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
- coconut sugar
- oil, I’ve used both olive and melted coconut oil in these
- unsweetened cocoa powder
- vanilla extract
- baking soda
- 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!
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 🙂