Preheat the BabyCakes Donut Maker. (If using an oven, preheat to 350º F.)
In a large bowl, add all dry ingredients and whisk to blend.
Add eggs, melted butter, and almond milk to the dry ingredients and mix well.
Add a dollop of donut batter to each section in the donut maker. (If baking in a donut pan, add batter to each donut section.)
Cook in the donut maker for 3-5 minutes until done. (Bake in oven for 20 minutes.)
Melt dark chocolate in a bowl and microwave for 45 seconds to melt. Dip each donut into the melted chocolate.
Optional, add sprinkles.
I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
Make sure to use a sweetened hot cocoa powder with this recipe.
I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
To make these donuts dairy-free, use vegan butter.
These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.