Coconut Flour Donuts Recipe

Five chocolate glazed coconut flour donuts on a white plate.

4.80 from 5 votes

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.

Prep Time15

Cook Time27

Total Time42

Course: Dessert

Cuisine: American

Servings:

Calories: 292kcal

Author: Jennifer Bell

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