Mocha Marble Chocolate Covered Donuts, Gluten Free

Mocha Marble Chocolate Covered Donut, Gluten Free. Coffee and donut - all in one.

No time for coffee but enough time to grab a donut? Then these coffee infused chocolate marbled donuts might be perfect – think of it as coffee and donut in hand. One hand. 

The batter is a mocha blend and then swirled with chocolate, baked and glazed with chocolate and topped with sprinkles. It might be excessive but it sure is less crazy than say, a cronut which is where I draw the line. Leave my croissants alone, please.

Like most baked donuts, these mix up pretty quickly. The time sucking task is mixing up the marbling portion of the batter and not breaking a sweat while marbling the whole thing. Ok. So marbling is still challenging for me – but it is getting easier. Or I am more comfortable with screwing it up. If you are really good at marbling batters, then speak up and do tell your secret because I (and probably lots of other people) want to know the top-dog best way to get the batters to swirl up pretty.

If marbling is a nuisance and too stressful, just avoid it.  If you wish the donuts to look mocha beige don’t add the cocoa part. Just scoop them into the pan once you have the beige mocha batter mixed up. If you want all chocolate mocha batter, add the cocoa and its companions to the mocha beige batter and mix it in thoroughly. See? Easy. If you are game for the marbling, then follow the directions below as instructed.

Cool the baked donuts and then melt up the chocolate chips, dip and sprinkle. Wait a few minutes for the coating to set – if you can. And remember to share.

Some of you who make these for kids have asked in the past if you could sub out water for coffee – which sounds a little like a movie title. Why, yes you can. You can leave out the creme de cacao, too. It won’t be mocha but it’ll still be a donut. And you’ll have to make some coffee to drink with it, but it’ll work just fine.

Mocha marble donut. Mocha chocolate donut. Mocha not so much donut. It’ll all work just fine. Phew. Now I need some coffee.

And while you’re waiting for the coffee to brew – take a look.  We have a new book (September 3, 2013) with tons of new recipes and a few new versions of recipes you might have seen here. It’s available for preorder and that means you will get it as soon as it is hot off the press. It’s all about baking, and we’ve included a savory chapter (did you faint?).  Nosh on This published by The Experiment. You can buy it everywhere it seems, but you can preorder it here.

Mocha Marble Chocolate Covered Donut, Gluten Free. Coffee and donut - all in one.  Plus more coffee.

Mocha Marble Chocolate Covered Donuts, Gluten Free
Mocha Batter
  • 260 grams Canteen Flour Mix (2 cups)
  • 150 grams granulated sugar (3/4 cup)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 84 grams Spectrum shortening (organic) (7 tablespoons)
  • 3 extra large eggs
  • 115 grams plain Greek yogurt (1/2 cup)
  • 80 grams brewed coffee (decaf is ok and so is water) (1/3 cup)
  • 2 teaspoons vanilla extract
Chocolate Mocha Batter
  • 20 grams unsweetened cocoa
  • 3 tablespoons brewed coffee or hot water
  • 1 teaspoon crème de cacao (optional)
Chocolate Glaze
  • 170 grams semisweet chocolate chips (1 cup)
  • ¼ cup milk
  • 1 teaspoon light corn syrup
  • ¼ cup GF chocolate sprinkles, nuts or mini chocolate chips
  1. Grease two 6-count donut pans with nonstick spray. Preheat oven to 350°F.
  2. In a large bowl whisk together flour, sugar, baking powder, salt, and baking soda. Add the shortening, eggs, yogurt, coffee and vanilla. Using an electric mixer, blend until fully combined and the batter is a little fluffy. Take one cup of batter and place in a small bowl. Add the unsweetened cocoa, coffee, crème de cacao and stir to blend. Place chocolate batter in the large bowl and marble the mixture just slightly.
  3. Scoop carefully into the prepared pans a little more than half full. Rap pans on the counter top to even out the batter. Bake 14-17 minutes or until a toothpick comes out without crumbs. Immediately transfer donuts to a rack to cool completely. They are very fragile while hot so handle with care.
  4. Place the rack over a baking sheet. Place chocolate chips in a heat proof bowl big enough to dip the top of a donut into. Heat milk and corn syrup in the microwave on high for 30 seconds until bubbling. Pour over chocolate and let the mixture sit for a minute. Stir until the chocolate and milk are fully combined and mixture is smooth. Dip donuts top into chocolate and set on rack over baking sheet. Scatter sprinkles over the donuts while the glaze is still soft. Let the glaze set about 15 minutes and be sure to share.

Mocha Marble Chocolate Covered Donut, Gluten Free. Coffee and donut - all in one.


  1. These doughnuts and your marbling both look great! Isn’t that the secret to being able to bake and cook well? “Getting comfortable screwing it up.” 😉 I think so. LOVE these, Lisa! Can’t wait to share them on All Gluten-Free Desserts soon. And thanks for the heads up on the cronut. That doesn’t even SOUND right, does it? Yes, keep the donuts and croissants separate please!


  2. These look so good, I may have to leave work and go home to bake.

  3. I love baked donuts! I have put an espresso glaze on top, but never thought to just infuse the batter itself!

  4. Any suggestions forba sub for the yogurt?

  5. making homemade kahlua later this fall. Might just sub out the creme de cacao with it

  6. these look yummy! right now I can’t use sugar or flour–would stevia work for sugar (how much?) and almond/coconut flour work (what amounts?) thanks!!!

    • GlutenFreeCanteen says:

      Hi Janet – unfortunately I don’t have any experience using stevia. Have no idea how it would work. I’m sure there are some great paleo recipes that would fit what you are looking for. Have you tried Elana’s Pantry? Hope that helps.

  7. Mary Lou Wilson says:

    Speaking of croissants, do you have a good way to make them Gluten Free?

  8. Would an egsubstitute work in these?

    • GlutenFreeCanteen says:

      Hi Marie – Unfortunately I don’t have any experience with how egg substitutes work in these recipes.

  9. I made these without the coffee (wife doesn’t like coffee) and they were winners. Instead of another batch of marbled donuts I want to try chocolate donuts. Do you think that mixing in about 100 grams of cocoa and 15 tablespoons of water instead of the marbling 20 gram/3 tablespoons would result in chocolate donuts? Probably go with a sugar glaze instead of chocolate glaze

    • GlutenFreeCanteen says:

      Glad you liked these. If you check the index (click on the right where it says recipes) you should find a category with donuts. There is a chocolate espresso where you could sub water for the coffee and it would be plain chocolate. Also in the Nosh on This book there is a whole chapter for donuts and there is a chocolate donut with a variety of glazes.


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