I’m back making donuts, and while I usually add a smear of melted chocolate on the top of each donut (mostly so the sprinkles have something to hang on to), I decided to use boiled honey.
The sprinkles hung on quite well, and the donut reminds me of a good old-fashioned honey-dipped donut. Cake-like with a slightly soaked, sweet outer edge. If you don’t use honey, I imagine another liquid sweetener would work – such as maple syrup.
I use these donut pans. I recommend using a generous amount of butter or oil to grease them before you add the batter, and then you’ll have an easy time removing the baked donuts. Just separate them a bit from the side with your fingers or a spoon until they loosen enough to peel them out.
This recipe is very similar to my first coconut flour donut recipe, except that I added cocoa powder to turn them into chocolate donuts. The one thing I would say varies from the original recipe is that you may want to add a bit more oil or butter to the recipe because the cocoa powder absorbs moisture in the batter, making the donut a bit drier. As it is, coconut flour soaks up a lot of moisture in a batter, so keep that in mind when you’re baking with it, and make sure to keep the batter moist. I added an extra teaspoon of oil (I use coconut oil most of the time) to the recipe – which is noted in the ingredients list.
Chocolate Honey-dipped Donuts & Cupcakes
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup of unsweetned cocoa (add more if you want them darker)
- 6 large eggs
- 1/2 cup honey or maple syrup
- 1 tablespoon vanilla extract
- 1/2 cup of unsalted butter, plus 1 tablespoon, melted (vegetable shortening, coconut oil, or regular oil will work as well)
- about 3 tablespoons of honey
- Preheat oven to 350°F (175°C, or gas mark 4).
- If you’re making donuts, generously grease the donut pan holes with oil or butter.
- 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.
- Optionally, let the batter sit for a few minutes and the coconut flour will absorb the moisture and become easier to blend.
- Fill the donut pan circles about 2/3 of the way full with batter.
- Bake for about 20 minutes, or until a toothpick comes out clean. Cool them.
- Place the honey in a small frying pan and bring to a low boil. Turn the heat off.
- Dip each donut in the honey, drip off any extra honey, and then place it on a non-stick surface to cool a bit. Optionally, you can add sprinkles to each donut.
- Enjoy! I store these in the refrigerator so they last a bit longer, but you can store them covered, at room temperature as well.
Makes 8 cupcakes or donuts
Servings: 8; Calories: 274; Fat: 18 g; Carb 24 g ; Fiber 4 g; Protein 7 g; Sugar 18 g; Sodium 183 mg; Cholesterol 174 mg.