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Home / Recipe Type / Desserts

Baked Chocolate Donuts with Raspberries (Vegan, Paleo, AIP)

February 1, 2022 Modified February 10, 2025 By Nicole Charles 18 Comments
This post may contain affiliate links.

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These AIP, paleo and vegan Baked Chocolate Donuts with Raspberries are the real deal. They’re soft, fluffy, come together quickly with only 11 minutes of baking time and are almost too pretty to eat.

three baked chocolate donuts with raspberries on a light grey background with a white bowl of freeze dried raspberries in the background

This post is brought to you by Bob’s Red Mill. Products used in this recipe were sent to me by Bob’s and the opinions and text are all mine.

This easy, vegan Baked Chocolate Donut recipe ups the ante with freeze-dried raspberries that are folded into the batter and sprinkled on top the chocolate glaze for a vibrant pop. They’re delectable, cute, AIP, paleo and gluten free. Oh, and these donuts are the perfect, easy Valentine’s dessert.

Here are the highlights of these Glazed Vegan Chocolate Donuts with Raspberries:

  • Baked – As the recipe title suggests, these donuts are made in the oven rather than fried so there’s a lot less active cooking time!
  • They’re AIP and Paleo – It’s tricky to find the perfect paleo donut recipe that is also AIP without eggs or nuts, but this meets that criteria.
  • Only uses one flour – AIP baking is notorious for using multiple flours to achieve the perfect consistency. I too am a preacher for that in my Secrets to Grain Free Baking Guide. But, in this recipe, I was able to achieve an amazing fluffy donut with only Bob’s Red Mills Cassava Flour.
four baked chocolate donuts with raspberries on a white piece of parchment paper

Here are the main ingredients in these AIP baked chocolate raspberry donuts:

  • freeze dried raspberries – these are for both the inside and on the outside of the donuts for decoration. If you’re in Canada, you can find these freeze dried raspberries on naturamarket.ca!
  • carob powder or cacao powder (Modified AIP-compliant or Core AIP reintro) – if you’ve reintroduced chocolate or are following the Modified AIP version of the AIP diet, feel free to use cacao powder in place of the carob powder in this recipe.
  • cassava flour – I used Bob’s Red Mill Cassava flour in this recipe
  • coconut sugar – You can substitute for maple sugar in the donuts, but not maple syrup. This recipe needs a granulated sugar to hold up!
  • unsweetened applesauce – its main purpose in this recipe is to bind the ingredients
  • coconut butter/coconut manna – you can find this in most major grocery stories right near to the coconut oil. You want to make sure that you melt it completely before using it in this recipe
  • olive oil – you can likely use avocado oil in place of the olive oil but I haven’t tried myself
  • baking soda and cream of tartar – together, these make AIP baking powder. You can get cream of tartar in most major grocery stores in the spice aisle.
  • For the glaze you’ll need coconut oil, carob or cacao powder (AIP reintro), and maple syrup.
overhead shot of baked chocolate donuts on a metal cooling rack
overhead shot of glass bowl with chocolate glaze, small white bowl with freeze dried raspberries, circular metal cooling rack with chocolate donuts and in the bottom right hand corner there is a partial view of a red, white and yellow bag of Bob's Red Mill Cassava flour
black hand holding chocolate donut with chocolate icing and freeze dried raspberries with a bite taken out of it revealing the texture of the donut

Tips for how to bake perfect vegan chocolate donuts:

  • Ensure you grease your donut pan with a little bit of olive, avocado or coconut oil. Yes, even if your pan says non-stick!
  • Bake your donuts as soon as you mix the wet and dry ingredients together. Once the baking soda activates, you want to get the batter into the oven quickly so that the air bubbles will help the donuts rise.
  • Scoop 2-3 TBSP of batter into each donut cavity and use your hands to press the batter together. Alternatively, transfer the batter to piping bags (or use a ziplock bag with one corner snipped off) and squeeze it into your greased mini donut cavities.
  • Allow the donuts to cool 10 minutes in the donut pan. Then use a knife to loosen the edges and flip them over onto a cooling rack to cool further before icing as shown in the video!
overhead shot of five baked chocolate donuts with raspberries on a light grey background. the donut in the center of the frame has a bite taken out of it revealing the texture and a few crumbs

FAQs

Can I make these into vegan chocolate donut holes?

I haven’t tried myself, but this should work. I’d recommend rolling about 2-3 TBSP of batter into balls and baking on a parchment lined baking sheet for 8 ish minutes.

How do I store these?

These hold up well in a sealed container on the countertop or at room temperature for 2-3 days. Otherwise, refrigerate for up to 5 days.

Can I use fresh raspberries?

I don’t recommend substituting these with fresh or frozen raspberries because the water content will change the texture and baking time of these donuts.

overhead shot of twelve chocolate donuts with chocolate glaze decorated with freeze dried raspberries on a piece of white parchment paper. The donuts are arranged in three rows with four donuts in each row

Finally, here are some other AIP and Paleo Donuts that you might enjoy:

  • Chocolate and Vanilla Glazed Donuts
  • Pumpkin Spice Cake Donuts
  • Lemon-Glazed Blueberry Donuts
  • Salted Caramel Cinnamon Donuts

If you try these AIP Baked Chocolate Donuts with Raspberries I’d appreciate it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.

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four baked chocolate donuts with raspberries on a white piece of parchment paper

Baked Chocolate Donuts with Raspberries (Vegan, Paleo, AIP)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Nicole Charles
  • Total Time: 41 minutes
  • Yield: 6–8 donuts 1x
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Description

These easy AIP, paleo and Vegan Baked Chocolate Donuts with Raspberries are the real deal. They’re soft, fluffy, quick to bake and almost too cute to eat.


Ingredients

Units Scale

Donuts

  • 1/4 cup carob powder or cacao powder (AIP reintroduction)
  • 3/4 cup Bob’s Red Mill Cassava Flour
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp cream or tartar*
  • 1/2 tsp sea salt
  • 1/4 cup coconut butter, melted**
  • 1/2 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 1/4 cup olive oil
  • 2 TBSP apple cider vinegar
  • 1/4 cup freeze dried raspberries, crushed (plus more for decorating)

Chocolate Glaze with cacao (AIP reintroduction) 

  • 1/4 cup coconut oil, melted
  • 2 TBSP maple syrup, room temperature or warmed
  • 1/4 cup + 2 tbsp cacao powder (AIP reintro)
  • pinch of sea salt

Chocolate Glaze with carob (AIP elimination stage compliant) 

  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut milk, warmed
  • 1/4 cup maple syrup, warmed
  • 1/4 cup + 2 tbsp carob powder
  • pinch of sea salt

Instructions

  1. Preheat oven to 350F and grease a donut pan with a little bit of olive, avocado or coconut oil. Don’t skip this part, even if your pan says non-stick!
  2. To a large bowl, add carob or cacao powder, cassava flour, coconut sugar, baking soda, cream of tartar and sea salt. Stir to combine. 
  3. In a separate bowl combine melted coconut butter, applesauce, vanilla extract and olive oil. 
  4. Make a well in the center of the dry ingredients and fold in the liquid ingredients. 
  5. Gently fold in the apple cider vinegar. The consistency of the batter should become a lot lighter. 
  6. Finally, fold in the crushed freeze-dried raspberries
  7. Scoop 2-3 TBSP of batter into each donut cavity and use your hands to press the batter together. Alternatively, transfer the batter to piping bags (or use a ziplock bag with one corner snipped off) and squeeze it into your greased mini donut cavities.
  8. Bake in the middle rack of the oven for 11 minutes. If using a larger donut pan, increase baking time by a few minutes***
  9. Allow the donuts to cool at least 10 minutes in the pan, and then use a knife to loosen the edges of the donuts. Then, flip the donut pan over onto a cooling rack to remove the donuts. Allow them to cool completely before glazing. 
  10. As the donuts bake, prepare the glaze. In a large bowl combine melted coconut oil, room temperature or warmed maple syrup, cacao powder and pinch of sea salt and whisk to combine. If making AIP compliant version, combine melted coconut oil, warmed coconut milk, warmed maple syrup, carob powder and pinch of sea salt and whisk to combine.
  11. Once the donuts have cooled completely, dip each donut into the glaze. 
  12. Immediately sprinkle crushed freeze-dried raspberries onto the glaze in whatever pattern you’d like!

Notes

*If you don’t have cream of tartar on hand you can skip it but I highly recommend it. It makes the texture of these a lot fluffier. You can usually find this in the spice aisle of most major grocery stores. 

** Ensure the coconut butter is completely melted and runny. You can heat in the microwave in 15 second intervals, stirring in between, or use a double boiler method to do this. 

*** My mini donut pan makes donuts 2.7 inches in diameter. If you are using a slightly larger pan, you should adjust the cooking time by 2-3 minutes. 

  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Category: Desserts
  • Method: Oven Baked
  • Cuisine: American

Did you make this recipe?

Share a photo and tag @healmedelicious — we can’t wait to see what you’ve made!

Categories: AIP, All Recipes, Dairy Free, Desserts, Donuts, Gluten Free, Paleo

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Reader Interactions

Comments

  1. Bianca

    January 28, 2024 at 1:26 am

    I had to omit the raspberries but they were still ssoooo yummy! nice to have a treat when on AIP!

    Reply
  2. Wendy

    May 17, 2023 at 4:10 pm

    I made these without raspberries and they were a decadent chocolate treat. I found they were more like a cupcake texture and I think I’ll make them that shape next time. Great nut-free treat!

    Reply
  3. Alex

    March 13, 2023 at 11:21 pm

    I love all your recipes! They are the best I’ve found on the internet truly! I was wondering if you have a recipe for sweet potato brownies up your sleeve? Thanks for all the delicious things that you share!!

    Reply
    • Nicole Charles

      March 17, 2023 at 2:25 pm

      Not with sweet potatoes but stay tuned for my flourless brownie recipe coming soon 🙂

      Reply
  4. Erica Hagan

    September 15, 2022 at 11:11 pm

    Easy to follow and make recipe that turned out delicious. I’m excited to eat these for breakfast over the next few days. I doubled the recipe and am going to try freezing some for later.

    Thank you so much. I’m really enjoying every recipe of yours that I’ve tried so far.

    Reply
  5. Kim

    September 10, 2022 at 6:25 pm

    Is there an alternative for applesauce?

    Reply
    • Nicole Charles

      September 19, 2022 at 2:18 pm

      i haven’t tested so can’t say for sure but perhaps sweet potato puree.

      Reply
  6. Nish

    April 8, 2022 at 6:32 pm

    Any ideas for non coconut?

    Reply
    • Nicole Charles

      April 15, 2022 at 9:59 am

      Not in this recipe but I have tons of coconut-free recipes on the blog and you can even filter by coconut-free!

      Reply
  7. Sara

    March 16, 2022 at 1:52 pm

    Where does one find freeze dried raspberries?

    Reply
    • Nicole Charles

      March 18, 2022 at 11:10 am

      Hi Sara, I’ve linked for US and Canadian readers in the post.

      Reply
  8. ahs

    February 14, 2022 at 11:29 pm

    Nicole, WOW! Every recipe of yours is amazing and this one is no exception. I am an enormous chocolate / raspberry fan and these donuts are now my favorite way to experience the combo! Fluffy with a perfect freeze-dried raspberry crunch and extremely photogenic! And the glaze!!! Delicious and also perfectly glossy / silky!!! I made them for Valentine’s Day and they touched a deep down chocolate craving in the best possible way! Thank you!

    Reply
    • Nicole Charles

      February 17, 2022 at 4:43 pm

      You’re the kindest! Thank you! So glad you enjoyed

      Reply
  9. Jodi Clay

    February 11, 2022 at 8:03 pm

    Oh these are divine ❣ I’m a strict AIPer so made mine with carob powder & can’t have raspberries so I used freeze dried strawberries. This donut tasted like a chocolate dipped strawberry and was the perfect treat to melt away the AIP blues. The texture of the donut was exactly what I wanted it to be – moist but with a delicate crumb; the icing was creamy smooth and ‘chocolaty’. Another huge HMD success! Nicole you are an AIP magician.

    Reply
  10. Suzan

    February 9, 2022 at 11:16 am

    How are they without the raspberries? Or is that a necessary part to really make this recipe work? thank you!

    Reply
    • Nicole Charles

      February 11, 2022 at 2:58 pm

      I have not tried them this way but have heard from a reader that “they’re amazing even without”

      Reply
  11. Diane

    February 9, 2022 at 11:12 am

    Do you have any suggestions for cookware if you don’t have a donut pan?

    Reply
    • Nicole Charles

      February 11, 2022 at 3:01 pm

      You can try making them free form, donut holes like I recommend in the blog post, or using a muffin tin as is shown here https://www.onegreenplanet.org/vegan-food/how-to-make-vegan-doughnuts-even-if-you-dont-have-a-doughnut-pan/?fbclid=IwAR1khqAG9D5GEE5OwDXYjYTxKU0rfFQydpRQQ6EckzBih-iOFPdN8KUXmiU

      Reply

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