Chocolate-Glazed Cake Doughnuts

The Paleo Chocolate Lover’s Cookbook


Wet Ingredients
5 Eggs
1/2cup applesauce, no added sugar
1/2cup honey
1/4cup melted coconut oil
1tablespoon vanilla extract
3/4teaspoon liquid vanilla stevia
Dry Ingredients
1cup almond flour
1/2cup cocoa powder
1/4 cup arrowroot flour
1/4cup coconut flour
1teaspoon baking soda1/2
1/2teaspoon sea salt
6ounces dark chocolate


  1. Preheat oven to 350F and grease the doughnut pans.
  2. In a blender, purée the wet ingredients until smooth.
  3. Add dry ingredients to the blender and purée until smooth.
  4. Let the batter rest for about 15 minutes or until thickened.
  5. Transfer the batter to a large plastic food storage bag. Cut ½” off a corner of the bag and pope doughnuts into the pans.
  6. Bake for 12 minutes or until a toothpick inserted comes out clean.
  7. Let the cooked doughnuts cool in the pan for a few minutes. Run a spoon around the edges to loosen, and carefully remove the doughnuts. Let them cool completely on wire racks.
  8. In a double boiler, melt the dark chocolate, then remove it from the heat. Stir occasionally until the melted chocolate is at room temperature, about 5 minutes.
  9. Put the melted chocolate in a 2-cup bowl that is about 4” wide.
  10. Dip the doughnuts in the chocolate, and return them to the racks to dry.
  11. Store doughnuts in a glass container with a lid. They also freeze well.

Reprinted with permission from The Paleo Chocolate Lover’s Cookbook by Kelly V. Brozyna, copyright © 2013. Published by Victory Belt Publishing Inc.