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by Kelly Bejelly

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chocolate covered cake doughnut gluten-free

First, I’m just going to put this out there.  If you don’t try this chocolate covered cake doughnut recipe then you are missing out.  These doughnuts are perfectly sweet and the texture is exactly like the cake donuts I used to wolf down by the dozen during my grain-eating days.

Gluten Free chocolate covered cake doughnut

I had been thinking of  creating a doughnut recipe for some time but honestly, I was stuck on what pan to buy.   Seriously, stuff like that can trip me up for months.  Anyhow, a  month ago, I was wandering around Marshall’s and found this Wilson Doughnut Pan for $7 and figured, what the heck, I would just buy it and see what happened.

Well magical doughnuts happened, people.   They are moist, cakey and baked to perfection in the pan and yes, I know it’s a nonstick pan but wow is all I can say.    I definitely can say that this Chocolate Covered Cake Doughnut Recipe is in my top 10 favorite recipes created to date.
Paleo chocolate covered cake doughnut

Gluten Free Paleo Donut Recipe

Chocolate Covered Cake Doughnut Recipe -Paleo, Gluten-Free

Course: Gluten Free Donut Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Cake Doughnut

Chocolate Sauce

  • 1 3 oz Dark Chocolate Candy Bar
  • 1 tablespoon Coconut oil

Instructions

  1. In your blender or food processor, grind the cashews into a flour.
  2. Add the cashew flour and dry ingredients and mix well.
  3. Then add in the applesauce, coconut oil, maple syrup, egg and water and blend until the batter is smooth.
  4. Grease your mini doughnut pan with the palm shortening.
  5. Pour the batter into your mini doughnut pan and turn on your oven to 350 degrees and bake for 23 minutes. Remove from oven and let cool for 10 minutes.
  6. In a sauce pan add the candy bar and coconut oil and melt. Mix with a spoon to combine and then take each doughnut and coat one side in the melted chocolate and let cool on a rack.

 

Gluten Freechocolate covered cake doughnut

 

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website

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37 Comments

  • Brigid
    September 27, 2013 at 10:50 am

    So what are your nine other favorites?

    • September 27, 2013 at 12:37 pm

      🙂 I’m actually going to do a end of the year round up of my 10 favorite recipes and give them away in a pdf to my email subscribers 🙂 I will say my pizza crust and cinnamon toast crunch cereal are on the list!

  • September 28, 2013 at 7:57 am

    the house next door to me is for sale. i want you and your donuts to be my neighbor

  • September 28, 2013 at 9:20 am

    oh wow those are awesome looking!! and easy to try out too!

  • September 28, 2013 at 9:58 am

    ooh yum!! Now I want a donut!.

  • September 28, 2013 at 3:29 pm

    Wow, these donuts look perfect! I haven’t made donuts in FOREVER!

  • September 28, 2013 at 6:29 pm

    I’ve tried making doughnuts before and they’re always so dry, I need to try your recipe and see if that’ll change their texture.

  • Karen
    September 28, 2013 at 11:04 pm

    Wow!!! Those look delicious and I even have a mini doughnut pan!!! Grain free and paleo!!! And here I am with Celiac and need to stop eating refined sugar due to other health issues!!! I am so happy to get your email!!!! Keep up the wonderful job that you do for all of us!

    • September 29, 2013 at 11:06 am

      Aw, thanks so much Karen for your kind words 🙂

  • September 29, 2013 at 5:46 am

    I’m not into the whole paleo thing but I gotta admit those look seriously nummy!

  • September 29, 2013 at 8:57 am

    Those look DELICIOUS. I like the idea of the mini donuts – great for a portion-controlled sweet treat at home or as a gift (holiday, hostess, etc.).

  • September 29, 2013 at 10:32 am

    yet another one my daughter would LOVE!

  • September 29, 2013 at 10:57 am

    Chocolate covered cake donuts, just what the doctor ordered. I will have mine with an ice cold cup of milk please. Thank you 🙂

  • September 29, 2013 at 11:18 am

    These don’t even look paleo so good.

  • September 29, 2013 at 3:42 pm

    Now I need some doughnuts.

    That pan looks so awesome. I am going to keep my eye out for one and make sure to buy it.

  • September 29, 2013 at 7:06 pm

    Wow! Every time I visit there is always a new scrumptious looking dessert that looks soooo good! Will try to attempt these soon.

  • September 29, 2013 at 7:18 pm

    Those look like heaven from first bite!!

  • September 30, 2013 at 12:05 am

    Cake donuts are my favorite so these sound perfect!

  • September 30, 2013 at 7:14 am

    I need to get me a donut pan apparently!! I’m personally more of a yeast donut gal than a cake donut gal, but really, that icing put me over the edge 🙂

  • September 30, 2013 at 4:36 pm

    I went through the same thing with my doughnut pan–they all looked so SMALL, so I kept putting off buying one, but then I just bought a small one because that was all I could find. So far I’ve made apple cider doughnuts–these might be next!

  • October 1, 2013 at 11:50 am

    I have never had a gluten free doughnut, they look yummy!

  • Rachel
    December 4, 2013 at 6:38 am

    Mine completely fell apart 🙁

    • December 4, 2013 at 8:22 am

      Oh no. Did they crumble in the pan or?

      • Rachel
        December 5, 2013 at 5:04 am

        I could not even get them out of the pan

  • Jennie Gillihan
    January 1, 2014 at 5:12 pm

    Kelly, I am about to be one of those people who irritate me beyond belief and ask if you can make a substitution to this recipe. Could I sub almond flour for the ground cashews with a similar outcome? These look so wonderful and I have always been a real sweet addict. I have done so well on Paleo and reeeeeally want to try these!! Thanks for the beautiful website and AWESOME recipes! You rock!!!

    • January 1, 2014 at 5:30 pm

      Jeannie, that would work well 🙂 I had someone recently share that 1 cup of almonds was the equivalent of 1 3/4 cup of the ground flour from the store so you will have to tweak the amount of flour you use. I hope enjoy them hun!

  • Jessica
    January 6, 2014 at 9:00 pm

    Do you know the nutritional value on these?!

    • January 7, 2014 at 3:38 pm

      I don’t Jessica. You can probably find out from one of the free recipe nutritional value calculator

  • Adrienne
    April 7, 2014 at 6:39 pm

    These are fantastic but the keep sticking to the pan, I’ve tried greasing the pan etc, out of 12 I got 3 good ones the rest had to be ripped out and eaten with a fork – still delicious. Any ideas on how to stop them sticking?

    • April 7, 2014 at 7:25 pm

      Hrmm. Do you have palm shortening? Put a thick coat of this helps with stick recipes. You can also grease the pan and put a light coating of tapioca flour on top of this to help with sticking.