Gluten-Free Halloween Spiderweb Baked Chocolate Donuts 

Make my easy & stylish Gluten-Free Halloween Spiderweb Baked Chocolate Donuts w/ almond flour, tapioca flour, dark & white chocolate, and coconut oil. Naturally sweetened with maple syrup and applesauce with no refined white sugar or flour. These light & fluffy donuts have rich chocolate flavor!

Gluten-Free Halloween Spiderweb Baked Chocolate Donuts w/ almond flour, tapioca flour, maple syrup, applesauce, dark & white chocolate, and coconut oil. Naturally sweetened with no refined white sugar or flour.

Add spooky style to your Halloween party with my Gluten-Free Halloween Spiderweb Baked Chocolate Donuts covered in an artistic white chocolate spider web. My easy Halloween donuts bake light and fluffy with almond flour and tapioca flour. They are a healthier alternative to donut shop donuts because they are baked and not deep-fried. 

The white chocolate spider webs are easily piped on top of the melted chocolate and created with 8 strokes of a simple toothpick. Everyone will devour these gluten-free donuts even if they don’t have a gluten allergy.

YouTube video

Why You’ll Love This Gluten-Free Baked Chocolate Donut Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

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.

Coconut Oil: Substitute coconut oil with vegetable oil or vegan butter.

How to Make My Gluten-Free Glazed Cranberry Orange Muffins 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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 4: Prepare the Chocolate

In a microwave-safe bowl, melt the chocolate chips and coconut oil in 25-second intervals, stirring in between, until smooth.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Repeat for the white chocolate. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 20-second intervals, stirring in between, until smooth. Since you are melting a smaller quantity of white chocolate, it works best to use shorter warming times to avoid the chocolate overheating and becoming thick and dry.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 5: Add the Spiderweb

Pour the melted white chocolate into a plastic snack or sandwich bag. Snip off a small triangle from one bottom corner of the bag with scissors.

Dip each cooled donut into the bowl of melted chocolate, allowing any excess to drip off. Place the donut on a cooling rack or parchment paper.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Pipe a thin circle centered on the top of the donut with the white chocolate. Pipe a second circle about 1/4″ inside the first circle. Then pipe a third circle about 1/4″ outside the first circle.

Drag a toothpick through the circles of chocolate from the center of the donut to the outside. Then drag another line on the opposite side. Visually divide both sections in half by dragging another line. Then visually divide the four sections in half with four more lines for a total of eight lines.

Allow the donuts to rest on the counter until the chocolate sets. Or, you can speed it up by placing them in the fridge or freezer.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Halloween Chocolate Baked Spiderweb Donut Recipe Notes

Doneness Test: To check for doneness, insert a toothpick into the center of a donut. It should come out clean or with just a few crumbs clinging to it. Be careful not to overbake, as almond flour-based treats can dry out quickly.

Cooling: Allow the donuts to cool in the mold for a few minutes before transferring them to a wire rack. Cooling helps set the structure and prevents them from breaking apart.

Melting White Chocolate: When melting the white chocolate for the spiderweb decoration, do it in short intervals and stir in between. White chocolate can easily seize and become grainy if overheated.

Piping the Web: If you don’t have a piping bag, you can use a small plastic sandwich bag and snip off a corner to pipe the white chocolate.

Design Variations: Feel free to get creative with the spiderweb design. You can experiment with different patterns, sizes, or even add edible Halloween-themed decorations like candy spiders or sprinkles.

Room Temperature (Short Term): If you plan to consume the donuts within 1-2 days, you can store them at room temperature in an airtight container or covered with plastic wrap. Ensure that the donuts are completely cool before storing them to prevent moisture buildup inside the container.

Refrigeration (Longer Term): For longer storage, place the donuts in an airtight container and store them in the refrigerator. Refrigeration helps prolong their freshness and prevents them from spoiling. Donuts stored in the fridge should remain good for up to 3-4 days.

Freezing (Extended Storage): To extend the shelf life even further, you can freeze the donuts. Place the wrapped donuts in a freezer-safe container or a resealable freezer bag. Frozen donuts can be stored for up to 2-3 months.

Thawing Frozen Donuts: When you’re ready to enjoy frozen donuts, remove them from the freezer and let them thaw at room temperature for a couple of hours. To refresh the texture and flavor, you can briefly reheat them in the oven at 350°F (175°C) for about 5-10 minutes.

Avoid Moisture: Keep the donuts away from moisture as it can make them soggy. Ensure that the container is airtight and doesn’t allow condensation to form inside.

Separate Layers: If you need to stack the donuts in storage, place a sheet of parchment paper or wax paper between the layers to prevent sticking.

Tight Sealing: Make sure that whatever container or wrapping you use provides an airtight seal to preserve the donuts’ freshness and flavor.

Can I substitute almond flour and tapioca flour with other gluten-free flours?

Yes, you can substitute almond flour with other nut flours like cashew or hazelnut flour, or use a gluten-free all-purpose flour blend. You can also replace tapioca flour with arrowroot flour or potato starch in equal proportions.

Can I make these donuts egg-free?

Yes, you can make these donuts egg-free by using 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. Use this as a replacement for eggs in the recipe.

How can I make the donuts dairy-free?

The recipe as written is dairy-free, as it uses coconut oil and dairy-free mini chocolate chips. Just ensure that the chocolate chips you use are dairy-free.

Can I use a different sweetener instead of maple syrup?

Yes, you can substitute maple syrup with honey or agave nectar if you prefer. You can also use a sugar-free syrup for a lower sugar option.

What’s the best way to melt chocolate chips for the glaze?

You can melt the chocolate chips and coconut oil together in the microwave by heating in short 15-20 second bursts, stirring in between until smooth. Alternatively, you can use a double boiler on the stovetop to melt the mixture, stirring until it’s smooth and glossy.

How do I store leftover donuts?

Leftover donuts can be stored at room temperature in an airtight container for 1-2 days. For longer storage, refrigerate them for up to 3-4 days. To freeze, individually wrap them and store in an airtight container or freezer bag for 2-3 months.

Can I reheat frozen donuts?

Yes, you can reheat frozen donuts by letting them thaw at room temperature for a couple of hours. To refresh their texture and flavor, you can briefly reheat them in the oven at 350°F (175°C) for about 5-10 minutes.

Can I add toppings to the glazed donuts?

Absolutely! You can add your favorite toppings like chopped nuts, sprinkles, shredded coconut, or even a drizzle of caramel or white chocolate on top of the glaze before it sets for added flavor and visual appeal.

How do I prevent the glaze from dripping everywhere when dipping the donuts?

After dipping the donut into the glaze, gently tap it against the edge of the bowl to let excess glaze drip off before placing it on a cooling rack to set.

Can I make these donuts without a donut mold?

While a donut mold is ideal for achieving the classic shape, you can use a muffin tin to make donut-shaped muffins if you don’t have a donut mold. Just be sure to adjust the baking time accordingly.

Gluten-Free Halloween Spiderweb Baked Chocolate Donuts w/ almond flour, tapioca flour, maple syrup, applesauce, dark & white chocolate, and coconut oil. Naturally sweetened with no refined white sugar or flour.

Gluten-Free Halloween Baked Chocolate Donuts

Gluten-Free diet-friendly recipe
Make my easy & stylish Gluten-Free Halloween Spiderweb Baked Chocolate Donuts w/ almond flour, tapioca flour, dark & white chocolate, and coconut oil. Naturally sweetened with maple syrup and applesauce with no refined white sugar or flour. These light & fluffy donuts have rich chocolate flavor!
5 from 2 votes
Servings 12
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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 (semi-sweet or dark)
  • 1 tablespoon coconut oil + 1 teaspoon
  • 1/4 cup white chocolate chips (or melting wafers)
  • 1/2 teaspoon 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.
    Repeat for the white chocolate. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 20-second intervals, stirring in between, until smooth. Since you are melting a smaller quantity of white chocolate, it works best to use shorter warming times to avoid the chocolate overheating and becoming thick and dry.
  • Pour the melted white chocolate into a plastic snack or sandwich bag. Snip off a small triangle from one bottom corner of the bag with scissors.
    Dip each cooled donut into the bowl of melted chocolate, allowing any excess to drip off. Place the donut on a cooling rack or parchment paper.
  • Pipe a thin circle centered on the top of the donut with the white chocolate. Pipe a second circle about 1/4" inside the first circle. Then pipe a third circle about 1/4" outside the first circle.
    Drag a toothpick through the circles of chocolate from the center of the donut to the outside. Then drag another line on the opposite side. Visually divide both sections in half by dragging another line. Then visually divide the four sections in half with four more lines for a total of eight lines.
    Allow the donuts to rest on the counter until the chocolate sets. Or, you can speed it up by placing them in the fridge or freezer.

Video

YouTube video

Nutrition

Calories: 250kcalCarbohydrates: 19gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 28mgSodium: 175mgPotassium: 150mgFiber: 4gSugar: 13gVitamin A: 41IUVitamin C: 0.4mgCalcium: 63mgIron: 2mg
Keyword almond flour, chocolate, donut, glazed donut, gluten free, naturally sweetened
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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