There’s something magical about biting into a warm, chocolate cake donut.
For me, these donuts bring back memories of cozy Saturday mornings with my kids, making treats that feel like dessert but are secretly packed with wholesome ingredients.
These donuts are gluten-free (because, hey, who needs the bellyache?) and offer a dairy-free option, so everyone can indulge without compromise.
Optional Toppings
- Glaze: Whisk 1 cup powdered sugar with 2–3 tbsp almond milk and a splash of vanilla. Dip donuts and let the glaze set.
- Sprinkles: Add colorful sprinkles on top for a fun twist.
- Dusting: Simply sift powdered sugar or cocoa powder over the donuts for an elegant touch.
Tips & Variations
- Substitutions: Swap coconut sugar for regular sugar or even maple syrup. Use oat milk instead of almond milk if preferred.
- Add-Ins: Stir in mini chocolate chips or chopped nuts for texture.
- Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to a month.
- Pro Tip: For the best texture, let the batter rest for 10 minutes before piping into the pan.
Serving Suggestions
Pair these donuts with a hot cup of coffee or herbal tea for the ultimate snack. Place them on a beautiful platter with fresh berries for a brunch centerpiece that’ll steal the show.
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Gluten-Free Chocolate Cake Donuts (Dairy-Free Option)
- Total Time: 22 minutes
- Yield: 6 donuts 1x
- Diet: Gluten Free
Description
Indulge in soft, chocolatey donuts that are gluten-free and dairy-free. Perfect for breakfast, dessert, or anytime cravings strike!
Ingredients
- 1 cup (120g) gluten-free all-purpose flour blend (make sure it includes xanthan gum)
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (100g) coconut sugar or granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120ml) unsweetened almond milk (or any dairy-free milk)
- 1/4 cup (60ml) melted coconut oil or avocado oil
- 2 large eggs (or flaxseed eggs for vegan)
- 1 tsp pure vanilla extract
- 1/4 cup (60ml) brewed coffee (optional, but enhances the chocolate flavor)
Instructions
- Prep Time: Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan with a light coat of oil or non-stick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In another bowl, mix the almond milk, melted oil, eggs, vanilla extract, and coffee (if using).
- Make the Batter: Gradually add the wet ingredients to the dry ingredients. Stir until just combined—don’t overmix!
- Fill the Pan: Spoon the batter into a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the donut pan cavities, filling each about 3/4 full.
- Bake: Pop the pan into the oven and bake for 10–12 minutes. The donuts should spring back when lightly touched.
- Cool: Let them cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Let the donuts cool completely before glazing to avoid a messy glaze.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 190
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
