Today in my main section I am sharing an easy chocolate glazed doughnut, so I wanted to be sure to share the gluten free version here in my allergy section.
Really, there is not a lot of difference between the regular version and the gluten free version, except you use a gluten free cake mix. I used a King Arthur gluten free cake mix and it works great. You cannot tell these are gluten free. Other gluten free cake mixes may work, but King Arthur is the only one I have used.
I will say these are not healthy. They are a treat in our house. But when I am craving a doughnut, these satisfy my craving. I am not a huge doughnut eater, but they are something that once in awhile I really do miss and crave.
Recipes like this make gluten free doughnuts easy and delicious to make at home.
Easy Gluten Free Chocolate Glazed Doughnuts
If you miss gluten free doughnuts these gluten free chocolate glazed doughnuts are a must make.
Ingredients
For the doughnuts:
- 1 gluten free chocolate cake mix ( I used King Arthur)
- 2 eggs
- 1/2 cup butter, melted
- 1 cup milk
For the glaze:
- 1 cup gluten free semi sweet chocolate chips
- 4 tablespoons butter
- 4 tablespoons corn syrup
- 2 teaspoons water
Instructions
For Doughnuts:
- Preheat oven to 350 degrees.
- In a bowl combine gluten-free cake mix, eggs, butter, and milk. Beat until smooth, about 2 minutes.
- Spread into greased doughnut pans.
- Bake for 13-15 minutes.
- Remove from pan and cool on wire racks.
For Glaze:
- In a microwave safe bowl combine chocolate chips, butter, and corn syrup and cook until melted. I cook 30 seconds, stir, cook 30 seconds, stir, and repeat until smooth and melted. Stir in water to thin it out a little.
- Dip cooled doughnuts in glaze. The glaze will harden slightly as it sits.
- Enjoy!
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 149Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 92mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 2g
Nutritional values are approximate and aren't always accurate.
Doughnut recipe adapted from Duncan Hines.
Do you think you could make these by partially filling a muffin pan instead of using a doughnut pan? I don’t have one and was wondering if you thought that might work… of course there wouldn’t be any hole but…
Yes, I think that would. I think mini muffin pans would work great as well. They would be like doughnut holes. I have thought about doing that to make them stretch a litter more, as in my kids might not eat as many, but have not tried it yet. I hope you enjoy them.
Looks delicious! Will have to make it soon. I’m currently looking for a gluten-free version of the glazed donuts that are airy and fluffy. Do you have a recipe such as this?
Sorry it took me so long to respond to this. These are more cake like so not really light and fluffy, but I am trying all kinds of new gf doughnut recipes and I will post them as I find good ones. Hopefully I will find a nice light and fluffy one.
Do you know how many grams or ounces your King Arthur mix was? I’ve got a different brand, it’s 26oz and makes 2 9 in cakes it says. Isn’t that more than a normal box of cake mix?
I think that should be the same as King Arthur one. The KA one says it makes 2- 9 inch ones also, so it should work fine. I hope you enjoy them.
Hi,
Just wondering if you think this recipe would work using a dairy-free butter alternative, and a dairy-free milk ? I have dairy-free chocolate chips to use for the glaze, and that should work out. They melt the same as regular chocolate chips.
Excited to make these. The King Arthur chocolate cake mix is our favorite, so I’m thinking the donuts would be awesome !
Thanks, Deb W.
I think a butter substitute should work in these. I would use whatever your favorite butter replacement is. If you try them dairy free I would love to know what you thought of them. I really think it will work, I just have not tried it myself.