Low FODMAP chocolate donuts
Making donuts has been on my to-bake list for só long! But making traditional donuts and deep-frying them was something that I was a bit afraid of. So, I bought a donut pan for the oven a while ago. With this pan, you can make cake donuts, so they won’t taste the same as traditional donuts. But they are super fun to make and tasty. I gave this donut pan as a present to my best friend Steffie too. Baking is our shared passion and we have been baking cookies and cakes together since we were 12 years old. This donut pan was a good excuse to meet up and bake together again. We made non-low FODMAP key lime donuts and low FODMAP chocolate donuts.
They turned out amazing! Goeey cake with a bit of a bit because of the chocolate glaze. The good thing about this recipe is that it only makes 6 donuts. Perfect when you want something sweet, but don’t want to have a lot of left-overs. If you want to bake the donuts for a larger group of people, you can easily double the recipe.
What do you need (for 6 donuts)
This recipe is based on the recipe by Gluten-free palate
For the donuts
- 130 g (1 cup) gluten-free flour
- 6 tbsp white sugar
- 25 g (1/4 cup) cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 120 ml (1/2 cup) lactose-free milk
- 1 egg, at room temperature
- ½ tsp vanilla extract
- 1 tbsp butter, melted
- A donut tin (I have this one)
For the chocolate glaze
- 2-4 tbsp lactose-free milk
- 3 tbsp cacao powder
- 185 g (1 and 1/2 cup) powdered sugar
- Sprinkles or other decorations (make sure the ingredients are low FODMAP)
How to make the low FODMAP chocolate donuts
- Pre-heat the oven to 180 degrees Celcius (350F). Grease the donut tin with some baking spray or butter.
- Put the flour, sugar, cocoa powder, baking powder, baking soda and salt together in a bowl and stir together.
- Add the milk, egg, vanilla extract and melted butter. Whisk until you have a smooth batter.
- Divide the batter over the 6 donut pans. Bake the donuts for 10-12 minutes in the oven. The donuts are done when a toothpick comes out clean.
- Leave the donuts to cool in the tin for 10 minutes. Then transfer to a wire rack and leave to cool completely.
- For the glaze – put the cacao powder into a bowl. Add two tablespoons of lactose-free milk and stir together. Add the icing sugar little by little and stir until you have a smooth glaze. You might need to add up to two tablespoons more lactose-free milk to get a smooth glaze. Add a little extra milk at a time to avoid your glaze getting too thin.
- Dip the donuts into the glaze on by one. Sprinkle the decoration, such as sprinkles on top immediately before the glaze sets. Leave the donuts for a while so the glaze can set.
Enjoy!
Will you let me know if you make my low FODMAP chocolate donuts? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.
- Total Time: 32 mins
- Servings: 6 1x
Description
Low FODMAP chocolate donuts. Oven-baked cake donuts with a delicious chocolate frosting. Also gluten-free and lactose-free.
Ingredients
For the donuts
- 130 g (1 cup) gluten-free flour
- 6 tbsp white sugar
- 25 g (1/4 cup) cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 120 ml (1/2 cup) lactose-free milk
- 1 egg, at room temperature
- ½ tsp vanilla extract
- 1 tbsp butter, melted
- A donut tin (I have this one)
For the chocolate glaze
- 2–4 tbsp lactose-free milk
- 3 tbsp cacao powder
- 185 g (1 and 1/2 cup) powdered sugar
- Sprinkles or other decorations (make sure the ingredients are low FODMAP)
Instructions
- Pre-heat the oven to 180 degrees Celcius (350F). Grease the donut tin with some baking spray or butter.
- Put the flour, sugar, cocoa powder, baking powder, baking soda
and salt together in a bowl and stir together. - Add the milk, egg, vanilla extract and melted butter. Whisk until you have a smooth batter.
- Divide the batter over the 6 donut pans. Bake the donuts for 10-12 minutes in the oven. The donuts are done when a toothpick comes out clean.
- Leave the donuts to cool in the tin for 10 minutes. Then transfer to a wire rack and leave to cool completely.
- For the glaze – put the cacao powder into a bowl. Add two tablespoons of lactose-free milk and stir together. Add the icing sugar little by little and stir until you have a smooth glaze. You might need to add up to two tablespoons more lactose-free milk to get a smooth glaze. Add a little extra milk at a time to avoid your glaze getting too thin.
- Dip the donuts into the glaze on by one. Sprinkle the decoration, such as sprinkles on top immediately before the glaze sets. Leave the donuts for a while so the glaze can set.
- Prep Time: 20 mins
- Cook Time: 12 mins
10 Comments
The chocolate donuts are great! I ate them without the glaze. My husband (who doesn’t need to follow a low-FODMAP diet) made a vanilla glaze and enjoyed them too!
Yay! Happy to hear you enjoyed them 🙂
I made these for my kids recently and they LOVED them!!!
Yay happy to hear!
I made these for National Donut Day. They were a hit with both GF & non-GF co-workers!
So happy to hear that!
Thanks for sharing! Do they keep long?
You can store them a few days in a container and they also freeze well.
Thank you for sharing this recipe. I made them this morning and they are delicious! I’m so happy to find a Low FODMAP baked donut recipe as I don’t have a deep fat fryer and am not versed in deep fat frying on the stove-top in a cook pot. Ever since discovering I have FODMAP issues, I’ve been missing baked treats like donuts, particularly on days when someone brings them as a work treat or when my husband buys them for the rest of the household. Now I can enjoy donuts again!
For those who don’t have a donut baking pan, I made these in a standard muffin tin by piping the dough around the perimeter of the muffin tin well and using a water moistened finger to smooth the circle together. The recipe made 11 donuts that baked in 7 minutes at 350°F.
Great to hear! I am glad you liked them 🙂