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

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.

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.

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.

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!

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.

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.

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

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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.

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Ingredients

Units USM Scale 1x2x3x

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

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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