Chocolate cake donuts were always one of my favorite things back when I was a junk food addict. It actually wasn’t that hard to come up with a healthy alternative that tastes fantastic. The texture and flavor is perfect while staying true to only using ingredients that nourish. This recipe freezes well so make a few batches and tuck them away for later. My kids and their friends love them for breakfast, an afternoon snack or dessert.
1 cup almond flour
1/2 cup raw cacao powder
1/4 cup tapioca flour
1/4 cup coconut flour
1/4 cup maple syrup powder
1 tsp. arrowroot flour/starch
1/2 tsp. baking soda
1/2 tsp. fine Himalayan salt
1/2 cup unsweetened apple sauce
1/2 cup raw honey
1/3 cup sustainably harvested palm shortening, melted
1 Tbsp. vanilla
2 tsp. apple cider vinegar
3/4 cup Enjoy Life Chocolate Chips
1 Tbsp. sustainably harvested palm shortening
3/4 tsp. vanilla
1. Preheat oven to 350 degrees F. Grease the donut pans with sustainably harvested palm oil or coconut oil.
2. In a large bowl whisk together almond flour, cacao cacao powder, tapioca flour, coconut flour, maple syrup powder, arrowroot flour, baking soda and salt until well blended.
3. Add eggs, apple sauce, honey, melted palm shortening, vanilla, and apple cider vinegar. Whisk until well combined and no lumps remain.
4. Spoon the batter into the donut pans, filling the wells to about 1/8″ shy of the rim. Bake for 12 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.
for the glaze
1. Add the chocolate chips, palm shortening and vanilla to a double boiler stirring occasionally with a spatula until smooth and melted.
2. Pour the glaze into a bowl about 4 inches wide and 1 to 2 inches high. Stir occasionally until the glaze thickens slightly, about 5 minutes.
3. Dip the donuts in the chocolate glaze then return them to the racks to dry. Store donuts in an airtight glass container.
Donuts will keep at room temperature for up to 3 days, refrigerated for up to 10 days and frozen for up to 1 month.