Recipe: Gluten Free Dark Chocolate Donut

by Carrie

in Donuts, Vegan

Gluten Free Dark Chocolate Donuts

This is another recipe from Erin McKenna’s new cookbook ‘Babycakes Covers The Classics.’ I can tell you that my family and friends have been really really happy with this cookbook and the donut recipes. My son stopped in at the house while a batch of these gluten free vegan chocolate donuts were still warm and let’s just say 2 were scarfed down immediately! I mean-scarfed! I also sent donuts home with him to share with everyone in his apartment and I was told, they were gone in minutes!

As I did with the Cinnamon Sugar Donut recipe I just want to say a quick thank you to Erin McKenna for her cookbook and her gluten-free vegan donut recipes! They are amazing! I had fun with this chocolate donut recipe as I used Bernard Callebaut dark cocoa for the donut, and then used melted dark chocolate chips for the icing.

A word of warning for these donuts! Really make sure you don’t overfill the donut pans. Even though the recipe says it will make 12 donuts, I found that I had extra batter. What to do with extra batter? Well, top each of the 12 donut molds with more batter. Mistake? Yep. It overflowed the pans and when I discovered this, I took the donuts out before they were finished cooking. Did I keep them? Yes. They didn’t look like perfect donuts, but they tasted like brownies.
Never a bad thing.

Gluten Free Dark Chocolate Donuts

I even used leftover icing on these misformed donuts. Never a waste!

Gluten Free Dark Chocolate Donuts

Gluten Free Dark Chocolate Donut
*Chocolate Cake Donut by ‘Babycakes Covers the Classics’

1/3 cup melted coconut oil, plus more for brushing the donut trays
1 1/3 cup organic cane sugar
1/2 cup white rice flour
1/3 cup garbanzo and fava bean flour
1/2 cup Bernard Callebaut dark cocoa powder
1/3 cup potato starch
2 Tbsp arrowroot
1 1/2 tsp gf baking powder
1/8 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum
1/2 cup unsweetened applesauce
1 tsp vanilla
1/2 cup hot water


  • Preheat oven to 325 degrees.
  • Brush the 2 donut molds with coconut oil.
  • In a medium bowl, whisk together the sugar, flours, cocoa powder, potato starch, arrowroot, baking powder, baking soda, salt and xanthan gum.
  • Add the applesauce, 1/3 cup coconut oil, vanilla and hot water and mix with a spatula just until the ingredients are combined.
  • Using a melon-baller or tablespoon, drop 2 1/2 tablespoon of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
  • Gluten Free Dark Chocolate Donuts

  • Bake for 8 minutes, rotate, and bake for 8 minutes more.
  • (I found here in Calgary that I needed to bake these donuts for a total of 24 minutes, not the 16 in the cookbook)

  • Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using a glaze or icing.
  • Gluten Free Dark Chocolate Donuts

  • Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet.
  • Coat them in our choice of toppings.
  • Dark Chocolate Glaze

    1 cup of dark chocolate chips
    1 Tbsp of coconut oil

  • In a double boiler melt both ingredients. Stir well to combine.
  • Remove from heat and dip donuts in chocolate.
  • Gluten Free Double Chocolate Donut

    Gluten Free Dark Chocolate Donuts

    Looking for other delicious gluten free recipes your friends and family will love? Find our best recipes in the Wheat Free Mom store!

    Never Miss Another Recipe!

    I take your privacy very seriously

    { 3 comments… read them below or add one }

    Alyssa March 5, 2012 at 4:56 pm

    These are amazingly delicious! You would never know they were gluten free. So, so good.

    Carrie March 6, 2012 at 12:32 pm

    I love these donuts too. Only problem is, I’ve been making too many lately and that is not good for my waistline!!!

    alisa March 22, 2012 at 2:16 am

    Gluten Intolerance Symptoms

    Previous post:

    Next post: