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+ servings

Gluten Free Chocolate Donuts with Strawberry Glaze

There is no better combination than chocolate and strawberries. Add them to a donut, and it is a match made in heaven!
Prep Time 20 mins
Cook Time 20 mins
Servings 12 donuts


  • Stand mixer
  • Donut pan


Chocolate Donut Ingredients

  • ¾ cup granulated sugar
  • ½ cup unsalted butter room temperature
  • 2 eggs room temperature
  • ¾ cup milk
  • 1 tablespoon vanilla extract
  • 2 cups 1 : 1 gluten free all-purpose flour
  • ¼ cup cocoa powder sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon coarse Kosher salt
  • ½ cup dark chocolate chips
  • Strawberry glaze
  • extra chopped strawberries for garnish

Strawberry Glaze Ingredients

  • 1 ½ cup strawberries roughly chopped
  • ¼ cup granulated sugar
  • 2 tablespoons lemon juice
  • cup cream cheese
  • 3-4 tablespoons powdered sugar


  • Preheat the oven to 375°F. Spray 12 donut cups with nonstick cooking spray. (NOTE: If you only have 1 donut pan, you can bake these in batches!).
  • Place sugar and butter in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium speed until sugar and butter are well combined. Add the eggs, one at a time, mixing well after each addition, scraping down the bowl as needed.
  • In a separate bowl, whisk together the gluten free flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, mix together the milk and vanilla extract. Alternating the flour mixture and milk mixture, add the first ⅓ of the flour mixture to the butter mixture, and beat on medium speed. Once combined, add ½ of the milk mixture, and mix to combine. Add another ⅓ of the flour mixture, mixing just to combine, then add the rest of the milk mixture. Finally, add the remaining flour mixture, mixing until just combined.
  • Place the mixture into a piping bag, and pipe the mixture into the donut pans, leaving about ¼ inch at the top of the pan. Press 4-5 chocolate chips into each donut. Bake for 8-10 minutes, spinning the pan halfway through baking. Remove from the oven, and let cool 1-2 minutes before turning out onto a cooling rack to cool completely. If baking in batches, repeat the process with more batter, until you have used all your batter.
  • While the donuts are baking, make the strawberry glaze. Place the strawberries, granulated sugar and lemon juice in a small saucepan over medium-low heat. Cook, stirring often, until the strawberries are able to be mashed. Remove from the heat, and press through a fine mesh strainer. Whisk together with the mascarpone or cream cheese and powdered sugar, until smooth.
  • Once the donuts have cooled completely, you are ready to glaze! Some of the donuts may have risen so there is no hole in the center. If this is the case, and you desire a hole in the center, take the back end of a large pastry tip and press it down into the center of the donut. The back end of the pastry tip should be about 1 ½ inches in diameter. If you do not have a pastry tip, you can also use a small circular cookie cutter. The last option is to simply use a paring knife and trim out a hole.
  • Once a hole has been formed, simply dip the top half of the donut into the glaze. Turn the donut over and let sit for 5 minutes. For a thicker layer of glaze, repeat the process. Sprinkle the donuts with chopped fresh strawberries, if desired. ENJOY!
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