COCO CAKE Doughnuts
- 20m Prep Time
- 20m Cook Time
- 50m Ready In
These cake-style doughnuts are a healthier Caribbean-inspired treat, made with avocado for moisture and topped with a rich chocolate frosting. They are baked, not fried, and use coconut and almond flours for a gluten-free option.
Ingredients
- Coconut oil spray or avocado oil spray
- 3 large organic eggs
- 59.1 ml coconut sugar or monk fruit sugar
- 59.1 ml coconut cream
- 0.5 ripe avocado peeled and roughly chopped
- 4.93 ml vanilla extract
- 118 ml finely ground almond flour
- 118 ml coconut flour
- 14.8 ml cocoa powder
- 9.86 ml baking powder
- 237 ml sugar-free chocolate chips
- 29.6 ml coconut oil
- 237 ml raw cashews
- 118 ml filtered water
- 4 green onions trimmed
- Juice and zest of 1 lime
- Pink Himalayan salt
- 1 ripe avocado halved, and pitted
- 0.5 scotch bonnet pepper stemmed and seeded
- 237 ml prepared Cashew Crema
- 29.6 ml avocado oil
- 4.93 ml honey
- 4.93 ml Sea Salt
Nutrition (per serving, estimated)
Estimated based off 16 of 23 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 179 mg
- Iron: 4.1 mg
- Magnesium: 119 mg
- Phosphorus: 318 mg
- Potassium: 626 mg
- Zinc: 2.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Coconut oil spray or avocado oil spray
- 3 large organic eggs
- 59.1 ml coconut sugar or monk fruit sugar
- 59.1 ml coconut cream
- 4.93 ml vanilla extract
- 118 ml finely ground almond flour
- 118 ml coconut flour
- 14.8 ml cocoa powder
- 9.86 ml baking powder
- 237 ml sugar-free chocolate chips
- 29.6 ml coconut oil
- 237 ml raw cashews
- 118 ml filtered water
- Juice and zest of 1 lime
- Pink Himalayan salt
- 237 ml prepared Cashew Crema
- 29.6 ml avocado oil
- 4.93 ml honey
- 4.93 ml Sea Salt
Prepare
- 0.5 ripe avocado, peeled and roughly chopped
- Trim 4 green onions
- 1 ripe avocado, halved, and pitted
- 0.5 scotch bonnet pepper, stemmed and seeded
Let's Cook
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Step 1.
Preheat the oven to 375°F. Grease a nonstick doughnut pan with coconut oil spray.
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Step 2.
In a stand mixer fitted with the whip attachment, whip the eggs, coconut sugar, coconut cream, avocado, and vanilla until fully combined and smooth, about 5 minutes.
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Step 3.
In a separate medium bowl, combine the almond flour, coconut flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until a batter forms.
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Step 4.
Pour the batter into a piping bag or a sealed Ziploc bag with a 1-inch hole cut in the corner. Pipe even rings of batter into the greased doughnut pan, each about 1 inch in diameter.
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Step 5.
Bake the doughnuts for about 20 minutes, until they are risen, firm, and cake-like. Let them cool in the pan for 10 minutes, then pop them out and cool completely on a rack before frosting.
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Step 6.
While the doughnuts cool, make the frosting: Place the chocolate chips and coconut oil in a metal mixing bowl. Bring a small pot of water to a boil, then remove from heat. Set the bowl over the pot (off the heat) and stir until melted and smooth. Alternatively, microwave in 30-second bursts, stirring between each, until just melted. Do not overcook.
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Step 7.
One at a time, dip the cooled doughnuts into the melted chocolate mixture. Place the dipped doughnuts on a rack to let the frosting set.