These paleo diet-friendly, chocolate glazed coconut flour donuts are intensely chocolaty, with a satisfying, cake-like texture. These grain-free, gluten-free, vegan baked donuts are easy to make and perfect when you’re craving a nutritious treat. Unlike traditional donuts, these ones aren’t fried. Instead they’re baked in the oven using a nonstick donut pan.
What to serve with these coconut flour donuts
If you’re serving these donuts at a party and would like to include another yummy treat for your guests, try these delicious chocolate dates, You can make an assortment with different toppings.
Ingredients and substitutions for these vegan baked donuts
These paleo donuts are made with coconut flour instead of a grain-based flour. Coconut flour has a subtle coconut flavor that goes really well with chocolate. I don’t recommend substituting other flours in this recipe because coconut flour is particularly absorbent so the end result will be quite different if you substitute another flour.
You can use any type of unsweetened plant-based milk in this vegan baked donuts recipe. Almond milk or coconut milk both are great paleo diet-friendly options.
These donuts are sweetened with maple syrup. You can substitute agave if you prefer.
These coconut flour donuts get their intense chocolate flavor from unsweetened cocoa powder. You can use either dutch process or natural cocoa powder in this recipe.
Almond butter adds richness and a satisfying texture to these donuts. You can substitute any other nut butter you prefer, just be sure that it is unsweetened and smooth (as opposed to crunchy). For a nut-free version of these paleo donuts, you can substitute pumpkin seed butter or sunflower seed butter.
Ground flaxseed acts as a binder in this recipe. I don’t recommend omitting it because it helps hold these donuts together nicely.
How to make these paleo donuts
Start by preheating your oven to 350 degrees Fahrenheit, then add the almond butter, cocoa powder, maple syrup, apple cider vinegar or lemon juice, plant-based milk, vanilla extract, and salt to a large mixing bowl. Use a whisk to mix these ingredients well. Be sure to whisk until the cocoa powder is completely dissolved and well incorporated.
Next you’ll add the coconut flour, baking soda, and ground flaxseed to a separate bowl, then mix well.
Add the dry ingredients to the wet ingredients and mix to combine.
The next step is to dip a pastry brush in oil to grease the donut pan. If you’re using a silicone pan like I did then you can skip this step.
Transfer the batter to a large plastic resealable freezer bag and use scissors to snip off one corner of the bag. Alternatively you can transfer the batter to a piping bag if you have one. The idea is that it’s much easier to neatly fill the donut pan by squeezing the batter in as opposed to using a spoon to fill the pan. If you don’t have a freezer bag or piping bag then you can simply use a spoon to fill the donut pan – it will just take a bit longer and might be a bit messier.
Once you’ve filled the donut pan, wet your fingers with cold water, then smooth the surface of the batter so that it’s neat and even.
Bake these grain-free donuts at 350 degrees Fahrenheit for 27 minutes or until they’re cooked and a toothpick inserted into a donut looks clean upon removal. Let the donuts cool to room temperature before removing them from the donut pan.
Making the chocolate glaze
To make the chocolate glaze, melt 1/2 cup of dairy-free dark chocolate chips (either in the microwave on high power at 30 second increments until melted, or in a pot on the stove set to low heat). Once the chocolate has melted, add one teaspoon of extra virgin olive oil, coconut oil, or avocado oil, then mix well.
Dip one side of each donut in the glaze, then set them aside to dry for at least half an hour before serving (or you can dig in right away if you prefer – these donuts are delicious either way).
Storing the donuts
Store these donuts in an airtight container in the fridge for up to five days or freeze them for up to six months.
Optional additions
If you’re a fan of the combination of orange and chocolate, feel free to add some freshly grated orange zest to both the donut batter as well as the glaze.
Another optional addition is to sprinkle some finely chopped nuts on top of these coconut flour donuts while the glaze is still wet (I recommend toasted pecans but any type of nut will work).
More grain-free recipes to try
- This paleo coconut flour banana bread. It’s sweet, delicious, and spiced just right with cinnamon and nutmeg.
- This carrot cake with coconut flour is paleo diet friendly, gluten free, and dairy free.
- This homemade flourless bread is soft, fluffy, and perfect for sandwiches.
Coconut Flour Donuts Recipe
Equipment
- Donut Pan
Ingredients
For the donuts
- 1/2 cup coconut flour
- 1/2 cup smooth almond butter
- 1/2 cup maple syrup
- 1/2 cup unsweetened plant-based milk
- 1/3 cup unsweetened cocoa powder
- 1/4 cup ground flaxseed
- 2 teaspoons apple cider vinegar or lemon juice
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- cold water to wet your fingers when smoothing the donut batter
- a small amount of oil to grease the donut pan (you can omit this if using a silicone donut pan)
For the glaze
- 1/2 cup dairy-free dark chocolate chips
- 1 teaspoon extra virgin olive oil, coconut oil, or avocado oil
Instructions
For the donuts
- Preheat the oven to 350 degrees Fahrenheit.
- Add the almond butter, cocoa powder, maple syrup, plant-based milk, apple cider vinegar or lemon juice, vanilla extract, and salt to a large mixing bowl, then use a whisk to mix well.
- Add the coconut flour, baking soda, and ground flaxseed to a separate bowl, then mix well.
- Add the dry ingredients to the wet ingredients, then mix to combine.
- Dip a pastry brush in oil to grease the donut pan (if you're using a silicone pan like I did then you can skip this step).
- Transfer the batter to a large plastic resealable freezer bag and use scissors to snip off one corner of the bag (or use a piping bag if you have one).
- Squeeze the bag to pipe the batter into eight slots in the donut pan (you may have to use two pans).
- Wet your fingers with cold water, then smooth the surface of the batter so that it’s neat and even.
- Bake at 350 degrees Fahrenheit for 27 minutes or until a toothpick inserted into a donut looks clean upon removal.
- Let the donuts cool to room temperature before removing them from the donut pan.
For the glaze
- Melt the dairy-free dark chocolate chips (either in the microwave on high power at 30 second increments until melted, or in a pot on the stove set to low heat).
- Add the extra virgin olive oil, coconut oil, or avocado oil, then mix well.
- Dip one side of each donut in the glaze, then set them aside to dry for at least half an hour (or enjoy them immediately if you prefer).
Notes
- Store these coconut flour donuts in an airtight container in the fridge for up to five days.
- For a lower sugar version of these vegan baked donuts, omit the chocolate glaze.
Nutrition
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- This chocolate peanut butter freezer fudge is sweet, rich, and delicious. It’s perfect when you’re craving a nutrient-dense treat.
- These coconut and chocolate candy bars are a tasty, homemade treat. They make great gifts too.
- This gluten-free fruitcake recipe is perfect for the holidays. It’s dairy free and paleo diet friendly.