Preheat your oven to 350°F (175°C). Grease a donut pan with butter or cooking spray to prevent sticking.

In a microwave-safe bowl, melt the butter.

Stir in the sugar and heavy whipping cream until well combined.

Whisk in the egg yolk and vanilla extract.

Using a spatula, fold in the grain-free bakery mix. The batter will be thick and slightly crumbly at first—keep mixing until it forms a dough-like consistency.

Transfer the batter into a piping bag (or a ziplock bag with the tip cut off) and pipe it into the donut pan, filling each cavity about ¾ full.

Bake for 10 minutes or until the donuts are set and lightly golden.

Let the donuts cool completely before removing them from the pan. If they are still warm, they may break apart.

In a microwave-safe bowl, combine chocolate chips and heavy whipping cream.

Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.

Let the ganache cool slightly before frosting the donuts.

Spread or dip each donut in the chocolate ganache.

Top with sprinkles, extra chocolate chips, or leave them plain.

Enjoy your soft, tender grain-free donuts!