These gluten-free baked chocolate sprinkle donuts are like chocolate cake shaped into perfect morning treats. They’re soft, tender, and finished with a glossy chocolate glaze and rainbow sprinkles. No frying needed — ready in about 40 minutes from start to finish.
You’ll need a donut pan for best results. A standard 6-cavity pan is inexpensive and ideal for this recipe.
This is a simple, make-ahead friendly breakfast or brunch option. The batter mixes in one bowl, bakes quickly, and the glaze sets to give the donuts that classic donut-shop appearance. Sprinkles are optional but add a fun, nostalgic touch.
Ingredient Notes
- Gluten-free flour blend: I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) which contains xanthan gum. Different blends vary, so results may differ with other brands.
- Cocoa powder: Use regular unsweetened cocoa powder. Dutch-process is fine but gives a darker color.
- Apple cider vinegar: Important for reacting with baking soda to help the batter rise without eggs. You won’t taste it.
- Non-dairy milk: Unsweetened almond milk works well; any non-dairy or dairy milk can be substituted. Whole milk gives a richer result if you’re not dairy-free.
- Vegetable oil: A neutral oil keeps the donuts moist.
The Secret to Perfectly Round Donuts
Fill each donut cavity all the way to the top. Gluten-free batter doesn’t rise as much as wheat-based batters, so filling to the rim helps produce a nicely rounded donut.
Recipe FAQs
This recipe is written for a standard 6-cavity donut pan. Mini donut pans can work too, but reduce the baking time (mini donuts usually take about 6–7 minutes).
They were likely overbaked. Start checking at 10 minutes. The donuts are done when they spring back lightly to the touch.
Yes, but the glaze adds moisture and sweetness. If you skip it, dust cooled donuts with powdered sugar or toss warm donuts in granulated sugar to coat.
White vinegar can be used as a substitute. The acid is needed to react with the baking soda.
Storage instructions
These donuts are best the day they’re made. Store them in an airtight container at room temperature for 2–3 days. For longer storage, freeze up to 2 months—glazed or unglazed. Glazed donuts can develop some condensation when thawed, but they’ll still taste great.
Serving suggestions
These donuts are great for weekend brunches, birthday breakfasts, or any time you want an indulgent morning treat. Pair with savory options for balance—eg. a gluten-free quiche or breakfast casserole—or add other sweet items like coffee cake or cinnamon rolls for a dessert-style spread. They also work well alongside French toast or filled crepes and fresh fruit.
More gluten-free breakfasts to try
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Gluten-Free Fried Donuts
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Gluten-Free Boston Cream Donuts
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Gluten-Free Cinnamon Roll Focaccia
Did you make this recipe?
I’d love to know! Please rate and leave a comment below. You can also share pictures and tag @adashofmegnut on Instagram.
Gluten-Free Baked Chocolate Sprinkle Donuts
Ingredients
For the Donuts:
- 175 g (1 1/4 cups) gluten-free flour blend
- 20 g (1/4 cup) unsweetened cocoa powder
- 67 g (1/3 cup) granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 180 g (3/4 cup) unsweetened almond milk or other milk
- 56 g (1/4 cup) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the Glaze:
- 90 g (3/4 cup) powdered sugar
- 16 g (3 tablespoons) cocoa powder
- 1/2 teaspoon vanilla extract
- 30 g (2 tablespoons) unsweetened almond milk, more if needed
For Topping
- Rainbow sprinkles (optional)
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Instructions
- Preheat the oven to 375°F. Spray a 6-cavity donut pan with nonstick spray.
- In a large bowl, whisk together the gluten-free flour blend, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the almond milk, vegetable oil, vanilla, and apple cider vinegar. Whisk until smooth.
- Pipe or spoon the batter into the prepared pan, filling each cavity to the top. A zip-top bag with a corner snipped off works as a piping bag if needed.
- Bake 10–14 minutes, until the donuts spring back when lightly touched. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: whisk the powdered sugar and cocoa together, then add vanilla and almond milk a little at a time until smooth and dippable. Dip the top of each cooled donut into the glaze, allow excess to drip off, then add sprinkles. Let the glaze set for about 5 minutes before serving.
Notes
- Gluten-free flour: I haven’t tested every blend, so results may vary. For consistency, weigh ingredients using the metric amounts provided.
- Fill the pan: Because gluten-free batter rises less, fill each cavity to the top for a round shape.
- Check early: Start checking doneness at 10 minutes to avoid overbaking and dryness.
- Glaze consistency: If the glaze is too thick, add milk a little at a time; if too thin, add more powdered sugar.
- Storage: Best the day they’re made. Store airtight at room temperature for 2–3 days, or freeze up to 2 months.
Nutrition
