Baked Gluten-Free Chocolate Doughnuts

These delicious, chocolaty gluten-free treats are quick and easy to make. You will need a doughnut pan to make them.

Serves: 6Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 3⁄4 cup brown rice flour
  • 1⁄4 cup plus 1 Tbsp. arrowroot starch
  • 1⁄2 tsp. xanthan gum
  • 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 1 Tbsp. almond milk, divided
  • 1⁄2 tsp. apple cider vinegar
  • 1 cup confectioners’ sugar
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. butter, softened
  • 1 bar (4 oz.) white chocolate, grated


  • Preheat oven to 375°F. Grease a doughnut pan with non-stick cooking spray.
  • In a large bowl, whisk together rice flour, arrowroot starch, xanthan gum, 3 tablespoons cocoa powder, granulated sugar, baking powder, and salt. In a smaller bowl, whisk together eggs, oil, 1⁄4 cup almond milk, and vinegar.
  • Pour the wet ingredients into the dry ingredients and stir until fully combined. Spoon mixture into prepared doughnut pan. Bake 10 to 12 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean.
  • Let doughnuts sit 5 minutes before turning them out onto a cooling rack.
  • In a shallow bowl, stir together confectioners’ sugar, 2 tablespoons cocoa powder, butter, and 1 tablespoon almond milk until smooth. Dip cooled doughnuts into glaze and top with grated white chocolate.