Gluten-Free Chocolate Glazed Donuts Almond Flour
Gluten-free chocolate glazed donuts are made with almond and tapioca flour, naturally sweetened with maple syrup and applesauce. Baked light and fluffy in a donut mold, they are dipped in melted chocolate and topped with your favorite toppings for a delicious, homemade treat that’s easy to make and fun for the whole family.
These gluten-free chocolate glazed donuts are the perfect way to enjoy a homemade treat with simple, wholesome ingredients. Made with almond and tapioca flour and naturally sweetened with maple syrup and applesauce, these donuts bake up light and fluffy in a donut mold—no deep frying necessary. The baked method lets the rich chocolate glaze and your favorite toppings truly shine, without being overpowered by the heavy oil of traditional donuts. The glaze is made from melted chocolate chips, giving you a smooth, sweet finish without using refined white powdered sugar.
While they have a cake-like texture that differs from deep-fried donuts, they are just as satisfying and perfect for weekend breakfasts or a fun family treat. These donuts are a recipe I come back to often because they’re quick, easy, and deliver all the flavor you crave in a donut with a fraction of the sugar and fat. You’ll love serving these up as a delicious, homemade alternative to store-bought donuts.
Why You’ll Love This Gluten-Free Chocolate Glazed Donut Recipe
- Baked, Not Fried: Enjoy all the flavor without the heaviness of deep-fried donuts.
- Simple, Wholesome Ingredients: Made with almond flour, tapioca flour, maple syrup, and applesauce.
- Rich Chocolate Glaze: Dipped in melted chocolate chips for a smooth, sweet finish.
- Perfect for Families: These donuts are fun to make and customize with your favorite toppings.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free chocolate glazed donuts:
Almond Flour: If you don’t have almond flour or want to avoid nuts, you can use other nut flours like cashew flour or hazelnut flour. Alternatively, you can use a gluten-free all-purpose flour blend.
Tapioca Flour: Replace tapioca flour with arrowroot flour or potato starch in equal proportions.
Maple Syrup: Substitute maple syrup with honey or agave nectar if you prefer. You can also use a sugar-free syrup for a lower sugar option.
Applesauce: You can replace unsweetened applesauce with mashed bananas or Greek yogurt for a similar moisture content.
Coconut Oil: Any neutral oil like vegetable oil or canola oil can be used instead of coconut oil.
Eggs: If you need an egg-free option, you can use flaxseed or chia seed “eggs.” For each egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit until it thickens.
Cocoa Powder: Unsweetened cacao powder can be used as a substitute for cocoa powder.
Mini Chocolate Chips: You can use dairy-free or vegan chocolate chips if you have dietary restrictions or preferences.
Chocolate Chips: Use dairy-free or vegan chocolate chips if you need a dairy-free or vegan option. You can also chop up a chocolate bar if you don’t have chocolate chips on hand.
How to Make My Easy Baked Chocolate Glazed Donut Recipe
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a donut mold or donut pan with non-stick cooking spray and set it aside.
Step 2: Make the Batter
In a large bowl, combine the wet ingredients, including eggs, coconut oil, applesauce, maple syrup, apple cider vinegar, vanilla extract, and almond extract. Mix well until all the wet ingredients are thoroughly combined.
Add the dry ingredients, including almond flour, tapioca flour, cocoa powder, cinnamon, baking powder, baking soda, and salt. Mix until just combined. Be careful not to overmix; the batter should be smooth.
Gently fold in the mini chocolate chips into the batter until they are evenly distributed.
Step 3: Fill Donut Mold
Spoon the batter into the prepared donut mold, filling each cavity about two-thirds full. Smooth the tops with a spatula.
Place the filled donut mold in the preheated oven and bake for approximately 18-20 minutes or until a toothpick inserted into the center of a donut comes out clean or with just a few crumbs clinging to it.
Allow the donuts to cool in the mold for a few minutes, then carefully transfer them to a wire rack to cool completely.
Step 4: Glaze the Donuts
In a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil together, stirring until smooth.
Dip each cooled donut into the chocolate glaze, allowing any excess to drip off. You can also sprinkle your favorite toppings on top of the glaze if desired.
Let the glazed donuts sit at room temperature for the glaze to set, or place them in the refrigerator for quicker setting.
Once the glaze has set, your gluten-free chocolate glazed donuts are ready to be enjoyed. Serve and savor the delicious flavors!
Glazed & Baked Chocolate Donut Recipe Notes
Donut Mold: For best results, have a donut mold or donut pan before starting. This recipe is designed for baking, not frying, so a donut mold is essential for achieving the classic donut shape.
Preheat the Oven: Preheat your oven to the specified temperature (usually around 350°F or 175°C) before you begin mixing the batter. This ensures that the donuts bake evenly.
Mixing the Batter: When mixing the batter, start by combining the wet ingredients (eggs, coconut oil, applesauce, maple syrup, vinegar, vanilla extract, and almond extract) in one bowl and the dry ingredients (almond flour, tapioca flour, cocoa powder, cinnamon, baking powder, baking soda, salt) in another. Then, gradually add the dry ingredients to the wet ingredients and mix until just combined. Overmixing can lead to dense donuts.
Chocolate Chips: Gently fold in the mini chocolate chips into the batter. You can also reserve some chips to sprinkle on top of the batter in the molds before baking for a decorative touch.
Filling the Donut Molds: Grease your donut molds or use non-stick cooking spray to prevent the donuts from sticking. Fill each mold cavity about two-thirds full with batter to allow room for them to rise.
Baking Time: Follow the recommended baking time in the recipe, but keep an eye on the donuts as oven temperatures can vary. They are done when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it.
Cooling Time: Allow the donuts to cool in the molds for a few minutes before transferring them to a wire rack to cool completely. This helps them set and makes it easier to remove them from the molds.
Chocolate Glaze: To make the chocolate glaze, melt the chocolate chips and coconut oil together in the microwave or using a double boiler. Stir until smooth and glossy. You can also add a pinch of salt or a splash of vanilla extract to enhance the flavor.
Glazing the Donuts: Dip each cooled donut into the chocolate glaze, allowing any excess to drip off. You can also sprinkle your favorite toppings like chopped nuts, sprinkles, or shredded coconut onto the glaze while it’s still wet.
Setting the Glaze: Let the glazed donuts sit at room temperature for the glaze to set, or you can place them in the refrigerator for a quicker setting.
Storage: Store leftover donuts in an airtight container at room temperature for up to a few days. If you plan to keep them longer, store them in the refrigerator or freezer for extended freshness.
Delicious Serving Suggestions
- Topped with sprinkles: Add colorful sprinkles to the chocolate glaze for a fun, festive touch.
- Paired with coffee or tea: Enjoy these donuts with a hot drink for a perfect afternoon treat.
- As a weekend breakfast: Serve these as a special breakfast treat for the whole family.
- With fresh fruit: Add a side of berries or sliced fruit for a balanced and delicious snack.
Do you love donuts? Check out more of my easy and nutritious donut recipes:
Gluten-Free Chocolate Glazed Donuts Almond Flour
Ingredients
Chocolate Donuts:
- 2 eggs
- 3 tablespoons coconut oil
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1-1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup mini chocolate chips
Chocolate Glaze:
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut mold or donut pan with non-stick cooking spray and set it aside.
- In a large bowl, combine the wet ingredients, including eggs, coconut oil, applesauce, maple syrup, apple cider vinegar, vanilla extract, and almond extract. Mix well until all the wet ingredients are thoroughly combined.Add the dry ingredients, including almond flour, tapioca flour, cocoa powder, cinnamon, baking powder, baking soda, and salt. Mix until just combined. Be careful not to overmix; the batter should be smooth.Gently fold in the mini chocolate chips into the batter until they are evenly distributed.
- Spoon the batter into the prepared donut mold, filling each cavity about two-thirds full. Smooth the tops with a spatula.Place the filled donut mold in the preheated oven and bake for approximately 18-20 minutes or until a toothpick inserted into the center of a donut comes out clean or with just a few crumbs clinging to it.Allow the donuts to cool in the mold for a few minutes, then carefully transfer them to a wire rack to cool completely.
- In a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil together, stirring until smooth.Dip each cooled donut into the chocolate glaze, allowing any excess to drip off. You can also sprinkle your favorite toppings on top of the glaze if desired.Let the glazed donuts sit at room temperature for the glaze to set, or place them in the refrigerator for quicker setting.Once the glaze has set, your gluten-free chocolate glazed donuts are ready to be enjoyed. Serve and savor the delicious flavors!
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My whole family loved these donuts! My 8 year old made them all by himself (with supervision). The recipe was so easy for him to follow and everyone gobbled them up! This fit the bill for my gluten and dairy free family. Thanks for a great, allergy friendly recipe!
This makes me so happy!! I love that your 8-year-old is learning how to bake so young 🙂 Thank you for sharing this!