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One glazed grain-free chocolate doughnut.

Grain-Free Chocolate Doughnuts (Paleo, Gluten-Free)

Grain-free baked chocolate doughnuts. (Gluten-free, dairy-free, paleo) Coconut flour-based, these doughnuts bake up soft and tender.

Prep Time 8 hours 30 minutes
Cook Time 12 minutes
Servings 12 doughnuts

Ingredients

Grain-free Chocolate Doughnuts

  • 1/3 cup (36 grams) coconut flour
  • 1/4 cup (28 grams) 1/4 cup Dutch-process cocoa powder*
  • 1 teaspoon baking powder homemade or store-bought, grain-free
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup (113 grams) honey
  • 1/4 cup (57 grams) 1/4 cup coconut oil, melted
  • 4 large eggs (200 grams out of shell)

Lemon Glaze

  • 1/2 cup (50 grams) powdered sugar, grain-free
  • 2 teaspoons lemon juice, more as needed

Chocolate Glaze

  • 1/2 cup (50 grams) powdered sugar, grain-free
  • 1 tablespoon cocoa powder
  • 1 tablespoon coconut milk, plus more as needed

Instructions

  1. Adjust oven rack to middle position and preheat oven to 350 degrees F. Grease two* six-cavity doughnut pans with nonstick cooking spray or brush with coconut oil.
  2. Whisk the coconut flour, cocoa powder, baking powder, nutmeg, and salt together in a medium mixing bowl. Add honey and melted coconut oil. Whisk until smooth. Add the eggs and mix well.
  3. Spoon batter into prepared pan. Fill each cavity about half full. Lightly tap the pan on the counter to settle the batter.
  4. Bake until doughnuts are puffy and set, about 12 minutes. Allow doughnuts to cool in the pan and then turn out onto a wire rack.
  5. When doughnuts are cool, make the glaze.
  6. Lemon Glaze: Stir together the powdered sugar and lemon juice together in a small mixing bowl. The glaze should be thick but pourable. If it’s too thick, add a little extra lemon juice.
  7. Chocolate Glaze Stir together the powdered sugar, cocoa powder and coconut milk together in a small mixing bowl. The glaze should be thick but pourable. If it’s too thick, add extra coconut milk, one teaspoon at a time.
  8. Dip the doughnuts, one at a time, into the glaze. Or you can place a piece of parchment paper under the cooling rack and pour the glaze over each doughnut.
  9. Doughnuts are best enjoyed the day they are made. Freeze leftovers for up to one month.

Recipe Notes

*If you only own one doughnut pan, no problem! Bake six doughnuts and allow them to cool in the pan as directed. Wipe out the pan and grease again with nonstick cooking spray or coconut oil. Repeat using the remaining batter.