Gluten-Free Boston Cream Donut
Indulge in the decadent charm of these Gluten-Free Boston Cream Donuts, a bakery classic reimagined for a gluten-free lifestyle. Perfectly soft and baked—not fried—these donuts feature a tender, fluffy crumb crafted with gluten-free all-purpose flour, while the rich vanilla pastry cream filling brings silky sweetness with every bite. Topped with a glossy, velvety chocolate glaze made from semi-sweet chocolate chips and simmered heavy cream, these donuts deliver a perfectly balanced flavor profile that's both indulgent and satisfying. With just 30 minutes of prep and 15 minutes of bake time, this gluten-free treat is easy to whip up and guaranteed to become a new favorite dessert. Perfect for parties, special occasions, or a luxurious snack, these donuts are a must-try for anyone seeking a gluten-free spin on a beloved classic!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 1.5 cups Gluten-free pastry cream
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or butter.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, mix the milk, melted butter, vanilla extract, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
Bake in the preheated oven for 12-15 minutes, or until the donuts spring back when touched lightly.
Allow the donuts to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Once cooled, use a small knife or piping tip to carve a hole into the side of each donut.
Fill a piping bag with the gluten-free pastry cream and fill each donut generously from the hole you created.
For the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it simmers. Pour over the chocolate chips in a heatproof bowl.
Let chocolate chips sit in the hot cream for about 5 minutes, then stir until smooth and glossy.
Dip the top of each filled donut into the chocolate glaze, allowing excess to drip off.
Place the donuts on a wire rack or parchment paper and allow the glaze to set for about 15 minutes before serving.
Nutrition Facts
Calories |
3645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 110.9 g | 554% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 476.3 g | 173% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 272.0 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 491 mg | 38% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
