Miss donuts? These gluten free chocolate cake donuts were a huge hit with my gluten-eating husband! I even substituted full-fat coconut cream for heavy cream in the chocolate glaze. He really loved them. They truly are a donut that you can serve everyone.
Links You May Need:
Video: Gluten Free Chocolate Cake Donut Dough Texture
Carla’s Gluten Free All-Purpose Flour Blend (homemade recipe)
Dutch-Processed Cocoa Powder (high-quality brand that boosts richness and flavor)
Dairy-Free Buttermilk Substitute Recipe
Gluten Free Chocolate Cake Donuts
Delicious, tender gluten free chocolate cake donuts that you can serve anyone. My gluten-eating husband loves them!
Ingredients
For the Gluten Free Chocolate Cake Donuts:
- 1-1/2 cups 209 g Carla’s gluten free all-purpose flour blend, sifted
- 3/8 cup 30 g) Dutch-processed cocoa powder or unsweetened, plus more for dusting
- 1/2 teaspoon gluten free baking powder
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
- 1/2 cup 52 g granulated sugar
- 2 tablespoons unsalted butter melted
- 1-1/2 ounces 43 g bittersweet chocolate, grated
- 1 teaspoon pure vanilla extract
- 7 tablespoons buttermilk 1/2 cup minus 1 tablespoon
- 1/2 teaspoon instant coffee decaf if needed
- 1 large egg
- 1 large egg yolk
- High smoke point oil for frying (peanut, canola, extra-light olive)
For the Chocolate Glaze:
- 1 cup 100 g confectioners’ sugar
- 1-1/2 ounces 42 g bittersweet chocolate, grated
- 1-1/2 tablespoons Dutch-Processed Cocoa Powder
- 2 tablespoons heavy cream*
- 2-1/4 teaspoons water*
- 2-1/4 teaspoon corn syrup or more water
- 1/2 teaspoon instant coffee decaf if needed
Instructions
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Read through the entire recipe prior to making these gluten free chocolate cake donuts. Prepare and measure all ingredients including grating the chocolate.
To Make the Gluten Free Chocolate Cake Donuts:
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Set up a baking sheet and top it with a wire rack; set aside.
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Whisk together the flour blend, cocoa powder, baking powder, and baking soda, in a bowl. Sift into another bowl and whisk in salt; set aside.
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Combine the sugar, bittersweet chocolate, melted butter, buttermilk, egg, and egg yolk in the bowl of a stand mixer fitted with a paddle attachment; beat until combined. Whisk in the vanilla.
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Add one-third of the dry ingredients at a time and mix on medium speed until combined.
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Preheat at least 2-inches of oil in a large Dutch oven, deep pot, or deep-fryer until it reaches 350°F.
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Dust a silicone baking mat or smooth surface with cocoa powder. Transfer the dough to the dusted surface and dust the surface of the dough and your hands with additional cocoa powder. Pat the dough out until it is about 1/2-inch high. Using the sides of your hand push the dough on the sides inwards to flatten out any cracks. (See above link to the video that shows the dough's texture.)
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Roll dough into golf ball sized balls and using the knuckle of your middle finger create a dent in the center of the ball. Pick it up and pierce the hole all of the way through. Rotate the donut dough until the hole is at least 1-1/2-inches wide.
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(Alternatively, use a donut cutter to form donuts and remove the donut holes, also for frying.
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Once the oil reaches the correct temperature, fry one donut to test the texture, flipping over halfway through. (Set the timer for half the following times as a reminder to flip them over): 3 minutes for golf ball-sized, 2 minutes for a small donut cutter, and 1 to 1-1/2 minutes for donut holes. Do not overcrowd the oil as this will reduce the oil temperature. Repeat with the remaining dough and allow the donuts to cool room temperature.
To Make the Chocolate Glaze:
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To a small bowl, add the confectioners' sugar and grated chocolate. Heat the cream, water, corn syrup, and if using, instant coffee, until hot. (Use a microwave or saucepan. ) Pour the hot mixture over the chocolate-sugar mixture and stir until creamy.
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Dip the tops of the cooled donuts into the glaze. If the tops look lumpy, allow the glaze to set and dip them again with another batch of glaze or reheated leftover glaze. If you wish to add toppings or garnishes, do so immediately prior to the chocolate setting.
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Enjoy!
To Store:
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Cover leftovers in a container where the lid does not touch the glaze, and store at room temperature. For long term storage, freeze the donuts on a cookie sheet lined with a silicone baking mat. Transfer the frozen donuts to a zipper storage bag and freeze until ready to eat. Defrost at room temperature in a covered container that will not touch the glaze.
Tips
For dairy-free, replace buttermilk with the following mixture: 2 teaspoons apple cider vinegar and 6 tablespoons almond milk or light coconut milk; set aside until thick.