Serves 8     adjust servings

Chocolate donuts with coconut vanilla bean icing

Preparation 10 min Prep Time
Cook Time 12 min Cook Time
Total Time 22 mins Total Time

These paleo chocolate donuts with coconut vanilla bean icing are baked for a healthy and delicious grain and gluten free treat.



  • 3/4 cup almond flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 3 eggs (separated)
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons honey
  • 1/4 teaspoon vanilla extract


  • 1/4 cup coconut butter, melted to a pourable state
  • 1/4 of a vanilla bean, scraped
  • 1 1/2 tablespoons water
  • 1/2 tablespoon honey
  • unsweetened coconut flakes for garnish (optional)



    1. Preheat oven to 350 degrees.
    2. In a large bowl combine almond flour, cocoa powder, baking soda and salt.
    3. Separate eggs and combine yolks with remaining wet ingredients.
    4. Add wet ingredients to dry and stir until combined.
    5. Beat egg whites with a hand held mixer until light and fluffy.
    6. Fold egg whites into batter until just combined.
    7. Pour batter into donut pan.
    8. Bake for 12-13 minutes. Remove from pan and transfer to cooling rack.


    1. Combine melted coconut butter with water and honey and stir until fully incorporated.
    2. Add vanilla bean and stir again.
    3. Spoon icing onto fully cooled donuts and top with shredded coconut flakes if desired.
    4. Transfer to refrigerator for 10 minutes to set.
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