I think we have to have a talk.
We have a real problem here.
A doughnut problem. More specifically, a lack-of-doughnut problem.
Did you know there are only 2 (!) doughnut recipes on this site?? How could I let this happen? How could you let me let this happen? I rely on you guys to tell me when I’ve messed up so colossally as to let an entire year pass without posting a doughnut recipe. I’m so ashaaaaaamed! Forgiiiiiiiive meeeee!
Or, in lieu of forgiveness, I hope you’ll make doughnuts. These were totally worth the wait, I promise. They’re soft, dense and cakey, and slathered with rich, silky chocolate frosting and, of course, topped with a very generous helping of sprinkles. Sprinkles are everything, you guys. I stood by that when I was four and I stand by that now. (So does the 2 year old whose eyes bulged out of her head when I showed up at her house with a plate of these. I may have slightly ruined her dinner, but who’s counting?)
Now that I have figured out a great basic recipe, the sky is the limit. The recipe is so versatile and I already have a million ideas for more doughnut recipes to share with you guys, but before I get ahead of myself, I have to fill you in on the extra special reason for today’s doughnuts – or, rather the guest of honor at today’s doughnut party. Because, unbeknownst to you, you have stumbled into a doughnut party this morning. Happiest accident ever?
The reason for today’s party is a very special lady named Cate – long time blog friend, current doughnut lover, imminent mother. We’re celebrating the impending arrival of her baby girl with mom’s favorite pastry and boy, is this a doughnut-craving pregnant woman’s dream baby shower. Scroll down to see all of the creative doughnut recipes that the other ladies brought to the party.
Baked Dark Chocolate Strawberry Donuts – Club Narwhal
Baked Lemon Donuts – What Jessica Baked Next
Biscoff Donuts – Baking a Moment
Chai Donuts – Fresh April FloursChocolate Cake S’mores Donuts – Jessica in the Kitchen
Chocolate Pretzel Donuts – The Emotional Baker
Coconut Matcha Donuts with White Chocolate Glaze – Blahnik Baker
Coffee and Donuts Breakfast Bake – The Cookie Rookie
Doughnut Tiramisu – bethcakes
GF Lemon Donuts with Raspberry Glaze – Thoroughly Nourished Life
Maple Glazed Donut Holes – Hall Nesting
Old Fashioned Sour Cream Cake Donuts – American Heritage Cooking
Paleo Chocolate Frosted Donuts – A Clean Bake
Raspberry Jam Filled Cupcakes – gotta get baked
Sausage, Egg, and Cheese Donut Breakfast Sandwich – Shared Appetite
Strawberry Margarita Oreo Donuts – Life Made Sweeter
Baked Mini Samoa Donuts – Culinary Couture
Donut Holes with Sweet Strawberry Dipping Sauce – Twin Stripee
Cate, I’m so excited for you and your husband and can’t wait for you to meet your baby girl. In the meantime, I hope you are relaxing and enjoying a doughnut or two. I’m only sorry I can’t delivery a dozen or so of these to you in person. Congratulations!
Chocolate Frosted Doughnuts
Chocolate Frosted Doughnuts are soft, dense and cakey, and slathered with rich, silky chocolate frosting and, of course, topped with a very generous helping of sprinkles!
Ingredients
- 1 cup blanched almond flour
- 1/4 cup granulated monk fruit sweetener, or granulated stevia
- 1 Tablespoon tapioca flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 2 large eggs
- 3 Tablespoons mild flavored oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon white or apple cider vinegar
Instructions
- Preheat the oven to 350F. Lightly grease a 6-compartment doughnut pan and set aside.
- In a large mixing bowl, whisk together the almond flour, sweetener, tapioca flour, baking soda and salt. Set aside.
- In a medium mixing bowl, whisk the eggs, then whisk in the oil, vanilla and vinegar.
- Pour the wet mixture into the dry mixture and whisk until batter is smooth and evenly combined.
- Divide the batter evenly between the 6 compartments of the prepared doughnut pan (each should be about 2/3 of the way full).
- Bake for 14-18 minutes until the tops are domed and the edges are lightly golden.
- Allow to cool in the pan for 10 minutes before transferring doughnuts to a wire rack to cool completely.
- Frost with homemade dairy free chocolate frosting and finish with rainbow sprinkles.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Unfrosted doughnuts will keep nicely in the freezer, if wrapped tightly, for up to 3 months.
- Yield: 6 doughnuts
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 197Saturated Fat: 1gCholesterol: 62mgSodium: 208mgCarbohydrates: 5gFiber: 1gProtein: 6g
[wprm-nutrition-label align=”center”]
Bethany @ Athletic Avocado says
These donuts look AH-MAZ-ING! Never have I ever made a frosted paleo donut. That needs to change!
Nora (A Clean Bake) says
It really does!!
Lynn @ Fresh April Flours says
Happiest accident ever, indeed! I am having a blast going through all of these donut recipes! I might need to whip up some donuts for dinner, haha. I love the classic donut with chocolate frosting and sprinkles. You just can’t go wrong with that!
Nora (A Clean Bake) says
Thanks, Lynn! So glad you like them!
Audra says
Hi! These look awesome. Think I could replace the almond flour with tigernut flour?
Thank you!
Nora (A Clean Bake) says
Hm, good question. I’m not familiar with tigernut flour but if you have successfully subbed it for almond flour in the past, you can feel free to give it a try here. Sorry I can’t be more specific!
Lindsey @ American Heritage Cooking says
I can’t believe you made donuts paleo! I’m so impressed! These donuts look delicious and they are certainly dressed for a shower!
Nora (A Clean Bake) says
Thanks, Lindsey! Paleo baking can be tricky, but I try to make it as straightforward as possible!
Emily says
Do you use monk fruit and stevia that’s an erythritol blend or 100% pure stevia and monk fruit?
Nora (A Clean Bake) says
The granulated product, that’s a blend. Don’t use the pure (liquid) stuff here!
Cate | Chez CateyLou says
Nora, these are stunning – they were absolutely worth the wait! The chocolate icing?? And all those beautiful sprinkles?! I’m so sad that we can’t enjoy them together! Thank you so much for throwing me such an awesome shower – you are the best! I’m so honored, and my baby girl is one lucky little lady! xoxo
Nora (A Clean Bake) says
It was my absolute pleasure!! I’m so glad you like these – and all the other – doughnuts. We were so thrilled to be able to shower you!
Zainab says
My eyes are bulging out!! These are so pretty!!
Nora (A Clean Bake) says
Thanks, Zainab!
Meriem says
Yay! Just when I thought I had to cut out donuts from my diet before the wedding you go ahead and make these!! Perfection! And I won’t feel like a fatty mcfatty!
Nora (A Clean Bake) says
Just for you, friend! 😉
Rebecca @ NOURISHED. the blog says
These look awesome!! I can’t believe they are gluten free and also sound so easy to make. Will be trying these this weekend!!
Nora (A Clean Bake) says
I hope you love them as much as we did!
Erika says
Dear anyone wondering:
I ATE A VERSION OF THESE AND THEY WERE TO-DIE-FOR DELICIOUS!!!!!!! Like I still crave them and I’ve been mildly grumping at Nora for making me wait almost a year before posting the recipe, but I forgive her. Because now I’m going to make them and sit around and eat all the healthy doughnuts #yayyyyyyyyy #doughnuts #MAKETHESE
And hi Nora. These photos are GORGEOUS!!!
Nora (A Clean Bake) says
YOU ARE THE BEST. Come hang out with me. We’ll eat doughnuts. 😉
PS: Sorry I made you wait so long….
Lauren Gaskill | Making Life Sweet says
These are so beautiful! Making this weekend!! 😀
Nora (A Clean Bake) says
Let me know what you think!
Megan - The Emotional Baker says
Oh my golly! These look so amazing 🙂 I haven’t made a lot of doughnut recipes either so I guess we both have to get to work 😉
Nora (A Clean Bake) says
Yeah! Let’s get to work!
Nancy @ gottagetbaked says
Lol, Nora, my problem is way worse than yours. I have ZERO donut recipes on my blog. what the hell is wrong with me? I shouldn’t even be able to call myself a food blogger. These are fantastic. The sprinkles are so cheerful and fun, and would you look down on me if I were to lick all the chocolate frosting off the donuts? What can I say – it’s my weakness!
Nora (A Clean Bake) says
I would NEVER judge you for licking all the frosting off, don’t worry!!
Shannon says
These are so pretty! I have heard such good things about using Norbu!
Nora (A Clean Bake) says
Thank you, Shannon! I absolutely love Norbu and highly recommend it!
Rebecca Linkletter says
Hi! I live in a remote community in northern Canada and have limited access to groceries. We have to fly in most of our groceries! All we have right now is coconut sugar…how much would I need to substitute for the sweetener you listed?
Nora (A Clean Bake) says
Hi Rebecca! You can definitely use coconut sugar instead. I’d start with the 1/4 cup that the recipe calls for, and then taste the batter. You may need to add another 2 Tbsp or so, depending on your sweetness preferences (monk fruit sweetener tends to be a little sweeter by volume than coconut sugar). Let me know how it goes!
Karen says
What do you recommend if you don’t have a donut pan?
Nora (A Clean Bake) says
Hi Karen! If you don’t have a doughnut pan, you can use a mini or regular muffin pan instead. If you use a mini muffin pan, you’ll probably need to reduce the baking time a bit, and if you use a standard muffin pan, you’ll probably need to increase the baking time slightly – so just keep an eye on it. Then frost as usual!
Vivian says
Hi Nora!
Can I substitute the tapioca flour? I have almond, spelt, coconut and amaranto flour, but not tapioca 🙁
Nora (A Clean Bake) says
Hi Vivian! The only sub for the tapioca flour that I know will work is arrowroot flour (sometimes called starch). Unfortunately, almond, spelt, coconut and amaranth flours work really differently in recipes so the doughnuts will not turn out. I’m sorry!
Kirk_RS says
On further reflection I conclude that really expensive gourmet doughnuts are a great thing.
Modern society went the wrong way in making sweets cheap using processed sugar and grains.
Sweets need to be rare and rarely eaten. Making them expensive is certainly one way to accomplish that!
It worked back in the 19th century, when sugar treats might not be eaten more than once or twice a year, during holidays like Christmas.
I would still like to know if you have tried doing these with xylitol rather than stevia.
And can you get sprinkles sweetened with stevia or a sugar alcohol (xylitol, erythritol)?
Nora (A Clean Bake) says
I’ve never tried using xylitol so I can’t say for sure whether it will work. Sorry!
These are the natural sprinkles I use. I believe they do contain a little bit of sugar though. I haven’t seen stevia or xylitol-sweetened sprinkles yet!
Kirk_RS says
Will this recipe work with a 12-compartment mini-doughnut baking pan like the Wilton model?
Link:
https://www.bedbathandbeyond.com/store/product/wilton-reg-nonstick-12-cavity-mini-doughnut-pan/1018090031
Nora (A Clean Bake) says
It should! But you’ll want to reduce the baking time significantly. I’ve never used one of those little pans so I can’t tell you exactly. I’d recommend starting with a short amount of time – maybe 5 minutes – and add a minute or two at a time until they are firm.
Nina Kaur says
I made this recipe to a T the donuts were very salty and I could taste the baking soda – yuck – why might I have had these results? Most of the comments above are from people who saw the recipe and liked it not feedback from those who tried it.
Nora (A Clean Bake) says
I’m sorry these weren’t a success for you! Usually when you can taste the baking soda it means that it didn’t react with an acid enough or at all. Did you by any chance forget to add the vinegar?