Rainbow Donuts

Rainbow colored bread shows through the bite of a Rainbow Donut.

5 from 3 votes

These Rainbow Donuts are light and fluffy and have rainbow colors in every bite! Best yet, they are topped with a chocolate ganache icing and rainbow nonpareils! These baked donuts are so simple to make, no mixer is used at all! The batter comes together with just a whisk in less than one hour! If that wasn't enough, these chocolate frosted donuts are gluten free, nut free, eggless and can easily be vegan!

Prep Time25

Cook Time20

Rest Time30

Total Time1 15

Course: Donuts

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Donuts

Calories: 253kcal

Author: Lee

Ingredients

For the donuts:

2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
1.5 cups granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
1.5 cups milk
2 tablespoons unsalted butter or vegan baking stick, melted
1 teaspoon pure vanilla extract
¼ cup rainbow nonpareils

For the Ganache Icing

2 cups chocolate chips (about 12 oz)
½ cup milk
Extra rainbow nonpareils for sprinkling

US Customary - Metric

Instructions

For The Rainbow Donuts

Preheat the oven to 350 degrees. Grease 2 donut pans well with vegetable oil.
Into a large bowl, whisk together the 2 cups gluten free flour, the 1.5 cups granulated sugar, 2 teaspoons baking powder and ½ teaspoon kosher 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 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 cornstarch water mixture, the 1.5 cups milk, the cooled melted butter and the 1 teaspoon pure vanilla extract until combined.
Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will be chunky. Some tiny chunks are fine.
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 until the colors swirl.
You want a rainbow swirl of color. You don’t want to turn the batter a different solid color.
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 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.
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 Chocolate Icing

Combine the 2 cups of chocolate chips and the ½ cup 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.

Video

Notes

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

All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams) and 1 ¼ cups of milk.

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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition