My memories of chocolate frosted donuts inspired this recipe. Unlike the donut of my memory, made with all-purpose flour, fried, and dipped in a processed sugar solution, my version uses a few simple, whole food ingredients. It's moist, springy, with a cake-like density, just like you'd imagine a good chocolate donut to be.
I was reviewing some older donut recipe posts and realized that they used way more sweetener than I wanted. I reduced the amount of sweetener, fat, and simplified the measurements and came out with this amazing chocolate donut using almond flour.
These donuts taste great with or without a glaze or frosting, so totally up to you. The glaze is also a great substitute for frostings, so feel free to use this simple glaze for cakes, cupcakes, muffins, and donuts. Enjoy!
Janet says
For SCD can I melt HU chocolate pieces instead of cocoa powder? How much?
Erica says
Hi Janet, chocolate is not SCD. I haven't tested this recipe with chocolate pieces, so not sure, but it might work.