I’m back making donuts, and while I usually spread 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.
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 {coconut flour}
Ingredients
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup unsweetened cocoa
- 6 large eggs
- 1/2 cup maple syrup or honey
- 1 tablespoon vanilla extract
- 9 tablespoons unsalted butter, melted or coconut oil or other oil
- 3 tablespoons honey for dipping the donuts after they are baked
Instructions
- 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 or cupcake liners 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.
These were incredible! My prior donut attempts with coconut flour were a dry, choke-at-every-bite disaster. But these- oh my! Perfect amount of moisture and sweetness! Thanks for sharing a wonderful gluten-free recipe!: )
Thank you for the beautiful post! Which did you find to be tastier, the donuts with almond flour or the ones with coconut flour? Thanks again!
I made these today and really enjoyed them! Thanks soooo much for sharing this online.
I am really wanting to try these! I’ve been substituting half the eggs in my gf pancake recipes with flaxseed meal and they still turn out fluffy. Do you think it would work for the donuts?
I’m not sure but I’ll love to know if you try it and it works.
Just made these in my babycakes donut maker and they turned out wonderful! (It was the very first time I used the donut maker too!) I used 1/4 c. honey and 2 T. erythritol for sweetener. Next time I may try even less honey. Can’t wait to try more of your recipes, thanks!
Hey, looking forward to trying these!!!! 🙂 Thank you for all your hard work and sharing your recipes w. us all. I was wondering if you have tried making choc. cookies with coconut flour yet?
Thanks
Thanks! I haven’t, yet.
I love the taste of these cupcakes but ONE thing keeeeeeeps getting me – they stick like all kinds of crazy glue to the cupcake liners! Has anyone else had this problem? Is there some way I can fix it? Thanks!
Funny that you mentioned this because I had a problem with this recently with a certain type of liner. I usually use these, and don’t have a problem: http://astore.amazon.com/comfybelly-20/detail/B000FAIR96. The liners I had trouble with were made of colored paper and didn’t have the slight “slickness” of the ones I usually use.
We have experimented with a lot of coconut flour recipes and they ALWAYS stick to EVERYTHING, no matter how much butter/oil I use or what cupcake liners I use. The only thing that works for me is parchment paper. It’s a little time consuming, but you can also use parchment paper to line cupcake tins (I think Martha Stewart has a little article on it if you run a quick search). For the most part though, I just take every cupcake recipe and bake it in an 8×8 lined with parchment – much faster and easier!
I’ve had them stick to liners too, so I just did a batch by just greasing the cupcake pan and they come right out!
Thanks, Amy! I’ve heard folks say greasing the liners works well. Coconut oil is a great way to grease the pan and liners.
I am terribly excited to try these. As excited as I am, my two kids (one diagnosed Celiac and one that we’re pretty sure is) are OVER THE MOON! Thank you!! 😀
Hope they like them!
These look so good…I just love all of your recipes….I wondered what other sweetener can be used for a diabetic?
I haven’t tried this recipe with anything but honey so far, but I know folks use substitutes like agave nectar and stevia with glycerin. I can’t confirm that they work well though.
I just made these using a mix of honey and malitol syrup (I ran out of honey). They still turned out fantastic and without the high amount of sugar in agave nectar (it’s 90% fructose). I have stevia glycerite but forgot about it otherwise I would have used it instead.
These donuts are AWESOME! I finally had something I baked with coconut flour turn out!
I’ve been eying these donuts for some time. I finally borrowed a donut pan from my neighbor and made them this morning. The flavor was fantastic but I think next time I would make them as cupcakes. The pans were a pain in the butt to work with and even though I greased them well, the donuts were still hard to get out of the pan and ended up as a crumbly mess. Thanks for the recipe!! I may even make these for my daughter’s 4th birthday coming up. She wants cupcakes so it would be perfect!
These are a fabulous treat! I took them to a college party last night and they were a hit. I didn’t tell them until after they were eating them that they were organic and gluten free. They couldn’t believe it.
I was able to get 10 reg. size cupcakes from the batter. The only change that I made is a buttercream frosting w/organic powdered sugar, for those who may want more sugary stuff.
They are not “eggy” at all.
Great recipe!
mmm. The frosting is a nice touch.
Wow, these look like an awesome treat to indulge in and your sprinkles make them look so cheery. I have a new linky on my blog called “Sweets for a Saturday” and I’d like to invite you to stop by this weekend and link this up. http://sweet-as-sugar-cookies.blogspot.com/2011/01/sweets-for-saturday-1_21.html
Thank YOU for this honey-sweetened doughnut! I made a batch out of a GF cookbook I have and broke down and added the 1 cup sugar … yowza … I will dog ear this recipe for sure.
Hi Lexie! I think you’ll like it 🙂
I eat eggs occasionally but I don’t LOVE them. Your donuts look awesome, but when I read six eggs, it makes me think they will taste really eggy. I realize the dryness of the coconut flour and probably why so many eggs. Tell me please….do they taste eggy?
Hi Cindy – no, not eggy at all. Really! Very dense and cake-like.
your (original) donuts are next on my list of things to try. Love coconut flour (I’m allergic to nuts). This version looks yummy too.
What beautiful donuts! I’m always amazed that they can come out so perfectly when baked. I’ve been trying to create some vegan coconut flour baked goods with, er, a bit less success. 😉
Thanks Ricki! Are you using the donut pans?