Chocolate Almond Doughnuts

Gluten-free. Chocolate. Almond. Coconut. Doughnuts.


How many more buzzwords can I put in to convince you to TRY THESE. Did the all caps thing work? Maybe a few pictures will sway you.

Processed with VSCO with hb1 preset


Honestly, I took about 50 tastings of the batter before I gave it up to the doughnut pan. That uber rich chocolate made sure I knew it was the star component.

Processed with VSCO with hb1 preset


They came out SO fluffy, rich, and everything a baked doughnut should be.

Of course, a doughnut without toppings is almost just a bagel, right?


Processed with VSCO with hb1 preset

Hello, nutty, silky, sweet, almond cream glaze.


Top this creation off with shredded coconut, and a last-minute agreement by my husband for a chocolate/coconut drizzle. Yes. Yes. Yes.

Processed with VSCO with hb1 preset


If you successfully kicked another work day’s butt, or if you decided to Netflix binge in your fuzzy socks, you need these. They pair perfectly with any kind of day.


Almond Joy Doughnuts

For the Doughnuts

  • 1 c. of gluten-free, all-purpose flour (I like Bob’s Red Mill)
  • 1/2 c. of cocoa powder
  • 1/4 c. + 2 tbsp organic sugar
  • 1/2 tsp baking soda
  • 1/2 tsp aluminum free baking powder
  • 1/2 tsp finely ground pink salt
  • 1/2 c. of unsweetened, vanilla almond milk
  • 1 pastured egg (sub 1 flax egg for vegan)
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract

For the Almond Cream Frosting

  • 1/2 c. of soaked almonds
  • 1/2 c. of unsweetened, vanilla almond milk
  • 2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract (optional)


  • shredded, unsweetened coconut
  • chocolate coconut drizzle (1 tbsp melted Enjoy Life Chips & 1/2 tsp coconut oil)


  1. The night before, soak your almonds in a large jar of water, and leave covered overnight.
  2. Pre-heat your oven to 325°F and grease a doughnut pan with coconut oil.
  3. Heat the 1/2 cup of almond milk on the stove until it is warm.
  4. While your almond milk is heating up, whisk together the dry ingredients in a large bowl.
  5. Once your almond milk is warm to the touch (but not hot), add in the TBSP of coconut oil and stir until it’s melted.
  6. Add the milk and oil mixture, along with the egg and vanilla in to your dry mix and whisk just until it’s combined.
  7. Pour batter in to your greased doughnut pan, and bake for 10-11 minutes.
  8. While your doughnuts are baking, drain and rinse your soaked almonds.
  9. Combine all ingredients for the almond cream frosting in a blender until the almonds are finely puréed and there are no lumps.
  10. Let the baked doughnuts cool for a few minutes before turning them out to a wire rack.
  11. Top with almond cream frosting, shredded, unsweetened coconut, and chocolate coconut drizzle.

Makes 6.


Processed with VSCO with hb1 preset


Going to be honest, were it not for the doe-y brown eyes and sad puppy faces staring at me as I prepped these,  I probably would have eaten the whole tray. The chocolate is so rich but balanced out by the subtle, sweet almond and flakes of coconut. Too. Good.

Processed with VSCO with hb1 preset

Pro tip: Throw that leftover almond frosting on some waffles or french toast. It is heart-eye emoji worthy.

Be on the lookout for a giveaway! If I could only figure out a way to ship cookies that wouldn’t be crumbles by the time they reached one of you lovely winners, but don’t worry, I’ll come up with something delectable and “YAY!” invoking.

Processed with VSCO with hb1 preset

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s