Gluten-Free Baked Chocolate Sprinkle Donuts

These gluten-free baked chocolate sprinkle donuts taste just like chocolate cake in donut form. They’re soft, fluffy, and dipped in a rich chocolate glaze with rainbow sprinkles on top. Ready in 40 minutes and no frying required.

You’ll need a donut pan for this recipe. They’re inexpensive and worth having on hand if you love homemade donuts. I use a standard 6-cavity pan.

This is one of my go-to recipes when I want something sweet for breakfast without a ton of effort. The batter comes together in one bowl, bakes in under 15 minutes, and the chocolate glaze sets up perfectly for that classic donut shop look. The sprinkles are optional, but let’s be honest, they make everything better.

Ingredient Notes

• Gluten-free flour blend: I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I can’t verify other brands of gluten-free flour will work because each has its own starch and protein ratios.
• Cocoa powder: Regular unsweetened cocoa powder. Dutch-process will work but the color will be darker.
• Apple cider vinegar: Don’t skip this. It reacts with the baking soda and helps replace the eggs. You won’t taste it.
• Non-dairy milk: I use unsweetened almond milk, but any non-dairy milk works. If you’re not dairy-free, regular milk is fine too. I usually go with whole milk.
• Vegetable oil: Keeps the donuts moist and is neutral in flavor.

The Secret to Perfectly Round Donuts

Fill the donut pan all the way to the top. Gluten-free batter doesn’t rise as much as regular donut batter, so filling it completely gives you a nice round shape.

Recipe FAQs

Yes, this recipe is designed for a standard 6-cavity donut pan. You can find them at most kitchen stores or online for around $10-15. A mini donut pan will also work, but you’ll need to reduce the baking time (usually ready in around 6-7 minutes)

You most likely overbaked them. Start checking at 10 minutes. They’re done when they spring back when touched.

Yes, but the glaze adds moisture and sweetness. If you skip it, you could dust them with powdered sugar after cooling or toss them in granulated sugar while still warm instead.

White vinegar will work as a substitute. You need the acid to react with the baking soda.

Storage instructions

Donuts are best the day they’re made, but you can store them in an airtight container at room temperature for 2-3 days. For longer storage, freeze for up to 2 months. You can freeze them glazed or unglazed. Glazed donuts may have some condensation when thawed, but they’ll still taste great.

Serving suggestions

These are perfect for weekend brunch, birthday breakfasts, or anytime you want to make a regular morning feel special. For a full spread, pair them with something savory like gluten-free quiche lorraine or a breakfast egg casserole . If you’re going with a more sweet-forward breakfast, add gluten-free chocolate chip coffee cake or gluten-free cinnamon rolls . They’re also great alongside gluten-free french toast or crepes filled with Nutella and fresh fruit.

More gluten-free breakfasts to try

• 

  Gluten-Free Fried Donuts

• 

  Gluten-Free Cinnamon Pull Apart Bread

• 

  Gluten-Free Bagels

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.