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).
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.
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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.