These Paleo Chocolate Beet Donuts are incredibly moist and chocolatey, with a naturally pink-tinted beet frosting on top! These gluten-free, paleo and dairy-free donuts make the perfect indulgent breakfast, snack, or dessert. Thanks so much to LoveBeets for sponsoring this post!
Happy National Donut Day!!! I sure hope you’ve got some donut goodness going on today – whether it’s in your kitchen, or you’re grabbing a delish donut from the local donut shop.
If you’re looking to forgo store-bought in favor of something a little healthier and totally delicious, might I recommend the chocolate beet donut beauties you’re currently staring at? They’re BEYOND – a few of these is definitely how I’m celebrating today’s holiday.
You might be side-eyeing me right now about that fact that the word “beet” is appearing directly before the word “donut.” I presume you don’t think those things go together.
Well, I’m here to tell you that you’re WRONG! They most certainly do. The beet flavor in these is undetectable, but they add a sumptuous moistness and a soft, fluffy texture that is absolutely amazing. Oh, and the beet juice colors the frosting the most beautiful shade of pink!
These chocolate beet donuts are what I dream of donuts being…because I have a confession to make. Although donuts used to be a favorite of mine, they’re not the dessert or treat I ever really choose first anymore. Fried donuts tend to be a little too dense and heavy for me, and I usually prefer other sweet treats over them.
These are quickly changing my mind though, with their bold chocolate flavor and incredibly soft, moist, and fluffy texture. Since these are baked, not fried, they’re a lot cakier and lighter than your typical fried donut.
The batter comes together quickly, very similar to a muffin batter. The only real “extra” step you need to take is blending your beets with your non-dairy milk to create the most gorgeous, vibrant pink concoction you ever did see. Since I used LoveBeets Cooked Beets, there’s no boiling of beets required – just take them out of the package and blend away.
LoveBeets makes adding beets to your diet soooo much easier. I’m a big beet fan, but cooking them always seems like such an arduous process. So instead, I just buy LoveBeets. I love their plain cooked beets, which I used here. But, they also make so many other tasty flavors like White Wine & Balsamic – so good in salads! It’s amazing being able to get all the powerhouse nutritional benefits of beets so super easily.
Once the batter comes together, bake those babies up! I like the put the batter in a piping bag (or ziplock bag with the corner snipped off) to make the donut pan-filling process a little bit easier. The donuts bake up so fluffy and delicious, you could eat them plain, happily.
But…why eat them plain if you can top them with delicious naturally-tinted pink frosting?! We make the frosting with coconut butter, a bit of coconut oil, sweetened with a bit of honey, and colored with beet juice. Beet juice squeezed straight out of the packet of LoveBeets! I accidentally spilled some of my beet juice, so the color didn’t turn out as vibrant as I wanted, but they still look pretty in pink, so it’s okay :)
The frosting can also be a glaze if you’d like, just keep the ingredients warm and melty while you spoon the glaze over the top of them, or carefully dip the donuts in the glaze.
I hope you’ll give these beauties a try, because why not get some of your day’s veggies in your donuts?! Can’t go wrong with that. You’re going to adore these uber chocolatey, super moist chocolate beet donuts. Enjoy!
Want more donuts?! Look no further…
- Peanut Butter Banana Donuts (Gluten Free + Vegan)
- Paleo Almond Butter Cup Donuts from RachLmansfield
- Pumpkin Dulce de Leche Baked Donuts
- Chocolate Frosted Chocolate Donuts (Paleo + Nut-Free) from Paleo Running Momma
Remember to #bakerita if you try the recipe!Print
- 2 small/medium pre-cooked red beets (I used plain cooked beets from LoveBeets)
- ⅓ cup non-dairy milk of choice
- 1 cup (96g) blanched almond flour
- 1 cup coconut sugar
- ½ cup cacao powder
- ⅓ cup (37g) tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 eggs (room temperature)
- ¼ cup coconut oil (melted)
- 1 teaspoon vanilla extract
For the glaze/frosting
- ½ cup coconut butter
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup or honey
- 2 tablespoons beet juice (I used the juice from a package of LoveBeets)
- Preheat oven to 350ºF and lightly grease a donut pan with coconut oil.
- Place the beets in a blender along with the non-dairy milk (I used cashew milk). Blend until smooth and set aside.
- In a large mixing bowl, combine the almond flour, coconut sugar, cacao powder, tapioca flour, baking soda, baking powder, and salt. Whisk all dry ingredients together.
- In a separate mixing bowl, whisk the eggs, coconut oil and vanilla extract together. Whisk in the pureed beet mixture.
- Pour the wet ingredients into the mixing bowl with the dry ingredients and stir until combined.
- Use a spoon to put the batter in the prepared donut pan, or put it in a piping bag/ziplock bag with the tip cut off and pipe the batter into the pan. Bake for 10-12 minutes – 11 minutes was perfect for me. Bake for 7 minutes for mini donuts. Let cool completely before carefully removing from the pan. Repeat with remaining batter.
- For the glaze, combine all of the ingredients for the glaze in a bowl and whisk to combine. If you want the topping to be more glaze-like, you can warm the ingredients slightly and pour it over the donuts. If you want the topping more frosting-like (as pictured), let the ingredients thicken slightly and whisk to your desired consistency. Don’t let it get too hard or it will be hard to spread.
- Store donuts tightly sealed in the refrigerator for up to 5 days, or in the freezer for longer term storage.
If you don’t have a donut pan, you can bake these in a muffin or mini muffin pan. Adjust baking time as necessary.
- Category: Dessert
This post is sponsored by LoveBeets. As always, all opinions are my own! Thanks for supporting the brands that support Bakerita.