These Gluten-Free Chocolate Coffee Baked Donuts are fluffy, chocolatey, and so easy to make! They’re made with melted chocolate and ingredients that are wholesome enough that you’ll have no problem devouring these for breakfast. They’re also vegan and refined sugar-free. Thanks to Raaka Chocolate for sponsoring this post!

Five chocolate-dipped chocolate cake donuts on a black cooling rack. Each donuts topped with cacao nibs and crushed coffee beans, with a white napkin on the right side. All on a white background.

Chocolate. Coffee. Donuts!!! Three words that are absolute perfection when placed next to each other and brought to life. We know I’m a big chocolate lover, and I love a good chocolate donut. But, I don’t always want one that’s deep-fried and probably won’t make me feel the best, so these chocolate donuts are a little bit lighter: they’re baked, light and fluffy, loaded with chocolate flavor, and covered with a ridiculously delicious chocolate coffee glaze. I added some crunch to the top with cacao nibs and espresso beans — need any more convincing?

These baked chocolate donuts were inspired by one of my favorite chocolate brands, Raaka Chocolate, and their collaboration with Olympia Coffee. They made amazingly delicious coffee chocolate bars, which of course made me want to make all things with chocolate and coffee. The two make such a good pairing because coffee always helps bring out the flavor of chocolate and enhance it even more.

A donut stack showing the inside of one chocolate cake donuts, stacked on top of a whole one.

Raaka is one of my favorite chocolate brands, because their cacao is single-origin, organic, and they have transparent sourcing, which is so important in the chocolate industry. You know the farmers and workers who are picking and processing the cacao are treated and paid well. The chocolate I used for this recipe originated from Zorzal Cacao in the Dominican Republic – it states this info on the back of each bag!

For these mocha donuts, we used melted chocolate to make them super chocolatey, instead of cacao powder. I used the 71% cacao Classic Dark Baking Chocolate from Raaka and it’s amazing in this chocolate donut recipe. I recommend using a similar level of cacao in your chocolate for the best results.

Three chocolate cake donuts on a white plate, a bag of Raaka chocolate in the bottom right corner, on top of a white linen. Melted chocolate in the left bottom corner.

Here’s what you’ll need to make chocolate coffee donuts:

  • Oat Flour: adds a delicious fluffy texture to these donuts. I wouldn’t recommend trying to replace this with almond flour, as it will throw off the texture.
  • Almond Flour: we don’t use any oil in this recipe, but the fat in the almond flour helps keep these donuts super moist!
  • Tapioca Flour: gives us a light and fluffy texture.
  • Baking Soda & Salt: for lift and flavor!
  • Melted Raaka Chocolate: I use the 71% Classic Dark Baking Chocolate. You could also use the Maple Dark Baking Chocolate, which is sweetened with maple sugar and is a little darker, 75% cacao.
  • Pure Maple Syrup: for sweetness! You could use honey or agave as well, just don’t replace with a granulated sweetener.
  • Apple Sauce: make sure to use unsweetened apple sauce!
  • Coffee: if you don’t consume caffeine, you can always use decaf coffee here too. Brew it extra strong!
  • Apple Cider Vinegar: this adds a extra fluffiness to the donuts and makes them super light!
  • Vanilla Extract: always needed for all the extra flavor it adds!
Three chocolate coffee cake donuts on a white plate.

How to make baked chocolate donuts:

Bringing these donuts together is super easy as well!

  1. Grease your donut pan WELL – you don’t want any sticking!!
  2. Simply whisk together your oat flour, almond flour, tapioca flour, baking soda, and salt.
  3. In a separate bowl or liquid measuring cup, combine the melted chocolate, maple syrup, applesauce, coffee, and vanilla extract. Make sure everything is room temperature or warm so the chocolate doesn’t seize up.
  4. Whisk the liquid ingredients into the dry ingredients.
  5. Fill each donut cavity very well, almost to the top! This will help give you nice and fluffy donuts.
  6. Bake for 11 to 13 minutes, or until firm and fluffy to the touch.

What about the chocolate glaze?

The glaze is SUPER easy to make, with just three ingredients: dark chocolate, coconut milk, and coffee. It’s essentially a ganache, with coffee added for flavor. It firms up nicely, but is still soft when you bite into it. Absolute deliciousness!

Then, you’ll want to garnish with Raaka Cacao Nibs & crushed coffee beans. Together, they add so much crunch and flavor!

Want more chocolate goodness?

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Gluten-Free Chocolate Coffee Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 9 donuts
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

These Gluten-Free Chocolate Coffee Baked Donuts are fluffy, chocolatey, and so easy to make! They’re made with melted chocolate and ingredients that are wholesome enough that you’ll have no problem devouring these for breakfast. They’re also vegan and refined sugar-free.

Ingredients

For the donuts

  • ¾ cup (96g) superfine gluten-free oat flour
  • ½ cup (48g) superfine blanched almond flour
  • 3 tablespoons (24g) tapioca starch
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ cup (3 oz) Raaka Baking Chocolate, melted (I used Classic Dark, 71%)
  • ⅓ cup (112g) pure maple syrup
  • ⅓ cup (70g) unsweetened applesauce
  • 6 tablespoons (90g) room temperature coffee
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract

For the glaze

  • ⅓ cup canned coconut milk
  • 2 tablespoons coffee, use espresso for a stronger flavor

For the garnish

Instructions

For the donuts

  1. Grease your donut pan WELL – you don’t want any sticking! This is the donut pan I use, and I grease with coconut oil spray. Preheat the oven to 350°F.
  2. In a medium mixing bowl, whisk together the oat flour, almond flour, tapioca flour, baking soda, and salt.
  3. In a separate bowl or liquid measuring cup, combine the melted chocolate, maple syrup, applesauce, coffee, and vanilla extract. Make sure all of the ingredients are warm or room temperature so the chocolate doesn’t seize up.
  4. Whisk the liquid ingredients into the dry ingredients, until a smooth batter forms.
  5. Immediately fill each donut cavity very well, almost to the top. This will help give you nice and fluffy donuts.
  6. Bake for 11 to 13 minutes, or until firm and fluffy to the touch. Let cool almost completely before removing from the pan.
  7. Clean the pan and repeat with the rest of the batter. It may have thickened while the other donuts baked – that’s okay, just press it into place. Bake and cool.

For the glaze

  1. In a medium saucepan or microwavable bowl, combine the chocolate, coconut milk, and coffee. If heating over the stove, heat over medium-low, stirring frequently until completely melted and smooth. If heating in the microwave, heat in 20-second increments, stirring between each, until smooth.
  2. Put the melted chocolate in a shallow bowl a little bit wider than the donuts are big.
  3. Dunk each of the cooled donuts into the glaze. If they seem too delicate to dip, you can also pour or drizzle the chocolate on top.
  4. While the chocolate is cooling, sprinkle with cacao nibs and crushed coffee beans.

To store

Keep them in an airtight container at room temperature for up to 2 days. After that, move to the fridge for up to 5 days.
You can also freeze them, pre- or post-glaze, in an airtight container for up to 3 months.

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