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)
Ingredients
- 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
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!