Paleo Chocolate Donuts with Cassava Flour and Chocolate Glaze Recipe
These Paleo Chocolate Donuts are a delicious gluten-free treat made with cassava flour and cacao powder, sweetened naturally with maple syrup and coated in a rich homemade chocolate glaze. Perfect for a healthier indulgence that’s both dairy-free and refined sugar-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 donuts
- Category: Dessert
- Method: Baking
- Cuisine: Paleo, Gluten-Free
- Diet: Gluten Free
Ingredients
Chocolate Donuts
- ⅓ cup cassava flour (50g)
- ¼ cup cacao powder (20g)
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup water
- ⅓ cup sunflower seed butter
- 3 Tbsp maple syrup
- 1 tsp apple cider vinegar
- ½ tsp vanilla extract
Chocolate Glaze
- 3 Tbsp dark chocolate chips
- 1 tsp coconut oil
- 1 Tbsp sunflower seed butter
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the donuts evenly.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the cassava flour, cacao powder, baking soda, and salt to distribute the leavening and flavors uniformly.
- Add Wet Ingredients: Stir in the water, sunflower seed butter, maple syrup, apple cider vinegar, and vanilla extract using a spatula until the batter is smooth and well combined.
- Prepare Donut Pan: Place a silicone donut pan on a baking sheet for stability, then scoop the batter into each slot, filling almost to the top to make six donuts.
- Bake Donuts: Bake the batter on the middle rack of the oven at 350 degrees Fahrenheit for 20 to 25 minutes until the donuts are set and a toothpick inserted comes out clean.
- Cool Donuts: Remove the pan from the oven and let the donuts cool for 5 minutes in the pan, then transfer them to a wire cooling rack to cool completely before glazing.
- Make Chocolate Glaze: In a small saucepan over low heat, melt the dark chocolate chips together with the coconut oil. Once melted, remove from heat and stir in the sunflower seed butter until smooth and creamy.
- Glaze Donuts: Pour the glaze into a small bowl and dip each cooled donut into the glaze. Optionally, top with sprinkles, chopped nuts, seeds, or bee pollen for added texture and flavor.
Notes
- Using a silicone donut pan helps in easy removal of the donuts without sticking.
- You can substitute sunflower seed butter with almond or cashew butter if preferred.
- Ensure the donuts are completely cooled before dipping in glaze to avoid melting and mess.
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For vegan option, confirm the dark chocolate chips are dairy-free.
