These paleo chocolate donuts are deliciously moist and cakey, and come with two icing options: chocolate frosting and vanilla glaze. They are super easy to make, and bake right in the oven!
These paleo donuts have become the most requested dessert recipe in our home, and that’s saying a lot since we love to bake. To be honest, the kids like making these baked chocolate donuts more than they do sugar cookies on Christmas. They’re great for holidays, birthdays, or just for fun!
My favorite part about this paleo donut recipe is that it is so easy. Just mix up the batter and the donuts bake right in the oven! No yeast. No frying. Just pipe the donut batter into your donut pans and you’ll have cakey and moist paleo donuts ready for icing in under 20 minutes!
While developing this paleo donut recipe, I tried many different frostings. I originally intended to go with chocolate frosting and sprinkles (because obviously), but I also tested a vanilla glaze and loved it. The kids love the chocolate frosting and sprinkles, my husband loves the glaze, and I personally can’t decide between the two.
After polling all of you about which icing to include with the recipe, I decided to go ahead and provide both because WHY NOT? Choose your favorite, or bake up a double batch of my paleo chocolate donuts and make both (my personal favorite option).
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 donut recipe, you’ll be using the pans over and over again.
How to Make Paleo Chocolate Donuts
These paleo donuts couldn’t be easier to make! Start by greasing your donut pans with a little coconut oil.
In a large mixing 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 and mix.
Transfer the batter to a gallon size plastic bag with a spatula. 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. Each cavity should be about ¾ full. While you don’t have to transfer the batter to a plastic bag, it definitely helps the batter transfer quickly and evenly! You can also spoon the batter into the pans. After transferring 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.
While your paleo donuts are baking, whip up your icing of choice! Dip your donuts in your icing and transfer them back to the wire rack to set.
Choose Your Own Adventure: Chocolate Frosting or Glaze
You have two icing options to choose from when making these paleo chocolate donuts: chocolate frosting with sprinkles or vanilla glaze.
For the chocolate frosting, melt the chocolate chips, butter or coconut oil, and maple syrup together in a modified double boiler. You can also do this in the microwave. Just melt the chocolate chips and butter together in the microwave in 10-second intervals. Once the chocolate mixture is melted and incorporated, add the maple syrup and vanilla extract. Let the frosting cool for 5 minutes.
Dip each paleo donut directly into the chocolate frosting. 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. Let the donuts set at room temperature, or speed this up by popping them in the fridge for 20-30 minutes.
Team glaze? Let’s do it! For the glaze, sift the organic powdered sugar into a medium mixing bowl. Add the coconut milk and vanilla and stir slowly. Start with 3 tablespoons. If the glaze is still really thick, add just a drizzle more of coconut milk. Note: there can be variances depending on the type of coconut milk you use. The glaze should be pourable, but not bubbly or watery.
Dip the paleo 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. Let the donuts set at room temperature, or speed this up by popping them in the fridge for 20-30 minutes.
Dipping the Donuts
This just takes a little practice! The best way to get the donuts perfectly coated is to actually dip them in the icing. You can of course use a knife to “frost” the donuts, but it won’t be as even.
When mixing up your icing, do it in a shallow, medium-sized bowl that will allow for easy dipping. A small soup bowl or even a larger glass measuring glass works great for this.
To dip each paleo donut, hold the donut with your hand (do not use a fork or other utensil). Make sure you’re paying attention to how much of the donut is in the icing or glaze. Transfer the donuts back to the wire rack. 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!
For the glaze, if the donut “sticks” in the glaze, add just a tiny bit more coconut milk to make it more viscous.
What I Love About This Paleo Donut Recipe
- These paleo chocolate donuts are cakey and moist. I love how decadent they are!
- The ingredients are simple and easy to find and the recipe is so easy. These donuts bake right in the oven!
- Even though these chocolate cake donuts are paleo and gluten-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
- 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. If the glaze seems too thick, add an additional 1/4 teaspoon of coconut milk at a time 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 adding the batter.
Stocking the Pantry
I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like blanched almond flour, ghee, and coconut oil. For a complete list of my recommend pantry items and what I use in my home, check out my Baking and Cooking Resources Page.
Other Recipes You’ll Love
- Paleo Chocolate Chip Cookie Brownies
- Fudgy Paleo Brownies
- Fluffy Paleo Cinnamon Rolls
- The Best Paleo Chewy Chocolate Chip Cookies
- Double Chocolate Banana Bread
- 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 Frosting:
- 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
- 3–4 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 frosting or glaze:
- For the chocolate frosting, melt the chocolate chips, grass-fed 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 frosting. 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!