Easy Gluten Free Hot Chocolate Donuts (Baked, Not Fried!)

Easy Gluten Free Hot Chocolate Donuts

What’s better than a steaming mug of hot cocoa on a cold winter morning? Hot Chocolate Donuts!

These delicious baked treats take the cozy flavors of your favorite winter drink—rich chocolate, a hint of cinnamon, and creamy vanilla—and pack them into a soft, cake-like donut. They are topped with a fluffy, naturally gluten-free marshmallow glaze. Perfect for holiday breakfast or an afternoon snack, these are so easy to make, you’ll ditch the store-bought donuts forever!

Why we love these hot cocoa donuts:

• Baked, Not Fried: They are much quicker and healthier than traditional fried donuts.
• Intense Flavor: We use both cocoa powder and melted chocolate to ensure that deep, rich chocolate flavor.
• Holiday Nostalgia: The marshmallow glaze and sprinkle topping immediately feel festive and fun.
• Kid-Friendly: The batter mixes up in minutes and is simple enough for children to help with.

Ingredient Notes:

Gluten-Free Flour Blend: Use a reputable GF all-purpose blend that already contains xanthan gum (like King Arthur or Bob’s Red Mill 1-to-1). This is crucial for structure in a quick bread/cake-style donut.

Cocoa Powder: Use unsweetened cocoa powder. For a deeper, darker chocolate flavor, try Dutch-process cocoa.

Buttermilk: Buttermilk reacts with the baking soda to create a soft, tender crumb.1 If you don’t have buttermilk, you can substitute milk mixed with 1 teaspoon of white vinegar or lemon juice (let stand for 5 minutes).

Marshmallow Fluff/Cream: This is the secret to the best glaze! Marshmallow fluff is naturally gluten-free and creates a thick, pillowy glaze that sets beautifully.

Substitutions:

• Dairy-Free: Substitute the buttermilk with a thick non-dairy milk (like oat milk) mixed with 1 teaspoon of vinegar. Substitute the butter with melted plant-based butter.
• Chocolate: If you don’t have melted chocolate, increase the cocoa powder by 1 tablespoon.
• Spices: For extra winter warmth, add 1/4 teaspoon of cinnamon or a dash of espresso powder to the dry ingredients.

Step-By-Step Photos and Directions

This recipe works well in both a standard 6-cavity donut pan and a small electric donut maker.

• Whisk Dry Ingredients: In a large bowl, whisk together the GF flour blend, cocoa powder, sugar, baking powder, and salt.

• Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, buttermilk, egg, and vanilla until smooth.
• Combine: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix. A few lumps are okay.
• Fill Pan: Transfer the batter to a piping bag or a large Ziploc bag (with the corner snipped off). Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
• Bake: Bake at 350F175C for 10-12 minutes, or until a toothpick inserted into the thickest part comes out clean.
• Glaze: While the donuts cool slightly, mix the marshmallow fluff, powdered sugar, and a touch of vanilla until smooth. Dip the tops of the warm donuts into the glaze, and immediately add sprinkles.

Donut Maker vs Donut Pan

• This recipe works well in both a standard 6-cavity donut pan and a small electric donut maker.
• Donut Pan: Provides larger, cake-style donuts. Requires a 10-12 minute bake time.Donut Maker: Provides smaller, puffier donuts, typically cooked in 3-5 minutes per batch. Be careful not to overfill the cavities in the maker!

Frequently Asked Questions:

• How do I store them? Store in an airtight container at room temperature for up to 3 days. Glazed donuts are best enjoyed within 24 hours.
• Can I freeze them? Yes, freeze the un-glazed donuts in a freezer bag for up to 2 months. Thaw overnight and glaze just before serving.
• Which Sprinkles Are Gluten Free?
• Be cautious with sprinkles! While the ingredients are often GF, cross-contamination is common. Always look for brands explicitly labeled “Gluten-Free”, or purchase sprinkles from a dedicated GF baker supply.

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Gluten Free Hot Chocolate Donuts

Equipment

• Donut baking pan (6-cavity) or donut maker
• Mixing bowls
• Piping bag or Ziploc bag
• Ingredients 1x2x3x

Donuts

• 2cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 1/2 cup granulated sugar
• 1/4cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2tsp baking soda
• 1/4tsp salt
• 3/4 cup buttermilk (or DIY sub)
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

Marshmallow Glaze

• 1/2cup marshmallow fluff/cream
• 1 \2 cups powdered sugar
• 2 Tbsp milk (dairy or non-dairy)
• 1/2tsp vanilla extract
• Gluten-Free Sprinkles (for topping)

• This recipe works well in both a standard 6-cavity donut pan and a small electric donut maker.

• Donut Pan: Provides larger, cake-style donuts. Requires a 10-12 minute bake time.

Instruction

• Preheat & Prep: Preheat oven to 350F175C. Grease and flour your donut pan.
• Dry Mix: Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Wet Mix: Whisk buttermilk, egg, melted butter, and vanilla.
• Combine: Gently fold wet ingredients into dry ingredients until just combined.
• Bake: Pipe batter into the donut pan, filling 2/3 full. Bake for 10-12 minutes. Let cool 5 minutes in the pan before transferring to a rack.
• Glaze: Whisk all glaze ingredients together until smooth. Add more powdered sugar for thickness or more milk for thinness.
• Finish: Dip the top of each warm donut into the glaze. Top immediately with GF sprinkles.

Notes

• The warm donuts absorb the glaze best, so glaze them while they are still slightly warm (not hot).
• Use a high-quality cocoa powder for the deepest flavor.

SPECIAL NOTE

• If you choose to use an electric donut maker, reduce the baking time to 3-5 minutes per batch.

Nutrition

(Note: This nutritional analysis is an estimate for one donut, assuming 12 total donuts, using full-fat dairy ingredients and a moderate amount of marshmallow glaze and sprinkles.)

Nutrient	Amount per Serving (Estimated)
Calories	250kcal
Protein	4 g
Fat	10 g
Saturated Fat	6 g
Carbohydrates	37 g
Fiber	1 g
Sugar	20g
Cholesterol	40 mg
Sodium	220 mg

Nutrition Disclaimer

• All nutritional information provided is an estimate based on third-party calculators and will vary depending on the specific GF flour blend, the amount of glaze used, and the type of fat/milk used.