Dessert/ Snacks

Chocolate Almond Butter Donuts

Donuts Vs Cookies, I feel like it’s one of those deciding factors as to whether or not you’re a compatible couple, be it romantically or platonically!

Clearly I’m kidding but it is definitely a topic of much debate. Personally it’s been freaking years since I had a real deal donut. I have managed to find dairy and egg free donuts but none as of yet that are also gluten free. I’m sure a real deal donut to meet my dietary requirements is being tested as I type.

In the meantime I’m happy with my baked donuts. Cakey, but not overly so, they are by no means a doughy donut, but they have a fudgy yet light consistency that is delicious in it’s own right.

If you don’t have a donut pan…buy one! I have Wilton donut pan which I got from Amazon. Not an affiliate link but I’ve stuck it in there so you can find one with ease.

Donuts or cookies is a tough one. Much like the waffle or pancake quandary, at the moment I’m all about thick and fluffy pancakes but it was only few a weeks ago I had a daily date with my waffle iron.

Chocolate Almond Butter Donuts

Print Recipe
By Serves: 6 Prep Time: 10 minutes Cooking Time: 10 - 12 minutes


  • 90g apple puree
  • 45g almond butter
  • 80 ml unsweetened almond milk
  • 1/2 tsp apple cider vinegar
  • 60g coconut sugar
  • 70g buckwheat flour
  • 12g cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • For the Icing
  • 2.5 tbsp (22g) cocoa or raw cacao powder
  • 1.5 tbsp (21g) coconut oil, melted
  • 1.5 tbsp (30g) maple syrup
  • ½ tsp vanilla extract
  • Protein Icing Option
  • 2.5 tbsp (22g) cocoa or raw cacao powder
  • 25g Pulsin Vanilla Whey Protein
  • 15ml maple syrup
  • 30ml water + more to consistency



Preheat oven to 160 C (320F).


Grease a non-stick donut pan with spray oil.


Place apple puree, almond butter, almond milk, apple cider vinegar and coconut sugar into a into a large jug and whisk until smooth.


Add in the buckwheat flour, cocoa powder, baking powder and vanilla extract and whisk once again until you have smooth batter.


Carefully pour or spoon the mixture into the donut tray. Do not overfill as the donuts will rise. Leave about 1 cm above the mixture in the tray.


Bake for 10 minutes.


Remove and allow to cool for 5 minutes.


Carefully remove from the tray. Use a toothpick to release the donuts from the edges before popping out. Cool on a wire rack.


While the donuts cool mix together icing ingredients in a shallow bowl wide enough to accomodate the width of at least one donut; both icings are prepared the same way. For the protein icing add water to consistency.


Place the donuts one at a time bottom side down (the smooth part which was facing down in the donut tray) into the icing.


Lift carefully, tap of excess and place onto a baking paper lined tray icing side up.


Sprinkle with toppings if desired...granola, coconut flakes, bee pollen, chocolate chips, marshmallows, cookie crumbles etc…


Allow to set or eat straight away. The protein icing won’t set the same way as the coconut oil based one.


Best consumed within 48 hours. Store in a seal tight container at room temperature.

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