You know how there are times of the year when you want strawberries but they’re just not around, yet (or not that good, if they are)? If that’s you, your prayers have been answered ‘cuz I’ve found a way to harness the flavors of strawberries year-round – AND pair them with a delish chocolate! These chocolate donuts with strawberry glaze are just perfect for a Sunday morning or make ahead and freeze to enjoy whenever you have the urge! And with all these healthy ingredients, you can enjoy them guilt-free!
You’re welcome 😉
Here are my tips for making Chocolate Donuts with Strawberry Glaze:
Almond Flour
Blanched almond flour has a cake-like texture so, if you have the choice between that or almond meal (which is more coarse), choose the blanched. I have some friends who are allergic to almonds (I was sensitive for a bit, myself), so I’ve also made this recipe with hazelnut flour. It is equally delicious with the hazelnut flour, which gives it a nuttier, more crumbly taste and texture. If you need a nut-free version, you might have to play around a bit because my go-to nut-free flours (oat flour or coconut flour) soak up a LOT of liquid, so you’d need to either use less flour or more liquids.
Eggs vs. Flax Eggs
If you want to stay vegan (or simply like the nutritional properties of flax seeds), you can make these donuts with the flax “eggs” as noted in the recipe. If, however, you prefer to use traditional eggs (a.k.a. “chicken eggs”), feel free to do so. Each flax egg is equivalent to one chicken egg. The only difference you’ll notice is the amount of “rise” in the donuts, as chicken eggs tend to allow a fluffier end product.
Cacao Powder
I buy a big bag of cacao at Costco because we use it a LOT. It looks, tastes, and acts just like cocoa powder except that it is cold-processed, versus the heat-processing used for cocoa. As such, it retains more of its nutritional content. If you don’t have any, feel free to use regular cocoa.
Tapioca Flour
This is the starch in the recipe. It helps make these donuts lighter and fluffier than they would be if you used almond flour, alone. You can substitute Arrowroot Powder, if you have that on hand. However, I would not recommend using cornstarch as the ratios will be off (one would use less cornstarch than tapioca flour, which would make the batter more wet).
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Chocolate Donuts with Strawberry Glaze
- Prep Time: 15 Mins
- Cook Time: 10 Mins
- Total Time: 25 minutes
- Yield: 12 Donuts 1x
- Category: Breakfast
- Diet: Gluten Free
Ingredients
Donut Ingredients:
- 1 cup almond flour
- 1/3 cup tapioca flour
- ½ cup coconut sugar
- ½ cup cacao powder (plus extra for the pan)
- ½ tsp baking soda
- ½ tsp salt
- ½ cup applesauce
- 1/3 cup unsweetened almond milk
- 2 eggs (see note 1 for vegan option)
- ¼ cup coconut oil
- 1 tsp vanilla extract
Strawberry Glaze Ingredients:
- ¼ cup coconut butter/manna
- 2 TB 100% pure maple syrup
- 1 ½ TB freeze dried strawberry powder
- ¼ cup full fat coconut milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350-degrees and grease a donut pan well with coconut oil. Dust with cacao powder and set aside.
- In a large bowl, whisk dry ingredients (almond flour through salt). In a medium bowl, whisk together wet ingredients (applesauce through vanilla). Pour wet ingredients into the bowl with the dry and mix until just combined.
- You can either spoon the batter into the donut pan or do what I do and spoon it into a gallon-sized Ziploc bag, snipping a bit off one corner. You can then more easily pipe the batter into the donut pan cavities.
- Bake for 10 minutes or until a toothpick inserted into the center of one donut ring comes out clean. Allow to cool for 10 minutes or so before taking out of the pan. Then, cool on a wire rack.
- Meanwhile, you can make the strawberry glaze by combining all glaze ingredients except vanilla into a small pot over medium-low heat, whisking until melted and fully combined. Dip donuts into glaze, as desired. Allow to set before storing.
Notes
Note 1: To make these vegan, make flax eggs to replace the chicken eggs. For each egg, combine 1 TB ground flax seed (a.k.a. flaxmeal) and 3 TB warm-to-hot water, stir to combine and allow to sit 5-10 minutes to gel.
Note 2: These freeze extremely well! I usually make a double batch and then store in large Tupperware containers, placing wax paper between the layers. They’ll keep a good month or two in the freezer (assuming you don’t eat them, first!).