{Gluten Free} Double Chocolate Donuts

by Katie on July 30, 2013

Oh boy, have I got a treat for all of my fellow gluten free friends! It feels like in my 1.5 years of eating GF there have been several things that I’ve missed out on. Donuts being one of them.

Dunkin’ Donuts is coming out with a gluten free donut that should be in all stores by the end of this year. That’s exciting stuff! But, I’m going to let you in on something that is even more exciting than Dunkin’s new release…

You can make your own homemade Double Chocolate Donuts at home!!! 

I found this recipe in one of my current favorite cookbooks, Gluten-Free on a Shoestring, Quick and Easy. Not only are they delicious and pretty, but I’m guessing that a whole batch can be made for about the price of ONE ready made donut!  That is “cutting back” style at its best!

Double Chocolate Donuts {Gluten Free} | The Cutting Back Kitchen

I did have to pick up a few donut pans on clearance at TJ Maxx so I could try these (but you could also use a mini muffin pan for a donut hole).  After tasting one I knew that it was $10 well spent. I have all kinds of donut combinations swimming around in my head for the future.

My GF eating husband was out of town when I made them so I kept half out and froze half (before glazing). I left the glazed ones covered on my counter and they were good for a day or so before they got a little dry. The frozen donuts thawed great and were still moist!

Double Chocolate Donuts {Gluten Free} | The Cutting Back Kitchen

{Gluten Free} Double Chocolate Donuts

Yield: 15 Small Donuts

Ingredients

  • 1 1/2 cups all-purpose gluten-free flour*
  • 3/4 teaspoon xanthan gum (omit if you blend already contains it)*
  • 7 Tablespoons unsweetened natural cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg (I used dried instead)
  • 2/3 cup packed light brown sugar
  • 4 Tablespoons unsalted butter, melted and cooled
  • 4 Tablespoons canola oil
  • 2 extra large eggs, at room temperature, lightly beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup plus 2 Tablespoons heavy cream, at room temperature
  • 1 cup confectioners' sugar
  • 2 to 4 teaspoons milk

Instructions

  1. Preheat oven to 350 degrees. Grease a mini doughnut pan or muffin tin and set aside.
  2. In a large bowl, place the flour, xanthan gum, 6 tablespoons of the cocoa powder, and the baking powder, baking soda, cream of tartar, salt, nutmeg, and brown sugar, and whisk well. Add the butter, oil, eggs, vanilla, and cream, mixing to combine after each addition.
  3. Fill the prepared pan wells about three-quarters of the way full. Place in the center of the oven and bake for about 10 minutes, or until the donuts are set and just lightly browned. Transfer to a wire rack to cool.
  4. While the donuts are baking, make the glaze. In a small bowl, place the confectioners' sugar, remaining 1 tablespoon cocoa powder, and 2 teaspoons of milk, and mix well. Add more milk by the half teaspoon until you have a smooth but thickly pourable liquid. Working quickly, dip the top of each slightly cooled donut in the glaze, and invert so the glaze is facing upwards and allow it to set on a piece of parchment paper.

Notes

* I use Better Batter Gluten Free Flour for these and omit the xanthan gum since it already contains it. It's the best GF flour that I have tried!!

http://www.cuttingbackkitchen.com/2013/07/30/gluten-free-double-chocolate-donuts/

{ 4 comments… read them below or add one }

Kit September 2, 2013 at 8:49 am

Does the texture resemble the dunkin cake donuts that I remember? I have been missing them lately and my last attempt came out soft like muffins. Thanks!

Reply

Katie September 2, 2013 at 8:48 pm

Hi Kit, they tasted pretty much like a cake donut in my opinion….more dense than a muffin. Hope that helps!

Reply

Kit September 15, 2013 at 1:48 pm

Just wanted to follow up, I made the donuts today using prettyprovidence.com’s method to make donuts in a muffin tin and they were a hit. I also used coconut oil in place of the canola. DH said that they didn’t even taste gluten free. Thanks again!

Reply

Katie September 16, 2013 at 11:37 am

Thanks for following up, Kit! I always love to hear feedback :) I’m so glad you guys liked them. I like the idea of using coconut oil – I will have to do that next time I make them up!

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