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Overhead view of a mix of chocolate and vanilla gluten-free sprinkled donuts.
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Chocolate and Vanilla Gluten-Free Donuts

Gluten-free cake-style donuts with your choice of chocolate with chocolate icing, or classic vanilla with vanilla icing. A quick, easy, and fun kid-friendly dessert recipe!
Course Dessert
Cuisine American
Keyword celiac, easy dessert, kid friendly
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 12 donuts
Calories 252kcal

Equipment

  • Donut pan
  • Cooking spray
  • 2 Large bowls
  • whisks
  • Small bowl
  • Cookie scoop with release handle or large spoon or measuring cup
  • Wire cooling rack

Ingredients

For the Chocolate Donuts

  • 1 ½ cups gluten-free all purpose flour see Notes
  • ½ cup cocoa powder unsweetened
  • ½ cup brown sugar
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1 cup milk
  • ¼ cup butter melted
  • 2 teaspoons vanilla extract

For the Chocolate Icing

For the Vanilla Donuts

  • 2 cups gluten-free all purpose flour see Notes
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1 cup milk
  • ¼ cup butter melted
  • 2 teaspoons vanilla extract

For the Vanilla Icing

Instructions

For the Chocolate Donuts

  • Preheat oven to 425° Fahrenheit. Lightly grease donut pan with cooking spray and set aside.
  • In large bowl, whisk together flour, cocoa powder, sugar, brown sugar, and baking powder until ingredients are thoroughly incorporated.
    Overhead view of dry ingredients for chocolate gluten-free donuts.
  • In small bowl, whisk together eggs, milk, melted butter, and vanilla extract until ingredients are fully combined.
    Overhead view of wet ingredients for gluten-free donuts in large glass bowl with whisk.
  • Slowly pour egg mixture into flour mixture, whisking constantly until all ingredients are combined to form donut batter.
    Overhead view of chocolate gluten-free donut batter in large glass mixing bowl with metal whisk.
  • Carefully spoon donut batter into greased donut pan, making sure molds are filled equally and batter is evenly divided. Place filled donut pan in preheated oven and bake 7 to 9 minutes, or until toothpick inserted into one donut comes out clean or with very few crumbs.
    Fully baked chocolate gluten-free donuts in a donut pan on a wire cooling rack.
  • Remove donuts from oven and transfer to a wire cooling rack to cool completely. Remove baked donuts from oven and carefully transfer from donut pan to wire cooling rack. Let
    Overhead view of 6 baked chocolate gluten-free donuts on a wire cooling rack.
  • Once donuts are completely cool, prepare chocolate icing by whisking together all icing ingredients in large bowl until icing is completely smooth. Drizzle prepared icing over cooled donuts, or dip top half of donuts in icing directly. Top with sprinkles if desired and serve.
    Overhead view of chocolate icing for chocolate gluten-free donuts in a large glass mixing bowl with a spoon.

For the Vanilla Donuts

  • Preheat oven to 425° Fahrenheit. Lightly grease donut pan with cooking spray and set aside.
  • In large bowl, whisk together flour, sugar, and baking powder until ingredients are thoroughly incorporated.
    Overhead view of dry ingredients for vanilla gluten-free donuts.
  • In small bowl, whisk together eggs, milk, melted butter, and vanilla extract until ingredients are fully combined.
    Overhead view of wet ingredients for gluten-free donuts in large glass bowl with whisk.
  • Slowly pour egg mixture into flour mixture, whisking constantly until all ingredients are combined to form donut batter.
    Overhead view of vanilla gluten-free donut batter in large glass mixing bowl with metal whisk.
  • Carefully spoon donut batter into greased donut pan, making sure molds are filled equally and batter is evenly divided. Place filled donut pan in preheated oven and bake 7 to 9 minutes, or until toothpick inserted into one donut comes out clean or with very few crumbs.
    Fully baked vanilla gluten-free donuts in a donut pan on a wire cooling rack.
  • Remove donuts from oven and transfer to a wire cooling rack to cool completely. Remove baked donuts from oven and carefully transfer from donut pan to wire cooling rack. Let
    Overhead view of 6 baked chocolate gluten-free donuts on a wire cooling rack.
  • Once donuts are completely cool, prepare vanilla icing by whisking together all icing ingredients in large bowl until icing is completely smooth. Drizzle prepared icing over cooled donuts, or dip top half of donuts in icing directly. Top with sprinkles if desired and serve.
    Overhead view of pink vanilla icing for chocolate gluten-free donuts in a large glass mixing bowl with a spoon.

Notes

  • Gluten-Free All-Purpose Flour: Use a gluten-free all purpose flour that contains xanthan gum. If your flour does not contain xanthan gum, add ½ teaspoon of xanthan gum into the flour mixture.
  • Make it Dairy Free: Use almond milk and non-dairy melted butter.
  • Make it Added-Sugar Free: Use powdered Swerve and Brown Swerve.

Nutrition

Serving: 1vanilla donut | Calories: 252kcal | Carbohydrates: 49g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 132mg | Potassium: 49mg | Fiber: 1g | Sugar: 33g | Vitamin A: 200IU | Calcium: 120mg | Iron: 2mg | Net Carbs: 48g