Baked Chocolate Doughnuts

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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!

Difficulty: Easy

Hands-on: 15 minutesTotal: 40 minutes

Serves: 6

Ingredients

  • ½ cup brown rice flour
  • ¼ cup sorghum flour
  • 2 Tbsp. potato starch
  • 1 Tbsp. tapioca starch
  • ½ tsp. xanthan gum
  • 2 Tbsp. dry gluten-free instant chocolate pudding mix
  • 5 Tbsp. cocoa powder, divided
  • ½ cup granulated sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 large eggs
  • ¼ cup vegetable oil
  • ¼ cup plus 2 Tbsp. whole milk, divided
  • ½ tsp. apple cider vinegar
  • 1 cup confectioners’ sugar
  • 2 Tbsp. butter, softened

Directions

  • 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, ¼ 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 10–12 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.

Recipe Information

Serves: 6

Ingredients

  • ½ cup brown rice flour
  • ¼ cup sorghum flour
  • 2 Tbsp. potato starch
  • 1 Tbsp. tapioca starch
  • ½ tsp. xanthan gum
  • 2 Tbsp. dry gluten-free instant chocolate pudding mix
  • 5 Tbsp. cocoa powder, divided
  • ½ cup granulated sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 large eggs
  • ¼ cup vegetable oil
  • ¼ cup plus 2 Tbsp. whole milk, divided
  • ½ tsp. apple cider vinegar
  • 1 cup confectioners’ sugar
  • 2 Tbsp. butter, softened

Directions

  • 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, ¼ 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 10–12 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat15g
Saturated Fat4.5g
Cholesterol10mg
Sodium200mg
Total Carbohydrate63g
Dietary Fiber3g
Sugars40g
Protein3g