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Chocolate Covered Cake Doughnut Recipe

September 27, 2013 · Kelly Bejelly · 37 Comments

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Last Updated on December 6, 2020

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

Continue to Content
Gluten Free Paleo Donut Recipe
Yield: 6

Chocolate Covered Cake Doughnut Recipe -Paleo, Gluten-Free

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

Cake Doughnut

  • 1 cup raw cashews
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 teaspoon pure vanilla extract
  • 4 oz applesauce
  • 1 tablespoon coconut oil
  • 2 tablespoon B grade maple syrup
  • 1 egg
  • 3/4 cup water
  • 1 tablespoon palm Shortening

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.

Did you make this recipe?

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© Kelly Bejelly
Category: Gluten Free Donut Recipe
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 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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Dessert

Previous Post: « 20 Paleo Apple Desserts
Next Post: Paleo Enchiladas »

About Kelly Bejelly

Kelly Bejelly is a Bestselling Cookbook Author who loves recreating recipes and making them Gluten-free!

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Comments

  1. Lisa @ Oh Boy Oh Boy Oh Boy says

    September 27, 2013 at 9:00 am

    those look and sound delicious.

    Reply
  2. Brigid says

    September 27, 2013 at 10:50 am

    So what are your nine other favorites?

    Reply
    • Kelly Bejelly says

      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!

      Reply
  3. robyn says

    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

    Reply
  4. Mum's the word says

    September 28, 2013 at 9:20 am

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

    Reply
  5. Jennifer H says

    September 28, 2013 at 9:58 am

    ooh yum!! Now I want a donut!.

    Reply
  6. ATasteOfMadness says

    September 28, 2013 at 3:29 pm

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

    Reply
    • Kelly Bejelly says

      September 28, 2013 at 7:12 pm

      Thanks!

      Reply
  7. Kelly @ Texas Type A Mom says

    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.

    Reply
  8. Jennifer @ My Sweet Sanity says

    September 28, 2013 at 8:17 pm

    Oh goodness but these make me want to eat healthy…lol.

    Reply
  9. Karen says

    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!

    Reply
    • Kelly Bejelly says

      September 29, 2013 at 11:06 am

      Aw, thanks so much Karen for your kind words 🙂

      Reply
  10. Andrew @ MOmmy's Busy says

    September 29, 2013 at 5:46 am

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

    Reply
  11. Dianna @ oyveyaday says

    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.).

    Reply
  12. Krystyn @ Really, Are You Serious? says

    September 29, 2013 at 9:37 am

    Those look really, really good! I don’t think I’ve had a gluten free donut before.

    Reply
  13. Katie says

    September 29, 2013 at 10:32 am

    yet another one my daughter would LOVE!

    Reply
  14. Kira says

    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 🙂

    Reply
  15. Meghan Cooper says

    September 29, 2013 at 11:18 am

    These don’t even look paleo so good.

    Reply
  16. Rachel says

    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.

    Reply
  17. Sandra (at) Coasahmom (dot) com says

    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.

    Reply
  18. Kait says

    September 29, 2013 at 7:18 pm

    Those look like heaven from first bite!!

    Reply
  19. Shell Feis says

    September 30, 2013 at 12:05 am

    Cake donuts are my favorite so these sound perfect!

    Reply
  20. Tammy says

    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 🙂

    Reply
  21. Kiersten @ Oh My Veggies says

    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!

    Reply
  22. eleni says

    October 1, 2013 at 11:50 am

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

    Reply
  23. Rachel says

    December 4, 2013 at 6:38 am

    Mine completely fell apart 🙁

    Reply
    • Kelly Bejelly says

      December 4, 2013 at 8:22 am

      Oh no. Did they crumble in the pan or?

      Reply
      • Rachel says

        December 5, 2013 at 5:04 am

        I could not even get them out of the pan

        Reply
  24. Jennie Gillihan says

    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!!!

    Reply
    • Kelly Bejelly says

      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!

      Reply
  25. Jessica says

    January 6, 2014 at 9:00 pm

    Do you know the nutritional value on these?!

    Reply
    • Kelly Bejelly says

      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

      Reply
  26. Adrienne says

    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?

    Reply
    • Kelly Bejelly says

      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.

      Reply

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Hi! I'm Kelly. I've been cooking and creating recipes at A Girl Worth Saving for the last 9 years. I focus on simple, healthy recipes that everyone will love. Read More…

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