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With Easter just around the corner, I’m looking forward to making something special for our family brunch.
These rich, double chocolate donuts may be the winner.
I’ve been experimenting with coconut flour again, which I love for it’s light and absorbent texture, as well as the fact that it’s safe for those with tree nut allergies. It’s also pretty economical, in terms of grain-free flours–> I’ve been using the same bag of coconut flour for nearly a year, because so little of it is required in baking recipes! For this entire pan of donuts, you only need a 1/4 cup of coconut flour. How cool is that?
Because of coconut flour’s unique, absorbent quality, please don’t try to substitute any other type of flour in this particular recipe. You’ll just be wasting your ingredients! I personally don’t feel that coconut flour lends too much of a “coconut flavor” to recipes, but if you’d prefer not to use it, I’d recommend trying one of my almond flour recipes instead. Baked donuts are essentially muffins baked into donut-like shapes, so you can use almost any muffin recipe you like to create a batch of crowd-pleasing donuts!
Similarly, you can use this chocolate batter to create muffins, rather than donuts, if you’d prefer. Either way, they’re sure to be a hit!
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Glazed Chocolate Donuts (Grain-free, Nut-free)
makes 6 standard donuts
Adapted from Elana’s Pantry
Ingredients:
For the Chocolate Donuts:
1/4 cup coconut flour
1/4 cup cocoa powder
1/8 teaspoon sea salt
1/2 teaspoon baking soda
3 eggs
1/4 cup coconut oil, melted
1/3 cup pure maple syrup
1 tablespoon vanilla extract
For the Chocolate Glaze:
1/2 cup dark chocolate chips
2 tablespoons coconut oil
Directions:
Preheat the oven to 350F and grease a standard donut pan generously with coconut oil. In a medium bowl, whisk together the coconut flour, cocoa powder, sea salt and baking soda. Add in the eggs, coconut oil, maple syrup, and vanilla and whisk again until a uniform batter is created.
Transfer the batter to a plastic storage bag, and snip off one corner of the bag with scissors, to create a “piping bag.” Pipe the batter evenly into the six donut wells.
Bake the donuts at 350F for 18-20 minutes, until the dough has risen and is firm to the touch.
Allow the donuts to cool for 15 minutes, then gently remove from the pan to cool completely on a wire rack. (I’ve found that it’s easiest to remove the donuts using a twisting motion. If you grease the pan well enough, they should slide right out!)
To glaze the donuts, prepare the chocolate glaze by melting together the coconut oil and dark chocolate chips. The mixture will be in liquid-form when warm, but will solidify as it cools. I find it easiest to glaze the donuts by dunking them into the melted chocolate mixture while it’s still warm.
*Feel free to use any other glaze or frosting that you prefer. For a couple donuts, we spread coconut manna on top, plus sprinkled coconut, for a chocolate-coconut flavor. The combinations are endless!
You may wish to dunk the donuts into the glaze more than once, for a thicker coating. Serve warm, or allow to cool completely to avoid chocolate running over your fingers.
Due to the dry nature of coconut flour, I recommend storing these donuts in a sealed container to retain their moisture.
Ingredients
For the Chocolate Donuts:
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/8 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 eggs
- 1/4 cup coconut oil , melted
- 1/3 cup pure maple syrup
- 1 tablespoon vanilla extract
For the Chocolate Glaze:
- 1/2 cup dark chocolate chips
- 2 tablespoons coconut oil , melted
Instructions
- Preheat the oven to 350F and grease a standard donut pan generously with coconut oil. In a medium bowl, whisk together the coconut flour, cocoa powder, sea salt and baking soda. Add in the eggs, coconut oil, maple syrup, and vanilla and whisk again until a uniform batter is created.
- Transfer the batter to a plastic storage bag, and snip off one corner of the bag with scissors, to create a "piping bag." Pipe the batter evenly into the six donut wells.
- Bake the donuts at 350F for 18-20 minutes, until the dough has risen and is firm to the touch.
- Allow the donuts to cool for 15 minutes, then gently remove from the pan to cool completely on a wire rack. (I've found that it's easiest to remove the donuts using a twisting motion. If you grease the pan well enough, they should slide right out!)
- To glaze the donuts, prepare the chocolate glaze by melting together the coconut oil and dark chocolate chips. The mixture will be in liquid-form when warm, but will solidify as it cools.
- I find it easiest to glaze the donuts by dunking them into the melted chocolate mixture while it's still warm. You may wish to dunk the donuts into the glaze more than once, for a thicker coating.
- Serve warm, or allow to cool completely to avoid chocolate running over your fingers.
Notes
Nutrition
Calories per donut: 314, Fat: 21g, Carbohydrates: 25g, Fiber: 3g, Protein: 5g
*Note: If you wish to bake muffins, instead of donuts, you will most likely need to increase the baking time. Under-baked muffins will sink after baking, so make sure the centers are firm to the touch before removing from the oven.
Enjoy!
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Reader Feedback: Are you planning any special treats for Easter or Passover?
Sorry to say we didn’t really enjoy these. We found the coconut taste to be kind of overwhelming. There are still some sitting there, which never happens when my kids like a treat!
Is it best to store in the container in the fridge ?
Also can these be frozen with icing too.
Disappointed with these. I tried some delicious sugar free apple cinnamon doughnuts my friend made from the sugar detox cookbook, so was excited to give these a try. Because most things are better with chocolate! But while these are adorable, they really taste much more like coconut than chocolate, and though I baked them for the shortest recommended time, they were extremely dry.
These turned out great. Exactly what I was looking for. They are soft, moist, and rise up well yet hold their shape when decorating. I will use this as my go to chocolate doughnut recipe from now on. Thank you!
I’m so glad you enjoyed them! Thanks for letting me know.
Would you happen to know how many carbs this would be if I rea rs the syrup with lakanto syrup?
I made thesebut replaced the maple syrup with homemade date paste and it worked really great!
Omg i made these for my family (they HATE anything with coconut flour!) And they tried these and LOVED them! These donuts were absolutely amazing.
I just made these donuts with the chocolate glaze and they are AWESOME! Thank you for this fantastic recipe.