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Gluten Free Chocolate Donuts 3

Gluten Free Chocolate Donuts

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?)
Course Dessert
Cuisine Gluten-free
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 donuts
Calories 291kcal
Author Deborah Davis


  • 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 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


  • 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.


Serving: 1donut | Calories: 291kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 103mg | Potassium: 110mg | Fiber: 4g | Sugar: 29g | Vitamin A: 191IU | Calcium: 81mg | Iron: 2mg