Double Chocolate Cake Donuts

donut main 11

Double Chocolate Cake Donuts (vegan & grain-free)

I am a cake donut person, always have been. Don’t get me wrong, I used to love light + fluffy, yeasty donuts. (I mean really, what’s not to like??) But for me, it’s the denseness of the cake donut that does it. You get more bang for your buck with the flavor. Add glaze for an icing-sweet exterior, and I am sold!

donut overhead
And these donuts are extra chocolaty with the addition of some Enjoy Life Chocolate Chips. The extra chocolate really takes it over the top into Devil’s Food Cake territory—but in donut form.
donut pan
And did I mention these lovelies are both grain-free and vegan?? And surprisingly easy to make—a quick mix of the ingredients in one bowl, into a piping bag and into the donut pan they go! And the glazing part is just fun.
donut rack
Tips:
-You will need a donut pan, we use a Wilton Non-Stick Donut Pan.
-You will also need either an icing bag or large ziplock bag for piping the batter.
-Make sure your donuts are completely cooled before glazing them.
-Store in an airtight container—and these freeze beautifully. I often make an extra batch to freeze, you never know when you might have unexpected guests!
-You can find grain-free sprinkles here. For sprinkles with no artificial dyes, we sometimes use Sprinkelz—although their colors aren’t quite as vibrant. If you don’t mind a bit of corn starch, India Tree makes lovely non-toxic sprinkles.

donut357
If you love these donuts, you might also enjoy our Grain-Free + Vegan Pumpkin Donuts.

donut main

Happy Baking + enjoy the recipe!☺️

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double Chocolate Cake Donuts


  • Author: Lila Ruth
  • Prep Time: 25 min
  • Cook Time: 20-25 min
  • Total Time: 50 min
  • Yield: 6 donuts 1x

Ingredients

Scale
  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 3/4 cup potato starch (not potato flour)
  • 1/4 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon guar gum
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2/3 cup Enjoy Life Chocolate Chips
  • 1/4 cup vegan butter, melted (Earth Balance)
  • 1/3 cup almond milk (plain, unsweetened)
  • 1/4 cup apple sauce
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • FOR THE GLAZE:
  • 2 cups powdered sugar (Wholesome! brand is grain-free)
  • 1/3 cup almond milk (plain, unsweetened)
  • 2 teaspoons vegan butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, potato starch, sugar, cocoa powder, guar gum, baking soda and baking powder. Add chocolate chips and combine again. Add in melted butter, apple sauce, almond milk, apple cider vinegar and vanilla. Combine until smooth, batter will be thick.
  3. Spoon batter into an icing bag and snip about an inch off the end. Alternatively, you can use a large ziplock bag and snip about an inch off the corner tip.
  4. Grease your donut pan and pipe batter into donut wells. Place into preheated oven and bake at 350 degrees for about 20-25 minutes. Remove from oven and let them stand for 5 minutes. Then flip them over carefully onto a cooling rack. Allow donuts to cool completely before glazing them.
  5. While donuts are cooling, mix together your glaze in a large bowl. After donuts have cooled, dip each donut into the bowl of glaze and carefully flip over allowing glaze to cover entire donut. Place glazed donut on rack to allow glaze to harden.
  6. Serve and enjoy!! Store any leftovers in airtight container. May be frozen for 6 weeks and thawed to room temperature to serve.

Keywords: grainfree, vegan, glutenfree, dairyfree, chocolatedonuts, donuts, breakfast

Similar Posts

2 Comments

    1. Aww thank you so much! I haven’t tested these without the guar gum, but in some cases I find agar powder can work in it’s place. Looking into it further, you might be able to just replace the potato starch in this recipe with a touch over 1/2 cup of tapioca starch instead of 3/4 cup). That should give the elasticity and bring it all together. We do this with our Vegan Pumpkin Donuts (https://lilaruthgrainfree.com/pumpkin-donuts/) + Vegan Apple Cinnamon Donuts (https://lilaruthgrainfree.com/vegan-paleo-cinnamon-apple-donuts/) which are gum-free. I’m thinking a little less tapioca in this case due to the addition of cocoa powder. I hope this helps and you enjoy the donuts!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating