Let me tell you straight up—I don’t bake “gluten-free” to check a box. I do it because I’ve seen too many people give up on donuts thinking they’ll never find one that doesn’t taste like a stale sponge. You deserve better. So here we are.
These baked chocolate donuts are soft, chocolatey, and rich—without the weird texture or dry crumbliness that too many GF recipes suffer from. You’d never guess they’re made without wheat flour.
I make these for my neighbors, my picky niece, and myself (after a long day when I need something sweet that doesn’t wreck my stomach). And now, you’re getting the same recipe.
You Don’t Need a Donut Shop. You Need a Donut Pan.
Get yourself a nonstick donut pan (standard size). They’re cheap and worth every penny. I use one from Target that’s lasted me years.
The Glaze That Changes Everything
If you skip the glaze, we’re not friends. Here’s how to make it:
In a small saucepan over low heat (or in the microwave in 30-second bursts), melt chocolate chips and butter together.
Stir in milk until smooth and shiny.
Dip the top of each cooled donut into the glaze. Twist slightly, then lift and let the excess drip off.
Set on a rack to let the glaze firm up, or—if you’re like me—eat one warm and messy.
Why This Recipe Works
Let’s break it down for the skeptics:
Almond flour adds healthy fats and moisture. No dry donuts here.
Tapioca starch gives it bounce, so it doesn’t crumble like a sad cookie.
Maple syrup adds sweetness without the weird taste that comes with erythritol or stevia.
Greek yogurt brings protein, fat, and tang. Keeps the batter rich without needing tons of oil.
Avocado oil stays neutral in flavor and bakes clean.
Baking powder + soda gives just enough lift without making the texture spongy.
And yes—everything is gluten-free. No wheat flour. No cross-contamination if you’re careful about sourcing.
How to Store Them (If You Don’t Eat Them All)
Honestly, these rarely last more than a day at my house, but:
Room Temp: Store in an airtight container up to 2 days.
Fridge: Up to 5 days, but they lose a little softness.
Freeze: Freeze glazed donuts on a baking sheet, then transfer to a freezer-safe bag. Warm in the microwave for 10–15 seconds.
Make It Your Own
Want to riff on this? I’ve played around with a few twists:
Mocha Donuts: Add 1 tsp instant espresso powder to the dry mix.
Mint Chocolate: Swap vanilla for peppermint extract (go easy—1/4 tsp is plenty).
Peanut Butter Glaze: Mix 2 tbsp PB into the melted chocolate.
You can go wild, but the base recipe? It’s solid. Don’t mess with it too much if you’re new to gluten-free baking.
Who’s This For?
This recipe’s for the moms who don’t want to explain to their kids why the gluten-free donut tastes like sadness. For the dads trying to win snack duty without a fryer. For anyone who wants something sweet but not processed-to-death.
It’s also for you. Even if you don’t have celiac or an allergy. Because sometimes you just want a chocolate donut that feels good to eat and doesn’t leave you bloated.
Final Thoughts (That Aren’t Just Filler)
Baking gluten-free used to feel like a compromise. Now it feels like a secret advantage. You get cleaner ingredients, richer textures, and zero need to deep-fry anything.
These donuts are the real deal. If you make them, tag your best friend and keep one donut hidden just for you. You’ll thank me later.
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Gluten-Free Baked Chocolate Donuts
- Total Time: 22 minutes
- Yield: 6 standard-size donuts
- Diet: Gluten Free
Description
Soft, rich, chocolatey donuts that just happen to be gluten-free—no weird textures, no frying, no fuss. These are made with real, locally sourced ingredients like almond flour, maple syrup, and Greek yogurt. You’d never guess they’re gluten-free.
Ingredients
For the Donuts
1 cup almond flour (finely ground—don’t grab the coarse kind meant for breading chicken)
1/3 cup cocoa powder (Dutch-processed gives a deeper flavor, but regular unsweetened works fine)
1/4 cup tapioca starch (also labeled tapioca flour—it helps with chew)
1/4 teaspoon baking soda
1/4 teaspoon baking powder (make sure it’s aluminum-free and gluten-free)
1/2 teaspoon kosher salt
2/3 cup pure maple syrup (not pancake syrup—real maple syrup, from Vermont if you can swing it)
2 large eggs (pasture-raised eggs if you can get ’em, they really do taste better)
1/3 cup plain Greek yogurt (unsweetened, full-fat; I use a small brand from Wisconsin)
1/4 cup avocado oil (neutral and clean; sub melted coconut oil if you want a hint of flavor)
1 teaspoon vanilla extract (real, not imitation)
For the Chocolate Glaze
1/2 cup semisweet chocolate chips (check the label to make sure they’re GF)
1 tablespoon butter (or coconut oil for dairy-free)
1 tablespoon milk (any milk—almond, oat, whole milk—it’s flexible)
Optional toppings: crushed nuts, flaked sea salt, freeze-dried berries, or nothing at all
Instructions
Set your oven to 350°F and lightly grease your donut pan with avocado oil or butter. Use a paper towel to make sure it’s just a thin coating—you don’t want greasy donuts.
In a medium bowl, whisk together almond flour, cocoa powder, tapioca starch, baking soda, baking powder, and salt. Break up any clumps in the cocoa powder. Cocoa dust up your nose? Welcome to the club.
In another bowl, whisk together the maple syrup, eggs, Greek yogurt, avocado oil, and vanilla until smooth and glossy. No stand mixer needed, just a good old-fashioned whisk and some elbow grease.
Pour the wet ingredients into the dry. Stir with a spatula until just combined. Don’t overmix—this isn’t cake batter. It’ll be thick like brownie batter, which is exactly what you want.
Use a spoon or a piping bag (or zip-top bag with the corner snipped off) to fill each donut mold about 3/4 full. Smooth the tops if needed.
Pop into the oven and bake for 11–13 minutes, or until a toothpick comes out clean. Don’t wait until they’re pulling away from the sides or you’ll overbake them. They firm up more as they cool.
Let them cool in the pan for 5 minutes, then gently pop them out and cool on a wire rack.
Notes
Don’t skip the tapioca starch—it adds the chew you’d miss in almond flour alone.
Dutch-processed cocoa gives a deeper flavor, but any unsweetened cocoa will work.
For dairy-free, sub Greek yogurt with coconut yogurt and use coconut oil in the glaze.
Store at room temp for 2 days, or freeze glazed donuts and reheat gently.
A donut pan is a must—standard size works best.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 265
- Sugar: 14g
- Sodium: 135mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
