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  • Recipe:

    Real Food Chocolate Donuts Recipe

    Real Food Chocolate Donuts
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    Using eggs and coconut flour, this donut is a real food version of a cake donut.

    Recipe Ingredients:

  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/4 tsp baking soda
  • 1/3 tsp salt
  • 1/3 – 1/2 cup rapadura/sucanat and 1/4 tsp stevia or 1 cup rapadura (2 cups if your family has not adjusted to low-sugar)
  • 6 eggs
  • 1/2 cup coconut milk, dairy milk or water
  • 1 Tbs vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/4 cup butter, melted (or additional coconut oil)
  • Recipe Instructions:

    Preheat your oven to 350 degrees. Generously grease your pan, if you are using stoneware, and set aside.

    Sift together the coconut flour, cocoa, baking powder and salt. If you are using powdered stevia, sift this in as well. Set the bowl aside. In a separate bowl, whisk together the rapadura, eggs, milk, vanilla and oil. Whisk the wet into the dry ingredients. Add a little extra water or milk, if needed, to get the batter to come together and be wet enough to pour. Quickly pour into the greased pan- I made this easier by transferring the batter to a pyrex measuring cup so I could measure and pour without blobbing the batter all over the little divet-thingie in the pan. The coconut flour will absorb the fluid as it sits, so get it into the pan so it is easier to work with. Jiggle the pan a little to get the batter to level out.

    Bake for 20-22 minutes, or until a toothpick comes out clean for a stoneware mini-bundt pan. For a traditionally-sized donut pan, the baking time would be reduced to 15-18 minutes.

    Freeze extras or keep them in a covered container for up to two days on the counter.

    Comments and Reviews

  • So, I've been dying to make these and decided to do so this morning. Half-way through the recipe, I realized that it was going to make a batter to pour into bundt pans. For some reason I thought I was going to do the whole roll-out and cut thing, guess I need to pay more attention to the photos! Anyway, I don't have a mini bundt pan, so I ended up pouring the batter into muffin tins. Chocolate MuffinOh my! I used the 1 cup rapadura as we are out of stevia right now. They were like cupcakes. Delicious, light, moist, chocolately cupcakes; no need for icing. Needless to say, everyone scarfed breakfast. Next time, will likely cut sugar a bit. I think I may use this as my new birthday cake recipe. :) Thanks for sharing, KerryAnn! Reply
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