Foolproof Fonuts Part 2 – Ooh la la Chocolate!

Gluten Free Chocolate Fonuts | She Paused 4 Thought

Whether you are gluten-free or not, these light and fluffy Chocolate Fonuts will disappear quickly. Last week Rona and I made Lemon Fonuts and Banana Chocolate Fonuts.

This week we have taken the Fonuts to a new level with a little expert guidance. We had the privilege of meeting the creators of the Fonut craze Waylynn Lucas and Nancy Truman last weekend at the “Small Appliances Event” at the  Culver City Best Buy. We watched the masters in action and learned a few great tips for successful “fonut” baking. To read more about the event Click Here here for Rona’s blog.

Fonut girls at @bestbuy  #smallappliances

Tips from the Fonut girls:

  • The secret to fluffy baked goods, especially Fonuts to sift the flour.
  • With gluten free dough, you don’t have to worry about over-mixing. (When you use wheat flour, over-mixing makes for a sticky, gluey mess)
  • Always add ingredients slowly, and incorporate them well. If your baked good doesn’t rise evenly, it could be because the baking soda wasn’t incorporate into the mix evenly.
  • When using vinegar, add it last. Vinegar activates the baking soda for a light, fluffy texture.

Armed with these great tips, I came home and baked my own Gluten-free Chocolate Fonuts. I cut the recipe below in half to make 24 regular sized fonuts.

Today’s Recipe

I understand now why sifting the almond meal is so important.

almond flour

The picture on the left is almond meal in the bag and the brown part is the almond pieces that were too big to make it through the sifter. The picture on the right is how it should look after it is sifted. I lost a little over 2 tablespoons to the sifting process. Don’t forget to replace that amount with more sifted almond meal. If you don’t have a donut pan, you can use this recipe to make muffins as well.

I bought my donut pan at Bed, Bath & Beyond for $9.99. If you don’t have a donut pan, you can use a muffin tin.

gluten free chocolate Fonuts

The thin batter easily pours into the pan. After they are baked the Fonuts are light and fluffy.


Once they are cool to touch, top fonuts with your favorite ganache or chocolate frosting. I made Vegan Fudgy Chocolate Frosting from The Curvy Carrot. It was a little runny, but tasted wonderful. Sprinkle with your favorite topping.


Gluten-Free Chocolate Fonuts
  • 1 ½ cups rice flour (I used Bob’s Red Mill)
  • 1 ¾ cups almond meal/flour
  • 1 ¾ cups cocoa powder
  • 1 ½ cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 3 ½ cups buttermilk
  • 2 cups oil (canola, vegetable)
  • 2 teaspoons vanilla extract
  • 2 teaspoons distilled vinegar
  • ⅓ cup applesauce
  1. Sift rice flour, almond flour, cocoa powder together. If almond flour is lost in the shifting process, replace with more almond flour.
  2. Combine all dry ingredients with the KitchenAId mixer and mix well together.
  3. Combine all wet ingredients together in a bowl, omitting the vinegar.
  4. Slowly combine wet and dry ingredients together in the KitchenAid mixing well until everything is combined. Once combined stir in vinegar.
  5. Fill regular size donut molds ¾ full and bake at 350 F. for approximately 12-15 minutes, until firm and fonut pulls away from side of pan.
Makes 48 regular sized fonuts.

If you can’t find rice or almond flour, make your own.

shepaused4thought_ cathy arkle
Currently Best Buy online is offering a 20% OFF COUPON for one regular-priced small appliance, plus free shipping now through 10/19/13.
I might buy this gorgeous red KitchenAid Mixer… kitchen-aid-and-tattoo

or just get the fun whisk tattoo instead!
...and then, she paused 4 thought.


About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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22 Responses to Foolproof Fonuts Part 2 – Ooh la la Chocolate!

  1. nusrat2010 October 10, 2013 at 10:20 am #

    What a lustrous way to satisfy my doughnut craving! Your rocking gluten-free flawless fonuts dazzled my eyes!

    I tried Fonuts right after reading your part-1…guess what, I gobbled down 3 Fonuts in 5 minutes! 😀

    Thanks a ton for the foolproof recipe and va-va-voom photos 🙂

    • Cathy October 10, 2013 at 11:32 am #

      Thanks Nusrat. The Chocolate ones are even better!

  2. Teri Ciani October 10, 2013 at 11:09 am #

    Hi! Cathy,
    I hope you are doing well we have been digging our way out of a blizzard 58inches of snow up in Lead and thousands of livestock died we are gearing up for 2 inches of rain tonight and up to 75 mph winds….crazy, we have been getting all our outdoor furniture into the garage so nothing blows and causes damage.
    My 20 mth old grandson can’t have dairy, gluten and rice flour so many recipes call for rice flour when it is gluten free do you have any suggestions of what I can replace rice flour with.
    Take care and thank you. Teri Ciani

  3. Nan October 10, 2013 at 1:44 pm #

    Mmmmmmmmmmmmm chocolate. Mmmmmmmmmmmmm donuts. 🙂

    • Cathy October 10, 2013 at 2:08 pm #

      These fonuts were given some local construction workers and they couldn’t tell they were gluten-free. But then again, maybe they didn’t speak much English either. 🙂

  4. Lentil Breakdown October 11, 2013 at 3:56 pm #

    Wow, these look absolutely fab, but I can’t eat eggs. Hmmm, wondering what I could do instead. Maybe I’ll just get that tat! 🙂

  5. Cathy October 11, 2013 at 6:41 pm #

    I am not real good with egg substitutes, but possibly tofu or Ener-G Egg replacer? Let me know if you find something.

  6. Kristi @ My San Francisco Kitchen October 11, 2013 at 8:58 pm #

    I LOVE that these are gluten free, and the sprinkles make them look so pretty!! Yum!

    • Cathy October 11, 2013 at 9:59 pm #

      Thanks Kristi! I am learning so much about gluten-free. You don’t need to go without when there are so many wonderful options.

  7. Adri October 12, 2013 at 10:44 am #

    What a great way to satisfy my ever present doughnut craving! These look wonderful. Great post-this is my first visit to your site, and it is terrific! Thanks!

    • Cathy October 13, 2013 at 3:11 pm #

      Welcome Adri! So glad you stopped by.

  8. Leslie Macchiarella October 12, 2013 at 2:52 pm #

    Cathy, You had me at rice flour, almond flour and cocoa! Looks incredible! I can almost smell that heavenly chocolate aroma wafting through the house!

    • Cathy October 13, 2013 at 3:12 pm #

      Thanks Leslie, this recipes is such an interesting twist on classic donuts. It is so nice to have options. Enjoy!

  9. Lynne @ CookandBeMerry October 15, 2013 at 7:20 pm #

    I love the way both sides of the fonut are rounded after baking. Some kitchen equipment engineer put on his thinking cap. The sheen on the glaze makes my mouth water.

    • Cathy October 16, 2013 at 3:04 pm #

      I am also amazed how the shape is retained after they are baked. When I bought the donut pan I was looking for the other half because I couldn’t believe it would work! I could have easily drank the chocolate glaze!

  10. Laura Bashar October 18, 2013 at 6:05 am #

    I love these – why have I never heard of fonuts before??? My kids could care less if this was gluten-free. All they would see is chocolate and sprinkles. YUM!

  11. Rachel Farnsworth March 20, 2015 at 7:44 pm #

    FYI A company called Faddy’s Donuts in Connecticut uses your photo in their advertising. You can see it on their facebook page. They’ve used it probably a dozen times alone on facebook in the past year.


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