Baked Gluten Free Chocolate Donuts with Chocolate Glaze

For these chocolate baked donuts, all you need is a handful of pantry staples, a donut pan, and a piping bag (or a zip top bag works well too!). These donuts are gluten free but can also be easily made dairy free with the substitution dairy free melted butter and dairy free chocolate chips.

Make sure to spray your donut pan really well with nonstick spray so that your donuts come out of the pan easily and don’t break as you try to remove them.

Remember that some types of dairy free butter can taste saltier than others, so if your variety contains salt, omit the salt listed in the recipe.

The glaze on these donuts couldn’t be easier and turns out so nice and shiny just like the donut shop glaze you love! It will firm up slightly after some time, but just like donut shop donuts, if you stack them on top of one another, you’re likely to smoosh your glaze a little. It won’t have the same smooth and shiny look, but it still tastes delicious.

These donuts are best enjoyed the day they are made but will last until the next day if packed away in an airtight container. Make them the night before, pack them up, and enjoy for breakfast if you want 🙂

Baked Gluten Free Chocolate Donuts


  • 1 cup gluten free flour (make sure it contains xanthan gum)
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt (omit if your butter is salted)
  • 1/4 cup cocoa powder
  • 1/3 cup brown sugar
  • 1/2 cup milk (or milk alternative)
  • 1 egg
  • 2 tablespoons melted butter (or dairy free/vegan butter)
  • 3 tablespoons mini chocolate chips

For the glaze:

  • 1/4 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon milk (or dairy free alternative)


  1. Preheat oven to 350 degrees Fahrenheit and spray the donut pan very well with nonstick cooking spray.
  2. Whisk together 1 cup gluten free flour, 1 1/4 teaspoons baking powder, and 1/4 teaspoon salt.
  3. In a small bowl combine 2 tablespoons melted butter (make sure it has cooled enough not to scramble the egg), 1 egg, 1/3 cup brown sugar, and 1/2 cup milk.
  4. Whisk the wet ingredients into the dry ingredients until combined, then stir in 3 tablespoons mini chocolate chips.
  5. Pour or spoon batter into a piping or a zip top bag, cut off the corner, and pipe into the donut pan filling each cavity most of the way but not over the top. *see notes for tips on easily getting the batter into the piping or zip top bag.
  6. Bake for 9-10 minutes, let cool in the pan for 5 minutes, then carefully turn the pan over, letting the donuts fall onto a wire rack to cool. If you have trouble getting the donuts out, try loosening the edges carefully with a butter knife before turning the pan over.
  7. Glaze the donuts when they have cooled completely. See notes for glazing tips.

For the glaze:

  1. Whisk together 1/4 cup powdered sugar, 2 tablespoons cocoa powder, and 1 tablespoon milk (or dairy alternative) until well combined and smooth.


Piping/Zip top bag tips: To fill up my bag with batter, I place the corner in the bottom of a drinking glass and flip the excess bag over the sides of the cup before spooning or pouring my batter inside. Then I take the bag out and twist the top tightly before piping into the donut pan.

Glazing tips: To glaze the donuts, I find a small shallow bowl works well. Make the glaze in that bowl if possible, then dip the smooth side of the donuts into the glaze and place back on wire rack to set up for 20 minutes before eating.

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Elizabeth Ann Willis owns the copyright on all images and text and does not allow for it’s original recipes, pictures, and content to be reproduced anywhere except this site without strict permission. If you loved this recipe and would like to publish it on your own website, please re-write the recipe in your own words and link back to my site as well as this specific recipe. Copying and/or pasting or taking a screen capture of full recipes or photos and posting it to personal websites or social media is strictly prohibited. This post may contain affiliate links.


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