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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)

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5 from 4 reviews


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.


Units Scale


  • 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


  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!


*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