Double Chocolate Cake Donuts

Happy National Donut Day!! Here’s my gluten-free dairy-free egg-free refined sugar free double chocolate donut recipe for you to celebrate!

Or go find one of our other donuts recipes that I have previously shared like pumpkin cinnamon sugar, or lemon blueberry, or go even easier & make some fun donuts holes (no molds required!!). Just search “donut” on our channel or blog.

This batch makes 6-7 donuts (I made a double batch in the video)

WET INGREDIENTS

• 5 tbsp maple syrup

• 2 tbsp unsweetened applesauce

• 3 tbsp olive oil

• 2 tbsp water

• 1 tbsp apple cider vinegar

• 2 tsp vanilla

DRY INGREDIENTS

• 1 1/4 cup almond flour

• 1/4 cup cocao powder

• 1/2 cup tapioca flour/arrowroot

• 1 tsp baking soda

• 1/8 tsp salt

CHOCOLATE GLAZE

• 1/3 cup (53g) red palm fruit shortening, melted

• 3 tbsp cocao powder

• 3 tbsp maple syrup

• 1/4 tsp vanilla

INSTRUCTIONS

1. Preheat oven to 350F

2. Grease silicon donut pans with olive oil, and place on a baking tray

3. Combine wet ingredients, then add in dry

4. Pipe into pans using large ziplock bag with snipped corner

5. Bake 14-16 minutes. Then let cool before popping out of molds

6. For glaze, melt shortening in microwave in 30 second bursts, then whisk in rest. Let cool slightly to thicken, then dip cooled donuts. Rewarm the glaze in microwave in 15 second burst if it thickens too much

7. Add some sprinkles & dig in!!

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