Chocolate Donuts free from gluten, soy, rice, corn, nuts, and yeast. - Breads from Anna

Gluten-Free Chocolate Donuts Recipe

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Chocolate donuts gluten free and allergen free

Absolutely scrumptious!  We used our Black Bean Brownie Mix to create deliciously moist and rich baked chocolate donuts that are low in fat and protein-packed. Top these with your favorite frosting or glaze, or use coconut, sprinkles, slivered almonds, or even top with a hint of cinnamon and sugar.

Yield:  Recipe makes 11 doughnuts.

Allergen Info:  This recipe is free from gluten, soy, rice, corn, nuts, yeast, and potato.  It can be made dairy free.

INGREDIENTS:

  • 1 package Breads from Anna ® Black Bean Brownie Mix
  • 1 15 oz. can of black beans, well rinsed and drained
  • 2/3 cup of milk or non-dairy drink, including water
  • 1/3 cup of oil
  • 2 jumbo eggs
  • 1 Tablespoon of vanilla
  • ¼ teaspoon of salt (optional)

DIRECTIONS:

  1. Preheat oven to 350 degrees. Set rack to center.
  2. Oil donut pan.
  3. In a food processor, pulse beans, milk (or other chosen liquid), eggs, oil, and vanilla until coarsely pureed.
  4. By hand, blend wet ingredients with brownie mix.
  5. Pour batter into pan until doughnut cavities are ¾ full.
  6. Bake 30-35 minutes until center tests clean with a toothpick. Allow donuts to cool for a few minutes in the pan before transferring to a wire rack.
  7. When donuts are cool, frost with your favorite gluten-free frosting or drizzle with one of our featured glazes below. If you use a purchased frosting like Duncen Hines gluten-free classic vanilla, put ½ cup frosting in a microwave-safe container and microwave for 10 seconds at 50% power for a glaze texture.  The frosting will “set” again, so use small amounts at a time and repeat as needed.

 White Chocolate Glaze

  • ½ cup gluten-free white chocolate chips (we used Tollhouse)
  • 1 Tablespoon milk or non-dairy substitute (we used almond milk)
  • ¼ teaspoon vanilla

Melt chips in microwave or in double broiler.  If using a microwave, cook at 50% power for 30-45 seconds then stir vigorously until smooth.  Add almond milk and vanilla, and stir to combine.

Semi-sweet Chocolate Ganache:

  • 1/3 cup gluten free chocolate chips 
  • ¼ cup milk or non-dairy substitute (we used almond milk)
  • ¼ teaspoon vanilla

Bring almond milk to boil on the stove.  Pour over chocolate chips and stir vigorously until smooth.  Add vanilla and stir to combine.

A word about the donut pan:

This pan is great.  Donuts are the perfect size, bake evenly and come out perfect every time. It is made by a company called Country Home Goods.

 

 donut pan

 


Sue V February 01, 2017

Hi there! I gave these a try – wonderful results. I got a full dozen donuts, though, so my pan is probably a slightly different size.
When I mixed up the batter, it was a little too thick to pour, possibly because I had to use large eggs instead of jumbo. I scooped the prepared batter into a gallon sized freezer bag and then cut off one of the bottom corners and squeezed out the batter into the pan cavities. I got nice round smooth tops on the donuts. Perfect!


Angela October 09, 2016

Would egg replacer work in this or would it be better to leave out entirely if you can’t have eggs?


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