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!
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:
- Preheat oven to 350 degrees and grease a donut pan well
- Mix together the yogurt, egg, coconut oil and vanilla extract until smooth
- Mix in the coconut sugar, oat flour and baking powder until smooth and well combined
- Fill each donut mold with batter (just fill it to the top – they will slightly rise!)
- Bake in oven for 15 minutes
- Allow the donuts to cool completely then gently remove (I flip upside down and tap the pan and they fall right out)
- Melt the dark chocolate then dip each donut in it and place donuts onto a line baking sheet or tray
- 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
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.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
Yield: 6 donuts 1x
Ingredients
- 1/2 cup dairy-free yogurt (or you can use any yogurt really!)
- 1 egg (I haven’t tested flax egg)
- 4 tablespoons liquid coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1 cup gluten-free oat flour (please see this post on subs)
- 1 teaspoon baking powder
- 3/4 cup dark chocolate chips (code RACHL for free shipping)
Instructions
- Preheat oven to 350 degrees and grease a donut pan well
- Mix together the yogurt, egg, coconut oil and vanilla extract until smooth
- Mix in the coconut sugar, oat flour and baking powder until smooth and well combined
- Fill each donut mold with batter (just fill it to the top – they will slightly rise!)
- Bake in oven for 15 minutes
- Allow the donuts to cool completely then gently remove (I flip upside down and tap the pan and they fall right out)
- Melt the dark chocolate then dip each donut in it and place donuts onto a line baking sheet or tray
- 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
Share this recipe
Stasha Rosen
★★★★★
These were so EASY and DELICIOUS….I’m going to have to double the batch next time!
Sarah
Do you think applesauce could be subbed for the yogurt?
Heather Long
★★★★★
these are so good! easy too! i may have bought a donut pan mostly to try this recipe!
Rachel
YAAAYYYYYY
Caroline
★★★★★
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! ??
Rachel
omg that just made me so happy!!!!!
Jessica
Okay after reading your comment all my hesitations went right out the window! I’m making these tomorrow!
Stephanie
★★★★★
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!
Rachel
yay thank you for sharing!!
Kelly
I subbed almond flour and they fell apart. Any suggestions?
Rachel
yes because you subbed almond flour! if i have tested a sub, it is listed in the recipe. otherwise i can’t say if something will turn out ok 😉
Maddie
These look great! Will they taste more like classic donuts if I use white whole wheat flour? Or does the oat flour create a good consistency?
Olivia
★★★★★
Exactly what I’ve been looking for!
Is nutritional information on these available? Thank you!
Rachel
hi!! no but please see this post!
Emma
★★★★★
SO GOOD! I have a gluten allergy and miss donuts SO much and was thrilled when this was posted! Now I need to try the other donut recipes on here now!
Rachel
yay!!! <3
Suzanne
★★★★★
Delicious! These are so good. Used almond flour since my son can’t have oat and just reduced the quantity a bit following your sub suggestion and it came Out great! I should have greased my donut pan a bit more bc they got stuck/broke when I tried to pull them out but that was 100% my problem
Rachel
so happy to hear! xx
Hayley Edwards
Omg unreal
Rachel
🙂
Julia
★★★★★
I was out of vegan yogurt so I subbed in oat milk with lemon for a makeshift buttermilk and it worked great! Such an incredible treat! Thanks for another great recipe Rachel.
Rachel
thank you!!!
Kobie
★★★★★
Son of a B! These are so easy and fabulous!! Over the last few months they have become my go-to for quick sweet tooth satisfaction! I always double or triple the batch, keeping some on hand for all times. Thank you!!
Rachel
YAAYY!!