Like, really good.

Gluten Free Doughnuts l

Mid-Passover fatigue, is REAL, let me tell you. The novelty of matzoh has long worn off, you’re on the 4th day of eating seder leftovers, and you can’t even look at another canned macaroon (okay, maybe the almond ones. Because the almond ones are the best).

But – especially if you’ve hosted a seder (or two *raises hand*) – you’re probably not inclined to start whipping up a fancy snack or dessert.

Which is why you’re going to LOVE these doughnuts.

Gluten Free Doughnuts l

While I’ve shared recipes for gluten-free snacks – including even a doughnut or two – they typically require the use of either a cup-for-cup flour replacement or an (often more expensive) alternative flour like almond or coconut.

But these doughnuts have no flour at all. They require simple pantry ingredients that you probably have on-hand right now, and just 2 bowls.

Gluten Free Doughnuts l

Even better is how they taste. They’re dense and fudge-y (almost brownie-like), and pair perfectly with the crunch of a generous topping of sprinkles.

A batch of these will get you through the rest of the week quite nicely, I promise.

And then let’s all order a large pizza, ‘kay?

Gluten Free Doughnuts l

Gluten Free Doughnuts

2/3 + 2/3 cup chocolate chips, divided
2/3 cup unsalted butter
1/3 cup unsweetened cocoa powder (Hershey’s is fine)
1 teaspoon vanilla
5 eggs, at room temperature
2/3 cup sugar
rainbow sprinkles

Pre-heat the oven to 350 degrees- grease 3 standard size doughnut pans (I’m partial to these).

Melt 2/3 cup chocolate chips, the butter, cocoa powder and vanilla in a small saucepan – let cool slightly.

Using the whisk attachment of your mixer, beat the eggs briefly, then slowly add the sugar. Once the sugar is completely incorporated, slowly pour in the chocolate mixture. Beat again till just combined. Transfer the batter to your prepared pans (filling each cavity no more than halfway); bake 8 – 10 minutes. Let cool in pans on a wire rack for 5 minutes; invert doughnuts onto the rack and cool completely.

Place the rack on a piece of foil or waxed paper. Pour the sprinkles into a small bowl.

Melt the remaining 2/3 cup chocolate chips in a heatproof bowl set over a pan of simmering water. When melted, dip the top half of each doughnut into the melted chocolate, then into the sprinkles. Return to the wire rack and let set completely.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

For more Passover, baking and wheat-free recipes check out my Pinterest boards!

Gluten Free Doughnuts l

Leave a Comment