Gluten Free S’mores Donuts are my favorite ways to enjoy S'mores. This small batch recipe for gluten-free s’mores donuts starts out with fluffy, baked dark chocolate donuts. Once they are fully cooled, they are dipped in a chocolate glaze and garnished with gluten-free graham cracker crumbs and mini marshmallows. You will need a donut pan to bake those donuts as well as a torch to toast your marshmallows. I use this one and I am very happy with it.
Recipe Ingredient Notes
Gluten Free Flour: I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in this recipe. This blend already contains xanthan gum. I have also tried this recipe with my gluten free multipurpose flour blend and it works fabulously.
Cocoa Powder: The only cocoa powder I use in my recipes is Cacao Barry Extra Brute. Its deep color and richness lend a deep dark chocolate flavor to any recipe. It is soy-free, vegetarian, kosher, and non-GMO. It is a dutch processed cocoa powder. The dutch-process cocoa powder creates what some people consider a richer, fudgier flavor in baked goods.
Gluten-Free Graham Crackers: A personal favorite is Pamelas's Honey Grahams. You will only need one or two crackers for decorations. If you have any other gluten-free cookies on hand such as shortbread, feel free to use them instead.
Mini Marshmallows: We are using the Mini Marshmallows for decorations so please feel free to use your favorite brand. I am a big fan of Dandies All Natural Marshmallows. Marshmallows are naturally gluten-free but please make sure to check the packaging for gluten-free certification.
How to make Gluten Free Chocolate Donuts
Gluten Free S'mores Donuts starts with a simple, two bowl gluten free chocolate cake donuts. This is a small batch recipe so you will only need ONE donut pan.
- Prepare your donut pan: use a non stick spray to prepare your donut pan. I tried using gluten free flour as well and only non stick spray is the way to go. Please make sure it is gluten free
- Combine your dry ingredients: In a large bowl, whisk together gluten free flour, cocoa powder, sugar, baking powder, baking soda, espresso powder, and salt.
- Mix your wet ingredients: In another small bowl whisk together vanilla, oil, egg, and milk.
- Combine wet and dry: Add your wet ingredients to your dry ingredients and whisk until the batter is smooth.
- Pipe your donuts: To pipe your donut batter into the donut pan, you can use a piping bag or a large zip lock bag. Add the donut batter to the bag, cut off a corner (or the tip of your piping bag) and pipe the donut molds around ¾ full. Make sure not to overfill them and don't get batter on the middle part (You want your donuts to have a hole in the middle)
- Preheat your oven: While your oven preheats to 350F, allow your gluten free chocolate cake donuts to rest at room temperature.
- Bake your donuts: Bake for about 10-12 minutes at 350F. Don't overbake them. You can test them with a toothpick to check doneness.
- Cool completely: Allow your gluten free chocolate donuts to cool completely before glazing
Decoration Ideas for this Small Batch Chocolate Donut Recipe
This gluten free chocolate donut recipe is a fabulous "base recipe". Here are a few more fund ideas on how to decorate those donuts:
- Sprinkle Donuts: Skip the S'mores decorations and just sprinkle the chocolate glazed donuts with your favorite sprinkles. Please be aware not all Sprinkles are gluten free!
- Gluten Free Candy: Chop up your favorite gluten free candy (Snickers, Butterfingers, Heath bars....) and use as a topping
- Crushed up Nuts: Got some leftover Cinnamon Spiced Pecans or Candied Coffee Walnuts? Chop them up and sprinkle on your chocolate glazed donuts.
- Plain: Keep things plain and simple and just go with a chocolate glazed donut. Sometimes the simpliest creations are the best.
FAQ for Gluten Free S'mores Donuts
Can I make this recipe dairy free?
YES! Many of you prefer a dairy-free version of this recipe. Please do NOT use Cup4Cup for a dairy-free version as it contains milk powder. I recommend Bob’s Red Mill 1-1 or my gluten free multipurpose flour blend. Use your favorite nondairy milk in this recipe.
Can I skip the Marshmallows and Graham Crackers?
This recipe for Gluten Free Chocolate Donuts is a fabulous base recipe. You can dip them in the chocolate glaze and decorate them with your favorite candy. Or sprinkle them with gluten free sprinkles. You can also add mini chocolate chips to the batter and make double chocolate donuts.
Can I freeze my Gluten Free S'mores Donuts?
I recommend freezing them unglazed and undecorated if you can. Otherwise, I recommend placing them on a sheet tray (I love my ¼ sheet tray for this task) and freezing them. Once fully frozen transfer them to an air-tight container. If you can, please avoid stacking the donuts on top of each other in the container. Thaw them at room temperature.
Can I make this recipe with "regular" all purpose flour?
To make this recipe with "regular" all purpose flour, please use 140 grams of all-purpose flour and use regular graham crackers.
Can I double this small batch recipe?
YES! This is the beauty of recipes shared in grams. You can double them without any issues.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
For the Donuts
- 165 grams Multi-purpose gluten-free flour
- 30 grams dutch processed cocoa powder
- 85 grams granulated sugar
- ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon Instant Espresso Powder (optional)
- 1 large egg, room temperature
- ½ cup milk (or your choice of milk alternative)
- 3 tablespoons neutral vegetable oil (I use grapeseed)
- 1 teaspoon vanilla extract
For the Glaze and Decorations
- 175 grams powdered sugar
- 2-3 tablespoons milk (or dairy-free milk)
- 20 grams dutch processed cocoa powder
- ½ teaspoon vanilla extract
- Crushed up gluten-free Graham Crackers
- Mini Marshmallows
Make the Donuts
- Spray your donut pan with non-stick spray, set aside.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, espresso powder, and salt.
- In another small bowl whisk together vanilla, oil, egg, and milk.
- Add your wet ingredients to your dry ingredients and whisk until the batter is smooth.
- To pipe your donut batter into the donut pan, you can use a piping bag or a large zip lock bag. Add the donut batter to the bag, cut off a corner (or the tip of your piping bag) and pipe the donut molds around ¾ full. Make sure not to overfill them and don't get batter on the middle part (You want your donuts to have a hole in the middle)
- While your oven preheats, allow your donuts to rest at room temperature.
- Bake for about 10-12 minutes at 350F. Don't overbake them. You can test them with a toothpick to check doneness.
- Allow cooling completely before glazing.
How to make the glaze
- To make the glaze, combine powdered sugar, cocoa powder, 2 tablespoons of milk, and vanilla in a bowl and whisk until smooth. IF the glaze is too thick, please add some additional milk. I recommend starting with 1 teaspoon to see if it will thin out. You can always add more milk/liquid if needed.
- One at a time, dip the tops of your donuts into the glaze and sprinkle with crushed up gluten-free graham crackers and add 2-3 mini marshmallows as decoration.
- Use a kitchen torch to torch the Mini Marshmallows. I have a tiny handheld torch that works great for this.
- Those donuts are best eaten the day they are made but will be good for 2-3 days if stored in an airtight container.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 346