Baked Chocolate Coconut Donuts

I have made these donuts several times over the past few months and they never disappoint! I actually crave these babies! I made these for a friend’s birthday gathering and she said these were the best donuts she had ever tasted…WOW! That is saying something because these are gluten-free, dairy-free, plant-based, baked goodness!

I LoVe using aquafaba in baked goods. As you whip this bean liquid, it takes on the consistency of egg whites and adds just the right texture in these donuts. More recipes to come using this amazing liquid…in meantime, enjoy these donuts!


1/4 cup aquafaba (the liquid in a can of chickpeas) + dash of cream of tartar

1/2 cup coconut milk (warmed in the microwave or on stovetop)

1/4 cup melted coconut oil

1/3 cup coconut sugar

1/4 cup agave nectar

1 tsp pure vanilla extract

1/4 tsp sea salt

1/3 cup unsweetened applesauce

2 tsp baking powder

1/2 tsp baking soda

3/4 cup cocao powder

3/4 cup hazelnut flour

1 cup + 2 Tbsp gluten-free flour blend

Preheat oven to 375 degrees and lightly grease two donut pans.

To a small mixing bowl, add aquafaba + dash of cream of tartar and use a mixer to vigorously blend until soft peaks form – about 1-2 minutes. Set aside.

Warm coconut milk in the microwave. This way, it doesn’t harden the coconut oil. Set aside.

To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, agave nectar, vanilla extract, and sea salt and whisk vigorously to combine – about 45 seconds. Then add applesauce and warmed coconut milk and whisk once more to combine.

Add baking powder, baking soda, cocoa powder, hazelnut flour, and gluten-free flour and whisk to combine.

Lastly, add the whipped aquafaba and gently stir/whisk in, trying to be as gentle as possible. If the batter appears too thin at this point, add 1 Tbsp each hazelnut flour or gluten-free flour at a time until it thickens up. It should be semi-thick and more scoopable than pourable.

Divide batter evenly between donut tins, filling all the way full. There should be 11-12 donuts.

Bake for 18 minutes or until a toothpick inserted into the center comes out clean and the top appears dry and fluffy. Time will vary if you sub ingredients.

Remove donuts from oven and let cool for 1-2 minutes. Then grab the tins with a towel and tap on the counter 2 times to loosen. Then gently invert onto a cooling rack. Let cool for 5 minutes (the longer they cool, the more they’ll firm up).

Drizzle with glaze. Then top with desired toppings, such as sprinkles, coconut flakes, or cacao nibs!

Best when fresh. Store cooled leftovers covered at room temperature up to 3 days or in the freezer up to 1 month (best if stored unglazed). (Adapted slightly from Recipe Source: Minimalist Baker)

Chocolate Glaze

1/4 cup coconut milk

1/2 cup dairy-free chocolate chips (I like Enjoy Life Brand)

Place chocolate chips in a small bowl. Heat coconut milk. Pour coconut milk over chocolate chips and let sit for a minute. Slowly stir chocolate until a nice glaze forms. You want the consistency to be thin enough to drizzle over the donuts.


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