Gluten-Free Chocolate Doughnuts with Chocolate Glaze

Chocolate Glazed Doughnut Recipe from KC the G-Free Foodie

This recipe makes delicious Gluten Free Chocolate Doughnuts with a perfect Chocolate Glaze!

These are baked gluten free doughnuts, so you’ll need a doughnut pan or mini doughnut pan. If you’re looking for fried doughnuts, check out this recipe  from my girl Mary Fran of FrannyCakes. This gorgeous Chocolate Ganache Glaze can go on pretty much anything. It’s the adds the perfect finishing touch to these rich, chocolatey doughnuts, and would work well on a cupcakes, cakes, or cheesecakes, too! I’d probably eat a 2×4 with this glaze on it, as long as the lumber was certified Gluten-Free.

Try these chocolate doughnuts yourself and let me know what you think. Be sure to tag @gfreefoodie on Instagram or use #gfreefoodie if you make them!

Gluten-Free Chocolate Doughnuts with Chocolate Glaze

This recipe makes delicious Gluten-Free Chocolate Doughnuts with a perfect Chocolate Glaze!
Prep Time15 mins
Cook Time12 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate donuts, chocolate glaze, gluten-free doughnuts
Servings: 6 doughnuts
Calories: 3229kcal
Author: K.C. Cornwell



Easy Chocolate Ganache Doughnut Glaze: makes about 1 cup


Ganache Glaze

  • 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!



Makes 6 large or 10-12 small doughnuts!


Calories: 3229kcal | Carbohydrates: 547g | Protein: 43g | Fat: 110g | Saturated Fat: 84g | Cholesterol: 339mg | Sodium: 1647mg | Potassium: 2196mg | Fiber: 25g | Sugar: 370g | Vitamin A: 607IU | Calcium: 993mg | Iron: 11mg

photo credit: Katie Roletto