Gluten-Free Halloween Spiderweb Baked Chocolate Donuts
Make these fun and delicious Gluten-Free Halloween Spiderweb Baked Chocolate Donuts using almond flour, tapioca flour, dark and white chocolate, and coconut oil. Naturally sweetened with maple syrup and applesauce, without refined sugar or flour. These light, fluffy donuts are packed with rich chocolate flavor, perfect for a festive treat!
What sets these Halloween donuts apart is not just their rich chocolate flavor but the easy-to-pipe spiderweb design, which you can create with a toothpick for a fun and impressive finish. Even guests who don’t follow a gluten-free diet will love these spooky treats, making them a great addition to your party spread.
Why You’ll Love This Gluten-Free Baked Chocolate Donut Recipe
- Fun Halloween Treat: These spiderweb chocolate donuts add a creative and spooky touch to your Halloween party.
- Easy Gluten-Free Donuts: Made with almond flour and tapioca flour, these donuts bake up light and fluffy without the need for deep frying.
- Simple Decoration: Create an impressive spiderweb design with melted white chocolate using just a toothpick for a professional look.
- Crowd-Pleaser: Even those who aren’t gluten-free will love the rich chocolate flavor and festive presentation of these donuts!
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free Halloween spiderweb baked chocolate 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.
Coconut Oil: Substitute coconut oil with vegetable oil or vegan butter.
How to Make My Gluten-Free Halloween Spider Chocolate Donut Recipe
Here are easy, detailed, step-by-step instructions for making my easy baked chocolate donuts with spiderwebs recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
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: Prepare the Chocolate
In a microwave-safe bowl, melt the chocolate chips and coconut oil in 25-second intervals, stirring in between, 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.
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.
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.
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.
Baked Chocolate Halloween Donut Serving Suggestions:
Perfect for Halloween Parties: Serve these donuts on a spooky-themed platter with black and orange napkins to elevate your Halloween party spread.
With a Cup of Coffee or Hot Chocolate: Pair these rich chocolate donuts with a warm cup of coffee or a festive hot chocolate for an indulgent fall treat.
Make a Donut Bar: Set up a DIY donut bar where guests can add their own toppings like crushed nuts, sprinkles, or additional chocolate drizzle.
Festive Gift Boxes: Package them in cute Halloween-themed treat boxes as a thoughtful homemade gift for friends, family, or neighbors.
Do you love homemade Halloween treats? Check Out More of My delicious Halloween Recipes
Gluten-Free Halloween Spiderweb Baked Chocolate Donuts
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.
So adorable and so good!
Thank you, Sharlee!
My granddaughter is gluten-free and these turned out so cute! I love that they have less sugar too.
Hi Frances, thank you so much for the review! I’m glad your granddaughter could enjoy these 🙂
I’m excited to share this fun and easy recipe with you! Please let me know how they turn out 🙂