Coconut flour is easy to bake with, and if you have a nut allergy, it is a great gluten-free substitute for nut flours like almond flour. It’s low in carbohydrates and high in fiber.
I finally received the donut baking pansI ordered from Amazon, and so far, I like love them. I can now make full-size, cake donuts with a myriad of flour types. This recipe is for vanilla donuts using coconut flour. This recipe can also be used to make vanilla cupcakes – no alterations necessary.
About the donut pans Now that I’ve used them for a while, I’ve found that the non-stick surface becomes a bit sticky (I think the non-stick coating wears off after a while). I’ve had to grease the pan before adding the batter (shortening, butter or coconut oil will do the trick), and I also a bit of care in pulling them out – I nudge them from a couple of corners before lifting them out of the pan.
Tip If you use the donut pan that I mention in this post, this recipe makes 6 big donuts, so double this recipe if you have two pans. It also makes 6 slightly smaller donuts if you want to spread the batter out a bit more.
Coconut Flour Donuts
Ingredients (makes 6-8 donuts or cupcakes)
- 1/2 cup of coconut flour
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of baking soda
- 6 eggs
- 1/2 cup of honey (or other liquid sweetener)
- 1 tablespoon of vanilla
- 1/2 cup of unsalted butter, melted (coconut oil, or regular oil will work as well)
- Preheat oven to 350 degrees F.
- Blend all the dry ingredients together in a bowl.
- Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients.
- Mix until well-blended.
- Fill donut pan circles about 2/3 of the way full with batter.
- Bake for about 20 minutes, or until a toothpick comes out clean.
Honey-dipped, toasted coconut topping
Warm a few tablespoons of honey in a saucer (I put it in the microwave for about 10 seconds). Toast some coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in the honey and then in the toasted coconut.