Healthy Chocolate Cake Doughnuts
Healthy Chocolate Cake Doughnuts are totally Guilt Free! They’re Super Chocolaty and delicious with tons of nutrients, protein, fiber, etc. They’re my new found love! The most amazing thing is they are Vegan, Gluten free, and Dairy free! I even made some with Cookie Dough Frosting (see in the notes section of the recipe for the cookie dough version) ! These were also incredible!
To make it easier for you, I added the Amazon carousel below to purchase ingredients I used to make this yummy treat! For the shake mix, click on the complete banner to the right or below the recipe! The complete shake mix blends really easily and the taste is one of a kind, so I highly recommend only using this mix. Please ask me if you have questions or need help ordering!
| Servings | Prep Time |
| 12mini doughnuts | 5 minutes |
| Cook Time | Passive Time |
| 25minutes | 5minutes |
|
|
Ingredients
- 1C Almond Meal
- 3/4C Organic Coconut flour
- 1Dash Cinnamon
- 1/3C Organic Cacao Powder
- 2TB Organic Coconut Sugar
- 1packet or scoop Dutch Chocolate Complete
- 1/3C Raw Maple Syrup
- 3TB Raw Almond Butter
- 1/2C Unsweetened Almond Milk
- 4TB Organic Flax meal
- 12TB Water
- 1TB Vanilla extract
- Chocolate Frosting
- 1/2C Unsweetened Almond Milk
- 1/4C Organic Cacao Powder
- 1/4C Raw Maple Syrup
- 1/4C Organic Coconut oil
- 1tsp Vanilla extract
- 3scoops or packets Dutch Chocolate complete shake mix
Instructions
- Preheat your oven to 350 degrees F
- In a separate large bowl add your dry ingredients
- 1 C Almond Meal
- 3/4 Coconut Flour
- 1 Dash of Cinnamon
- 1/3 C Organic Cacao Powder
- 2 TB Organic Coconut Sugar
- 1 packet or scoop of Chocolate Complete
- Whisk dry ingredients and set aside
- In a separate bowl, add
- 1/3 C of Raw Maple Syrup
- 3 TB Raw Almond Butter
- 1/2 C Unsweetened Almond Milk
- 4 Flax Eggs (4 tablespoons of flax and 12 tablespoons of water, let sit for 15 minutes , then stir, and add to mixture)
- 1 TB Vanilla extract
- Whisk wet ingredients or add to a food processor to blend
- Then combine the wet and dry ingredients
- Whisk together until all ingredients are combined
- set aside
- Grease your doughnut pan with coconut oil
- makes approximately 12 small doughnuts or 6 large doughnuts
- add the doughnut mixture with a spoon, packing the mixture down with your fingers or spoon.
- The mixture is sticky but very delicious!
- bake for 25 min
- test with fork or toothpick, if the cake comes off on the toothpick, put back in for 5 min or until your preferred desired doughnut texture is achieved
- When the doughnuts are done, let cool on a wire rack for 10 minutes
- CHOCOLATE FROSTING (for Vanilla Cookie Dough Frosting, see the notes section of this recipe)
- In a separate bowl, add
- 3 scoops or 3 packets of Chocolate complete shake mix
- 1/2 C Unsweetened Almond Milk
- 1/4 C Organic Cacao Powder
- 1/4 C Raw Maple Syrup
- 1/4 C Organic Coconut oil
- 1 tsp Vanilla extract
- Mix with Spoon until smooth
- Gently remove the cooled doughnuts from the doughnut pan
- set onto a plate
- using a flexible small spatula, spread the frosting onto to cooled doughnuts
- (you will most likely have frosting left over)
- Optional:
- To make the top of the Doughnuts more colorful you can lightly sprinkle either 1 tsp of dragonfruit powder, beet powder, chopped pistashios, matcha powder, shredded coconut, etc.
- Freeze dried fruit and or nuts can be added to the top as well.
- Store in the Refrigerator covered for 2 days or Freeze (do not let sit out on the counter). Personally I think They stay better in the Freezer, just take out a doughnut at a time when you are ready to eat it. Either put into the microwave for 30 sec, preheat your oven to 250 degrees F and bake for 10 min or let thaw in the Refrigerator on a plate or on a plate on your kitchen counter.
