Chocolate Swoonuts (Chocolate Cake Donuts)
Have you ever bitten into a luscious looking chocolate donut dripping with chocolate icing and sprinkles… only to be sorely disappointed by the dry texture and lack of actual chocolate flavour?!
Well these chocolate swoonuts are not like that.
In fact, they’re the complete opposite!
To start with, they’re a slightly more decadent variation of my original spiced vanilla cake donut aka swoonuts recipe. Like the originals, this chocolate version has a lovely soft, melt in your mouth texture with a subtle hint of spice.
To create the chocolate flavour I added raw cacao powder and tweaked a few of the other ingredient quantities to ensure they stayed nice and moist. I didn’t want to add too much extra sugar to balance out the bitter raw cacao powder, so these swoonuts are more of a milk chocolate flavoured donut – perfect for those who don’t like a heavy dark chocolate flavour.
Best of all, these chocolate swoonuts are completely dairy, gluten and refined sugar free.
To decorate these chocolate swoonuts I’ve included a recipe for a raw chocolate glaze and any leftovers can be simply turned into raw chocolate by setting it in the fridge. However, after demolishing this entire batch in record time, we agreed these chocolate swoonuts are most epic when eaten straight from the oven or lightly dusted with powdered sugar. But it’s of course how you eat them is entirely up to you!!
If you want to take these swoonuts one step further and make them completely grain free, choose buckwheat flour instead of rice flour, and for a lower sugar (aka fructose) option, choose rice syrup as the liquid sweetener and swap coconut sugar for dried desiccated coconut. Enjoy!
If you make these chocolate swoonuts I’d love to hear what you think!
Leave a message in the comments below, and if you share any of your creations on social media be sure to tag me
@swoon.food or #swoonfood so I can come and admire them.
Chocolate Swoonuts (Chocolate Cake Donuts)
Makes: 12 donuts
Prep time: 20 minutes Bake time: 10 minutes
Dry Ingredients
50g rice or buckwheat flour
50g raw cacao powder
50g coconut flour
50g ground almonds
75g coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg, ground or freshly grated
1 tsp cinnamon
1/2 tsp vanilla powder (optional)
1/2 tsp pink Himalayan salt
Wet Ingredients
2 eggs
100g coconut yoghurt
200ml coconut or nut milk of choice
3 Tbsp rice syrup, raw honey or pure maple syrup
4 Tbsp coconut oil, melted
Raw Chocolate Glaze (Optional)
1/4 cup raw cacao butter
1/4 cup coconut oil
1/4 cup pure maple syrup, rice syrup or raw honey
1/4 cup raw cacao powder
pinch pink Himalayan salt
Topping Suggestions
Raw cacao nibs
Freeze dried raspberries/cherries/mandarin/strawberry/blueberries etc
Desiccated coconut
Coconut flakes
Powdered coconut sugar
Preheat the oven to 180ºC fan bake. Lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.
Gently melt the coconut oil if solid.
Place all the dry ingredients into a mixing bowl and stir until evenly combined.
Place all the wet ingredients, except the coconut oil, into another bowl and whisk until combined. Pour the wet ingredients into the dry and stir until evenly combined, then add the coconut oil and mix to combine.
Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes 3/4 full.
Place the donut tray in the centre of the oven and bake for 8 to 10 minutes. The secret to a good baked donut is not over-baking them. You want them to be just baked through so they stay lovely and soft on the inside.
The donuts are ready when they bounce back when lightly pressed.
Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily. If not, try gently teasing the donut sides while holding the tray upside down.
Allow the donuts to cool completely before either coating with powdered sugar or dipping in the chocolate glaze and sprinkling with toppings.
Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.
To make the raw chocolate glaze: place the cacao butter and coconut oil in a heatproof bowl set over a pan of steaming water with the heat turned off. When melted, remove the bowl from the heat. Add the remaining ingredients and stir until well combined.
To dip the donuts in glaze: set a wire rack over a sheet of baking paper to catch the drips. Place the glaze in a small bowl and dip the smooth side of the donuts, then place on the wire rack. If using extra toppings sprinkle them over at this point. For an extra thick coat you can also double dip the donuts. Excess glaze caught on the baking paper can either be reused or turned into raw chocolate. Simply combine the leftover glaze then pour onto a lined tray and place in the freeze to set.
