These gluten-free and dairy-free double chocolate doughnuts are drizzled with sweet orange glaze and packed with gooey chocolate chips. Trust us: this is the ultimate gluten-free baked doughnut recipe. If you're not careful, you may eat the whole plate like we did!
1.5cupsgluten-free measure for measure flour*we like King Arthur Brand
1/2cupcacao powder
1/2cupsemi-sweet chocolate chips
1/2cupraw turbinado sugar
1tsp. baking powder
1tsp.baking soda
Wet Ingredients
2/3cupcoconut milk
2eggs
1/4cupcanola oil
1tbsp.applesauceunsweetened
For the sweet orange glaze:
2cupspowdered sugar
1tsp.mandarin orange zest
3tbsp.orange juice
3tbsp.almond milk
Instructions
For the donuts:
Preheat oven to 350ºF and grease a donut pan.
In a large mixing bowl, combine all dry ingredients and stir to combine.
In a medium mixing bowl, combine all wet ingredients and whisk thoroughly to combine.
Add wet ingredients to bowl with dry ingredients and stir thoroughly with a spatula until a sticky, thick dough forms.
Fill donut pan with dough using two spoons and ensuring that each slot is filled evenly. Smooth the tops of the donuts and hit the pan on the counter several times to make sure the doughnuts won't have air bubbles.
Bake for 15 minutes or until cake tester comes out clean. Set aside on a cooling rack until the doughnuts are cool enough to remove.
To make glaze and serve the donuts:
Combine all glaze ingredients in a medium bowl and whisk thoroughly until very smooth. Pour desired amount of glaze over donuts and serve.
Refrigerate donuts covered with plastic wrap for up to 3 days.
Pro tip: Transfer glaze to a squeeze bottle and use that for precision glazing. If you don't have a squeeze bottle, use a spoon.