These gluten free donuts with chocolate ganache melt in your mouth! Unlike most gluten free donuts, these donuts are light and fluffy. The chocolate ganache combined with the light and fluffy gluten free donut batter makes this gluten free treat oh so delicious.
This blog was originally written on May 23rd 2017 and revised on March 18th, 2021 to improve user experience.
What You Need To Make Gluten Free Donuts
For the gluten free donuts:
- Almond flour-Almond flour is my go to flour. I do not suggest substituting it with another gluten free flour because not all flours are created equally.
- Eggs-These donuts are more egg than anything, which means they are loaded with protein!
- Maple syrup-The pure maple syrup gives these donuts a nice touch of sweetness. I like maple syrup because it is not an overpowering sweetener.
- Baking soda-This helps the donuts rise.
- Cinnamon-A touch of cinnamon adds the perfect spice.
For the chocolate ganache:
- Almond milk- You can also use coconut milk in place of almond milk. If you are not dairy free you can use cow milk.
- Dairy free chocolate chips-I love this brand, if you are not dairy free you can use any brand you would like.
Equipment For These Gluten Free Donuts:
- Donut pans- I use these donut pans. You can also use silicon ones, which could help prevent them from sticking.
Can I Make Donuts Without The Donut Holes?
Sadly, no. The donuts will not hold their shape without the molds. I use this mold here.
How To Make:
For the donuts:
- The donut batter is super easy.
- First, preheat the oven to 350 and place all ingredients in a bowl or your mixer and mix until smooth.
- Then spray your donut molds with oil. I like using Trader Joe’s EVOO spray.
- Fill up the molds about ¾ way up and bake for 16 minutes. Allow the donuts to cool for 10 minutes before removing from the molds.
- Once you remove the donuts from the molds, it is time to make the chocolate ganache.
For the chocolate ganache:
- Add the milk to a saucepan and bring to a boil.
- Once the milk is boiling, remove the pan from the heat.
- Add the chocolate and continuously whisk until smooth.
- Then, dip the donuts in the chocolate ganache and allow the ganache to cool.
How Long Do These Donuts Last?
- These donuts last for a week in the fridge (they must be refrigerated.)
- These donuts also freeze perfectly. I suggest wrapping them individually in plastic wrap once the chocolate has set and cold. It is best to chill the donuts prior to wrapping them so that the chocolate does not stick.
If you like this recipe, you will LOVE:
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Gluten Free Donuts
Equipment
- donut molds
Ingredients
For the donuts:
- 2 cups almond flour
- ½ cup maple syrup
- 1 tsp baking soda
- 4 whole eggs
- 1 teaspoon cinnamon
For the chocolate:
- 1 cup chocolate chips. I like Enjoy Life Chocolate Chips because they are dairy free.
- ½ cup almond milk
- Optional: sprinkles
Instructions
- Preheat the oven to 350.Place all of the donut ingredients in a food mixer and mix thoroughly. Spray the donut molds with the olive oil. Evenly divide the donut mixture among the 6 donuts. Bake for 16 minutes. Let the donuts cool for 10 minutes.
- Once the donuts have cooled, remove donuts from the pan and place on a cooling rack and refrigerate for 10 minutes. Place the almond milk in a small egg frying pan on medium, once the milk is boiling add the chocolate and continually whisk until it makes a smooth chocolate syrup. Dip the donuts in the chocolate and place back on the lined cookie sheet in the refrigerator. Refrigerate until serving!
Lynda says
So incredibly good and so easy to put together. Although the donut pan I have I was able to get 12 donuts out this recipe
Thank you for all you do
Allianna Moximchalk says
This makes me so happy to hear! I am so glad you liked them Lynda!
Lori says
So good and so quick to pull together!
Allianna Moximchalk says
Thanks for your review!