Decadent and easy, you might never know these divine double chocolate donuts are grain free. All you’ll need is a standard donut pan to make this fun and easy dessert (or breakfast treat)! Coconut flour is a very good substitute for all-purpose flour in gluten-free baking. It has the ability to absorb liquid and provides a perfect substitute for all-purpose flour in many gluten-free baked goods. Often the challenge in gluten-free baking is finding the correct proportion and balance of ingredients to create the right texture and taste. With no preservatives, you’ll want to eat these donuts within a day or two of baking, if they even last that long! Happy Thanksgiving.
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/8 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 1/4 coconut oil, melted
- 1/3 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1/2 cup dark chocolate, chopped
- 2 tablespoons coconut oil
Preheat the oven to 350 degrees. Grease a standard non-stick donut pan with coconut oil. In a large bowl whisk together the dry ingredients, the coconut flour, cocoa powder, salt and baking powder. In medium bowl whisk together the wet ingredients, the eggs, coconut oil, maple syrup and vanilla. Combine the wet ingredients into the dry ingredients, whisking to create a smooth batter.
Take a ziplock plastic bag and cut one corner off the bag. Fill the bag with the donut batter. Pipe or squeeze the batter from the bag into the greased donut tray. Bake the donuts for 15-18 minutes. The donuts will rise and be firm to the touch. Allow the donuts to cool a bit before removing from the pan and glazing.
Melt the chocolate and coconut oil together in a pan or the microwave until melted. Stir until you have a smooth glaze. Use a spoon to drizzle the glaze over the donuts. The glaze will solidify as it cools. The donuts will keep at room temperature in an air tight container for up to 2 days. They’re best eaten warm! Makes 6 donuts.