These Gluten-Free Chocolate Donuts Might Just Change You Forever

It is a truth universally acknowledged that donuts are never a bad idea. Especially when you can make them gluten-free and still just as delicious. That’s exactly what we did. These chocolate donuts are completely delicious, completely simple to make, and completely gluten-free.

Here’s what you’ll need:

1 1/4 cups All Purpose Gluten-free Flour Blend
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
3 tbsp Cocoa
1 tsp Espresso powder
2 eggs
1/3 cup milk or coconut milk
1 tsp Apple Cider Vinegar
1/4 cup Vegetable Oil
2 teaspoons GF Vanilla Extract
2/3 cup Coconut Sugar

special equipment: mini doughnut pan

Easy Chocolate Ganache Doughnut Glaze (makes about 1 cup)

4 oz. dark chocolate chips
1/2 cup confectioners’ sugar
1/2 tsp. espresso powder
1 tsp. vanilla extract
a pinch of kosher salt
1/3 cup milk or coconut milk
1 tbsp. unsalted butter

Here’s what to do:

Mix chocolate, sugar, vanilla, espresso powder and salt in a bowl. Bring milk and butter to a boil in a 1-qt. saucepan. Pour the hot milk mixture over chocolate; let sit for 2 minutes without stirring. Whisk until smooth; chill until thick.

Preheat oven to 350 degrees F. Spray doughnut pan with a non stick spray and set aside.

Measure the milk out, and add Apple Cider Vinegar. Stir to combine and set aside.

Add the oil, sugar, vanilla and salt to the bowl of a stand mixer, and mix to combine. Add the eggs and mix thoroughly.

Add the flour, baking powder and baking soda to the bowl, and mix thoroughly. Then add cocoa and espresso powder, and combine. Add milk mixture to bowl, and scrape down sides. Mix on medium low speed until everything is combined. Mixture will be runny.

Using a small ladle or scoop, fill each doughnut mold 2/3 full. Bake for 12 minutes or until a toothpick comes out clean. Remove donuts from pan to a wire rack and cool completely, then glaze or frost and enjoy!