These donuts turned out perfect! They were fluffy and moist with a texture that's similar to a muffin. I love how easy they are to whip up, too. And the main ingredient is one of my favourite flours for baking, coconut flour. It's a great source of fibre and protein, and it's totally grain-free because coconut flour is simply coconut meat that's been dried and ground, making it super digestive friendly.
I got this recipe from Karlene Karst's beautiful new cookbook, This Kitchen is for Dancing. This book is gorgeous and jam-packed with simple real-food recipes – so it's right up my alley! The recipe photos are beautiful (and so is Karlene, as well as vibrant!) and I believe there's a photo for every single recipe.
For these donuts, I made a few minor modifications based on the ingredients I had on hand. Instead of cream of tartar, for instance, I used baking powder. I also made a super easy icing by melting coconut oil and coconut butter and then sprinkling with toasted shredded coconut but you can use Karlene's original recipe, which is made with cashews and cacao – I'm sure it tastes amazing, too!
I've made these donuts a couple of times and they've consistently turned out great! I used large eggs the second time I made them and I like the texture better, so that's what I'd recommend.
The second time I made them, I filled the donut tin up to the top and it made for a fluffier donut. I spooned the batter into the donut tin, but you could use a piping bag or a Ziploc bag with the corner cut off to place the batter into the donut tin.
Icing is a must! As is toasting the shredded coconut, which you can do at the same time as baking the donuts.
Now because coconut flour can be finicky I do not recommend altering this recipe at all. It may seem like a lot of coconut sugar compared to coconut flour but remember that coconut flour is extremely absorbent! I mean, a mere half cup makes nine donuts!
Here's the recipe!
Desserts
Homemade Gluten-free Donuts with Coconut Icing
Print
Ingredients
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1 tsp cream of tartar or baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
- 1 tsp cardamom, ground
- 6 eggs, lightly beaten
- 1/4 cup avocado oil or melted coconut oil
- 1 tsp vanilla extract, divided
ICING
- 1/4 cup coconut butter
- 2 tbsp coconut oil
TOPPING
- 1/4 cup shredded coconut, toasted
Instructions
- Preheat oven to 350F. Grease a donut pan really well with avocado or coconut oil.
- Sift coconut flour into a large bowl before whisking in coconut sugar, cream of tartar (or baking powder), baking soda, salt, cinnamon, nutmeg and cardamom. Make a well in the centre of the dry ingredients and add eggs, oil and 2 tsp of vanilla extract.
- Using a wooden spoon, stir batter together until well combined. Spoon into the prepared donut pan and bake until a wooden toothpick inserted in a donut comes out clean, about 15–18 minutes.
- Let donuts cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely at room temperature.
- In a small pot on the stove, combine coconut butter and coconut oil. Melt on low until a creamy liquid. Coconut butter burns very easily so be sure it let it melt slowly.
- To toast the coconut shreds, place on a baking sheet and bake at the same time as the donuts for 3-4 minutes. Watch carefully to make sure it doesn't burn.
- Spoon the melted coconut glaze over top of each donut. Sprinkle toasted coconut shreds on top.
Notes
Makes 9 donuts
Recipe adapted from This Kitchen is for Dancing by Karlene Karst (Mind Publishing, 2019).
I hope you love this recipe as much as my family does!! Vienna eats them with or without icing – she loves them both ways – but I prefer them with icing.
Let me know if you try these out!
Joy xo
Could you recommend a good donut pan? Also have you tried the silicone ones?
ReplyI just borrowed my friends pan -- it's probably from Homesense or something. It was not silicon.
I'm shopping now too. What did you decide?
I'm not sure I understand your question?
I decided to go with the USA pan. It's more expensive than the others, but I have their cookie sheets and am very happy with the quality, longevity, made in the USA, non-toxic non-stick, etc. Worth every penny, and with all the BB
Made these tonight! So delicious!! Any tips to make the icing harden and look delicious like yours? Mine was quite runny and absorbed into the donut immediately! (And yes, as hard as it was, I did wait for the donut to cool completely)
ReplyIt may be that your coconut butter was higher in coconut oil and then when you added the coconut oil it became too thin. When you've made the icing and you're looking at it in the pot it should be white. Wait till it cools just a little bit. Glad you enjoyed them!
Could these be made in a regular muffin pan?
ReplyYes for sure, then they'd just be muffins :)
Awesome recipe... texture and fluffiness was perfect... only thing is I feel like the amount of cardamom is overstated, cut it to 1/4 tsp on the second batch and they were perfect
ReplyThat's what is in Karlene's original recipe but feel free to modify it as you see fit. Enjoy!
Can stevia be used to replace the coconut sugar?
ReplyHi Kelly, I'm not sure the recipe would work because the amount of coconut sugar in this recipe will provide texture. Even though it seems like a lot based on the amount of coconut flour, the flour expands a LOT when you combine it with liquid. So if you omit the coconut sugar, you'd need to add some brown rice flour or some other flour to make up for it but I can't tell you exactly what that would be because I haven't tried it. Sorry I can't help more. If you do experiment, be sure to let everyone know :)
I Have found this recipe quite amazing. Thank you so much for sharing . I am going to try this out very soon. My family will love it. Thanks for posting !! Also you can check out my site ML Caterers I hope you will like it and find it useful.
ReplyThese are fantastic! Thank you. Didn't change a thing and only cost me $20 for a new doughnut pan. I'll be using it again. So fun!
ReplyPerfect, so happy to hear that Janet!
The heavy duty USA doughnut pan must be larger than most as I filled the rounds to capacity and the half-recipe made a perfect 3 doughnuts.
Oh my goodness! That's too funny, only 3 donuts! How did they taste? They must have taken longer to bake I'm guessing.
I am going to make your donut recipe. I am confused about the vanilla. The ingredient list says 1 tsp. Vanilla divided but the instructions say 2 taps. Vanilla. Can you clarify for me. Thanks so much, Joy.
ReplySorry for the confusion. I've been away on vacation so I'm just seeing your comment now. I don't have the cookbook with me, but if you used 1 or 2 tsp vanilla it will turn out okay. I think originally it was supposed to be some vanilla to be reserved for the icing. I will update it.
Hi there.. do you know what the nutrition facts are? I will be making these tomorrow for Father’s Day and some people have diabetes. It will be easier to inform them what the carbs are. Thanks!
ReplyI don't know the nutrition facts sorry, but there are many free apps and websites that you can simply copy and paste the ingredients into a field and it will calculate it for you. Super easy! Hope you still ended up making them even though I'm just getting back to this message now (been on vacation) :)
These doughnuts look absolutely dee-lish! And, I really like the topping you used! Now I must go out and purchase some doughnut pans and coconut butter. Thanks, Joy! 🌞
ReplyThanks!! Hope you love them!!
Have you ever tried an egg free version using chia seed?
ReplyI have not but maybe ask the author Karlene about her recipe because I shared it from her cookbook. However, knowing the feel of the batter I feel pretty confident it would work. :) I have an egg sub chart: https://www.joyoushealth.com/3-download-egg-substitution-chart
I haven't tried these with all chia yet. If you do let me know how you make out!
I haven't tried with all chia, but let me know how you make out!
I haven't! Let me know how it turns out!