Glazed Chocolate Donuts

5 from 7 votes

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!

Prep Time20

Cook Time20

Assembly Time15

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Donuts

Calories: 241kcal

Author: Lee

Ingredients

For The Glazed Chocolate Donuts

1 ⅔ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
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 rounded tablespoons cornstarch mixed with 3 tablespoons of water
1 ½ cups milk
1 ½ teaspoons pure vanilla extract

For The Vanilla Glaze

4 cups confectioners' sugar
4 teaspoons pure vanilla extract
½ cup plus 1 teaspoon water

US Customary - Metric

Instructions

For The Chocolate Glazed Donuts

Preheat your oven to 350 degrees Fahrenheit. Grease 2 donut pans well with vegetable oil.
In a large bowl, sift together the 1 ⅔ cups of multipurpose gluten free flour, the ⅓ cup cocoa powder, 1 ½ cups light brown sugar and 2 teaspoons baking powder.
Sifting is important otherwise you will have clumps of brown sugar.
Once sifted, whisk in the ½ teaspoon kosher salt and combine. Set aside.
Put the 2 tablespoons of butter or vegan baking stick in a small heat safe bowl. Microwave in 11 second increments until melted. Set aside to cool.
In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
In a medium bowl, whisk together the 1 ½ cups milk, cornstarch water and 1 ½ teaspoons pure vanilla extract until combined.
While whisking, slowly pour the cooled melted butter a little at a time into the other liquid ingredients.
Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will create large chunks. If there are tiny little chunks, that's ok.
Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
Put all the batter into a piping bag or a zip top bag with the corner snipped off. Pipe the batter into the greased donut pans and fill to almost the top of each well.
You can also spoon the batter into the donut pans.
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.
Note: 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 or parchment paper underneath. The next part is a bit messy.

For The Vanilla Glaze

In a medium bowl, whisk together the 4 cups confectioners' sugar, 4 teaspoons pure vanilla extract and ½ cup plus 1 teaspoon water.
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

For Vegan: Use a gluten free flour free from dairy, vegan sugar, vegan baking sticks and a non-dairy milk.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ⅔ packed cups of regular flour (280 grams), packed ⅓ cup cocoa powder (38.6 grams) and 1 ¼ cups of milk.

Storing: Once the glaze has hardened, individually wrap each donut in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the glaze as much. Keep at room temperature for up to 2 days.

Freezing: Once the glaze has hardened completely, individually wrap them each 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.

Nutrition