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5 from 5 votes

Easy Chocolate Donuts Recipe (Gluten-Free, Paleo)

These double chocolate cake donuts are easy to make and fun to decorate! I kid you not, they taste very similar to the Little Debbie snack cakes we (or at least I) grew up on.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 donuts
Calories 318.42kcal
Author Heather Dessinger


For the donuts:

For the glaze:

  • 10 tsp butter (or sustainably-harvested palm shortening if dairy-free)
  • tsp raw cacao powder (or cocoa powder)
  • 10 tsp maple syrup
  • ¼ tsp vanilla extract
  • 1-2 tsp water (if needed)


  • Preheat your oven to 350 F. Grease your donut pan with coconut oil.
  • Mix the almond flour, cocoa powder, baking powder and salt together in a large mixing bowl.
  • In a separate mixing bowl, mix the eggs, maple syrup, butter, and vanilla. Pour them into the dry ingredients, and whisk until smooth.
  • Divide the batter equally into the donut pan.
  • Place the pan in the oven and bake for about 12 minutes.
  • When the donuts are ready, remove them from the oven them to cool until comfortable enough to handle - it usually takes about 10-15 minutes. Next, gently remove them from the pan and dip them in the glaze. Top with sprinkles or chocolate chips if desired, then serve.
  • To make the glaze, place the butter, cacao powder, maple syrup and vanilla in a small pot or saucepan. Heat on low while whisking until the butter is just barely melted. Use a spoon to drizzle the tops of the donuts with the glaze. If it's a little too thick to drizzle, whisk in a teaspoon of water and check the consistency. Continue adding water in 1/2 teaspoon increments until it reaches the consistency you prefer.


Serving: 1donut | Calories: 318.42kcal | Carbohydrates: 27.64g | Protein: 7.55g | Fat: 21.72g | Saturated Fat: 10.08g | Cholesterol: 123.38mg | Sodium: 152.21mg | Potassium: 210.2mg | Fiber: 3.18g | Sugar: 17.72g | Vitamin A: 361.34IU | Calcium: 97.19mg | Iron: 1.7mg