These baked chocolate donuts are deliciously moist and cakey, and come with two icing options: chocolate frosting and vanilla glaze. They’re a family favorite and completely grain-free!
These baked chocolate donuts have become the most requested treat in our home. The kids love the sprinkles, my husband loves the glaze, and I personally can’t decide between the two. Both taste like heaven in my mouth, so yes—you’re getting both my chocolate frosting recipe, and my perfect vanilla glaze recipe. Choose your favorite, or bake up a double batch of my paleo baked chocolate donuts and do both (my personal favorite option).
Honestly, the kids like making these cake donuts more than they do sugar cookies on Christmas! They’re great for holidays, birthdays, or just for fun. The recipe is so easy and they bake up fast. No yeast. No frying. Just pipe the donut batter into your donut pans and you’ll have cakey and moist donuts ready for icing in under 20 minutes!
I tested both icing recipes multiple times, mostly because I wanted to get the consistency just right. The best way to get the donuts perfectly coated is to actually dip them in the icing. After dipping, the vanilla glaze will fall down the donut to coat it, while the chocolate frosting is slightly thicker and will sit on the top half of the donut. Both are absolute perfection!
If you don’t have donut pans on hand, you can find them easily online. I’ve also see them at target and my local grocery store. This recipe makes 12 donuts total, so you’ll need two 6-well donut pans. My favorite donut pans are these non-stick donut pans and these silicone donut pans, which both come in a pack of two. Like a good muffin pan, a set of donut pans is great for every kitchen. And once you make this paleo baked donut recipe, you’ll be using the pans over and over again.
What I Love About This Chocolate Donut Recipe
- These baked chocolate donuts are cakey and moist. I love how rich in chocolate they are!
- The ingredients are simple and easy to find and the recipe is so easy.
- Even though these chocolate cake donuts are paleo, grain-free, and dairy-free, no one will know!
- You can chose from two different icing options. Try one, or try both!
- This paleo baked chocolate donut recipe is family friendly and the kids will love them! Great for holidays, birthdays, or just for fun!
Tips and Tricks for My Paleo Chocolate Donuts
- Piping in the donut batter into the molds may seem like an extra step, but it definitely speeds up the process. You can use a quart bag, but a gallon bag will give you a little more wiggle room.
- If you’re OK with dairy, go for the grass-fed butter in the chocolate frosting. The texture and flavor is superior.
- Go wild with the sprinkles! There are many naturally-colored sprinkles available now. They work with both the chocolate frosting and glaze.
- For the best glaze, use a brand new (not opened) can of full-fat coconut milk that has a smooth consistency. If the glaze seems too thick, add an additional teaspoon of coconut milk to make it more dip-able. Be careful not to add too much—it can quickly become too watery and will just absorb into the donut instead of coat it.
- I have used both non-stick donut pans and these silicone donut pans. Both worked amazing! Just make sure to grease the pan before piping in the batter.
These baked chocolate donuts are deliciously moist and cakey, and come with two icing options: chocolate frosting and vanilla glaze. They’re a family favorite and completely grain-free + dairy-free!
- ¾ cup almond flour
- ¼ cup coconut flour
- 2 tablespoons tapioca flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine grain sea salt
- 3 eggs, at room temperature
- ½ cup coconut sugar
- ½ cup canned full-fat coconut milk
- ¼ cup melted coconut oil
- 2 tablespoons raw honey
- 1 teaspoon pure vanilla extract
- Sprinkles (optional)
Option 1—Chocolate Icing:
- 1 cup chocolate chips
- ¼ cup grassfed butter (not paleo) or coconut oil
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups organic powdered sugar
- 3 tablespoons coconut milk, room temperature
- ½ teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Grease the donut pans with coconut oil.
- In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, cocoa powder, baking soda, and sea salt.
- In a separate bowl whisk the eggs, then add the coconut sugar, coconut milk, melted coconut oil, honey, and vanilla. Whisk everything together well.
- Add the wet ingredients to the dry ingredients. Mix until everything is incorporated.
- Carefully transfer the batter to a gallon size plastic bag. Seal the bag, and cut the tip off one of the bottom corners so there is a 1-inch opening.
- Pipe the batter into each donut mold (see notes). Each cavity should be about ¾ full. After piping the batter into the pans, tap each pan on the counter to “settle” the batter and get rid of any bubbles.
- Bake for 16 minutes, or until an inserted toothpick comes out clean. Remove the donuts from the pan and let them cool on a wire rack.
Chocolate icing or glaze:
- For the chocolate icing, melt the chocolate chips, grassfed butter or coconut oil, and maple syrup together in a modified double boiler (see notes). Once everything is incorporated, remove from the heat and stir in the vanilla extract. Let the icing cool for 5 minutes. Dip each donut directly into the chocolate icing. You can “swirl” the donut slightly make sure the top is completely covered. Flip the frosted donut and place it back on the wire baking rack to cool. Add sprinkles if desired.
- For the glaze, sift the organic powdered sugar into a medium mixing bowl. Add the coconut milk and vanilla and stir slowly. The glaze should be pourable, but not bubbly or watery. Dip the donut directly into the glaze so that the top half is covered (only the base remains). Flip the donut and place it back on a wire rack. The glaze will fall and coat the donut. Note: there can be variances depending on the type of coconut milk you use. If the glaze is too sticky and isn’t dip-able, add a teaspoon more of coconut milk and stir.
- While piping the batter works best, you can also slowly pour or “spoon” the batter into the donut pan.
- To make a DIY double boiler, you’ll need a medium pot and medium heat safe glass bowl. Add an inch of water to the pot and place it over medium heat. Add the ingredients to the glass bowl and place the bowl on top of the pot (the bowl should be sitting on the rim of the pot and the water in the pot should not be touching the bowl). The ingredients will melt slowly without being exposed to direct heat, which will prevent the chocolate from burning.
How’d you like my paleo chocolate donut recipe? Let me know by reviewing it and commenting below!