Description
Light, cakey chocolate donuts that bake (not fry) in a donut pan. Gluten-free, dairy-free, and paleo-friendly — made with almond flour and protein powder, then finished with a dark chocolate-almond glaze.
Ingredients
Scale
Donuts
- 1 cup blanched almond flour (≈95 g), spooned and leveled
- ½ cup hemp protein powder (≈35 g), spooned and leveled*
- ⅓ cup cocoa powder (≈32 g), leveled
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 2 large eggs
- ¼ cup pure maple syrup
- ¼ cup unsweetened yogurt (I used coconut yogurt)
- 2 teaspoons vanilla extract
Chocolate Glaze
- ⅓ cup dark chocolate chips
- 1 teaspoon coconut oil
- 2 tablespoons almond butter
Instructions
- Preheat your oven to 350°F (175°C). Grease six cavities of a donut pan (or spray with oil) and set it ready.
- In a mixing bowl, whisk together the almond flour, hemp protein, cocoa, cinnamon (if using), baking soda, and salt until uniform.
- In a separate bowl, beat the eggs with maple syrup, yogurt, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir just until no streaks remain — don’t overmix. If the batter seems too thick, add a teaspoon or two of almond milk.
- Transfer the batter into the prepared pan. For neater filling, spoon it into a piping bag or a zip-top bag with a corner snipped off and pipe the batter into each well about 90–95% full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Remove from oven and let the donuts sit in the pan for a few minutes, then unmold onto a wire rack to cool completely. Cool fully before glazing.
- To make the glaze: gently melt the chocolate chips and coconut oil together (microwave in 20–30 second bursts, stirring between, or melt over low heat). Stir in the almond butter until glossy and smooth.
- Dip the cooled donuts into the glaze or spoon it over the tops. Place glazed donuts on a rack or parchment. Chill briefly in the fridge or freezer so the glaze firms.
Notes
- Quick tips & storage
- Don’t skip cooling: warm donuts will cause the glaze to slide off.
- Use a zip-top bag to pipe batter for faster, cleaner filling.
- Store finished donuts in an airtight container in the fridge up to 7 days, or freeze up to 1 month (thaw in the fridge).
- If the glaze firms too hard, let donuts sit at room temperature a few minutes before serving or microwave for 5–8 seconds to soften.
Nutrition
- Serving Size: 1 donut (no glaze)
- Calories: 192
- Fat: 10.3
- Carbohydrates: 18.1
- Protein: 9.5