Coconut Flour Donuts

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.

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.

Five donuts on a white plate.

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 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 them

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.

Vegan donut batter in a glass bowl.

Next you’ll add the coconut flour, baking soda, and ground flaxseed to a separate bowl, then mix well.

Dry ingredients for donuts in a glass bowl.

Add the dry ingredients to the wet ingredients and mix to combine.

Vegan donut batter in a mixing bowl with a whisk.

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. 

Eight raw donuts in two silicone donut molds.

Bake 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.

Freshly baked chocolate donuts in silicone molds.

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).

Vegan glazed donuts on a white plate.

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 donuts while the glaze is still wet (I recommend toasted pecans but any type of nut will work).

Paleo donuts on a white plate.

More grain-free recipes to try

Five donuts on a white plate.
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Coconut Flour Donuts

These coconut flour donuts are easy to make and delicious. Instead of being fried in oil like traditional donuts are, these ones are baked in the oven using a donut pan. These grain-free, vegan baked donuts are also gluten free and paleo diet-friendly.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 8
Calories 292kcal

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 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

Serving: 1Donut | Calories: 292kcal | Carbohydrates: 32.4g | Protein: 7.1g | Fat: 16.5g | Saturated Fat: 5.5g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 6g | Cholesterol: 0.1mg | Sodium: 218.8mg | Potassium: 336.8mg | Fiber: 7.5g | Sugar: 18.5g | Vitamin A: 32IU | Vitamin C: 0.1mg | Calcium: 208mg | Iron: 1.9mg
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