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. I’ll do the same for the coconut flour donut.
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!
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For SCD can I melt HU chocolate pieces instead of cocoa powder? How much?
Hi Janet, chocolate is not SCD. I haven’t tested this recipe with chocolate pieces, so not sure, but it might work.