What an amazing day today is – it’s National Donut Day! I will talk to you about nutrition all day and tell the wonders of kale, but I will never stop loving donuts. NEVER!
But instead of running out and buying a gluten filled donut that leaves me with digestive regret for days (been there, done that), I like to whip up my own grain free, gluten free version…and they are primal too. Which is basically paleo + dairy for those who are picky. 😉
Honestly, though. Making donuts is not any harder than whipping up cupcakes. It does require a donut pan though. But these are pretty easy to come by (basic pan or silicone). If you have a fancy pants donut maker, I’m certain you can make these in there too, but I don’t have one so you’ll have to follow machine directions for suggested cooking time.
However you make them, enjoy these delicious treats that are a better for you option when you’re having a donut craving!
Double Chocolate Donuts
- 3/4 c almond flour
- 1/4 c cassava flour
- 1/4 c cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 3 T melted butter plus extra for buttering pan
- 2 eggs
- 1/2 tsp vanilla extract
- 3 T whole milk
- 1/2 cup coconut sugar
- 1/2 c dark chocolate chopped or chips
- 1/4 c heavy cream
- Preheat the oven to 350°. Grease a 6 cavity donut pan with butter.
- In a medium bowl, whisk together the almond flour, cassava flour, cocoa powder, salt, and baking soda until combined.
- In a large bowl, whisk together the melted butter, eggs, milk, & vanilla. Then whisk in the coconut sugar.
- Pour the dry ingredients into the wet ingredients and stir to combine. Do not over mix.
- Pour the batter equally into the 6 greased donut cavities. You can either put the batter in a container with a spout, or use a piping bag with a large, round tip to fill the cavities.
- Once filled, place the pan in a preheated oven for 12 min, or until a toothpick comes out clean when inserted into the donut & they spring back when lightly pressed.
- Allow donuts to cool in pan on the counter for 5 min before removing to a wire rack to cool completely.
Make the topping
- While the donuts cool, make the chocolate ganache for the topping.
- Melt the chocolate together with the heavy cream. You can use a double boiler, or a pan of water with a heat safe bowl over it to do this. Stir as it heats until the chocolate is mostly melted. Then remove from heat and stir the mixture to fully combine the cream with the chocolate.
- Once the donuts are cooled and the chocolate is cooled to body temp, dip the top of each donut in the melted chocolate and set aside. Sprinkle with your favorite sprinkles if you desire! To firm up the chocolate, place the donuts in the fridge for about 15 min. Once hardened they can be stored at room temp or in the fridge.