Baked double dark chocolate raspberry donuts are the healthy donut recipe that you’ve been waiting for! Made with gluten free and grain free flours and naturally sweetened, these baked donuts are super chocolatey and so delicious! Don’t have a donut pan? Don’t worry I’ve got you covered! I’m also sharing a few tips below to make homemade donuts without a donut pan! Gluten free, paleo, and dairy free.
For the donuts:
- 1 packed cup almond flour
- 1 cup cassava flour
- 1/4 cup cacao powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/3 cup maple syrup
1/3 cup dark chocolate, melted and cooled – 1 3.5 ounce chocolate bar
- 1 cup non dairy milk
- 1 1/2 teaspoons vanilla extract
- 1 cup dehydrated raspberries + 3 tablespoons to garnish (1 1.2 ounce package from Trader Joe’s is the perfect amount for one recipe)
For the glaze:
- 1/3 cup melted dark chocolate – 1 3.5 ounce dark chocolate bar
- 1 tablespoon coconut oil
- 2–3 tablespoons crumbled dried raspberries
- Mix in the melted chocolate until well combined. Now add the eggs, almond milk, and vanilla, continuing to whisk until smooth. This can be done by hand or with an electric mixer or stand mixer.
- Now you can slowly whisk the dry ingredients into the wet ingredients the batter is smooth and thoroughly combined. Slightly crush the dried raspberries as you measure to make sure there’s no huge pieces. This will ensure that the texture of the donuts remains uniform. Stir in crushed dried raspberries and set aside.
- Generously grease donut pan with coconut oil or avocado oil.
- Spoon the batter into the donut pan, or, to make it easier I recommend using a ziplock bag with the corner cut off or a piping bag to pipe the batter into each donut cavity, filling to just before the top. Watch this video for how-to instructions for turning a plastic bag into a piping bag!
- Bake for 15-18 minutes, until set and a toothpick inserted in the middle comes out dry.
- Remove from the oven and and allow to cool slightly before removing from the tray. Remove donuts carefully, as they can be a little bit delicate when they’re still warm. Running a rubber spatula around the edges of the donut can make it easier to release.
- Quickly wash the pan before re-greasing and baking the second batch.
- Allow donuts to cool completely before glazing.
- Once donuts are cool, melt chocolate for glaze with coconut oil. Allow to cool slightly so it thickens a bit. Dunk each donut in the chocolate and transfer to a lined surface. Immediately top with crumbled freeze dried raspberries. Glaze will set in about 30-45 minutes at room temp, or you can speed up the process by moving the glazed donuts into the refrigerator or freezer for a few minutes.
- You can use another type of freeze dried fruit for this donut recipe if you like. I have also tested the recipe with dehydrated strawberries and they turned out delicious. Freeze dried blueberries would also be delicious
- I would not recommend using fresh berries instead of freeze dried. Because the water content of fresh raspberries is so much higher it would likely throw off the proportions of the recipe. If you want to bake a healthy donut with fresh raspberries, you can check out my recipe for vanilla grain free raspberry donuts!
- If you don’t have a donut pan…
- Option #1: Bake these homemade donuts as cupcakes!
- This batter actually also makes delicious chocolatey + moist cupcakes. The only difference is that you’ll have to lengthen the baking time to 20-22 minutes. It still makes 12 servings. They can be glazed with the same simply chocolatey glaze or frosted with your favorite frosting & topped with freeze dried raspberries!
- Option #2: Make a DIY donut pan hack using aluminum foil
- I did a little bit of research on how to DIY a donut pan and found some interesting ideas. I tested a few of the methods out and found THIS ONE to be have the best result. To use the aluminum foil hack you will need a muffin tin. A regular sized muffin tin will make mini donuts, and an extra large sized muffin tin will make regular sized donuts.To use this method you take a piece of tinfoil, about 6×6 inches or a little larger, and create the same shape that a donut tin has, and press it into the muffin tin cavity. Check out this video for super easy to follow instructions on how to do this. Make sure you grease the tinfoil the same way you would grease a donut pan to keep the donut from sticking
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baked
- Cuisine: donuts
Keywords: chocolate, raspberries, baked, donuts, coconut, healthy, gluten free, paleo, dairy free, valentine's day, baking