Baked Chocolate Donuts! (gluten-free)

Choc Donuts

At this point I’ve just accepted that there will be no summer bod… & I’m ok with that. When you can accept something, it makes indulging in things like donuts so much more pleasurable! Hahaha! Joking(ish).


These little baked chocolate donuts = pure heaven. They aren’t overly sweet, which is something I really admire about them (yes, speaking like they’re my children). Seriously though, they are the perfect balance of dark chocolate with a subtle sweetness to them.


…Or maybe they’re really sweet & I’m just used to SUPER sweet shit? At this point I’m not really sure anymore. What I am sure of though, is that they hit all my deepest chocolate desires. ALL. OF. THEM. Talking to you ladies!!! The perfect PMS treat.


Bonus: they're baked, so you don’t get that heavy, deep-fried donut regret afterwards. No walk of shame when leaving the kitchen! Ok, only as much as having a teensy slice of cake? Either way, I can assure you they’re worth it!


This recipe is a snap to put together. You can literally have homemade donuts in under 30 minutes. Yes, that’s 100% a challenge! CHALLENGE ACCEPTED, anyone?? 😉


Try these out.

Let me know how sweet you think they are.

And remember, only tell me if you like them.

Absolutely kidding 😉 I’ll love you either way <3




Serves: 10 large donuts

Prep Time: 30 minutes (if that!)




1/3 cup brown rice flour

1/3 cup white rice flour

1/3 cup tapioca starch

¼ unsweetened cocoa powder

2/3 cup granulated sugar

1 tsp baking powder

¾ tsp baking soda

½ tsp xanthan gum

½ tsp kosher salt

¼ tsp ground nutmeg

2 Tbsp unsalted butter, cold

½ cup sour cream

½ cup buttermilk

2 tsp vanilla extract

1 tsp espresso powder

1 large egg



¾ cup semi-sweet chocolate

3 tbsp unsalted butter

1 Tbsp light corn syrup

½ tsp vanilla extract




1.    Preheat oven to 325F & grease two donut pans.

2.    In a large bowl, sift together the brown rice flour, white rice flour, tapioca starch, cocoa powder, sugar, baking powder, baking soda, xanthan gum, salt, nutmeg & espresso powder.

3.    Cut in the butter with your hands OR a pastry cutter. Set aside.

4.    In a separate bowl, whisk together the buttermilk, vanilla & egg.

5.    Make a well in the center of the dry ingredients. Pour in the wet mixture & fold until combined.

6.    Add the sour cream & fold until the batter is mixed & smooth.

7.    Pipe the batter into the donut pans, filling them 3/4 full.

8.    Bake for 10 minutes (should spring back when touched). Let cool on a wire rack.



1.    In a double broiler over simmering water, combine chocolate chips, butter, corn syrup & vanilla.

2.    Stir until the chocolate is melted & the mixture is smooth.

3.    You can either POUR the glaze over the top of your donuts, or DIP each donut. **NOTE: IF you are dipping, pop the donuts into the freezer for 15 minutes. This is to ensure the donuts do not crumble into the glaze because they’re so moist!!
















Submitted by Tracie (not verified) on Sat, 04/25/2020 - 19:18

Yum! And can I just say thank you for such a beautiful blog that is not full of annoying ads that keep popping up or getting in the way of actually reading?!? THANK YOU! Totally going to make those.

Oh my gosh Tracie, thank YOU!! Totally made my day! The ads are my number one annoyance--I cannot & will not have them on my blog! Haha <3 I hope you love these donuts as much as I do! Happy baking :) !

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