Dairy-free, gluten-free chocolate cake donuts! Guys, these taste so much like the chocolate glazed donuts from Dunkin Donuts, but made with better-for-you ingredients!
They’re made with almond flour, coconut sugar, olive oil, plus a few other pantry basics. They’re the perfect little snack to pair with your coffee.
I haven’t tested many donut recipes in the past because I never owned a donut pan. I’m all about keeping my kitchen gadgets practical, but I couldn’t resist when I saw this donut pan sitting on the shelf at target.
I blame Target, they really know how to get you.
My favorite donut used to be those chocolate glazed ones from Dunkin. They were cake-like, and had a simple glaze around them. These chocolate-cake donuts taste so similar, and can be topped with any glaze you like!
Here’s what you’ll need for these Chocolate Donuts:
- almond flour– the finer, the better
- eggs
- coconut sugar
- oil, I’ve used both olive and melted coconut oil in these
- unsweetened cocoa powder
- vanilla extract
- baking soda
- salt
- toppings: melted dark chocolate with sprinkles, or a simple sugar icing
You won’t believe how simple these are. They come together in just about 30 minutes.
Now that I own a donut pan, get ready for more donut content in the next few months. I hope you guys try this recipe!
Looking for more almond flour recipes? Be sure to check out some other favorites from the blog
Almond Flour Chocolate Chip Cookies
Cinnamon Swirl Banana Bread
Gluten-free Coffee Crumb Cake
Chocolate Cake Donuts (GF)
Course: Baked goods, Dairy-Free, Gluten-Free, Sweets12
servings15
minutes18
minutes33
minutesIngredients
1 + 1/4 cups almond flour
2 eggs
2/3 cups coconut sugar
1/4 cup melted oil, I used olive
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
- Chocolate Coating
1/3 cup dairy-free chocolate chips melted with 1 tsp coconut oil
Rainbow sprinkles
- Sugar Glaze
1/4 cup powdered sugar or powdered monk fruit
1-2 tsp dairy-free milk, or more as needed to thin
Directions
- Preheat your oven to 350 F
- In a large mixing bowl, whisk together the eggs, sugar, oil and vanilla
- Fold in the almond flour, cocoa powder, baking soda and salt and mix well until well incorporated. The batter should be somewhat thick
- Grease your donut pan with cooking spray, and spread batter among 12 donut molds. I used a 12 ct, medium sized donut pan
- Bake for 18 minutes, remove from oven and let cool for 10 minutes
- Top with your desired coating.
- Donuts will keep fresh in an air tight container for up to 1 week on the counter, or can be frozen for up to 2 months
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
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These turned out great! I only had 1/4 cup of almond flour left so I used that + 1/2 cup of coconut flour and they came out so good and so moist. Loved them!
So glad you enjoyed them!
would chia eggs work?
Hi! Can I use domino sugar instead of coconut and would it be the same measurement?? Thank you!
I think that would work well in the same amount!
These tasted great, but I couldn’t get them out of my pan!! Any suggestions? They turned into donut holes (I scooped them out and rolled them into balls)
Hey Stacy! Which pan do you use? I always suggest spraying the pan with cooking spray first. With silicone, they should pop right out if they’re cooled. For metal pans, you may want to let them cool a little extra, and loosen the edges with a sharp knife!
Super tasty! It reminded me a little bit of a brownie. I used flax eggs and the texture was great
So happy the flax egg worked! I agree, I think the crispy edges do give it a slight brownie feel ☺️
Can I use buckwheat flour and flax eggs as substitutes? Thanks!
Hey Victoria, I think flax eggs would work! I don’t think buckwheat would be an equal sub for almond flour. If I had to guess, I would say use 1 cup total instead of 1 1/4.
came out delish! just rose a lot so x fill molds all the way. also made these as cupcakes and a cake
so happy you enjoyed them!
These couldn’t have turned out better. We LOVE them!
Yay! I’m so happy to hear that 🙂