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Last Updated on December 6, 2020
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.
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.
Chocolate Covered Cake Doughnut Recipe -Paleo, Gluten-Free
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
- In your blender or food processor, grind the cashews into a flour.
- Add the cashew flour and dry ingredients and mix well.
- Then add in the applesauce, coconut oil, maple syrup, egg and water and blend until the batter is smooth.
- Grease your mini doughnut pan with the palm shortening.
- 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.
- 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.
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Adrienne
Monday 7th of April 2014
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?
Kelly Bejelly
Monday 7th of April 2014
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.
Jessica
Monday 6th of January 2014
Do you know the nutritional value on these?!
Kelly Bejelly
Tuesday 7th of January 2014
I don't Jessica. You can probably find out from one of the free recipe nutritional value calculator
Jennie Gillihan
Wednesday 1st of January 2014
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!!!
Kelly Bejelly
Wednesday 1st of January 2014
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!
Rachel
Wednesday 4th of December 2013
Mine completely fell apart :(
Kelly Bejelly
Wednesday 4th of December 2013
Oh no. Did they crumble in the pan or?
eleni
Tuesday 1st of October 2013
I have never had a gluten free doughnut, they look yummy!