small batch chocolate donuts
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Small Batch Chocolate Donuts

Bake small batch chocolate donuts topped with sweet glaze and sprinkles made gluten free and dairy free for a super simple chocolate breakfast.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate donuts, dairy free donuts, gluten free donuts, small batch, small batch chocolate donuts
Servings: 3 donuts


  • 1/4 cup all purpose gluten free flour I used Outrageous Baking
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp cane sugar or coconut sugar
  • 3/4 tsp baking powder
  • pinch sea salt
  • 1 egg
  • 3 tbsp dairy free yogurt
  • 1 tbsp dairy free butter melted or oil
  • 1 tbsp almond milk
  • 1/2 tsp vanilla extract


  • 1/3 cup powdered sugar
  • 1 tbsp almond milk more if needed
  • all the chocolate sprinkles gluten free


  • Preheat the oven to 400 F and prepare a donut pan or silcone donut mold with non-stick spray (be generous if using a pan).
  • Place all the dry ingredients into a mixing bowl and stir until combined. Add in all of the wet ingredients and stir just until the batter comes together. It will be thick! Transfer the batter to a piping bag or plastic zip bag and cut the corner to create your own piping bag and fill 3 donut molds. Bake the donuts for 9-10 minutes. Let cool.
  • Stir together the glaze, add more almond milk if needed. Dip each donut in the glaze and top with sprinkles!


These donuts are best if kept lightly covered at room temperature for 2 days or in the refrigerator for 4 days.