Grain free chocolate donuts that taste amazing? It's not weird, it's time to eat some donuts! These taste JUST like the cake donuts from the donut store!
I LOVE the questions that I get asked and love to try to find answers to them. There is one question I haven't been able to answer to date.
What about a good grain free dessert?
That usually involves almond flour. At least a majority of the recipes that I find that are grain free involve almond flour or some combination of that. But the problem was that the almond flour you use and I use can vary. While blanched almond flour is great to use, the blanched almond flour I use seems pretty gritty when I use it in recipes. It likes to linger in your mouth after you eat. For hours.
Which made it a dessert flour I just didn't like to use much. Until now. I came across the most incredible grain free chocolate donut recipe and ended up making it for several kids in my neighborhood that frequent our house and have gluten allergies. I paired this particular donut recipe with our Chocolate Glaze That Hardens and it was delicious! (You can TOTALLY use the healthier glaze I used here, but for the taste of the double chocolate cake donut you find at the donut stores, you will want to use the glaze above.
Don't have a donut pan? Use a mini muffin pan to make donut holes. They taste just as good and you get to glaze the whole donut--double the frosting!
Chocolate Glaze That Hardens
- ¼ cup coconut oil or butter
- ⅓ cup honey
- ⅓ cup cocoa powder
- 3 eggs
- ¾ cup almond flour, packed
- ¼ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- Pinch of salt
- Preheat oven to 350 degrees. Lightly grease mini muffin pans, mini donut pans, or regular sized donut pans and set aside.
- In the microwave or on the stove top, melt the coconut oil or butter and honey. Remove from heat and allow to cool slightly before whisking in the cocoa powder and eggs. Stir until mixed well, then stir in the almond flour, baking soda, apple cider vinegar and salt until smooth.
- Pour mixture into donut or muffin pans, filling approximately ½ full. Bake at 350 degrees for 9-15 minutes. (Mini muffin pans tend to cook for 9-11 minutes, mini donut pans cook for 10-12 minutes and regular sized donuts cook for approximately 12-15 minutes).
- Remove from heat and allow donuts to cool for several minutes in the pan before removing and moving to a cooling rack to finish cooling completely. Glaze donuts when cool using our "Chocolate Glaze that Hardens" recipe or this healthier glaze recipe below.
- For the Glaze: 1 oz unsweetened chocolate (or 3 tbsp cocoa powder and 1 tbsp melted coconut oil or oil), 2 tablespoons coconut oil or butter, 2-3 tablespoons honey. Melt the chocolate, oil and honey together in a small saucepan. Whisk until smooth. Remove from heat and allow to cool slightly before glazing. Dip the entire donut hole in the glaze, or the tops of the mini and regular sized donuts. To thin glaze as it cools, add 1-2 teaspoons of hot water until desired consistency is reached again.
Recipe Adapted from Gluten Free Fix
HI! What brand of almond flour do you use?
I recommend using a blanched almond flour. I have used other almond flour in a pinch but blanched gives a much less coarse and dense taste. Try honeyville.
It's one of my favorite brands. While I love bobs red mill flours I find that their almond flour is really dense. Making your own is also tough when baking as it is hard to get a ry fine flour. Hope that helps, let me know if you have any other questions!