Gluten-Free + Dairy-Free Chocolate Donuts

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Gluten-Free + Diary-Free Chocolate Donuts

Gluten-Free + Diary-Free Chocolate Donuts

This past weekend was a busy one for us, we had our first-ever Pop-Up shop at Modern Nostalgia, a women’s boutique here in Buffalo. It went really well, it was a ton of fun and we were very happy with how it all came together. However, after working from home for the last 10 or so months, I forgot how exhausting retail can be, talking with people all day, being on your feet, etc.

Since our pop-up shop ran from Thursday night until Saturday night, it was three days that we were away from our computers and our client work and three days I was away from the kitchen. That’s a lot for me when I am in town and not on the road somewhere. So, Friday morning when we woke up, I decided to whip up another batch of these donuts that I had made once before, and both Mark and I loved. The first time I made them they came out delicious, but I didn’t realize that you are supposed to only fill the slots in your donut pan about 3/4 of the way full, so they were more like muffins with holes through the middle. They batter rose so much it just closed off the hole on top. I was a little bummed out, but they were so delicious we happily gobbled them up, knowing that I would just have to make them again really soon. Darn!

Gluten-Free + Diary-Free Chocolate Donuts

The first time I made these donuts I simply melted about 1/3 cup of dairy-free chocolate chips in the microwave in a shallow bowl and when the donuts were cooled I just swirled them around in it and that was it. The second time I made these (the ones in the photos) I tried to get fancy and make a chocolate glaze with cocoa powder, honey and coconut oil. It turned out OK but it just didn’t have a strong enough chocolate flavor, it tasted more like honey, so I didn’t even bother with sharing the measurements because I think that going with straight melted chocolate is much better.

You could also come up with your own chocolate glaze or a peanut butter glaze, you could add little mini chocolate chips to the batter or sprinkle them on top of the glaze before it sets. Same with cocoa nibs or peanuts, sprinkles, etc. Have fun. I kept it simple this time, but now that I have this donut pan, you can be sure you will be seeing lots more fun donut recipes on Tasty Yummies.

Gluten-Free + Diary-Free Chocolate Donuts

[print_this]Gluten-Free + Dairy-Free Chocolate Donuts
makes approximately 8-10 donuts – this is the pan I use

  • 1/2 cup blanched almond flour
  • 1/2 cup buckwheat flour
  • 1/2 teaspoon baking soda
  • 3 tablespoons cocoa powder
  • 1/4 teaspoon of salt
  • 3 large farm fresh brown eggs
  • 1/4 cup coconut oil, melted (you could also use grapeseed oil or melted butter)
  • 1 tablespoon of vanilla
  • 1/2 cup of honey (or other liquid sweetener)

For dipping:
Approximately 1/3 cup of melted dairy-free gluten-free chocolate chips (I like Enjoy Life or Sunspire brands)

Preheat the oven to 350ยบ F. Lightly grease your donut pan with just a bit of coconut oil, vegetable shortening, etc.

In a large mixing bowl, combine the flours, baking soda, cocoa powder and salt, stir until well blended. In a medium sized bowl, whisk together the eggs, coconut oil, vanilla and honey.

Add the wet ingredients to the dry mixture and mix very well by hand or with a mixer. Make sure it is well combined.ย I find that piping the batter into the pan is easiest. I just fill a gallon-sized freezer bag with the batter and seal it off, then I cut a very small hole at one of the corners and use it like a piping bag, it makes it so easy to fill the donut pan. You could also carefully spoon the mixture into the pan. Fill your donut pan about 3/4 of the way full.

Bake for about 15-18 minutes, or until a toothpick comes out clean. Once cooled, dip into melted chocolate, peanut butter, sprinkle with toppings or just eat plain!

Note: If you are using a donut maker rather than a donut pan, follow the directions that come with your machine for cook times.ย [/print_this]

 

20 Responses

  1. Christine says:

    Do you think I could use egg replacer in this recipe?

    • tastyyummies says:

      Hey Christine, I don’t see why you couldn’t but I haven’t attempted myself yet. If you do try it, please report back, I’d love to hear how it goes. Thanks so much.

  2. Oh my, these donuts look amazing!! Now I need to get my hands on a donut pan ASAP.

    • tastyyummies says:

      Thanks Megan! Yes, you definitely do. I had wanted a donut pan forever and finally grabbed one a couple of weeks ago. It is such a fun thing to have! I can’t wait to play with more recipes!

  3. Remarkably healthy for “donuts” – I too am thinking that i need to get a donut pan!! thanks for a great post!

  4. Wow! These look amazing! I hope you are planning to share these at allergy-free Wednesday! http://www.realfoodallergyfree.com/category/allergy-free-wednesdays/

  5. Hi Beth, I am new to your blog. But already I want to make those. They look yummy. Thanks;)

    • tastyyummies says:

      Hi Izabela! Welcome, thanks so much for stopping by ๐Ÿ™‚ I think you’ll love these donuts if you make them, I ‘d like to make them every weekend, myself. Let me know what you think if you do!

  6. […] […]

  7. yum! I love the flours…and these look so tasty! Thanks for sharing with us on AFW….I have three gf vegan donuts on my blog if you want to play around with recipes, and I also have a tip on how to form w/out donut pans, and several glazes/frosting options. welcome to donut world my family is happily on the bandwagon!

  8. wow these look great! And i have all the ingredients on hand! this week is going to be full of gf donuts yay ๐Ÿ™‚ thanks!

  9. […] Gluten-Free and Dairy-Free Chocolate Donuts at Tasty Yummies […]

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  12. […] Thank you Tasty Yummies for the recipe! […]

  13. […] pan or two. Anyway, here’s a lovely little gluten-free recipe that I’ve tweaked from Tasty Yummies. It involves a brilliant combination of ground almonds and buckwheat flour to create a soft, […]

  14. Ngawai says:

    I know I’m a bit late to the show but this recipe is amazing!

    I subbed homemade unsweetened apple sauce for the coconut oil & only used egg whites as I I’m cutting down on fat content (my partner is training ATM & wanted a high carb, low fat treat) that meant I only needed about 2 tbls of honey for sweetener. They came out fluffy & just sweet enough to satisfy my sweet tooth as well ๐Ÿ™‚

    Winner!

  15. Holly Durn says:

    I just made your recipe to try out my new mini doughnut pan, and while the recipe didn’t come out much like traditional doughnuts (possibly due to a few substitutions I made), I did end up with some of the best tasting gluten free chocolate cakes I’ve ever eaten. I will definitely make this recipe again, either as cupcakes or possibly double it and try for a layer cake.

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