Gluten Free Chocolate Cake Donuts

4.67 from 6 votes

Gluten Free Chocolate Cake Donuts

These Gluten Free Chocolate Cake Donuts are so fluffy and soft and packed full of chocolate then dipped in a one-minute chocolate ganache. Perfect for any morning baking project!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: breakfast sweets, donuts

Servings: donuts

Calories: 337kcal

Author: Kathryn

Ingredients

For the donuts:

½ cup semi-sweet chocolate chips
¼ teaspoon espresso powder (optional)
1 ½ cups gluten free measure-to-measure flour
⅓ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
1 large egg
⅓ cup sour cream
1 teaspoon vanilla extract
1 cup buttermilk

For the ganache:

⅔ cup semi-sweet chocolate chips
¼ cup heavy whipping cream

Instructions

Preheat oven to 350 degrees F. Grease or spray a donut pan.
In a small microwave safe bowl, melt the chocolate chips and espresso powder together in 30 second increments until completely melted. Set aside.
In a medium sized bowl, combine gluten free flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer with paddle attachment, mix sugar, egg, sour cream, and vanilla extract until combined. Mix in melted chocolate and espresso powder. Alternate between mixing in flour mixture and buttermilk until combined.
Place donut batter into quart-sized plastic bag. Cut edge off and carefully pipe batter into each cavity until ¾ full. Bake for 8-10 minutes or until center is set when poked with toothpick.
While donuts are cooling, heat chocolate chips and heavy cream in a microwave safe bowl in 30 second increments until completely melted. Dip top of donuts in ganache, place on cooling rack, and decorate with sprinkles.

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