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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

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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Gluten Freechocolate covered cake doughnut

 

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37 Comments

    1. 🙂 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!

  1. 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!

  2. 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 🙂

  3. 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!

  4. 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!!!

    1. 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!

  5. 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?

    1. 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.