Why, hello there gluten free baked chocolate donuts! These sexy little donuts are perfect for breakfast in bed with your honey on Valentine’s Day this weekend. Per usual, I’ve snuck a bit of coffee flavor into these donuts as well because I just can’t help myself. Although gluten free, these donuts are not healthy. We all need a treat once in a while though right?! I would suggest serving these donuts alongside a cup of hot coffee as well as some plain yogurt with fresh berries and nuts to help balance out the sugar high.
Why gluten free? Partly because I wanted to continue to experiment with gluten free baking, but also to make a donut that even those who can’t tolerate gluten can enjoy. (I mean, everyone needs a donut sometimes!) If you aren’t interested in purchasing the flour to make these gluten free, simply swap out the flour 1 for 1 with regular white all-purpose flour.
A couple of notes about the recipe before I let you go! I highly recommend that you pick up a bag of Bob’s Red Mill 1:1 Gluten-Free Baking Flour. I’ve found that I get the best results with gluten free baked goods using this flour because it already includes the xanthan gum as well as a ratio of rice, brown rice, sorghum, and tapioca flours that just seems to work. I tried substituting their All Purpose Gluten Free flour and it just wasn’t the same. So, for best results use the Bob’s Red Mill 1:1 Gluten Free Baking Flour! (This isn’t sponsored, I just like this flour blend!) For the raspberry garnish, you’ll need freeze dried raspberries. I find them at Trader Joe’s and love using them as a fun way to add a pop of color to desserts and such. I simply pour a few into a bowl and use the back of a spoon to crush them up. Of course, you could also use red sprinkles to make these look festive for Valentine’s Days as well.Print
Surprise your Valentine’s date with these gluten free baked chocolate donuts in bed. They pair especially well with coffee. (And maybe some fresh flowers?)
- 1/4 cup butter, melted
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 3/4 cup granulated white sugar
- 2 1/3 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- 1/3 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1 teaspoon instant espresso powder
- 1 1/2 cups powdered sugar
- 4 tablespoons cocoa powder
- 2–4 tablespoons coffee
- 2 teaspoons vanilla
- 2 tablespoons crushed freeze dried raspberries (for garnish)
- Preheat the oven to 350 degrees Fahrenheit.
- Spray your donut pan generously with cooking spray.
- In a large mixing bowl, combine all the wet ingredients including butter, oil, eggs, vanilla extract, and milk. Stir in the sugar.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and espresso. Stir to combine.
- Add the flour mixture to the wet ingredients mixing well to form a sticky dough.
- Spoon the dough into a large piping bag or ziplock bag. Cut off one of the corners of the bag, twist the top closed, and pipe dough into the donut pan, filling each circle 3/4 of the way full.
- Bake donuts for 10-12 minutes or until toothpick inserted into donut comes out clean and top of donut springs back with gently pressed with your finger.
- Transfer to cooling rack.
- To make the glaze, sift together the powdered sugar and cocoa powder. Use a whisk to sir in 2 tablespoons of the coffee and the vanilla. If glaze is still too stiff, add another 1 tablespoon of coffee. Add a second tablespoon if needed until glaze reaches a pourable consistency.
- Dip the top of each cooled donut into the glaze. Transfer to cooling rack and sprinkle with crushed raspberries, gently pressing the raspberries into the glaze.
- Allow glaze to stiffen before serving. Best served the day they are made.
***I used the Bob’s Red Mill 1:1 Gluten Free Baking Flour for this recipe. Since this flour is specially developed to be a 1:1 substitute, other gluten free flours may NOT work in this recipe!***
Donut recipe liberally adapted from the Baked Lemon Donuts with Grapefruit Glaze recipe from Lauren Kelp.
Glaze recipe adapted from Epicurous’ Chocolate Glaze.