Description
These baked donuts are made with cassava flour, cacao, and freeze-dried raspberries for a gluten-free, dairy-free treat. Finished with a rich chocolate glaze—perfect for healthy indulgence.
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
For the Glaze:
3 Tbsp coconut oil, melted
2 Tbsp cacao or carob powder
2 Tbsp maple syrup
Instructions
Preheat oven to 375°F (190°C) and grease a 6-cavity donut pan.
In a bowl, whisk cassava flour, cacao powder, coconut sugar, baking soda, cream of tartar, and salt.
In another bowl, mix applesauce, melted coconut butter, oil, water, and vanilla.
Combine wet and dry ingredients until just mixed. Fold in raspberries.
Spoon batter into donut pan, filling about ⅔ full.
Bake for 11 minutes or until they spring back when pressed. Cool 10 minutes in pan, then transfer to rack.
For glaze, whisk melted coconut oil, cacao powder, and maple syrup until smooth. Dip donuts and top with extra raspberries.
Notes
Mini chocolate chips or chopped strawberries can be used instead of raspberries.
Almond extract adds a nutty twist.
Try peanut butter glaze for variation.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Allergy-Friendly, Paleo-Inspired
