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Double Chocolate Gluten Free Donuts

Double Chocolate Gluten Free Donuts

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 40 minutes
  • Rest time & Decorating: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 110 minutes
  • Yield: 18 donuts 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: Gluten Free
  • Diet: Kosher


Double Chocolate Gluten Free Donuts are rich, cakey, fried and decadent. The fudgy, shiny indulgent chocolate glaze elevates these babies to a whole nother level. You can decorate them with your favorite Holiday sprinkles for a super festive touch. I mixed a bunch of different varieties together for the perfect Chanukah fried donut.

The Double Chocolate Gluten Free Donuts may take a little time to prepare, but they are completely worth the effort!


Units Scale

For The Donut Dough

  • 1 stick (8 tablespoons) plant based margarine
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups gluten free 1:1 flour
  • 1 cup pure cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Homemade Dairy Free Buttermilk

  • 1 tablespoon lemon juice (or white vinegar)
  • enough almond milk added to the tablespoon of lemon juice to make 1/4 cup

For the Rich Chocolate Glaze

  • 3 cups powdered sugar, divided
  • 1 cup pure cocoa powder
  • 1 tablespoon corn syrup
  • 1/2 cup hot water, plus more as necessary

To Finish

  • oil for frying
  • additional gluten free 1:1 flour for rolling
  • large wire rack over a baking sheet
  • Heat resistant slotted spoon/spatula
  • sprinkles for decorating



For The Donut Dough

  1. In the bowl of an electric mixer, using a paddle attachment, blend together the margarine, eggs, granulated sugar and vanilla extract.
  2. Pour the lemon juice into a 1 cup measuring cup.  Add enough almond milk to reach 1/4 cup.  Set aside.
  3. In a medium bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
  4. While the mixer is running, lowly add the dry ingredients to the wet ingredients and mix until combined.   
  5. Gradually add the “buttermilk” and mix until the dough is smooth and completely blended.
  6. Cover the dough and let it rest for 10 minutes.

Roll and Fry the Donuts

  1. While rolling out the dough pour at least 3-inches of oil into a large pot.  Using a candy thermometer to measure the temperature, bring the oil to 350°F over medium heat.
  2. Cut the dough into half.  Sprinkle some additional flour on a pastry board/mat.  Roll the dough into a large rectangle, half and inch thick.
  3. Using two round cutters, one large and one small, or a donut cutter, cut out donut shapes from the dough.  Bring the scraps of dough together and continue to roll and cut the dough into donut shapes, incorporating the second half of the dough.
  4. Fry the donuts in batches, maintaining the temperature of the oil, around 1 minute one each side.  
  5. Place the fried donuts on the prepared rack.  Repeat with all the donuts.
  6. Allow the donuts to cool completely.

For the Rich Chocolate Glaze

  1. In a medium bowl, whisk together 2 cups of powdered sugar, cocoa, corn syrup and water until completely blended.  The glaze will be very loose.
  2. Add an additional cup of powdered sugar and stir together, using a spatula, until smooth.

To Finish

  1. Using an offset spatula, frost the donuts with the Rich Chocolate Glaze.  Immediately decorate the donuts with your favorite sprinkles.
  2. Eat immediately!  


Double Chocolate Gluten Free Donuts are best when eaten fresh.  If you have leftovers, store them in the refrigerator in an airtight container for up to two days.

If you don’t have time to make the Rich Chocolate Glaze you can use your favorite store bought frosting.

Some people do not like to use corn syrup.  If you prefer, you can leave it out.

The Rich Chocolate Glaze will set fairly quickly if left uncovered.  If this happens before you are finished frosting the donuts, add a tablespoon of hot water at a time until the frosting is the correct consistency.

If you don’t have a donut cutter or the appropriate sized round cookie cutters, another method to preparing the donuts is by cutting the dough into 12-18 pieces.  Roll each piece into a ball, then flatten to 1/2-inch.  Using your index finger, make an 1 1/2 inch hole in the center of the flattened ball.

You can use any type of dairy free beverage you prefer instead of almond milk, like soy or oat milk.

If you don’t want to use peanut oil for frying, use another high smoke point oil like avocado oil.


  • Serving Size: 1 donut
  • Calories: 238
  • Sugar: 31.9 g
  • Sodium: 223.5 mg
  • Fat: 2.7 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 54.8 g
  • Fiber: 3.4 g
  • Protein: 3.9 g
  • Cholesterol: 31 mg
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