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!
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!
Video
Notes
Storing: Once the ganache 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 icing 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, being careful not to burn yourself. 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 in the fridge overnight. When ready to eat, take out of the fridge for 1 hour prior to eating or warm in the microwave for 5-10 seconds, being careful not to burn yourself on the hot ganache. For Vegan: Use a gluten free flour free from dairy, a non dairy milk, vegan baking sticks, vegan nonpareils and vegan chocolate chips.