Decadent and delicious, these Baked Chocolate Donuts are heaven in every bite. They’re loaded with chocolate chips, topped with a silky chocolate icing and sprinkled with mini chocolate chips. Did I mention they’re gluten free, nut free, egg free and easily dairy free?
These baked chocolate donuts are so so addicting while still being super simple to make! The luscious ganache combined with the devil's food like donut that's loaded with chocolate chips, create a tripe chocolate treat that's sure to please any chocolate lover!
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.
- Triple Chocolate- The donuts have a chocolate base loaded with chocolate chips and a chocolate ganache.
- Chocolate Icing- Gives the donuts a lovely silkiness.
- Easy to Make- The batter mixes up with a whisk!
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 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
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.
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.
STEP 5: ADD IN THE CHOCOLATE CHIPS
Using the spatula, fold in the chocolate chips.
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.
STEP 9: 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 10: Dip The Donuts and Add Mini Chips
Dip the tops of the donuts into the icing and then immediately sprinkle on the mini chocolate chips to make sure they stick.
This will be messy. You should put wax paper underneath a cooling rack. 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.
- Make sure the chocolate chips you use are allergy safe and vegan.
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 15 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.
I would make it the same day since it is a ganache like icing.
STORING AND FREEZING
Since gluten free baked goods are best the first day, we want to try to keep these baked chocolate 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.
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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Baked Chocolate Donuts
For the Donuts
- 1 ¾ cups gluten free flour
- ⅔ cup cocoa powder (I did ⅓ cup of Dutch and ⅓ cup of Dark)
- 1 ¼ cups light brown sugar , packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 4 heaping tablespoons 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 chocolate chips
For the Icing
- 2 cups chocolate chips
- 8 tablespoons milk of choice
- 1 cup mini chocolate chips , for sprinkling
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 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.
- 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 mins or until the donuts kind of spring back at you when gently touched.
- Remove the donuts from the oven, wait about 2-3 minutes and they should come out easily by using a small spatula. Let them cool completely before icing.
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 donuts top side down into the bowl of the icing. Immediately sprinkle the tops with the mini chocolate chips.
- Let dry on a cooling rack with wax paper underneath the rack so your counter stays clean. If you don't let them dry n a cooling rack, the bottoms will be soggy.