grain free dairy free

We don’t think there’s ever a reason to feel guilty after eating a donut; let’s just be clear. But because those sweet little rims are just so addicting, it’s always nice to know that what you’re munching on is as good as it tastes. Enter: the below recipe from our friends at The Chalkboard. If you’re looking to add to your “I can’t believe this doesn’t taste like cardboard” files, here you go.

WHEN OUR SOCIAL media manager strolled in with a spiced up version of this Sweet Laurel Bakery vanilla cake (gluten-free, dairy-free refined sugar-free), all we could think about is how delicious the recipe would be as a donut. 

We picked up a silicon donut mold, slipped the recipe into the oven and, sure enough, this recipe makes the most spectacularly healthy spice cake donuts we’ve ever had. Bonus points for trying our vegan coconut cream frosting with a superfruit beet powder blend!



For the donuts:
2 1/2 cups almond flour
1 tsp baking soda
1/2 tsp Himalayan pink salt
2 eggs * – room temp!!
1/4 cup coconut oil, melted, plus extra for greasing
1/2 cup maple syrup
1 tsp vanilla extract (really good quality)
1 pinch of cinnamon (optional)
1 pinch of nutmeg (optional)

* Vegan option – egg replacement:
1 Tbsp freshly ground chia seeds
1 Tbsp freshly ground flax seeds
4 Tbsp water

For the coconut frosting:
1 can of coconut milk  refrigerated overnight (14 oz)
1 tsp vanilla extract
1 package of fresh raspberries
1/4 cup of softened coconut butter
Dope’s Beet Force Powder for color, optional


Preheat oven to 350 degrees F.

Prepare your donut mold by  greasing the sides with melted coconut oil.

Place eggs*, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt and baking soda. Mix until batter is formed, then pour into prepared donut mold.

Bake about 18 minutes (or 25 minutes, if using egg replacement), until toothpick inserted comes out clean.

To make the frosting: Refrigerate can of coconut milk, 8 hours or overnight. Open can of coconut milk, carefully. Scoop coconut cream solids into cold mixing bowl. *just the solids*

Beat coconut cream on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add vanilla extract, raspberries, coconut butter and Dope’s Beet Force Powder, if desired, into coconut cream; beat 1 minute more.

After the donuts have cooled completely, coat the tops with frosting. Garnish with a sprinkling of the superfruit beet powder blend.

Looking for more healthy recipes? Try this grain-free millet + greens, a spirulina nice cream bowl or this dairy-free chocolate truffle cake, all from Chalkboard Mag.

Images via Melissa Norton

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