Recipe: Gluten Free Dark Chocolate Donut

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

    3 comments add yours

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

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

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