Name: Baked Chocolate Donuts with Raspberries
Prep time: 15 min
Cook time: 11 min
Total time: 30 min
Cuisine: Allergy-Friendly
Ingredients: 1 cup cassava flour (or almond flour for paleo); ¼ cup carob or cacao powder; ½ cup coconut sugar; 1 tsp baking soda; ½ tsp cream of tartar; Pinch of salt; ½ cup unsweetened applesauce; ¼ cup coconut butter, melted; 2 Tbsp olive oil or avocado oil; ¼ cup warm water; 1 tsp vanilla extract; ⅓ cup freeze-dried raspberries, plus extra for topping; 3 Tbsp coconut oil, melted; 2 Tbsp cacao or carob powder; 2 Tbsp maple syrup

Why You’ll Love This Recipe

I love how these baked donuts come together quickly with wholesome ingredients while still tasting rich and indulgent. They’re allergy-friendly, naturally sweetened, and perfect when I want a treat that doesn’t feel overly heavy. The raspberries add a bright burst of flavor to every bite, and the glaze makes them extra irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cassava flour (or almond flour for paleo)
¼ cup carob or cacao powder
½ cup coconut sugar
1 tsp baking soda
½ tsp cream of tartar
Pinch of salt
½ cup unsweetened applesauce
¼ cup coconut butter, melted
2 Tbsp olive or avocado oil
¼ cup warm water
1 tsp vanilla extract
⅓ cup freeze-dried raspberries, plus extra for topping

For the Glaze:

3 Tbsp coconut oil, melted
2 Tbsp cacao or carob powder
2 Tbsp maple syrup

Directions

I preheat the oven to 375 °F (190 °C) and grease a 6-cavity donut pan with oil.
In a mixing bowl, I whisk together the cassava flour, cacao powder, coconut sugar, baking soda, cream of tartar, and salt.
In another bowl, I combine the applesauce, melted coconut butter, oil, warm water, and vanilla extract.
I stir the wet ingredients into the dry mixture until just combined, then fold in the freeze-dried raspberries.
I spoon about 2 to 3 tablespoons of batter into each donut cavity, filling them about two-thirds full.
I bake for 11 minutes, or until the donuts spring back when lightly pressed. I let them cool in the pan for 10 minutes, then transfer them to a wire rack.
For the glaze, I whisk the melted coconut oil, cacao powder, and maple syrup until smooth. I dip the tops of the donuts in the glaze and sprinkle with extra raspberries. I let them set before serving.

Servings and timing

This recipe makes 6 donuts.
Prep Time: 15 minutes
Cooking Time: 11 minutes
Total Time: approximately 30 minutes
Approximate Calories: 200 kcal per donut

Variations

I sometimes mix in mini chocolate chips or use chopped strawberries for a different fruit twist. For a nutty flavor, I add a bit of almond extract. I also like switching the glaze to a peanut butter drizzle for something a little richer.

storage/reheating

I store the donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I microwave one for about 10 seconds to warm it slightly and soften the glaze.

FAQs

Can I use fresh raspberries instead of freeze-dried?

I prefer freeze-dried because they don’t add moisture to the batter, but chopped fresh raspberries can work if used sparingly.

Is there a substitute for cassava flour?

Yes, almond flour is a good paleo-friendly alternative and gives a slightly different texture.

Can I make these without the glaze?

Absolutely. They taste great on their own or with a dusting of powdered coconut sugar.

Are these donuts freezer-friendly?

Yes, I freeze them without the glaze and add it after thawing. I thaw them at room temperature or microwave briefly.

Can I make them in a muffin tin?

Yes, I bake them in a mini muffin tin for about the same time. They turn out like bite-sized donut holes.

Conclusion

Baked Chocolate Donuts with Raspberries are my answer to quick, wholesome indulgence. With fudgy texture, bold chocolate flavor, and the tang of raspberries, they check every box for a satisfying treat. I love how easy they are to make, and they never last long once they’re glazed and ready to eat.