Well hello there gluten-free baked donut recipe! 👋🏼👋🏼 So nice to see you again!
I found out I was celiac in 2004. At that time there was NOTHING pre-made to buy at the store. No gluten-free bread, gluten-free bagels, or gluten-free donuts. Thirteen years later you can buy those, plus all kinds of pasta, muffins, cookie dough, and you know, everything. Whats more, lots of cafes and coffee shops are even offering gluten-free baked goods. It’s a whole new world baby. I mean, even Costco sells gluten-free pre-made food. (I never thought THAT day would come.)
But the only problem is that the pre-made stuff you can buy, and the goodies they sell in coffee shops is, in a word: SWEET. On weekends my husband and I like to go out for coffee and errands, and lately we’ve tried gluten-free donuts from three different places, which they ranged from good but super sweet, to awful and super sweet.
Which brings us to this week. This week has been filled with mommy challenges, work challenges, and life challenges, and this mama decided (kind of absentmindedly actually) to give herself a treat: my own super popular lightly sweetened baked donuts. And I took this opportunity to tweak the recipe and give you a second frosting option too! 🙂
Below are the photos of Ashley and Zoe from when I first published this recipe, the day before my birthday in 2012. I had to keep these photos in here—look how cute they are!
As I was taking the photos of the donuts Ashley B was eating the Tropical Traditions, Coconut Cream Concentrate with a spoon. LOVE it.
Chocolate (& Vanilla) Baked Donuts
with Coconut Cream Frosting and Chocolate Frosting
gluten-free, grain-free, dairy-free, paleo
1 cup almond butter
1/4 cup honey
1/4 teaspoon vanilla stevia
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoons organic, fair-trade cocoa powder + 1 tablespoon coconut flour (or 3 tablespoons coconut flour only for vanilla donuts)
3/4 cup to 1 cup coconut milk, as needed
- Set the oven to 350F. Add all ingredients to a blender. Note: the amount of milk you need depends on how thick your almond butter is. You want the batter to be fairly thick – almost too thick to pour from the blender. Add the milk gradually. You can always add more, but you can’t take it out! Puree the batter.
- Grease each of your pan’s donut wells with oil (I use solidified coconut oil). You really need the oil even with the non-stick pan.
- Pour the batter into the wells, to almost full.
- Bake for about 12 minutes. They will continue cooking slightly as they cool in the pan. Cool the donuts in the pan for at least 20 minutes. Run a spoon around the outside of each donut to loosen them, before carefully taking them out.
Top with THIS coconut Cream Filling or Chocolate Frosting, recipe follows.
NOTE: the coconut cream doesn’t dry on top of the donuts, but it is delish. The chocolate frosting that follows will stay soft, but the top will dry after sitting for an hour or two, just like unhealthy frosted donuts. YUM.
Easy Peasy Chocolate Donut Frosting
- Melt the chocolate chips and the oil over a double boiler until just melted, then turn off the heat. Stir to combine.
- Dip the top of each donut into the chocolate frosting.
- The frosting will stay soft but the top will dry within and hour or two.
Save leftover donuts (as if there will be any 😉 ) on the counter in an airtight container for an additional day.
Makes 12 to 14 donuts.
For more gluten-free donuts see my Mini Boulder Cream Doughnuts.