Gluten-Free Baked Chocolate Doughnuts Recipe

By
Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016)." data-inline-tooltip="true"> Elizabeth Barbone
Elizabeth Barbone: Contributing Writer at Serious Eats
Elizabeth Barbone
Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks:Easy Gluten-Free Baking(2009), How to Cook Gluten-Free(2012),和The World's Easiest Paleo Baking(2016).
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Updated Sep. 13, 2020
20130723-259699-GFTues-ChocolateDoughnuts2-edit.jpg
Photograph:Elizabeth Barbone

If you don't own a doughnut pan, make this recipe in a muffin pan. To make: fill greased cavities of the pan about quarter full. This ensures the muffins rise about as high as a doughnut.

For the glaze, lemon extract adds a light lemon flavor and balances the sweetness of the glaze. Feel free to omit it if you don't like a mild lemon flavor in your glaze.

Recipeadapted from "Buns in my Oven."

Recipe Facts

5

(1)

Active:15 mins
Total:45 mins
Serves:12 doughnuts

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  • 3/4cup(2 1/2 ounces)gluten-free oat flour

  • 1/2杯(4ounces)granulated sugar

  • 1/4cup(1 1/4 ounces) potato starch ortapioca starch

  • 1/4cup(3/4 ounce)cocoa powder

  • 1/2teaspoonbaking soda

  • 1/4teaspoonxanthan gum

  • 1/2teaspoonvanilla extract

  • 1largeegg

  • 6tablespoonssour cream

  • 1/4cupmilk

  • 1/4cupvegetable oil

  • Nonstick cooking spray

For the Glaze:

  • 1 1/2cupspowdered sugar

  • 6tablespoonswhole milk

  • 1teaspoonvanilla extract

  • 1/2teaspoonlemon extract, optional

Directions

  1. Preheat oven to 375°F. Whisk together oat flour, granulated sugar, potato starch, cocoa powder, baking soda, and xanthan gum in a medium bowl. Add egg, sour cream, milk, and vegetable oil. Whisk until batter is smooth. Allow batter to stand for five minutes. Lightly coat pan with nonstick cooking spray. Fill cavities about halfway with batter.

  2. Bake until doughnuts spring back to the touch, about ten minutes. Turn doughnuts out onto a wire rack to cool. Repeat with remaining batter. Allow doughnuts to cool completely. Place a wire rack into a parchment-lined baking pan. Whisk together powdered sugar, milk, vanilla, and lemon extract in small bowl. Dip doughnuts, one at a time, into glaze. Shake off excess glaze. Place dipped doughnuts onto wire rack. Store doughnuts covered at room temperature for up to three days.

Special Equipment

Doughnut pan

This Recipe Appears In

Nutrition Facts(per serving)
200 Calories
7g Fat
32g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 200
% Daily Value*
Total Fat7g 9%
Saturated Fat 1g 7%
Cholesterol21mg 7%
Sodium68mg 3%
Total Carbohydrate32g 12%
Dietary Fiber 1g 3%
Total Sugars 24g
Protein2g
Vitamin C 0mg 0%
Calcium 28mg 2%
Iron 1mg 6%
Potassium 55mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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