Gluten-Free Chocolate Glazed Donuts (Baked, Dairy-Free)

These gluten-free chocolate glazed donuts are baked — not fried — and come together in just 25 minutes. Rich, chocolatey, and topped with a thick vanilla glaze, they’re so good you’d never guess they’re gluten-free and dairy-free.

Gluten Free Chocolate Glazed Donuts

Okay, real talk — I grew up absolutely obsessed with Tim Hortons chocolate glazed donuts. Like, embarrassingly obsessed. So when I started eating gluten-free and dairy-free, I genuinely thought that chapter of my life was just… over. RIP, chocolate donuts. It was a good run.

But then I decided to do something about it, and these gluten-free chocolate glazed donuts were born.

They are moist, deeply chocolatey, topped with the thickest vanilla glaze you’ve ever seen, and 100% made in a regular oven — no deep fryer, no fancy equipment, no gluten. I’ve made these more times than I can count, and I promise you: nobody will know they’re gluten-free unless you tell them.

And honestly? You don’t have to.

If you love easy gluten-free baking, you’ll also want to try my Gluten-Free Double Chocolate Muffins and my Gluten-Free Brownie Crinkle Cookies.

Why You’ll Love These Gluten-Free Chocolate Glazed Donuts

They taste like the real thing. Using Bob’s Red Mill 1:1 gluten-free flour gives these donuts the perfect fluffy, cakey texture with zero weird aftertaste.

Baked, not fried. No hot oil, no mess, no fuss. These go straight into the oven and come out perfectly golden every time.

Naturally dairy-free. Vegan butter and almond milk keep these completely dairy-free without sacrificing any flavour or texture — everyone at the table can enjoy them.

Lower sugar option available. Swapping in golden monkfruit sweetener means you get all the sweetness with none of the sugar crash. Or use regular brown sugar — totally your call.

Ready in 25 minutes. Mix, bake, glaze, done. These are genuinely one of the easiest baking recipes on this site.

Ingredients for Gluten-Free Chocolate Donuts

Here’s everything you need to make these baked chocolate glazed donuts (exact measurements are in the recipe card at the bottom of this post):

For the donuts:

• Gluten-free 1:1 all-purpose flour — Bob’s Red Mill 1:1 Baking Flour works perfectly. Any gluten-free flour blend with xanthan gum should work. Do not substitute coconut flour.
• Baking soda
• Baking powder
• Unsweetened cocoa powder — use regular or black cocoa powder for an even deeper chocolate flavour
• Golden monkfruit sweetener or brown sugar — I use Lakanto Monkfruit Sweetener; brown sugar works equally well
• Salt
• Egg
• Vegan butter, melted — or regular butter if you don’t need this dairy-free
• Almond milk — oat milk, cashew milk, or whole milk all work here
• Pure vanilla extract

For the chocolate glaze:

• Powdered icing sugar — or Swerve Sweetie for a lower-sugar option
• Thick non-dairy milk — MALK almond milk or full-fat coconut milk give the best thick, glossy glaze. Regular almond milk will make a thinner, paler glaze.
• Vanilla extract

Optional add-ins: chocolate chips, melted butter, corn syrup, black cocoa powder, maple syrup

How to Make Gluten-Free Chocolate Glazed Donuts Step by Step

Step 1: Prep Your Pan

Preheat your oven to 350°F (177°C). Spray your donut pan generously with non-stick spray and set aside.

Step 2: Make the Donut Batter

Sift the gluten-free flour, baking soda, baking powder, cocoa powder, sweetener, and salt together in a large bowl. Sifting is important — it breaks up any clumps of cocoa and ensures a smooth, even batter.

Add the egg, melted vegan butter, almond milk, and vanilla to the dry ingredients. Stir until completely smooth. The batter will be thick — think peanut butter consistency. That’s exactly what you want.

Step 3: Fill the Donut Pan

Spoon the batter into the greased donut pan, filling each cavity right to the top. For cleaner results and less mess, use a piping bag or a zip-lock bag with the corner snipped off.

Step 4: Bake

Bake for 10–12 minutes, or until a toothpick inserted into the centre comes out clean. Don’t overbake — these donuts bake fast and you want them to stay moist.

Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack and cool for another 10–15 minutes before glazing.

Step 5: Make the Glaze

While the donuts cool, sift the powdered icing sugar into a medium bowl. Stir in the thick non-dairy milk and vanilla until smooth.

If your glaze is too thin, add 2–3 tablespoons of flour or arrowroot starch to thicken it. If it’s too thick, add a splash more milk. You want it thick but still pourable — it should coat a spoon and drip off slowly.

Step 6: Glaze the Donuts

Dunk each cooled donut into the glaze using your fingers. Place on a wire rack set over a baking sheet to catch the drips. Pop them in the freezer for 5 minutes to let the glaze set, then dunk again. Repeat 2–3 times for a thick, gorgeous glaze coating.

More glaze = better donuts. This is not up for debate.

Tips for the Best Gluten-Free Baked Donuts

Sift your dry ingredients. This is non-negotiable. Cocoa powder clumps badly and sifting ensures your batter is smooth and your donuts bake evenly.

Don’t overmix. Stir the batter just until everything is combined. Overmixing makes donuts dense and tough instead of light and cakey.

Fill the pan all the way to the top. Unlike muffins, donut batter doesn’t dome — fill each cavity right to the top so your donuts bake with a flat surface and a good rise.

Use thick milk for the glaze. This is the biggest tip for getting that thick, shiny, bakery-style glaze. MALK almond milk or full-fat coconut milk make a world of difference compared to regular almond milk or water.

Freeze between dips. 5 minutes in the freezer between each glaze dip lets each layer set before you add the next. Two dips minimum, three if you want to really go for it.

Check at 10 minutes. Donuts bake fast. Start checking at the 10-minute mark so you don’t accidentally dry them out.

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Baked Chocolate Glazed Donuts (Tim Hortons Copycat recipe)

This chocolate donut recipe is a copycat version of the Tim Hortons chocolate glazed donut. It's moist, full of chocolate, and glazed with a thick sugar coating. These can be made into full size donuts or chocolate glazed timbits. This baked glazed donuts recipe is the real deal!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Baking

Cuisine: American

Servings: 9 donuts

Calories: 212kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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• 1 cup 1:1 gluten free all-purpose flour I used Bobs Red Mill
• ¼ tsp baking soda
• 1 tsp baking powder
• ¼ cup cocoa powder
• ½ cup golden monkfruit sweetener
• ¼ tsp salt
• 1 egg
• ¼ cup vegan butter melted
• ¾ cup almond milk
• 1 tsp vanilla extract
• 1 ¾ cup powdered icing sugar
• ¼ cup thick non-dairy milk
• 1 tsp vanilla

Instructions

• Preheat oven to 350°F (177°C). Spray donut pan with nonstick spray. Set aside.
• Make the donuts. Sift the gluten free flour, baking soda, baking powder, cocoa powder, sweetener, and salt together in a large bowl. Sifting is important; you want to remove any clumps of cocoa.
• In the same bowl, add in the eggs, vegan butter, non dairy milk, and vanilla and stir together until completely smooth. The batter will be thick like peanut butter.
• Spoon batter into the donut pan, filling it right to the top. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 10-15 more minutes before glazing.
• Make the glaze. While the donuts are cooling, make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, and vanilla. If your liquid is not thick enough, the glaze may be too thin. If this is the case, add in 2-3 tbsp flour, or arrowroot starch if you have on hand. If the batter is too thick, add more liquid to make it thinner if desired.
• Dunk each donut into the glaze using your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. Put in freezer for 5 minutes so the glaze sets. Repeat dunking two to three more times if you want a thick glaze coating. I dunked mine two times. If you run out of glaze, just make more.

Notes

Can use use brown sugar in place of monkfruit sweetener.

Can sub Swerve Sweetie powdered sugar instead of regular powdered sugar for sugar free option.

Use a thick non-dairy milk such as such MALK, or full fat coconut milk, coconut milk may alter the taste.

Nutrition

Serving: 1donut | Calories: 212kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 167mg | Fiber: 1g | Sugar: 23g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Tried this recipe?Please leave a comment on the blog or share a photo on @basicswithbails

Gluten-Free Donut Flavour Variations

This base dough is incredibly versatile. Here are some delicious variations to try:

• Double chocolate — fold mini chocolate chips into the batter before baking
• Chocolate orange — add 1 tsp of orange zest to the batter
• Mocha — add 1 tsp of instant espresso powder to the dry ingredients
• Chocolate peppermint — add ½ tsp peppermint extract to the glaze (perfect for Christmas!)
• Chocolate dipped — skip the vanilla glaze and dip in melted dark chocolate instead
• Black cocoa — swap half the regular cocoa powder for black cocoa for an Oreo-like flavour

How to Store Gluten-Free Chocolate Donuts

Room temperature: Store in an airtight container for up to 3 days. These are best eaten fresh but hold up well at room temp.

Refrigerator: Keep in an airtight container in the fridge for up to 1 week. Let them come to room temperature before eating, or give them 10–15 seconds in the microwave to warm them back up.

Freezer: Wrap each donut individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature overnight, or microwave straight from frozen for about 30 seconds. I usually double the batch specifically so I can freeze half — future me is always grateful.

Frequently Asked Questions

Do I need a donut pan to make these?

A donut pan is strongly recommended — it’s what gives these their classic shape and allows the batter to cook evenly from all sides. If you don’t have one, you can use a muffin tin, but you’ll need to increase the bake time by 5–8 minutes and the result will be more of a chocolate muffin than a donut. Donut pans are inexpensive and absolutely worth it if you plan to make these more than once (which you will).

Can I make these without protein powder?

There’s no protein powder in this recipe! The only key substitution to be aware of is the gluten-free flour — make sure it’s a 1:1 blend that contains xanthan gum. If your blend doesn’t contain xanthan gum, add ¼ tsp yourself.

Can I use regular flour instead of gluten-free?

Yes! If you don’t need these to be gluten-free, regular all-purpose flour works as a 1:1 swap and you’ll get the same fluffy, cakey texture.

Can I make these donuts without eggs?

You can try substituting a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested for 5 minutes) as a vegan egg replacement. The texture may be slightly denser but should still work.

Why is my glaze too thin?

Regular almond milk or water makes a very thin, pale glaze. For a thick, glossy bakery-style glaze you need a thicker liquid — MALK almond milk or full-fat coconut milk are the best options. If your glaze is still too thin, whisk in 2–3 tablespoons of flour or arrowroot starch until you reach the right consistency.

Can I fry these instead of baking them?

This recipe is designed for baking. If you want a fried donut, you’ll need a yeast-based dough rather than a batter. For baked gluten-free donuts, this recipe is as good as it gets.

What’s the difference between cake donuts and yeast donuts?

Cake donuts (like these) use baking powder to rise, giving them a denser, cakier texture. Yeast donuts use — you guessed it — yeast, which creates the lighter, fluffier texture you’d get from Krispy Kreme or Tim Hortons. Both are delicious, just different.

How do I keep the glaze from dripping everywhere?

Set a wire rack over a baking sheet before you start glazing. Any excess glaze drips onto the sheet instead of your counter. Let the donuts sit for a few minutes after each dip so the glaze can start to set.

Do these freeze well?

Yes, really well! I almost always double the batch and freeze half. Wrap each donut individually in plastic wrap, freeze in a bag, and thaw overnight or microwave straight from frozen for 30 seconds. They taste freshly made.

More Chocolate Recipes You’ll Love

• Chocolate Peanut Butter Overnight Oats
• Fudgy Protein Brownies
• High Protein Chocolate Mousse with Cottage Cheese
• Chocolate Peanut Butter Pie
• Peanut Butter Chocolate Baked Oatmeal
• Chocolate Sea Salt Protein Balls
• Easy Chocolate Marshmallow Squares
• Homemade Snickers Bars (Vegan & Gluten-Free)

IF YOU TRIED THIS TIM HORTONS CHOCOLATE GLAZED DONUT RECIPE PLEASE LEAVE A COMMENT IN THE COMMENT SECTION AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS EASY RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails