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Gluten-free Copycat Entenmann’s Frosted Donuts

July 19, 2020

The most delicious gluten-free copycat Entenmann’s frosted donuts. These childhood favorite are made healthier and with all gluten-free, nut-free and dairy free-friendly ingredients. They are baked, not fried and so easy to whip up.

The most delicious gluten-free copycat Entenmann's frosted donuts. These childhood favorite are made healthier and with all gluten-free, nut-free and dairy free-friendly ingredients. They are baked, not fried and so easy to whip up.

Ok ok, there is no way I am the only one whose family always had those chocolate frosted Entenmann’s donuts in the house right? Our family was a huge fan of these bad boys.

My mom would usually buy the mini or regular sized ones and we always always kept them in the fridge so the chocolate gets all crunchy and omg – so good!

I woke up the other morning and all that I wanted were those donuts. No idea what came over me as I haven’t wanted Entenmann’s in years, but as soon as I started thinking about those donuts, I started drooling. And next thing you know I am making a list in my head of every other dessert from them I loved. Like the crumb cake donuts, cookies, everything!

There is something nostalgic to me about eating these donuts. And the best part about this recipe is they are made 100x healthier, yet they still taste pretty darn tasty if you ask me.

These copycat donuts are made with all gluten-free, dairy-free and nut-free ingredients too. They are a new favorite in our family now!

chocolate glazed donutsThe most delicious gluten-free copycat Entenmann's frosted donuts. These childhood favorite are made healthier and with all gluten-free, nut-free and dairy free-friendly ingredients. They are baked, not fried and so easy to whip up.

Ingredients you will need to bake chocolate frosted donuts:

The best part about these donuts is how easy they are to make! The ingredients are so simple you won’t believe you are making a classic donut recipe.

  • Dairy-free yogurt – or you can use any yogurt really! I have made these with a coconut yogurt and a grass-fed yogurt before. I just choose one with no added sugar.
  • Egg – flax egg may work here but I haven’t tried yet
  • Liquid coconut oil – or sub avocado oil or another liquid oil or melted ghee or butter
  • Vanilla extract
  • Coconut sugar – you can sub cane sugar here but I love coconut sugar for an unrefined sugar option
  • Gluten-free oat flour – please see this post on subs. I haven’t subbed another flour yet.
  • Dark chocolate chips – code RACHL for free shipping on my favorite chocolate!

How to make these copycat Entenmann’s donuts:

  1. Preheat oven to 350 degrees and grease a donut pan well
  2. Mix together the yogurt, egg, coconut oil and vanilla extract until smooth
  3. Mix in the coconut sugar, oat flour and baking powder until smooth and well combined
  4. Fill each donut mold with batter (just fill it to the top – they will slightly rise!)
  5. Bake in oven for 15 minutes
  6. Allow the donuts to cool completely then gently remove (I flip upside down and tap the pan and they fall right out)
  7. Melt the dark chocolate then dip each donut in it and place donuts onto a line baking sheet or tray
  8. Allow the chocolate to set a bit in the fridge, freezer or counter (freezer is quickest!) and enjoy!

A few of my other childhood favorite recipes made healthier:

Paleo Homemade Tagalong Girl Scout Cookies

Healthy Homemade Pizza Bagels (gluten-free)

Healthy Peanut Butter Cup Rice Crispy Treats

chocolate frosted

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Gluten-free Copycat Entenmann’s Frosted Donuts

The most delicious gluten-free copycat Entenmann’s frosted donuts. These childhood favorite are made healthier and with all gluten-free, nut-free and dairy free-friendly ingredients. They are baked, not fried and so easy to whip up.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 6 donuts 1x
Scale

Ingredients

Instructions

  1. Preheat oven to 350 degrees and grease a donut pan well
  2. Mix together the yogurt, egg, coconut oil and vanilla extract until smooth
  3. Mix in the coconut sugar, oat flour and baking powder until smooth and well combined
  4. Fill each donut mold with batter (just fill it to the top – they will slightly rise!)
  5. Bake in oven for 15 minutes
  6. Allow the donuts to cool completely then gently remove (I flip upside down and tap the pan and they fall right out)
  7. Melt the dark chocolate then dip each donut in it and place donuts onto a line baking sheet or tray
  8. Allow the chocolate to set a bit in the fridge, freezer or counter (freezer is quickest!) and enjoy!

Notes

*Store leftovers in fridge for 5 days or freezer for longer

 

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

10 Responses

  1. Holy S***. These are INSANELY GOOD. I doubled the batch the first time and might have to triple it next time. Thank you Rachel for this amazing recipe! ??

  2. These are great! They are dense and just the right sweetness. I used 1/4 c coconut sugar and 1/4 c allulose/monkfruit blend. I also added a 1/2 tsp of xanthan gum. Yum. Thanks!

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