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Chocolate Honey-Dipped Donuts & Cupcakes {coconut flour}

January 18, 2011 by Erica 33 Comments

Chocolate Honey-Dipped Donuts and Cupcakes

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 and Cupcakes

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Chocolate Honey-Dipped Donuts & Cupcakes {coconut flour}

Servings: 8 cupcakes or donuts
Calories: 287kcal

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
US Customary - Metric

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.

Nutrition

Calories: 287kcal | Carbohydrates: 26g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 181mg | Potassium: 138mg | Fiber: 4g | Sugar: 19g | Vitamin A: 596IU | Calcium: 50mg | Iron: 1mg
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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Nut Free, Paleo, Snacks, Vegetarian Tagged With: chocolate, coconut flour

Previous Post: « Roasted Cauliflower Trees
Next Post: Salted Nuts »

Reader Interactions

Comments

  1. PC

    May 28, 2022 at 8:07 am

    Hi Erica,
    Can these donuts be tried without cocoa powder? Do i need to change any other ingredient measurement?

    Thanks

    Reply
    • Erica

      May 28, 2022 at 11:23 am

      I recommend my recipe for coconut flour donuts here: https://comfybelly.com/2010/05/coconut-flour-donuts/

      Reply
  2. Lindsey

    April 16, 2014 at 9:25 am

    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!: )

    Reply
  3. Leslie

    January 26, 2014 at 5:40 pm

    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!

    Reply
  4. Michele ºÜº

    July 13, 2013 at 7:02 pm

    I made these today and really enjoyed them! Thanks soooo much for sharing this online.

    Reply
  5. Kelli Wilson

    April 27, 2013 at 8:08 pm

    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?

    Reply
    • Erica

      April 27, 2013 at 9:06 pm

      I’m not sure but I’ll love to know if you try it and it works.

      Reply
  6. Linda

    March 16, 2013 at 7:36 pm

    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!

    Reply
  7. Tyler

    June 6, 2012 at 9:58 am

    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

    Reply
    • Erica

      June 6, 2012 at 6:08 pm

      Thanks! I haven’t, yet.

      Reply
  8. Kelsey

    January 18, 2012 at 2:48 pm

    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!

    Reply
    • Erica

      January 18, 2012 at 3:06 pm

      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.

      Reply
    • Amber

      July 15, 2012 at 9:08 am

      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!

      Reply
      • Amy

        June 16, 2014 at 8:46 pm

        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!

        Reply
        • Erica

          June 16, 2014 at 9:21 pm

          Thanks, Amy! I’ve heard folks say greasing the liners works well. Coconut oil is a great way to grease the pan and liners.

          Reply
  9. Jessica Jansen

    June 4, 2011 at 8:49 am

    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!! 😀

    Reply
    • Erica

      June 4, 2011 at 6:37 pm

      Hope they like them!

      Reply
  10. Diane

    April 3, 2011 at 5:38 pm

    These look so good…I just love all of your recipes….I wondered what other sweetener can be used for a diabetic?

    Reply
    • Erica

      April 3, 2011 at 10:04 pm

      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.

      Reply
    • Teresa

      August 15, 2011 at 5:19 pm

      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.

      Reply
  11. Marla

    April 3, 2011 at 6:38 am

    These donuts are AWESOME! I finally had something I baked with coconut flour turn out!

    Reply
  12. Jenna

    March 2, 2011 at 9:52 am

    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!

    Reply
  13. Libby

    January 23, 2011 at 9:47 am

    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!

    Reply
    • Erica

      January 23, 2011 at 12:17 pm

      mmm. The frosting is a nice touch.

      Reply
  14. Lisa

    January 22, 2011 at 10:59 am

    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

    Reply
  15. Lexie

    January 21, 2011 at 8:38 pm

    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.

    Reply
    • Erica

      January 21, 2011 at 9:13 pm

      Hi Lexie! I think you’ll like it 🙂

      Reply
  16. Cindy Souza

    January 20, 2011 at 9:04 pm

    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?

    Reply
    • Erica

      January 20, 2011 at 10:58 pm

      Hi Cindy – no, not eggy at all. Really! Very dense and cake-like.

      Reply
  17. Jos

    January 19, 2011 at 10:08 pm

    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.

    Reply
  18. Ricki

    January 19, 2011 at 9:08 pm

    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. 😉

    Reply
    • Erica

      January 20, 2011 at 8:13 am

      Thanks Ricki! Are you using the donut pans?

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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