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sprinkle covered low FODMAP Baked Chocolate Doughnut held in manicured hand; over rack holding doughnuts

Low FODMAP Baked Chocolate Doughnuts

These Low FODMAP Baked Chocolate Doughnuts are the chocolaty companion to our Low FODMAP Baked Doughnuts, which are our basic baked doughnut. Both are gluten-free and much lower in fat than fried. But if you want fried, we have two yeast-raised, jelly-filled doughnuts, too!

Low FODMAP Serving Size Info: Makes 12 doughnuts; 12 servings; 1 doughnut per serving

Course: Breakfast, brunch, Snack, Treat
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Makes: 12 Servings
Calories: 286 kcal
Author: Dédé Wilson


Chocolate Baked Doughnuts:

  • 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Flour
  • 1 cup (198 g) sugar
  • ½ cup (43 g) sifted natural cocoa powder
  • 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ cups to 2 cups (360 ml to 480 ml) lactose-free whole milk, at room temperature
  • ½ cup (120 ml) neutral flavored oil, such as canola or rice bran
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • Pastry bag
  • ½- inch (12 mm) round tip such as Ateco #806

Cinnamon Sugar; optional – enough for entire batch

  • 1 cup (198 g) sugar or superfine sugar
  • 1 1/2 teaspoons cinnamon

Confectioners' Sugar; optional - enough for entire batch

Cocoa Doughnut Glaze; optional – enough for entire batch


  1. For the Chocolate Doughnuts: Position rack in the middle of the oven. Preheat oven to 350˚F (180°C). Coat two standard sized doughnut pans (12 wells total) with nonstick spray; set aside. Make sure that any dry toppings you want to use are prepared and ready to go. The Cocoa Glaze can be made while they are baking.

  2. Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl to aerate and combine.
  3. In a separate bowl whisk together 1 ½ cups (360 ml) of milk, oil, eggs and vanilla until well combined. Pour the wet ingredients over the dry mixture and whisk just until combined; change to a wooden spoon or spatula to combine if necessary. (You can also do this in a stand mixer with a flat paddle). If the mixture is very thick, use some or all of the remaining milk. I find it varies because different cocoas give different results. Scrape mixture into pastry bag fitted with tip and pipe the batter evenly between the two pans.
  4. Bake for about 10 to 12 minutes, or until a toothpick inserted in the center shows a few moist crumbs when removed.
  5. Make the Cocoa Glaze while doughnuts are baking. Simply whisk together the confectioners’ sugar, cocoa, vanilla and 2 tablespoons of milk until very smooth and thick but fluid. Add more milk if necessary.

  6. When doughnuts are done, cool pans on racks for about 1 minute. Unmold directly on the racks to cool very briefly, BUT, coat them in the dry coatings while very warm. Cool almost completely before glazing with Cocoa Glaze.
  7. For the Cinnamon Sugar Topping: Stir the sugar and cinnamon together in a shallow bowl, large enough to hold a doughnut. When ready to use, place a warm doughnut on top of the mixture and toss around to coat thoroughly.

  8. For Confectioners’ Sugar Topping: Place sifted confectioners’ sugar in a shallow bowl, large enough to hold a doughnut. When ready to use, place a warm doughnut on top of the mixture and toss around to coat thoroughly.

  9. To coat with Cocoa Glaze simply dip the doughnuts one at a time, pressing the doughnut at least halfway down into the glaze, then pick up, flip over and place on rack for the glaze to firm up while you glaze remining doughnuts. Add sprinkles, if using, while glaze is wet.
  10. Doughnuts are best eaten ASAP!



FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
  • Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Low FODMAP Baked Chocolate Doughnuts
Amount Per Serving
Calories 286 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 211mg9%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.