Gluten-free Chocolate Frosted Donuts (dairy-free): This easy gluten-free chocolate frosted donut recipe makes just 6 donuts, so you and your family can enjoy them all right away quickly! They’re soft like a donut should be, without the hassle of frying!
If you miss ordering soft plain donuts slathered with chocolate frosting, you’ll love these gluten-free chocolate frosted donuts! They’re soft like a donut should be, without the hassle of frying! This easy gluten-free chocolate frosted doughnut recipe makes just 6 donuts, so you and your family can enjoy them all right away quickly! This recipe is sponsored by Enjoy Life as part of my ongoing partnership with them.
Growing up, my family went to get donuts often. While I often went for the maple bars and glazed twists, the plain ones with chocolate frosting always caught my eye too and I picked them. My favorite donut shop had a whole shelf full of chocolate donuts. Some were covered with sprinkles, some with chopped peanuts, and some with chocolate chips. I decided to copy that mini chocolate chip idea for these homemade Gluten-free Chocolate Frosted Donuts (dairy-free)!
Ingredients
Donuts:
- 1 cup good quality all-purpose gluten-free flour blend*
- 1/2 tsp. xanthan gum**
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- pinch of salt
- 1 large egg
- 5-5.3 ounces vanilla non-dairy yogurt alternative
- 1 Tbsp. mild flavored oil like corn, canola or vegetable
- 2 tsp. lemon juice
- 2 1/2 Tbsp. pure maple syrup
Frosting:
- mounded 1/3 cup Enjoy Life semi-sweet mini chocolate chips
- 1 1/2 Tbsp. non-dairy butter alternative
- 3/4 cup powdered sugar
- 1 Tbsp. hot water plus additional as needed
- additional Enjoy Life semi-sweet mini chips to sprinkle on frosted donuts if desired
Instructions:
Donuts:
- Preheat oven to 400°. Lightly spray six doughnut cavities of your donut pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum*, baking powder, baking soda, and salt.
- In a medium sized bowl, whisk together the egg, yogurt, oil, lemon juice, and maple syrup.
- Pour the wet ingredients onto the dry ingredients and gently stir with a spatula or wooden spoon until just combined.
- For ease, scoop the batter into a disposable decorating bag or a gallon Ziploc bag. Just snip off the corner of the bag and squeeze the batter out into the 6 cavities of your donut pan. They will be very full.
- Bake for 11-12 minutes or until bottoms are golden brown and tops are a bit browned.
- Let cool in the pan for 1-2 minutes, then flip over onto a cooling rack to cool completely before icing them.
Frosting:
- In a small saucepan onver low heat, melt the chocolate chips and non-dairy butter alternative. Whisk until smooth.
- Remove from heat.
- Whisk in powdered sugar and hot water.
- If frosting is too thick for coating the donuts easily by dipping, you can add additional hot water in one teaspoon increments until it reaches the perfect consistency.
- Dip each cooled donut into the frosting, then place on a rack to dry. If frosting is too thin and is really running off the donuts, whisk in additional powdered sugar to get to the perfect consistency.
These are best eaten the same day they are made, which should be easy since recipe makes 6!
Notes:
A good quality all-purpose gluten-free flour blend does not contain bean flours. This recipe has been successfully made with gfJules all-purpose flour with great results.
If your gluten-free flour blend contains xanthan or guar gum already, then omit the additional xanthan gum called for in this recipe.
I’ve tested this with an almond milk based non-dairy yogurt alternative and a soy based one. Use 5.0 to 5.3 ounces of your favorite non-dairy yogurt alternative that works with your allergens/intolerances.
For the non-dairy butter alternative in the frosting, I’ve tried it with Melt Buttery Sticks, coconut oil, and vegetable shortening. All of those have worked fine.
