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Glazed Chocolate Donuts (Grain-free, Nut-free)

Posted Mar 25 2013 1:00am

With Easter just around the corner, I’m looking forward to making something special for our family brunch.

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These rich, double chocolate donuts may be the winner.

I’ve been experimenting with coconut flour again, which I love for it’s light and absorbent texture, as well as the fact that it’s safe for those with tree nut allergies. It’s also pretty economical, in terms of grain-free flours–> I’ve been using the same bag of coconut flour for nearly a year, because so little of it is required in baking recipes! For this entire pan of donuts, you only need a 1/4 cup of coconut flour. How cool is that?

Because of coconut flour’s unique, absorbent quality, please don’t try to substitute any other type of flour in this particular recipe. You’ll just be wasting your ingredients! I personally don’t feel that coconut flour lends too much of a “coconut flavor” to recipes, but if you’d prefer not to use it, I’d recommend trying one of my almond flour recipes instead. Baked donuts are essentially muffins baked into donut-like shapes, so you can use almost any muffin recipe you like to create a batch of crowd-pleasing donuts!

Similarly, you can use this chocolate batter to create muffins, rather than donuts, if you’d prefer. Either way, they’re sure to be a hit!

(Grain-free, Nut-free)
makes 6 standard donuts

Adapted from Elana’s Pantry

Ingredients:

For the Chocolate Donuts:

1/4 cup coconut flour
1/4 cup cocoa powder
1/8 teaspoon sea salt
1/2 teaspoon baking soda
3 eggs
1/4 cup coconut oil, melted
1/3 cup pure maple syrup
1 tablespoon vanilla extract

For the Chocolate Glaze:

1/2 cup dark chocolate chips
2 tablespoons coconut oil

Directions:

Preheat the oven to 350F and grease a standard donut pan generously with coconut oil. In a medium bowl, whisk together the coconut flour, cocoa powder, sea salt and baking soda. Add in the eggs, coconut oil, maple syrup, and vanilla and whisk again until a uniform batter is created.

Transfer the batter to a plastic storage bag, and snip off one corner of the bag with scissors, to create a “piping bag.” Pipe the batter evenly into the six donut wells.

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Bake the donuts at 350F for 18-20 minutes, until the dough has risen and is firm to the touch.

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Allow the donuts to cool for 15 minutes, then gently remove from the pan to cool completely on a wire rack. (I’ve found that it’s easiest to remove the donuts using a twisting motion. If you grease the pan well enough, they should slide right out!)

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To glaze the donuts, prepare the chocolate glaze by melting together the coconut oil and dark chocolate chips. The mixture will be in liquid-form when warm, but will solidify as it cools. I find it easiest to glaze the donuts by dunking them into the melted chocolate mixture while it’s still warm.

*Feel free to use any other glaze or frosting that you prefer. For a couple donuts, we spread coconut manna on top, plus sprinkled coconut, for a chocolate-coconut flavor. The combinations are endless! SONY DSC

You may wish to dunk the donuts into the glaze more than once, for a thicker coating. Serve warm, or allow to cool completely to avoid chocolate running over your fingers.

Due to the dry nature of coconut flour, I recommend storing these donuts in a sealed container to retain their moisture.

4.5 from 2 reviews

Glazed Chocolate Donuts (Grain-free, Nut-free)
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Rich, chocolate donuts made with coconut flour for a grain-free breakfast treat!
Ingredients
For the Chocolate Donuts:
  • ¼ cup coconut flour
  • ¼ cup cocoa powder
  • ⅛ teaspoon sea salt
  • ½ teaspoon baking soda
  • 3 eggs
  • ¼ cup coconut oil, melted
  • ⅓ cup pure maple syrup
  • 1 tablespoon vanilla extract
For the Chocolate Glaze:
  • ½ cup dark chocolate chips
  • 2 tablespoons coconut oil, melted

Instructions

Notes
If you wish to bake muffins, instead of donuts, you will most likely need to increase the baking time. Under-baked muffins will sink after baking, so make sure the centers are firm to the touch before removing from the oven.

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*Note: If you wish to bake muffins, instead of donuts, you will most likely need to increase the baking time. Under-baked muffins will sink after baking, so make sure the centers are firm to the touch before removing from the oven. 

Enjoy!

: Are you planning any special treats for Easter or Passover?

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