Gluten Free Chocolate Donuts With Strawberry Glaze

12 Donuts
25 Minutes

Now that I’ve purchased a donut pan, they are going to be making an appearance way more often! This basic donut recipe definitely knocked it out of the park last time, and the chocolate version did not disappoint. They are so super simple, and just so delicious!


With strawberry season coming right around the corner, I cannot wait to go strawberry picking with my girls. We did this for the first time last year, in the midst of the pandemic, and it was the best outdoor activity to get the kids out of the house! We had all been cooped up for weeks, and it was great to get some fresh air.


We are actually going to be trying to grow some of our own strawberries this year, but we love them so much that we will blow through what we grow!

So what do you need to know about this recipe?


Gluten Free Flour - I’ve said it many times, but this is my favorite 1:1 ratio gluten free flour.


Cocoa Powder - I really like to use dark cocoa powder. I think it adds so much wonderful flavor


Strawberries - This donut tastes like a chocolate covered strawberry! It’s so so good! 


Dark Chocolate Chips - I love the dark chocolate chips the most! They add so much flavor, and really are the only thing you should be using! 

A few FAQ’s:


Can the donuts be frozen?

Yes! The unglazed donuts can be bagged and frozen for up to 2 months! When you’re ready to serve them simply take them out of the freezer about 2 hours in advance. Make the icing and glaze just before serving! 


Can I change up the flavors?

Yes! You could easily add in some almond extract or make them mocha! Some berries would be super tasty mixed in. You can also check out my recipe for Vanilla Bean Donuts with Lemon Mascarpone Glaze! 

Gluten Free Chocolate Donuts With Strawberry Glaze

Recipe details

  • 12 Donuts
  • Prep time: 15 Minutes|Cook time: 10 Minutes|Total time: 25 Minutes

Ingredients

Donut Ingredients

Strawberry Glaze Ingredients

Instructions


Preheat the oven to 375°F. Spray 12 donut cups with nonstick cooking spray. (NOTE: If you only have 1 donut pan, you can bake these in batches!). 
Place sugar and butter in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium speed until sugar and butter are well combined. Add the eggs, one at a time, mixing well after each addition, scraping down the bowl as needed. 
In a separate bowl, whisk together the gluten free flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, mix together the milk and vanilla extract. Alternating the flour mixture and milk mixture, add the first ⅓ of the flour mixture to the butter mixture, and beat on medium speed. Once combined, add ½ of the milk mixture, and mix to combine. Add another ⅓ of the flour mixture, mixing just to combine, then add the rest of the milk mixture. Finally, add the remaining flour mixture, mixing until just combined. 
Place the mixture into a piping bag, and pipe the mixture into the donut pans, leaving about ¼ inch at the top of the pan. Press 4-5 chocolate chips into each donut. Bake for 8-10 minutes, spinning the pan halfway through baking. Remove from the oven, and let cool 1-2 minutes before turning out onto a cooling rack to cool completely. If baking in batches, repeat the process with more batter, until you have used all your batter. 
While the donuts are baking, make the strawberry glaze. Place the strawberries, granulated sugar and lemon juice in a small saucepan over medium-low heat. Cook, stirring often, until the strawberries are able to be mashed. Remove from the heat, and press through a fine mesh strainer. Whisk together with the mascarpone or cream cheese and powdered sugar, until smooth.
Once the donuts have cooled completely, you are ready to glaze! Some of the donuts may have risen so there is no hole in the center. If this is the case, and you desire a hole in the center, take the back end of a large pastry tip and press it down into the center of the donut. The back end of the pastry tip should be about 1 ½ inches in diameter. If you do not have a pastry tip, you can also use a small circular cookie cutter. The last option is to simply use a paring knife and trim out a hole. 
Once a hole has been formed, simply dip the top half of the donut into the glaze. Turn the donut over and let sit for 5 minutes. For a thicker layer of glaze, repeat the process. Sprinkle the donuts with chopped fresh strawberries, if desired. ENJOY! 

Tips

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