Gluten-free, Dairy-Free Chocolate Espresso Mocha Doughnuts

Posted by on Apr 4, 2018 in Breads, Breakfast, Desserts | 0 comments

… Love Your Coffee? Me Too! Let’s Get it in Donut Form!

Gluten dairy free chocolate espresso doughnuts by

These gluten-free, dairy-free baked doughnuts have an exact doughnut texture, appearance, and flavor of the best cake donuts you’ll find, allergen-free or from any bakery. The coconut cream is an excellent substitution for coconut milk, and there’s no need for cream of tarter (which you’ll find in my original Devil’s Food Chocolate Doughnuts recipe). See the little, dark niblets in the picture above? Those are flavor bursts! I love ’em! Feel free to adjust the flavors all you want to suit your coffee or chocolate desires, but you’ll not want to change the other ingredients. These doughnuts have it going on. They’re definitely my new favorite!

Gluten-free, Soy-free Baked Caked Mocha Doughnuts by

Are these breakfast rings available to those of you with other/additional food allergies such as soy, peanuts, and tree nuts? Yes! These scrumptious mocha-laden treats are free from all of those. Please note that the recipe does contain coconut (in the oil and the cream), so if you need to avoid this ingredient, this may not be the recipe for you. I’ll be sure to get you on the flip side with another doughnut recipe using avocado oil and an alternate to the coconut cream. Be sure to stay posted.

While you won’t see any frosting in the photos of these doughnuts, because honestly they just didn’t need it, I’ve included a gluten-free, dairy-free chocolate glaze recipe for your convenience … just in case you gotta have it!

Gluten and Dairy Free Mocha Doughnuts by

I’ve learned a few tips along the donut-baking road:

Tip 1: This espresso doughnut batter took 10 minutes of baking time in St. George, UT where the elevation is about 2800 feet and the humidity is at about 10% … very dry). In MN, where the elevation is lower and the humidity often sits at about 55 percent, the doughnuts were perfectly baked at 12 minutes.

Tip 2: You’ll notice that I’ve used psyllium husk as my binder, as a substitute for xanthan gum or guar gum. I LOVE using psyllium husk these days and I’ll soon share with you why I’ve omitted gums from my gluten-free baking. Should you wish to use a gum, use an equivalent measurement as a substitution for the psyllium husk.

Tip 3: Want to go completely over the top with flavors? Use the icing recipe included below, glaze the donuts once cooled, and sprinkle with shredded coconut while the icing is still wet. Oh, Oh, Oh … too good for words!

Gluten-free, Dairy-free Mocha Donuts by

Let’s get our coffee on, shall we?


Gluten-free, Dairy-free Chocolate Espresso Mocha Doughnuts

Servings: 12 standard-size cake doughnuts
Prep Time: 10 Minutes
Total Time: 30 Minutes
Baking Time: 10-12 minutes
Cool Time: 5 minutes or longer
Oven Temp: 350 °F


Ingredients for Doughnuts:

  • 1 teaspoon solid/semi-solid coconut oil
  • 1 3/4 cups (210g) gluten-free superfine brown rice flour - I use Authentic Foods
  • 1 3/4 teaspoons baking powder – I use Clabber Girl
  • 8 Tablespoons unsweetened cocoa powder - I use Hershey’s
  • 3/4 teaspoon psyllium husk - I use Organic India
  • 1/2 teaspoon kosher salt
  • 4 teaspoons instant coffee (or adjust to taste), divided – I use Folger’s Instant Decaffeinated
  • 2/3 cup packed light brown sugar
  • 2 Tablespoons granulated sugar
  • 8 Tablespoons coconut oil, melted - I use Dr. Bronner’s Organic Virgin Coconut Oil (no coconut flavor)
  • 2 Tablespoons casein-free margarine, melted - I use Earth Balance Natural Buttery Spread - soy free2
  • 2 large eggs, room temp
  • 1 cup canned coconut cream, well stirred - I use Thai Kitchen, not low fat

Ingredients to Glaze:

  • 1 2/3 cups powdered sugar
  • 6 Tablespoons non-dairy milk - I use Blue Diamond Almond Milk - original flavor
  • 2 Tablespoons unsweetened cocoa powder


  • Preheat oven to 350ºF. Spread 1 teaspoon solid coconut oil in doughnut pans. Set aside.
  • Add flour to a medium-size bowl. Sift baking powder into flour. Stir cocoa powder, psyllium husk, and salt. Break up any lumps with your fingers. Whisk together until well combined. Set aside.
  • Add brown and white sugars to mixing bowl (I use a KitchenAid Stand Mixer). Add coconut oil and dairy-free buttery spread. Mix on medium-low speed until sugars begin to dissolve. Add eggs and coconut cream and continue to blend until well combined and slightly increased in volume.
  • Add (gradually) the flour mixture into the liquid mixture and blend until fully incorporated. The batter will be just slightly thicker than cake batter.
  • Scoop batter into prepared pans, filling each section about 3/4 full. (I use one level scoopful of a #20 scoop or an ice cream scooper for each full-size doughnut.
  • Bake at 350ºF for approximately10 minutes (depending on your oven and location), or until a toothpick inserted into a doughnut comes out with just a few crumbs on it.
  • Transfer pans to cooling rack and let rest 5 minutes. Remove doughnuts from pans and continue cooling.
  • If you glaze your doughnuts:
  • Place a sheet of wax paper under each cooling rack before glazing doughnuts, for easy clean up.
  • Mix all glaze ingredients together while doughnuts are cooling. Mixture should be slightly thick but still pourable.
  • Drizzle glaze over the doughnuts until well coated. If you wish to decorate the doughnuts, note that the glaze firms up quickly so embellish while the glaze is still slightly moist so the decorations will adhere. Otherwise they fall right off.
  • Serve and Enjoy!
  • Store doughnuts in an airtight container, if desired. The glaze helps seal in the moisture, but I like to store the full-size doughnuts back in their tins when completely cooled. This way the unglazed surfaces stay protected. Works perfectly! And clean-up is easy ... and not necessary until the doughnuts are gone:) It’s a very easy way to transport them too, if you’re bringing them to a party or outing. LOVE that!

Safe food is a journey … Thrive!™


Other recipes you might enjoy:

Gluten-free Dairy-free Cinnamon Roll Breakfast Muffins

Cinnamon Roll Muffins

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Cranberry Walnut Biscotti

Gluten-free, Dairy-free Pumpkin Spice Doughnuts by

Pumpkin Spice Donuts


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