Baked Chocolate Doughnuts with Chocolate Honey Glaze Frosting – Gluten Free

Over the past several months, I have been testing various gluten-free doughnut recipe. Lots of not so good tasting experiments have come out of our kitchen. That didn’t stop me from me from perservering. So glad I did because had I not, these doughnuts would have not been added to our ever growing list of “favorite” gluten free desserts.

Unfortunately, most conventional pastries and desserts cannot be converted to a gluten free recipe by swapping out a 1 to 1 ratio of white flour to a gluten free all purpose flour. It’s such a science, one that I have not mastered yet. I have been spending a lot of time searching websites, blogs, and cookbooks, and studying how each of them are using the alternative ingredients. What I have mastered is looking at a recipe and deciding if it is going to work. Sometimes I make it exactly as it is written. Others, I experiment. The experiments have been surprising, in a good way.

Originally, I made a batch of these last month with Levi and his little buddy. They disappeared before I could frost them. A bit of sifted confectioners’ sugar was all they really needed. This time, I changed the ingredients a bit, added this chocolate-honey glaze and toasted some shredded coconut. Really, really good. No one complained and they disappeared just as quickly as the first batch.

One aspect of baked doughnuts I love most is that that they do not require any special ingredients. Similar to a muffin or a pancake batter, all can be mixed, with a fork, in one bowl. No mixer required. And, if you don’t have mini doughnut pans, use your mini muffin pans. The end result will be the same – so good that they will most likely disappear before they arrive at their destination.

 

Baked Chocolate Doughnuts with Chocolate Honey Glaze Frosting


Ingredients

for the doughnuts:
70 grams | 2 1/2 ounces | 1/2 cup oat flour, gluten free
82 grams | 3 ounces | 1/2 cup sweet rice flour
25 grams | 1 ounce | 2 tablespoons coconut flour
21 grams | 3/4 ounces | 1/4 cup unsweetened cocoa powder
70 grams | 2 1/2 ounces | 1/2 cup pure cane sugar
1 teaspoon espresso powder
1/2 teaspoon Celtic sea salt
1 teaspoon baking powder
44 grams | 1 1/2 ounces | 3 tablespoons coconut oil
2 large eggs, lightly beaten
184 grams | 6 1/2 ounces | 3/4 cup buttermilk
68 grams | 2 1/2 ounces | 3 tablespoons organic, unsweetened apple sauce
1 teaspoon vanilla
100 grams | 3 1/2 ounces | 1/2 cup mini bittersweet chocolate chips
3 tablespoons shredded coconut, toasted

for the glaze:
30 grams | 1 1/8 ounces | 2 tablespoons unsalted butter, room temperature
40 grams | 1 1/2 ounces | 2 tablespoons honey
110 grams | 4 ounces | 1 cup bittersweet chocolate, chopped fine
1 teaspoon pure vanilla extract

Instructions

make the doughnuts:
• preheat your oven to 350*. line a rimmed baking sheet with parchment. grease your mini doughnut pans with a bit of Spectrum Organic Shortening and place on parchment lined baking sheet.
• in a large bowl, whisk all of the dry ingredients; gluten free oat flour, sweet rice flour, coconut flour, unsweetened cocoa powder, espresso powder, salt, and baking powder.
• make a well in the center of your dry ingredients. using a rubber spatula, fold in the coconut oil, eggs, buttermilk, and vanilla.
• add the applesauce and mix to combine (do not overmix).
• fold in the chocolate chips.
• fill a pastry bag, fitted with a plain round tip, with batter.
• pipe batter into prepared doughnut pans. fill up 3/4 of the way full.
• bake 14 minutes, rotating pans front to back, half way through baking.
• cool on wire racks.
• while doughnuts cool to room temperature, toast coconut (spread on a small baking sheet, and toast 8 minutes or until slightly golden) and make glaze.

make the glaze:
• place a glass bowl over a small pan of simmering water ( you do not want the bottom of the glass bowl to touch the water).
• place butter, honey, and bittersweet chocolate in the glass bowl until all is melted and incorporated.
• remove glass bowl from the sauce pan and off heat, add the vanilla. let sit to room temperature.

assembly:
• dip each doughnut into glaze. place on a wire rack and garnish with toasted coconut or what ever may tickle your fancy.
• place dougnuts in the fridge for about 30 minutes to set the glaze.
• eat and enjoy!

The Urban Baker / SusanSalzman.com

More Gluten Free Baked Doughnut Recipes:
Pecan Pumpkin Glazed Baked Doughnuts – Pure 2 Raw
Cinnamon Roll Almond Flour Doughnuts – Roost Blog
Gluten Free Vanilla Doughnuts – Gluten Free Goddess

Showing 24 comments
  • marla
    Reply

    How fun are these!! Happy Mother’s Day Susan 🙂

  • Kim
    Reply

    Susan, you’re genius!!!! Your little doughnuts looks sooo good! I have to put my hand on couple of gluten free flour!!!! Just have a question tough: there is white rice flour, there is brown rice flour… Is the sweet rice flour another one?????

    • Susan
      Reply

      Yes, Kim – so many alternative options. Right now, in my pantry, I have super fine brown rice flour and sweet rice flour. The brown rice flour acts more like a protein and the sweet rice flour is more of a starch. I have learned via The Gluten Free Girl, to make my own gluten free AP flour by following this simple rule: 70{27efe1ccc16afc6105236eb327c94109df2303d90755d07506af9f0011bd0280} protein flours combined with 30{27efe1ccc16afc6105236eb327c94109df2303d90755d07506af9f0011bd0280} starch alternatives. Check out my oatmeal chocolate chunk cookies and I have a simple recipe there. However, you could simplify each ratio to 2-3 different flours and starches. Hope that makes sense!

  • Reply

    truly fabulous! Am featuring these on my Facebook page today!

    • Susan
      Reply

      thanks, Alison! So appreciate it. Thanks for sharing the love! xx

  • Lucy Lean
    Reply

    so sweet – and happy mothers to you super gluten free mom!

  • Brooke @ Food Woolf
    Reply

    Your photos are just so appealing! Makes me want to reach in and start eating gluten free donuts!!

  • Reply

    I am totally saving this recipe. Yum!

  • Veronica for Muy Bueno
    Reply

    I’m becoming quite intrigued with all these delicously looking treats you’ve posted. I think this is one I will have to try. I love that they’re baked and not fried. Gracias y besitos…

    • Susan
      Reply

      Thanks, Veronica! I discovered baked doughnuts a while back and they are such a great alternative treat for the kids. Plus, they are as simple to make as pancakes or muffins. The only difference is that they need to be eaten the same day they are made. Please let me know if you make them – would love to hear how you like them!! Have a wonderful evening!

  • Reply

    I can’t tell you how much I love these!! Baked, chocolate, gluten free and use honey?! These are perfect!

  • HeatherChristo
    Reply

    These are just beautiful Susan!!

  • Reply

    Wow, I can’t believe these little beauties are gluten free! They look so delicious and flavorful!

    • Susan
      Reply

      Thanks, Georgia! The kids are begging for more. That’s what the weekends are for – baking and chilling! Have a great weekend!

  • Cheryl Anne
    Reply

    Thought you’d like to know that the Pinterest URL for following you needs a tweak. It goes to “urbanbaker” which brings up a 404 as opposed to “theurbanbaker” which gets us you!

    Anyway – the triple chocolate GF doughnut recipe brought me (from Pinterest). Cannot wait to make!

    • Susan
      Reply

      thanks so much, I am looking into it!!! Have a great weekend!

  • Esi
    Reply

    Love these. Now that I finally have a place, I can hopefully start experimenting again!

  • Kristina Vanni
    Reply

    This is the perfect, healthier version of a classic. Love it! Thanks for sharing!

  • Ashley
    Reply

    I don’t get trackbacks on my posts anymore but found this link through my google analytics. Thanks so much for linking to my recipe, and I’m thrilled to hear how much you and your family enjoyed them. 🙂 Glad to have found your blog!

    • Susan
      Reply

      Ashley – they were delish!!!

  • Brittany N
    Reply

    This is probably the best gluten free chocolate dessert recipe I have ever made!!

    Even though I don’t have a donut pan, I still make them in my mini cupcake pan as donut holes like you suggested, and they are THE BEST. Just enough fluffy, moist, chocolatey, and… more chocolatey. The perfect thing to reward myself with after a long week, or even after a rough day. To be honest, I’ve never tried them with the frosting recipe you have detailed, I usually just drizzle them with melted dark chocolate, but they don’t really even need it.

    What a success, I can’t thank you enough for this delicious recipe!

    • Susan
      Reply

      Thanks Brittany. I had forgotten about these and you have reminded me that I need to whip up a batch of these! And I agree, a little sprinkling of confectioner’s sugar is all one really needs!! Good for you for rewarding yourself and thanks for the lovely comment.

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