Recipes, Special Diets on December 13, 2012 by

Blondie’s Cakes & Things: Mini Gluten Free Choco-Coco Donuts

These delightful little donuts come from Anna of Blondie’s Cakes and Things. We love them because they’re cute and delicious, of course, but also because they use coconut flour- a high fiber, gluten free flour. Don’t be scared of all of the eggs, coconut flour absorbs a lot of liquid and eggs allow the baked good to come out fluffy and delicate. Of herself and her blog, Anna writes, “I started my blog, Blondie’s Cakes, a few years ago just so I’d have a place to catalog all my kitchen exploits. By then it’s been years since I started hovering over the shoulders of my friend’s aunts and grandmas, taking notes and watching them taste taste taste, sneaking in my spoon or sticking my finger in the sauce when I could. All along I’ve been hoarding up the recipes for some distant day in the future when I could pull them out and share them with someone, and through my blog that “someone” has turned into my readers. Along the way I’ve started writing and taking pictures and I like that my blog is pushing me to keep trying new things. I hope I never stop learning.” Enjoy!

Mini Gluten Free Choco-Coco Donuts

makes ~3 dozen mini donuts
recipe adapted from Comfy Belly @

  • 1/2 cup of Bob’s Red Mill Organic Coconut Flour
  • 1/4 tsp Salt
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 3 Tbsp Bob’s Red Mill Carob Powder
  • 6 Eggs
  • 1/2 cup Honey
  • 1 Tbsp Vanilla
  • 1/2 cup Coconut Oil, slightly warmed
  • 1 cup Powdered Sugar
  • 3 Tbsp Cherry Juice, Milk or Amaretto

Special equipment: Baking pan with mini donut shapes, though you can also bake these into cupcakes if you like.

1. Preheat oven to 350°F.

2. Combine all ingredients (except for powdered sugar and juice) in a bowl and whisk either by hand or a mixer until completely blended. Scoop into a plastic zippy bag.

3. If your donut pan is non-stick you are good to go, otherwise lightly grease it with a bit of vegetable oil.

4. Snip the corner off of your plastic bag and pipe the batter into your donut mold, about 1/2 full if you want true donut shapes and 3/4 full if you don’t care so much and just want thicker donuts (I chose the latter route).

5. Bake for about 10 minutes, or until a toothpick comes out clean. If you have a regular donut size pan or if you’re making cupcakes, your baking time will double, so keep that in mind.

6. While the cupcakes are cooling, mix together the powdered sugar and your liquid of choice to make the icing. Once the cupcakes are cool, dunk them in and decorate as you like.

Note: These keep really well in a tightly sealed container in the fridge and get even more tender/moist by the 2nd day….if they last that long.



Shannon Proctor says:

Made these today and they were so dang delicious! Instead of liquid with the powdered sugar I blended in some blueberries. My almost 2 year old son loves them.

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