Baked Almond Donuts with Chocolate Glaze

I’ve been on a donut kick this weekend and this is the batch that got me started. I wanted a sweet treat with little or no white sugar and low-fat as well. Not always an easy feat. I’m not giving up white sugar altogether, but I would like to be able to use stevia instead whenever I want to.

The chocolate glaze is made with grain-sweetened chocolate chips with almond extract, coconut milk, and a touch of agave nectar. These chips may not be gluten-free, so feel free to substitute the ones you have on hand.

The base of the donut is whole wheat pastry flour and almond meal. It’s sweetened with a combination of stevia and agave. You can make them gluten-free by subbing your favorite gluten-free flour mix.

Don’t have a fancy shmancy donut pan? Use a mini muffin pan instead. Don’t want to make a glaze? These are great all by themselves too!

Baked Almond Donuts with Chocolate Glaze
soy-free
makes 12 mini donuts

wet ingredients:

  • 2/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
  • 1 tablespoon agave nectar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon stevia (Nu-Stevia brand)

dry ingredients:

  • 2/3 cup whole wheat pastry flour (you can use gluten-free flour mix instead)
  • 1/3 cup almond meal
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.

Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.

Let them cool for 5 to 10 minutes, then carefully remove. If you don’t wait they will stick and break in half, so be warned!

glaze ingredients:

  • 3 tablespoons grain sweetened chocolate chips
  • 2 teaspoons unsweetened coconut milk (or other non-dairy milk)
  • 1 teaspoon almond extract
  • 1/2 teaspoon agave nectar, optional

Melt the chocolate (on the stove or in the microwave). Add the other ingredients and mix thoroughly. Dip cooled donuts into the glaze.

Comments

  1. I was wondering…about the Stevia- do you use the liquid or the powdered? These donuts sound yummy!

  2. Kathy, I live on a boat and space is an issue. I only keep whole wheat flour and vital wheat gluten on board. Is there a way to “make” whole wheat pastry flour from the whole wheat flour? This recipe looks fabulous and I’d love to try it out.

    • You can make them with plain whole wheat flour, they will just be less tender. Pastry flour is made with a different variety of wheat and ground fine. You could try putting the regular flour in a food processor or grinder if you have one and make it finer.

      Let me know of you try that and how it works.

  3. These look so good! I’ve been on a donut kick too … love making donuts!

  4. Yum! I never thought to use a muffin pan instead of a donut pan – great idea. But I really do want a donut pan, so I don’t think I’ll share this thrifty tip with my hubby. :)

  5. Hi – Sounds yummy! I was wondering how I can use a mini muffin pan to make these – my imagination is escaping me at the moment. I don’t do a lot of baking but would really like to try these for Valentines Day. Thanks a lot

  6. What is on top of the chocolate glaze, sugar, coconut?

  7. Hi, one more question…how important is the apple cider vinegar? I don’t have any, just white vinegar. Thanks.

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