Baked Chocolate Doughnuts

One of the things you might miss most when on a gluten-free diet is doughnuts. These quick doughnuts are baked, making them a (slightly) healthier option. Make these mini by baking them in a mini doughnut pan for cute treats kids will love!

Serves: 6Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 1⁄2 cup brown rice flour
  • 1⁄4 cup sorghum flour
  • 2 Tbsp. potato starch
  • 1 Tbsp. tapioca starch
  • 1⁄2 tsp. xanthan gum
  • 2 Tbsp. dry gluten-free instant chocolate pudding mix
  • 5 Tbsp. cocoa powder, divided
  • 1⁄2 cup granulated sugar
  • 1 tsp. baking powder
  • 1⁄4 tsp. salt
  • 2 large eggs
  • 1⁄4 cup vegetable oil
  • 1⁄4 cup plus 2 Tbsp. whole milk, divided
  • 1⁄2 tsp. apple cider vinegar
  • 1 cup confectioners’ sugar
  • 2 Tbsp. butter, softened


  • Preheat oven to 375°F. Lightly grease a doughnut pan.
  • In a large bowl, whisk together brown rice flour, sorghum flour, potato starch, tapioca starch, xanthan gum, pudding mix, 3 tablespoons cocoa powder, granulated sugar, baking powder, and salt.
  • In a smaller bowl, whisk together eggs, oil, 1⁄4 cup milk, and vinegar.
  • Pour the egg mixture into the flour mixture and stir until fully combined.
  • Spoon mixture into prepared doughnut pan. Bake for 10 to 12 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean.
  • Let doughnuts sit for 5 minutes before turning them out onto a cooling rack. Allow to cool completely before frosting.
  • Stir together confectioners’ sugar, 2 tablespoons cocoa powder, butter, and remaining milk. Drizzle icing over the top of each doughnut.