Chocolate Cake Donuts (GF)


Last Updated on January 4, 2021

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.

Chocolate Cake Donuts

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!

Chocolate Cake Donuts

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.

Chocolate Cake Donuts

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)

5 from 1 vote
Course: Baked goods, Dairy-Free, Gluten-Free, Sweets


Prep time


Cooking time


Total time




  • 1 + 1/4 cups almond flour

  • 2 eggs

  • 2/3 cups 2/3 coconut sugar

  • 1/4 cup 1/4 melted oil, I used olive

  • 1/4 cup 1/4 unsweetened cocoa powder

  • 1 tsp 1 vanilla extract

  • 1/2 tsp 1/2 baking soda

  • 1/4 tsp 1/4 salt

  • Chocolate Coating
  • 1/3 cup 1/3 dairy-free chocolate chips melted with 1 tsp coconut oil

  • Rainbow sprinkles

  • Sugar Glaze
  • 1/4 cup 1/4 powdered sugar or powdered monk fruit

  • 1-2 tsp dairy-free milk, or more as needed to thin


  • 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!


  1. 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!

  2. Ronika

    would chia eggs work?

  3. Gabby Kandchorov

    Hi! Can I use domino sugar instead of coconut and would it be the same measurement?? Thank you!

  4. 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!

  5. 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 ☺️

  6. Victoria

    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.

  7. Ariella Aharonof

    came out delish! just rose a lot so x fill molds all the way. also made these as cupcakes and a cake

  8. These couldn’t have turned out better. We LOVE them!

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