you’ll have to cook the donuts in multiple batches. 
    • In a large bowl, sift together the gluten free flour, cocoa powder, baking soda, baking powder, salt and the light brown sugar. Then use a whisk to combine. If you don’t sift, you’ll get large clumps of brown sugar which is fine if that doesn’t bother you. Set aside.
    • In a medium bowl, using a spoon, mix together your cornstarch and water until there are no lumps and it is smooth. It will be thick and tacky at first. Once that’s combined, whisk in the milk of choice, vanilla and vinegar. 
    • Add the wet ingredients and the vegetable oil into the dry ingredients. It might be easiest to mix this with a spatula, until combined. It will be super dense. 
    • Using a spatula, fold in the chocolate chips.
    • Next scoop the batter into a pastry bag or a (zip top bag and cut a corner off) and pipe into the donut pans, filling them about ¾ of the way full.
    • Bake for about 15 min or until the donuts kind of spring back at you when gently touched.
    • Remove the donuts from the oven, wait about 5 minutes and they should come out of the pans easily by using a small spatula. Let them cool completely before icing.

    For The Frosting

    • In the large bowl of an electric mixer or using a hand held mixer, beat the confectioners' sugar, butter or vegan baking stick, water and 12 frozen raspberries together, making sure to break the raspberries apart.
    • The frosting will have flecks of raspberries and turn pink in color. The flecks are normal.
    • Using an icing spatula or a butter knife, frost the tops of the donuts.
    • Immediately after frosting a donut, scatter the sprinkles over the top so the sprinkles stick. 

    Notes

    Storing: Once the frosting on the donuts has hardened, store in an airtight container or individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the frosting as much. Keep in the fridge for up to 2 days. Take out of the fridge 1 hour before eating or warm in the microwave for 5-10 seconds. 
    Freezing: Once the frosting has hardened, individually wrap each donut in aluminum foil and the pop in a zip top bag. Freeze for up to 30 days. To defrost, place wrapped donuts at room temperature until soft. About 2 hours. 
    For Vegan: Use a gluten free flour free from dairy, vegan baking sticks instead of butter, use a non dairy milk and vegan chocolate chips and sprinkles. 

    Nutrition

    Calories: 460kcalCarbohydrates: 72gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 19mgSodium: 233mgPotassium: 182mgFiber: 4gSugar: 55gVitamin A: 222IUVitamin C: 0.4mgCalcium: 75mgIron: 2mg
    Keyword chocolate donuts, Dairy Free, donuts, Eggless, Gluten Free, Nut Free, Sprinkles, Vegan
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      June 11, 2022 at 11:39 am

      5 stars
      These donuts are so delicious! Made a very happy birthday!

      Reply
    2. Donna

      June 12, 2022 at 9:39 pm

      5 stars
      Can’t wait to try this recipe. Mouth watering and looks so pretty

      Reply
      • Lee

        June 13, 2022 at 1:01 pm

        Thank you!!!

        Reply
        • Steve

          July 30, 2022 at 8:58 am

          5 stars
          Your daughter is so smart! These are delicious!

          Reply
    3. Laura G.

      June 14, 2022 at 11:57 am

      Have you tried these with regular flour? Would I leave out the cornstarch in that case?

      Reply
      • Lee

        June 14, 2022 at 1:45 pm

        Hi Laura! If using regular flour, lessen the amount of milk to 2/3 instead of 1 cup. Leave the cornstarch water mixture in! Sadly due to my daughter's celiac I can't test it but I did make this recipe years ago prior to her diagnosis with regular flour. Hope that helps!

        Reply
    4. Steve

      July 23, 2022 at 9:11 am

      5 stars
      My wife’s birthday is coming up soon. Might have to surprise her with this delicious treat!

      Reply

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