My family loves donuts, but basically I refuse to buy them. Hence this recipe for chocolate donuts and cupcakes.
I have used buckwheat flour and almond flour for this recipe, and both work well. And I’ve had successful outcomes with these flour ratios:
- 1 cup of buckwheat flour
- 1 cup of almond flour
- 1/2 cup of almond and buckwheat flour
- 1/3 cup of almond flour and 2/3 cup of buckwheat flour
The 100% buckwheat flour recipe yields a firmer, slightly drier, cakier donut and cupcake. The 100% almond flour recipe is moister, and the other ratios are somewhere in between. My favorite is 1/2 almond flour and 1/2 buckwheat flour – the perfect balance of firm and moist.
I’m waiting for my Amazon order for regular-size donut pans, so I plan to report back on how the larger-sized pans work out. Stay tuned…
Notes The sprinkles in the picture are gluten free, from the Let’s Do brand. And the donuts and cupcakes are dipped in melted chocolate. If you don’t eat chocolate, here are recipes for vanilla donuts, fluffy cupcakes, and shortbread (vanilla) cupcakes.
Warning about the donut pans Now that I’ve used the donut pans from Amazon for a while, I’ve found that the non-stick surface becomes a bit sticky. I’ve had to grease the pan before adding the batter, and I also have to take great care in taking the donuts out when they’re done. I use a healthy amount of Spectrum Shortening to grease the pan.
Chocolate Donuts & Cupcakes
Ingredients (makes about 6 cupcakes or 12 mini-donuts)
- 1 cup of flour (either buckwheat or almond flour, or some ratio of each that adds up to 1 cup of flour)
- 3 eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking soda
- 1 teaspoon of vanilla
- 1/4 teaspoons of cinnamon (optional)
- 2 tablespoons of cocoa powder
- 1 cup of honey (or other sweetener)
- 4 tablespoons of unsalted butter (or 1/4 cup of oil)
Preparation
- Combine all the wet ingredients and whisk until well-blended.
- Combine all the dry ingredients, blend well.
- Combine the wet and dry mixture, and blend well. Feel free to use a hand mixer or whisk to blend.
- Fill the cupcake liners or a donut pan 3/4 of the way full for each cupcake or donut.
- For cupcakes, bake for 15 minutes at 350 degrees F, or until a toothpick comes out clean. For donuts, bake for 10 minutes, or until a toothpick comes out clean. If you’re using an electric donut maker, follow the directions that came with it.
- Once cooled, dip and decorate, or just eat plain!
You might also like...
 |
I am currently on a diet where i’m not suppose to be eating chocolate, do you think you could make this into a vanilla donut? or a different flavor? maybe just by compeletly leaving out the cocoa powder?
Hi Ann. I added links to my vanilla donuts and vanilla cupcake recipes. Thanks for reminding me!
These look delicious! I have been using almond flour for cookies and cakes and love it. I will have to try these for the kids (and maybe one for me).
I thought buckwheat flour is not legal for SCD, and that only nut and coconut flours are recommended. Also, was told to keep cacao out of the diet. But these look great.
I just want to say that I absolutely ADORE your website! It is very nicely set up, looks lovely & chic, and the recipes are very nicely put together. Living a gluten free lifestyle, can at times, be challenging and limiting to say the least; your website has really inspired me to keep it up though. Please continue the great work!
Wow! I love donuts, but there is NO way I’m eating processed, sugar-filled store bought ones.
I’ll definitely make these, though!!
In the recipe, you call for 4 T of butter OR 1/4 oil. Is that 1 TBS or 1/4 cup of oil?
Thanks,
Heather
Heather – thanks for catching that! Yes, 1/4 cup of oil.
OMG! Those look just like the doughnuts I grew up eating! I haven’t had anything that looks like that in decades! I can’t wait to try your recipe!
Stay tuned Rachel. I’m about to post a recipe for chocolate donuts and cupcakes using coconut flour.
The recipe link for the vanilla doughnuts doesn’t bring up any recipe. Can you repost it? Which pans do you like best? 6 or 12 hold doughnut pans?
How I loved these….I am on an anti fungal diet and got so weary of all the meat and low carbs….but this gives me the protein and a treat! This morning was a joy when I got to sample this gift!!! I used agave nector 1/2 cup. I will try stevia next time!:O) to cut the carb count even lower. THANK YOU!!!!
Great ideas! Good luck. Yes, I think with stevia you’ll need to add some liquid to the recipe.
I am going to give my leftover meal from making almond milk another go in this recipe just to see if it works…I have to find a way to use that stuff! he he!
I don’t know why these didn’t turn out for me:( the flavor and texture of the 1/2 and 1/2 flours was great but they sunk. Maybe because I live at high altitude?
hmm. Not sure.
What do you think about using the electric mini-donut makers for these? I’m thinking of buying one for my daughter for Christmas…
they work well actually. I have an old one I purchased off of ebay, but the new ones are reliable from what I’ve heard.
OMG I just made these and ate two once cooled. They are so moist and no one would ever guess they are not made with wheat. I did not have the whole cup of honey so I did 1/2 honey and 1/2 maple syrup and it was amazing!! I also added two tbsp of cocoa nibs. Just decided to before I scooped them into the muffin tins. I will make these again for sure and even into a cake!!! Mine did sink a bit in them middle but not that much. The top middle was very soft-chocolatey like I had injected a bit of melted chococate int it….yum
Just made these again but substituted applesauce for the butter (or oil). THEY WERE STILL AMAZING!!! I found that I just had to bake them a bit longer (3-5 mins). These are sooooo moist. I ate 3 in a jiffy.
Could you substitute the cocoa powder for carob powder?
I imagine it would work but I haven’t tried it.