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
