GRAIN-FREE CHOCOLATE DONUTS.
Goodness gracious these were a long time coming.
One – I haven’t shared a new donut recipe in WAY too long.
Two – I had to go through two batches of these paleo chocolate donuts before I converted to a silicone donut mold.
Okay that is a little dramatic but you get it, right?
I don’t know what it is about grain-free flour but greasing the pan beforehand didn’t really help in getting the donuts to come out in one piece. Typically I don’t have problem with traditional flour using my standard metal donut pan. When I shared my struggles on Instagram some people suggested both greasing with butter and dusting with cocoa powder but at that point I had already ordered my donut mold. It’s just safer this way. Plus I found a turquoise donut mold and knew it was meant to be. Obviously…
But seriously the donut mold worked wonders and I now I can’t wait to make more fun flavas. But not too soon… I feel like the blog is due for a savory recipe any day now. I don’t know why but I’ve been in a major dinner rut… Perhaps stress aka new puppy parenting.
I’ve noticed there seems to be this blog-life pattern that happens. Meaning when I don’t feel inspired to make real meals for Drew and I, real meals aren’t making it to the blog very often either. Which is so silly because whenever I make a savory recipe for the blog not only do I get pumped but you guys do too. Because who doesn’t love a good new dinner idea? Spring is here and weather is a-changing (sooner or later) and with that I am feeling some new inspo coming on.
But today we’re here for DONUTS.
Grain-Free Chocolate Donuts with Espresso Glaze
So excited to be sharing these with you because it legit took me FOUR TIMES. Grain-free baking is rough, guys…
But I was determined to make this recipe work and with a few tweaks here and there I’ve finally achieved a cake-like, paleo-friendly, grain-free chocolate donut!
what you need for grain-free Donuts
- unsweetened cocoa powder
- coconut flour
- tapioca flour
- baking soda
- baking powder
- maple syrup
- nut or seed butter
for the glaze
- espresso powder (or cold brew)
- coffee creamer
- powdered sugar
The process is fairly simple and you can mix the batter by hand or use a electric mixer. The batter comes together really easily – you just have to make sure the ingredients are incorporated well before moving onto the next step.
Some Notes about the Flour
Coconut Flour – I only tested this grain-free chocolate donut recipe with coconut flour so I am not sure of other subs. Unless you’re a grain-free baking pro, I wouldn’t recommend subbing other flours here.
Tapioca Flour – You may notice tapioca flour in a lot of paleo/grain-free recipes because it helps act as a stabilizer. I tried the recipe without the tapioca flour and used another egg but I didn’t like the texture so tapioca flour helps bind the ingredients without giving the donuts a weird texture.
Nut or Seed Butter – I used cashew butter but feel free to sub something like almond, sunflower seed, or even tahini. Just make sure it’s creamy and well mixed. I wouldn’t recommend coconut butter.
Espresso Glaze – I used good ole organic powdered sugar. If you’re looking for a paleo-friendly version for the powdered sugar glaze you could make your own powdered coconut sugar. Or even melted coconut butter would work here.
That’s pretty much it, friends! I hope you enjoy these grain-free chocolate donuts!
Let me know if you make them by leaving a comment and review here on the blog! I always love hearing from you! Xx Ashley
- 1/2 cup unsweetened cocoa powder
- 1/3 cup coconut flour
- 3 TBS tapioca flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk
- 2 tsp apple cider vinegar
- 1/4 cup creamy nut or seed butter (I used cashew but sunbutter or tahini would work)
- 1/3 cup avocado oil (or melted/cooled coconut)
- 1/3 cup pure maple syrup
- 3 large eggs
for the glaze:
- Preheat oven to 375º F. I recommend a silicone donut pan here. No spray needed if using silicone.
- Sift cocoa powder and coconut flour into medium bowl – you can also whisk together but sifting removes most lumps. Whisk in tapioca flour, baking soda, baking powder and salt; set aside.
- In a small bowl combine milk with apple cider vinegar; set aside.
- In large bowl using whisk or electric mixer, combine nut/seed butter with oil and maple syrup. Add in eggs one at a time until combined.
- Add bowl of dry ingredients mixing until almost smooth, then gently add in milk-vinegar mixture. Batter should feel kind of like thick, wet cake batter.
- Evenly distribute donut batter into 6 donut cavities – in my donut pan I left about 1/4″ room from center top. If you’d like to fill 8-9 cavities your donuts won’t be as thick and less baking time may be required.
- Bake donuts for 10-12 minutes, or until inserted toothpick comes out clean. Allow donuts to cool in pan for a few minutes before gently transferring to cooling rack. Allow donuts to cool completely before glazing.
- Make the glaze: in a medium bowl (shallow enough for dipping) combine coffee creamer with espresso powder until dissolved. Add in powdered sugar and stir until no lumps are present. For the chocolate drizzle: melt chocolate chips and coconut oil in 15 second increments, stirring in between until melted.
- Dip donuts into espresso coffee glaze and place back on cooling rack. TIP: I dipped the “bottom side” of the donuts because that was the smoother side of the donut. Once glaze has set (about 5-10 minutes) drizzle with melted chocolate if desired.
*You can also use 2 TBS cold brew coffee.
I did not test other flours here so I can’t recommend any good subs.
- Serving Size: 1 donut
- Calories: 403
- Sugar: 29
- Sodium: 490
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 6
- Protein: 8
- Cholesterol: 97
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