Sunbutter Glazed Chocolate Donuts

by Carol Kicinski on February 3, 2013

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There is something about donuts that makes any day a little better. Don’t believe me, just ask a cop. I have a theory as to why it is a cliché that cops eat donuts; they spend their days serving and protecting an often ungrateful public – kind of like being a mom!

If a donut makes the day seem a little brighter, well I say go for it! Of course fried, gluten filled donuts (aka fat pills) aren’t the healthiest way to go if one needs a little brightness in the day. Too much work to repair the damage later.

These Sunbutter Glazed Chocolate Donuts are a better option; they are baked not fried, are gluten, dairy, egg and nut free, have some whole grain goodness from brown rice flour, and are vegan. If you want to make them even healthier, just substitute the organic sugar with an equal amount of coconut palm sugar.

You can even make your own refined, sugar free, powdered sugar by placing 1 cup coconut palm sugar and 2 teaspoons tapioca starch in a spice grinder and grinding until it turns into a fine powder. Use this to replace the cup of powdered sugar in the recipe.

If you don’t have a donut pan, you can bake these as muffins and cook them about 5 minutes longer.

So if you need a little something to brighten up your day (or to use as bribery on your own ungrateful public – aka the kids!) give these quick cooking, healthier donuts a try.

Gluten Free Chocolate Sunbutter Donuts

Gluten Free Sunbutter Glazed Chocolate Donuts Recipe


Gluten Free Vegan Chocolate Donuts

1½ cups superfine brown rice flour
½ cup tapioca starch
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 cup organic sugar
1 cup rice milk
½ cup grapeseed (or other neutral flavored) oil plus more for the pans
2 teaspoons pure vanilla extract

Sunbutter Glaze

½ cup creamy Sunbutter
1 cup powdered sugar, measured then sifted
1 tablespoon pure vanilla extract
5 – 6 tablespoons of rice milk


Gluten Free Vegan Chocolate Donuts

Preheat oven to 350 degrees. Brush two (6 each) donut pans with some oil.

In a large mixing bowl, whisk together the brown rice flour, tapioca starch, cocoa powder, baking soda, and salt, breaking up any lumps from the cocoa powder.

In another mixing bowl, whisk together the sugar, rice milk, oil, and vanilla. Add the wet ingredients to the dry and mix well.

Spoon the batter into the prepared pans, filling the donut cavities almost full. Alternatively, you can put the batter into a large food storage bag, cut off about ¼ inch from one of the corners and squeeze the mixture into the pans. Bake for 15 minutes or until the donuts spring back when touched lightly and a tooth pick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then move to a wire rack to cool completely.

Sunbutter Glaze

Put the Sunbutter in a microwave safe bowl and put in the microwave for 1 minute to soften (or you can heat in a pan over low heat). Add the powdered sugar, vanilla and about 4 tablespoons of rice milk. Stir to combine and add more rice milk, a little at a time, until it is a smooth, spreadable consistency.

Using a small offset spatula or knife, spread some glaze onto each of the cooled donuts and let the glaze harden for about 20 minutes (or not!)


A gluten free recipe that makes 12

Ready for dessert?

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Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

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Categories:    Breakfast & Brunch

{ 10 comments… read them below or add one }

marianne February 4, 2013 at 9:22 am

Is this recipe missing the Xanthan gum?


Carol Kicinski February 5, 2013 at 6:47 am

Hi Marianne – nope! There isn’t any need for xanthan gum in this recipe. The tapioca strach holds everything together just fine!


marianne February 6, 2013 at 12:33 pm

Yeah! Can’t wait to try this!


Carol Kicinski February 7, 2013 at 4:33 pm

Enjoy Marianne!


Alisa February 4, 2013 at 2:54 pm

Oh be still my heart! I so pinned this.


Carol Kicinski February 5, 2013 at 6:46 am

Thanks Alisa!


Maggie February 5, 2013 at 12:09 pm

I’m coming to Valentine’s Day at your house Carol! Yum! These sound fab and I love that you used sunbutter. Our schools are nut-free so this makes a lunchbox-friendly treat!


Carol Kicinski February 7, 2013 at 4:37 pm

Thanks Maggie and you are welcome anytime!!! More and more schools here are going nut free too.


Heidi July 9, 2015 at 8:20 am

I have sorghum and millet flours at home so could I use those instead of the rice flours? What would be a ratio? I also have arrowroot.


Carol Kicinski July 24, 2015 at 10:33 am

Heidi, ideally use 35% sorghum, 35% arrowroot, 30% tapioca starch. If you can’t find tapioca for some reason, you could try arrowroot the whole way … That’s just off the top of my head though, so it will have to be tested! xo, Carol


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