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Double Chocolate Cake Doughnuts | Get Inspired Everyday!

Double Chocolate Cake Doughnuts

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  • 1 cup fine almond flour
  • 2 Tablespoons tapioca starch
  • 1/3 cup cocoa powder
  • 1/2 cup coconut sugar
  • 1/8 Teaspoon sea salt
  • 1/2 Teaspoon baking powder
  • 1 Teaspoon espresso powder
  • 4 Tablespoons salted butter or coconut oil, melted
  • 1 egg
  • 1/4 cup milk or coconut milk from the can
  • 2 Teaspoons vanilla extract
  • Ganache Frosting:
  • 1/2 cup chocolate chips, I used the Enjoy Life brand
  • 1 Tablespoon coconut oil
  • 2 Tablespoons heavy cream or coconut milk from the can


  1. Preheat the oven to 350ºF.
  2. In a medium bowl, whisk together the almond flour, tapioca starch, cocoa powder, coconut sugar, sea salt, and baking powder.
  3. Melt the espresso powder and butter or coconut oil together.
  4. Mix the melted butter mixture, egg, milk of choice, and vanilla into the almond flour mixture until thoroughly combined.
  5. My doughnuts came out of the pan well, but if you’re pan is loosing it’s non-stick abilities lightly oil the pan before putting the batter in.
  6. Portion the batter into a doughnut pan (6) and spoon the leftover batter into a mini muffin pan to make 6 ‘doughnut holes’.
  7. Bake the doughnuts for about 7-8 minutes until puffy but still soft and moist when poked. The doughnut holes took between 5-6 minutes.
  8. While the doughnuts are baking, melt the chocolate chips, coconut oil, and cream or coconut milk together in a pan over low heat. Stir often until the chocolate chips are almost melted. Remove the pan from the heat and continue to stir until the chocolate chips are fully melted.
  9. To remove the doughnuts, turn the pan upside down onto a cooling rack or serving plate.
  10. Frost the doughnuts while they’re piping hot from the oven and enjoy!


For the dairy free version, be sure to use coconut milk and coconut oil!

  • Prep Time: 20 mins
  • Cook Time: 7 mins