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Grain Free Chocolate Donuts with Espresso Glaze

Grain-Free Chocolate Donuts are the perfect paleo-friendly treat. Made with coconut flour and sweetened with maple syrup plus topped with an espresso glaze for the mocha lovers. 

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
Scale

Ingredients

  • 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:

  • 2 TBS coffee creamer*
  • 1 tsp espresso/coffee powder
  • 2/3 cup powdered sugar* (see notes for alternatives)
  • 2 TBS mini chocolate chips
  • 1/2 tsp coconut oil

Instructions

  1. Preheat oven to 375º F. I recommend a silicone donut pan here. No spray needed if using silicone.
  2. 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.
  3. In a small bowl combine milk with apple cider vinegar; set aside.
  4. 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.
  5. 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.
  6. 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. 
  7. 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.
  8. 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.
  9. 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.
  10. ENJOY!

Recipes Notes:

*You can also use 2 TBS cold brew coffee.

I did not test other flours here so I can’t recommend any good subs. 

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