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?
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.
For Assembly
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 in a cooling rack, the bottoms will be soggy.
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 and vegan chocolate chips.