These Paleo Chocolate Donuts are the ultimate dessert for those who love a healthy, yet indulgent treat. Soft, cakey, and moist, these donuts are baked to perfection and topped with your choice of two delicious icings: a rich chocolate frosting or a light vanilla glaze. They’re incredibly easy to make, gluten-free, and paleo-friendly, making them perfect for any occasion—whether it’s a holiday, birthday, or just a fun weekend baking project.
Why You’ll Love This Recipe
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Quick and Easy: The batter comes together in minutes, and the donuts bake in under 20 minutes!
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Gluten-Free and Paleo: Made with wholesome ingredients like almond flour, coconut flour, and honey, these donuts fit into your gluten-free or paleo diet without sacrificing taste.
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Two Icing Options: Choose between a chocolate frosting for a decadent treat or a vanilla glaze for a lighter finish—why not make both for variety?
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Moist and Cakey: The donuts are soft, moist, and perfectly cakey, with the perfect balance of chocolate flavor.
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Family-Friendly: This recipe is a hit with kids and adults alike. Plus, the kids can help make them—it’s an easy, fun baking project!
Ingredients
For the Donuts
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1 cup Almond flour
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¼ cup Coconut flour
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¼ cup Tapioca flour
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¼ cup Cocoa powder
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1 teaspoon Baking soda
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¼ teaspoon Sea salt
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3 large Eggs
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¼ cup Coconut sugar
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¼ cup Coconut milk
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¼ cup Melted coconut oil
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2 tablespoons Honey
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1 teaspoon Vanilla extract
For the Chocolate Frosting
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½ cup Chocolate chips
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2 tablespoons Butter or coconut oil (for dairy-free)
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2 tablespoons Maple syrup
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½ teaspoon Vanilla extract
For the Vanilla Glaze
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1 cup Organic powdered sugar
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3-4 tablespoons Coconut milk (adjust as needed)
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1 teaspoon Vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Making the Donuts
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Prepare the Donut Pans: Grease two 6-well donut pans with coconut oil or non-stick spray.
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Mix the Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, cocoa powder, baking soda, and sea salt.
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Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, coconut sugar, coconut milk, melted coconut oil, honey, and vanilla extract until smooth.
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Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix until fully combined.
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Fill the Donut Pans: Transfer the batter to a gallon-size plastic bag (or piping bag). Seal the bag and cut a 1-inch opening at the tip. Pipe the batter into the donut pans, filling each cavity about ¾ full. Tap the pans on the counter to settle the batter.
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Bake: Bake at 350°F (175°C) for 16 minutes, or until a toothpick inserted comes out clean. Remove the donuts from the oven and let them cool on a wire rack.
Icing the Donuts
For the Chocolate Frosting:
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Melt the Ingredients: In a small saucepan or microwave-safe bowl, melt the chocolate chips, butter (or coconut oil), and maple syrup. Stir until smooth and combined.
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Add Vanilla: Stir in the vanilla extract and let the frosting cool for about 5 minutes.
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Dip the Donuts: Once the donuts have cooled, dip each one into the chocolate frosting, swirling gently to coat the top. Place the donuts back on the wire rack to set. Add sprinkles if desired.
For the Vanilla Glaze:
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Prepare the Glaze: Sift the powdered sugar into a medium mixing bowl. Add the coconut milk and vanilla extract. Stir until smooth, adding more coconut milk if necessary to achieve a pourable consistency.
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Dip the Donuts: Dip the cooled donuts into the glaze, making sure the top is coated. Let the excess glaze drip off before placing the donut back on the wire rack to set.
Let the Donuts Set
Allow the donuts to set at room temperature, or speed up the process by placing them in the fridge for 20-30 minutes.
Servings and Timing
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Servings: 12 donuts
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Prep Time: 10 minutes
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Cook Time: 16 minutes
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Total Time: 26 minutes
Variations
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Different Frostings: Try adding a peanut butter frosting, coconut frosting, or a light dusting of powdered sugar instead of chocolate or vanilla frosting for a different flavor profile.
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Add-ins: Add mini chocolate chips or chopped nuts like almonds or pecans to the batter for extra texture.
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Spices: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
Storage/Reheating
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Storage: Store any leftover donuts in an airtight container at room temperature for up to 3 days.
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Freezing: These paleo chocolate donuts freeze well. Store them in a freezer-safe container or zip-top bag for up to 3 months. Thaw at room temperature before serving.
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Reheating: If you prefer your donuts warm, reheat them in the microwave for 10-15 seconds.
FAQs
Are these donuts really paleo?
Yes! These donuts are made with paleo-approved ingredients such as almond flour, coconut flour, and coconut oil. They are gluten-free and dairy-free as well.
Can I use a different type of flour?
For best results, stick to the almond flour and coconut flour as specified in the recipe. Other flour substitutes may alter the texture and flavor of the donuts.
Can I make the donuts without a donut pan?
Yes, if you don’t have a donut pan, you can use a muffin tin and turn them into chocolate muffin cakes instead!
How do I make the frosting and glaze less sweet?
If you find the frosting or glaze too sweet, you can reduce the amount of maple syrup in the frosting or add a little more coconut milk to thin the glaze.
Can I use regular sugar instead of coconut sugar?
Coconut sugar is used for a more natural sweetness, but you can substitute it with regular sugar if necessary. Keep in mind it will no longer be paleo-friendly.
Can I use a different milk instead of coconut milk?
Yes, you can substitute coconut milk with almond milk, cashew milk, or another non-dairy milk of your choice.
Can I make these donuts ahead of time?
Yes! You can make these donuts ahead of time and store them in an airtight container. They also freeze well, so you can make a batch and enjoy them later.
How can I make the donuts fluffier?
For a fluffier texture, ensure you’re mixing the wet and dry ingredients thoroughly. If you like, you can also add 1/4 teaspoon of baking powder to help with the rise.
Can I use a different type of sweetener for the glaze?
If you want to avoid powdered sugar, you can use maple syrup or honey as a natural sweetener, though it will affect the consistency slightly.
How can I make the donuts more chocolatey?
For an extra chocolatey flavor, you can add chocolate chips to the donut batter or increase the amount of cocoa powder used.
Conclusion
These Paleo Chocolate Donuts are a delicious, healthier alternative to traditional donuts, offering the perfect balance of moist cake and rich chocolate flavor. Whether you choose the chocolate frosting or the vanilla glaze, these donuts will satisfy your sweet tooth while keeping things gluten-free, dairy-free, and paleo-friendly. Plus, they’re easy to make and can be customized to your liking. Whip up a batch for any occasion, or just because you’re craving a fun and delicious treat!
Print
Paleo Chocolate Donuts (Baked, Gluten-Free)
- Total Time: 26 minutes
- Yield: 12 donuts
- Diet: Gluten Free
Description
These Paleo Chocolate Donuts are moist, cakey, and gluten-free, made with simple ingredients like almond flour, coconut flour, and coconut milk. Baked in the oven and topped with your choice of chocolate frosting or vanilla glaze, these donuts are the perfect treat for holidays, birthdays, or any time you want a sweet indulgence that’s paleo-friendly.
Ingredients
For the Donuts
1 cup blanched almond flour
¼ cup coconut flour
¼ cup tapioca flour
¼ cup cocoa powder
1 tsp baking soda
¼ tsp sea salt
2 large eggs
¼ cup coconut sugar
¼ cup coconut milk (full-fat)
¼ cup melted coconut oil
2 tbsp honey
1 tsp vanilla extract
For the Chocolate Frosting
½ cup dairy-free chocolate chips (or regular if not dairy-free)
2 tbsp coconut oil (or butter if not dairy-free)
1 tbsp maple syrup
1 tsp vanilla extract
For the Vanilla Glaze
1 cup organic powdered sugar
3–4 tbsp coconut milk (full-fat)
1 tsp vanilla extract
Instructions
Preheat the Oven and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease your donut pans with coconut oil or use silicone donut pans.
Make the Donut Batter:
In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, cocoa powder, baking soda, and sea salt.
In a separate bowl, whisk the eggs, then add the coconut sugar, coconut milk, melted coconut oil, honey, and vanilla extract. Mix well until everything is fully combined.
Gradually add the wet ingredients to the dry ingredients and stir until smooth.
Pipe the Donut Batter:
Transfer the donut batter into a gallon-sized plastic bag. Seal the bag and cut off one bottom corner to create a 1-inch opening. Pipe the batter evenly into each donut mold, filling each cavity about ¾ full. Alternatively, you can spoon the batter into the molds, but piping it makes for an easier and quicker process.
Bake the Donuts:
Tap the donut pan gently on the counter to settle the batter and remove air bubbles. Bake for 16 minutes or until a toothpick inserted into the center comes out clean.
Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the Icing:
Chocolate Frosting:
In a double boiler or microwave, melt the chocolate chips, coconut oil (or butter), and maple syrup together. Stir to combine and add the vanilla extract. Allow the frosting to cool for about 5 minutes before dipping the donuts.
Vanilla Glaze:
Sift the powdered sugar into a bowl. Add coconut milk 1 tablespoon at a time, stirring until you reach a pourable but not watery consistency. Add vanilla extract and stir to combine.
Dip the Donuts:
Once the donuts are cool, dip the tops into either the chocolate frosting or vanilla glaze, depending on your preference. For chocolate frosting, dip and swirl the donut to ensure an even coating. For the glaze, dip the donut so the top half is coated and allow the glaze to drip down. Place the donuts back on the wire rack to set.
Let the Donuts Set:
Allow the donuts to set at room temperature or speed up the process by placing them in the fridge for 20-30 minutes.
Notes
Piping the Batter: Using a plastic bag to pipe the donut batter makes it quicker and helps evenly distribute the batter into the molds.
Frosting vs. Glaze: Both frostings are delicious! Chocolate frosting is thicker and sits on top, while the glaze drips down the donut for a lighter coating.
Coconut Milk for Glaze: Be sure to use full-fat coconut milk for a creamy, smooth glaze. Add more coconut milk if needed, but be careful not to make the glaze too watery.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Paleo
