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Best Gluten-Free Mini Doughnuts (Chocolate-Covered)

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These gluten-free mini doughnuts are soft, tender, and coated in a rich chocolate glaze. They come together in under 30 minutes and are perfect for any celebration or a sweet treat any day of the week.

Ingredients

Scale
  • 1 cup (120g) gluten-free all-purpose flour (with xanthan gum, e.g., Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)
  • 1/2 cup (56g) almond flour
  • 1/2 cup (100g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/3 cup (80ml) buttermilk (or milk + 1 tsp lemon juice/vinegar)
  • 3 tablespoons (42g) unsalted butter, melted (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon (15ml) coconut oil
  • Optional toppings: sprinkles, crushed nuts, shredded coconut, powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-well mini doughnut pan with butter or non-stick spray. If using a silicone pan, place on a baking sheet.
  2. In a large bowl, whisk together gluten-free all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Break up any almond flour clumps.
  3. In a separate medium bowl, whisk egg, buttermilk, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula or whisk until just combined. Do not overmix. Batter will be thick and slightly sticky.
  5. Transfer batter to a piping bag or Ziploc bag with a corner snipped off. Pipe batter into each doughnut well, filling about 2/3 full.
  6. Bake for 8 to 10 minutes, until doughnuts spring back when touched and edges are golden. A toothpick inserted should come out clean.
  7. Let doughnuts cool in pan for 2 minutes, then transfer to a wire rack to cool completely.
  8. While doughnuts cool, place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and glossy.
  9. Once doughnuts are completely cool, dip the top of each into melted chocolate. Let excess drip off, then place back on wire rack. Add toppings immediately if desired.
  10. Let chocolate set at room temperature for about 20 minutes, or refrigerate for 10 minutes.

Notes

Do not rush the cooling process; doughnuts must be completely cool before dipping in chocolate to prevent the coating from sliding off. Room temperature ingredients are key for best texture. For dairy-free, use dairy-free milk with lemon juice, coconut oil, and dairy-free chocolate chips. For vegan, use a flax egg and vegan butter.

Nutrition

Keywords: gluten-free doughnuts, mini doughnuts, chocolate-covered doughnuts, gluten-free dessert, baked doughnuts

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