These gluten free chocolate glazed doughnuts are super easy to make! In fact, they take only 15-20 minutes to make. This recipe for chocolate doughnut uses baking soda as a raising agent rather than yeast. This means that you do not have to wait around for long periods of time while the dough rises. These doughnuts are also baked in the oven so you do not have to deal with the splatter and cleanup of a deep fryer.
This recipe for glazed chocolate doughnuts is made with gluten free all purpose flour so it is 100% gluten free. It is also egg free and easy to make vegan if you have vegan sour cream and butter substitutes.
Are these doughnuts baked or fried?
Are these doughnuts baked or fried? These glazed chocolate doughnuts are baked in the oven rather than fried in a deep fryer. The batter used to make these doughnuts is too light and liquid to be fried in a deep fryer.
Do you need a doughnut tray to make these?
Do you need a doughnut tray to make these doughnuts? You do need a doughnut tray to make these doughnuts. These doughnuts are made with a very light batter-like consistency so that they will be light and fluffy. This means that the doughnuts are not solid enough to hold a doughnut shape on their own.
If you are looking for doughnuts that could be made without a doughnut tray you are better off looking at yeast-risen doughnuts. Years-risen doughnuts tend to have a consistency that is more similar to bread dough and less similar to cake batter.
How do you make glazed doughnuts from scratch?
How do you make glazed doughnuts from scratch? Glazed doughnuts are made by coating doughnuts with a thin, runny sugar icing when they are fresh out of the oven or deep fryer. Doughnut glaze is typically made with heavy cream, confectioners sugar, vanilla, and lemon juice.
Should glaze be put on warm doughnuts?
Should a glaze be put on when doughnuts are warm? Yes, a glaze should be put on when doughnuts are warm. A glaze is much more runny and thin in consistency than doughnuts. The glaze coat is intended to be very thin and excess glaze should drip off the doughnut. It is easier to get this thin consistency when the doughnuts are still warm.
Frosting, on the other hand, should always be put on when doughnuts are cool. Frosting is thinner in consistency and is supposed to sit on the top of the doughnut without sliding off.
How long do homemade doughnuts last?
How long do homemade doughnuts last? Homemade doughnuts will last for up to 4 days in the refrigerator. If you want to keep the doughnuts for longer you should put them in the freezer. Doughnuts will last for 4-6 months in the freezer.
Gluten free glazed chocolate doughnuts
- 1/2 cup gluten free all purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/3 cup brown sugar
- 1/8 tsp salt
- 3 tbsp milk
- 2 tbsp butter (softened, partially melted)
- 2 tbsp sour cream
- 1/2 tbsp applesauce
- 1 tsp vanilla
- 1/3 cup confectioners sugar
- 2 1/2 tbsp heavy cream
- 1 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- Preheat the oven to 350 degrees.
- Combine all of the dry ingredients other than the sugar in a large bowl.
- Mix the butter and sugar then add the rest of the wet ingredients. Add the dry ingredients to the wet ingredients and mix them lightly. Do not overmix the batter.
- Pour the batter into a doughnut tray. If you are not using a non-stick donut tray you should grease the donut tray with vegetable oil prior to filling it with batter.Do not fill the tray all the way to the top because the mixture will rise in the oven. You should fill the doughnut wells about 3/4 of the way.
- Bake the doughnuts for 10-12 minutes at 350 degrees. While the doughnuts are baking you can proceed to the next step and make the doughnut glaze.
- Mix all of the ingredients for the doughnut glaze.
- When the doughnuts are done baking, dip them in the glaze when they are still warm. Both sides of the doughnut should be coated in glaze.
Substitutions for glazed chocolate doughnuts
- Flour. If you do not have a gluten intolerance you can sub the gluten free all purpose flour out for equal parts of regular all purpose flour. I do not recommend substituting any individual type of gluten free flour (rice flour, almond flour, etc.) for the gluten free all purpose flour in this chocolate doughnut recipe.
- Applesauce. The applesauce in this recipe acts as an egg replacement. You can also use eggs if you prefer. You should use one egg per 12 chocolate doughnuts.
- Milk.You can use a non-dairy milk alternative if you prefer. I often use almond milk when making these doughnuts.
- Butter & sour cream. If you want to make these doughnuts vegan all you have to do is swap the butter and sour cream with vegan alternatives. This recipe already uses plant based egg substitutes (applesauce) and plant based milk so you are kind of already halfway there. The heavy cream in the sauce can be replaced with the same plant based milk that is used in the doughnuts.
Other recipes you will love
If you are looking for another easy gluten free donut recipe you should check out this recipe for lemon poppyseed donuts with lemon icing. This is another cake style donut recipe that can be prepared in a matter of minutes.