Dairy-Free Gluten-Free Mexican Hot Chocolate Donuts
Spiced cake donuts with cocoa, cinnamon, and chipotle, finished with a thick chocolate-chipotle glaze and toasted marshmallows. Uses dairy-free milk and gluten-free flour blend for a naturally sweet treat with warming spice notes reminiscent of Mexican hot chocolate.
Ingredients
- 2 Tablespoons cocoa powder, dry
- ¼ teaspoon cinnamon
- ¼ teaspoon chipotle powder
- 1 teaspoon vanilla extract
- 2 Tablespoons dairy-free milk, almond or other plant-basedcoconut milk1:1vegandairy-freedairy-free
slightly richer
- mini marshmallows(optional)
- cinnamon, for garnish(optional)
- chipotle powder, for garnish(optional)
- ⅓ cup dairy-free milk, almond or other plant-basedcoconut milk1:1vegandairy-freedairy-free
slightly richer
- 1 ½ teaspoons vinegar
- ⅝ cup gluten-free flour, cookie/cake blend or all-purposeall-purpose flour1:1gluten-containingadds gluten
omit xanthan gum
- 3 tablespoons cocoa powder
- ⅛ teaspoon xanthan gum
- ⅓ cup white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon chipotle powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 egg
- 2 Tablespoons oil
- 1 cup powdered sugar
Instructions
- 1
Preheat oven to 425F and lightly grease a donut pan.
- 2
Combine dairy-free milk and vinegar in a measuring cup and let sit at least 5 minutes to curdle.
- 3
Whisk together gluten-free flour, cocoa powder, xanthan gum, sugar, baking powder, salt, cinnamon, chipotle powder, and nutmeg in a mixing bowl.
- 4
Create a well in the dry ingredients and add egg, oil, vanilla, and the milk-vinegar mixture. Whisk until just combined.
- 5
Transfer batter to a piping bag, snip the corner, and pipe into the prepared donut pan, filling each about two-thirds full.
- 6
Bake until a toothpick comes out mostly clean, about 7-9 minutes.
- 7
Whisk powdered sugar, cinnamon, and chipotle powder together in a microwave-safe bowl. Add dairy-free milk and vanilla, whisking until smooth.
- 8
Before glazing, heat the mixture in the microwave for 15-30 seconds until thinner and warm.
- 9
Dip each warm donut into the glaze and top with marshmallows or additional cinnamon and chipotle powder as desired.
Tips
The milk-vinegar mixture acts as a vegan buttermilk substitute, adding tang and structure.
Xanthan gum replaces gluten's binding properties; adjust if using standard all-purpose flour.
Heating the glaze thins it for dipping and helps it set quickly on warm donuts.
Toasting marshmallows with a kitchen torch adds deeper flavor before topping.
Good to Know
Airtight container at room temperature up to 2 days. Glaze sets as it cools; store glazed and unglazed donuts separately if keeping longer.
Prepare batter and bake donuts up to 1 day ahead. Make glaze just before serving; heat and dip fresh for best texture.
Serve warm with Mexican hot chocolate, coffee, or milk. Toppings of toasted marshmallows or extra cinnamon-chipotle dust added just before serving.
Common Mistakes
Do not skip the milk-vinegar bloom time to avoid dense, tough donuts.
Do not overfill the donut pan to avoid batter overflowing during bake.
Do not use cold glaze to avoid uneven coating; warm briefly so it flows.
Do not use all-purpose flour without omitting xanthan gum to avoid gummy texture.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
omit xanthan gum