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glaze

Chocolate Frosted Donuts (paleo & nut free)

December 21, 2020 by Dafna Leave a Comment

Homemade Chocolate Frosted Donuts made healthier! These donuts are baked, not fried, covered in a luscious chocolate glaze and made better-for-you using only simple, unprocessed ingredients. The recipe is so quick and easy to make that these delicious donuts are sure to become an instant breakfast favorite!

What Do These Chocolate Frosted Donuts Taste Like?

These donuts are perfectly simple but incredibly delicious, just like a classic donut should taste. Sometimes, the best things are uncomplicated and this is a tasty example of that fact. The donut is soft and airy but still moist and just perfectly sweet. The perfect palette for the thick and creamy chocolate frosting and a hefty dose of fun sprinkles to give it that classic bakery feel. If you’re looking to bring more chocolate into your mornings, well these donuts are for you!

What Ingredients Are Used to Make These Chocolate Frosted Donuts?

These healthified Chocolate Frosted Donuts are paleo-friendly, meaning they are made with no gluten, grain, or dairy. They are refined sugar free (except for the sprinkles) and happen to be nut-free! Made with only 12 (total) simple, unprocessed ingredients. Here’s a look at the ingredients and possible substitutes and variations:

  • Cassava Flour – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – This helps thicken the dough without making it too floury.
  • Baking Powder & Baking Soda – To make the donuts fluffy.
  • Salt – To balance the sweetness.
  • Coconut Sugar – The best granular sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for it’s great pricing and excellent quality.
  • Dairy Free Milk – I use whatever homemade milk I have on-hand. This time I used almond milk. Use any dairy free milk you like! Check out my post on how to make your own nut milk!
  • Coconut Oil – Used in both the donut batter to add moisture and to create the chocolate frosting. Use avocado or olive oil instead of coconut in the batter.
  • Eggs – To help puff the donuts.
  • Vanilla – For that classic donut flavor.
  • Chocolate Chips – Used to make the chocolate frosting. Use any chocolate chips or chocolate bar chopped into chunks you like! I used Guittard’s baking wafers because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to make these refined sugar free and strictly paleo (these would be great).
  • Maple Syrup – Helps create a thick but soft frosting.
  • Sprinkles – The perfect place to add some fun sprinkles! I am absolutely obsessed with the sprinkles by Supernatural. They come in beautiful and fun mixes and are made with conscientious ingredients! All their sprinkles are vegan, naturally colored, and made with no funky dyes or chemicals! I highly highly recommend them! (Not at all sponsored, I just really love them.) For these donuts I used their Great Big Blizzard mix to celebrate the first day of winter.

How Do You Make Chocolate Frosted Donuts?

These donuts are so easy to make and come together in a flash. They can baked, frosted, and sprinkled in under 30 minutes! The donut batter comes together quickly and requires no mixer! The donuts bake up fast, especially when made in a mini donut mold as I have done. And while the donuts are baking you whip up the straight forward, no-fuss chocolate glaze. Then just frost and sprinkle the donuts and that’s it! Here’s a look at the steps:

  1. Make the donut batter. The batter is made by mixing the wet and dry ingredients separately. The stirring the wet into the dry until a smooth and thick batter forms.
  2. Fill the donut mold. The batter is thick so easily fills into the donut mold. I find the cleanest way to fill the donut cavities is to pipe in the batter. See section below for more tips on this. I used a mini donut mold from Target.
  3. Bake the donuts. These donuts bake up quick in just about 10 minutes. If using a regular size donut pan (6 donuts) bake for 18-20 minutes.
  4. Make the frosting. The frosting comes together in a breeze and done while the donuts are baking.  Just combine the ingredients and melt over a double boiler or in the microwave.
  5. Frost and sprinkle the donuts! No special equipment required to frost, simply dunk the donut into the frosting, lift up and place on a wire rack. Top with sprinkles and that’s it.
  6. Enjoy! As with most homemade, baked donuts these are enjoyed the same day.

No donut pan? No problem! Bake them in a mini or regular muffin tin.

If you want to save some for later, once the donuts have cooled slightly, freeze the donuts, unfrosted, individually on a parchment or silicone mat lined baking sheet. Once the donuts are frozen, store together in an airtight container. When ready to enjoy, reheat in the microwave or hot oven, then top with glaze and sprinkles.

Tips On Filling The Donut Tin

I used a piping bag with no tip to easily fill the mini donut wells. If you don’t have a piping bag, use a large plastic bag, fill with the batter, and snip a bottom corner of the bag for a single use alternative. I purchased this cake decorating set earlier this year and have found that I use it more often than I actually thought. Definitely worth the $16 purchase. Plus it comes in a small box for easy storage.

I usually make a crazy mess when attempting to fill a piping bag without another set of hands. But this time around I actually figured out a good hack! First, fold the bottom edge and use a clip to close it off and prevent any leakage, then place the empty bag in a tall glass, fold the edges over the sides and, use a silicone spatula to easily transfer the batter from the mixing bowl into the piping bag! See the picture below.

These healthier Chocolate Frosted Donuts are simple yet delicious. The recipe is so easy and requires no equipment! The donuts are soft and fluffy, topped with a thick and luscious chocolate glaze, perfect as a sweet breakfast or afternoon treat! And basically, your favorite hot beverages new best friend.

More Donut Recipes!

  • Baked Ginger Apple Cider Donuts
  • Chai Spice Baked Donuts
  • Easy Baked Donuts
  • Baked Blueberry Donuts

SHARE THE LOVE!

If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Chocolate Frosted Donuts

Simple yet delicious baked donuts made better-for-you! A soft and airy, but moist donut topped with a luscious chocolate frosting and of course, sprinkles. These couldn't be easier and sure to become a breakfast favorite. No donut tin? No problem! Make these in a muffin pan!

paleo-friendly (gluten/grain/dairy free), naturally sweetened, nut free

Servings 12 mini or 6 regular donuts

Ingredients

Dry Ingredients

  • 1 cup + 2 tbsp cassava flour (150 grams)
  • 2 tbsp tapioca flour (15 grams)
  • 1 tsp baking powder (5 grams)
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup + 1 tbsp milk of choice (118 grams)
  • 1/2 cup coconut sugar (78 grams)
  • 3 tbsp avocado oil (42 grams) or coconut oil (melted and cooled)
  • 2 eggs
  • 1 1/2 tsp vanilla

Chocolate Frosting

  • 1/4 cup chocolate chips or chunks (43 grams)
  • 1 tbsp coconut oil (13 grams)
  • 1 tsp maple syrup (6 grams)
  • 1 tsp milk of choice (6 grams)

Instructions

  1. Heat oven to 350 degrees and prepare donut tin by spraying or greasing wells with a little additional oil. Skip if using a silicone donut mold.

  2. In a medium bowl whisk the dry ingredients together until everything is well incorporated.

  3. Using the same whisk, mix together the wet ingredients in a small bowl until light and frothy.

  4. Pour the wet ingredients into the dry and, using a silicone or wooden spoon, stir gently until everything is just fully combined. Taking care not to overmix. The mixture should be smooth with no lumps.

  5. Distribute the batter evenly into the donut tin wells. Use a piping bag or large plastic bag with tip of bottom edge cut off to easily fill the donut cavities. (See original post for more tips.)

  6. Bake the donuts for 9-10 minutes for mini donuts (18-20 for regular donuts) or until donuts are puffed and just turning slightly golden.

  7. While donuts are baking, prepare the frosting: In a small bowl melt all the ingredients together in the microwave using short bursts, or over a double boiler. Once everything is fully melted, stir until thick, shiny, and smooth. Let cool slightly.

  8. Let the donuts cool in the pan until safe to handle, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.

  9. While donuts are still warm, dunk the smoother side of each donut into the chocolate, lift and return to cooling rack. Repeat with all donuts and top with sprinkles!

  10. Enjoy! These are best enjoyed on the same day, shortly after they have been frosted. 

Recipe Notes

Helpful Kitchen Tools (affiliate links): mini donut pan, regular donut pan, piping bag, silicone spatula, kitchen scale

Storage: Once the donuts have cooled slightly, freeze the donuts, unfrosted, individually on a parchment or silicone mat lined baking sheet. Once the donuts are frozen, store together in an airtight container. When ready to enjoy, reheat in the microwave or hot oven, then top with glaze and sprinkles.

Ingredient Subs/Variations:
To Make Strictly Paleo - Use your favorite coconut or maple sugar sweetened chocolate chopped into chunks. 

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

 

Filed Under: Breakfast, DIY Treats Tagged With: breakfast, cassava, chocolate, dairy free, donut, frosting, glaze, gluten free, grain free, naturally sweetened, nut free, paleo, refined sugar free, snack, sprinkles

Easy Baked Blueberry Donuts (paleo & nut free)

September 1, 2020 by Dafna Leave a Comment

Welcome to my End of Summer Recipes Series!It’s the first day of September and we’ve officially entered what I’m referring to as the “baking shoulder season”. It’s not technically fall but summer feels as if it’s basically over. The days are noticeable shorter, there is a slight nip in the air, and thus, sweatshirts and sweaters are starting to make a come back in the cooler mornings and evenings. The farmer’s market is also indicating the season’s end. Just two weeks ago stands were bursting with all kinds of stone fruit and berries. Now, while there are still summer favorites available, produce is peppered with autumnal alternatives like early apples and persimmons. And I, still not ready to slip into fall, am pushing summer fruit filled recipes to the very brink. And hopefully, you’re on board with this too, because these Blueberry Donuts are just too good to be missed!
My Easy Baked Blueberry Donuts are well, just as the name promises. Incredibly easy to make, with a total of 10 (including the salt!) better-for-you ingredients, and bake up quickly in under 20 minutes! These donuts are made healthier by skipping the trip to the fryer, going for the oven instead. I recently upgraded my pan to an aluminum USA Pan donut pan and truly love it. It’s extremely easy to clean, baked goods come out easily, and, as opposed to my previous silicon version, is much more comfortable to transport in and out of the oven. (Now, if only USA Pan would make a mini donut pan I’d truly be in baked donut heaven.) The healthified donuts are paleo-friendly (gluten/grain/dairy free), have no refined oils or flours, can easily be made refined sugar free, and happen to be nut free! They are packed with one whole cup of juicy blueberries that give an oh-so-satisfying burst of fruity goodness in every single bite. Think blueberry pancake meets classic glazed donut. But healthy-ish.The glaze is made with just two ingredients, powdered sugar and nut milk, and reminiscent of the classic sugar glaze you would expect to see adorning a donut at a regular donut shop. The glaze is thin, but just sweet enough, and gives that firm and flakey crust to the exterior of the donut complementing the soft and moist interior. I made my own powdered sugar with organic cane sugar to ensure the classic white glaze look, but you can easily choose any granular sweetener that fits your dietary needs. It’s incredibly easy to make powdered sugar at home, and a nice option if you’re not using this ingredient regularly and do not want to commit to a whole bag. Simply blend any granulated sugar in a high powered blender or food processor until it becomes a fine powder. Which only takes about a minute or so. Just be sure that your machine is super dry beforehand. You’ll need about half the amount of granulated sugar as the amount of powdered sugar listed. I blended a little over one cup of granulated sugar for the 3/4 cup of powdered sugar needed for the glaze. To keep this recipe strictly paleo and completely refined sugar free, blend coconut sugar until powdered and use when making the glaze. It will be just as delicious as the cane sugar version, just slightly brown in color. Or, just skip the glaze entirely if you want to keep the sugar content low. And if a sugar free version is more your speed, use Lakanto granulated sugar in the batter, and either make your own, or use Lakanto powdered sugar for the glaze.These donuts are so easy to make and the perfect summer’s end treat to pair with your coffee or tea, a sweet breakfast on the go, or to satisfy that afternoon sweet tooth. So, hopefully these exceptionally delicious Blueberry Donuts have convinced you to stick around for just a few more summery recipes during this “baking shoulder season” before fully giving in to fall and the onslaught of pumpkin and apple-centric recipes to come.

paleo friendly (gluten/grain/dairy free), refined sugar free option, nut free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Easy Baked Blueberry Donuts

These donuts are packed with juicy blueberry goodness and topped with an easy sugar glaze! They are made with better-for-you ingredients, and have less sugar than your conventional donuts! Don't have a donut pan? No problem! Just make these in a muffin tin!

paleo-friendly (gluten/grain/dairy free), refined sugar free option, nut free

Ingredients

Dry Ingredients

  • 3/4 cup + 2 tbsp cassava flour
  • 1/4 cup tapioca flour
  • 1/3 cup coconut sugar or other granular sweetener
  • 1 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup + 1 tbsp almond milk or nut/seed milk of your choice
  • 2 eggs
  • 2 tbsp avocado oil or coconut oil (melted and cooled)
  • 1 tsp vanilla
  • 1 cup fresh blueberries

Coconut Butter Glaze

  • 3/4 cup powdered sugar *see notes
  • 1 tbsp nut/seed milk of choice

Instructions

  1. Heat oven to 350 degrees and prepare donut tin by spraying or greasing wells with a little additional oil.

  2. In a medium bowl mix the dry ingredients together until everything is well incorporated.

  3. In a smaller bowl whisk together the wet ingredients (except the blueberries) until light and frothy.

  4. Pour the wet ingredients into the dry and stir gently until just combined. Taking care not to overmix. Gently stir the blueberries into the batter.

  5. Distribute the batter evenly into the 6 donut tin wells.

  6. Bake the donuts for 16-18 minutes or until donuts are puffed and just turning slightly golden.

  7. Let the donuts cool in the pan for a few minutes, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.

  8. While the donuts are cooling, make the glaze by mixing the powdered sugar and nut milk together in a shallow but wide bowl until well combined and smooth. Once the donuts are cool enough to handle, dunk the puffed side of the donuts into the glaze and move gently from side to side to ensure good coverage. Lift the donut out of the glaze, allowing it to drip off slightly and return to wire rack, it may drip a little more once on the rack.

  9. Let the glaze harden, about 10-15 minutes, then enjoy!

Recipe Notes

Skip the glaze entirely if you want to lower the overall sugar content.

Sugar/Glaze Options
Powdered sugar can be made simply by blending granulated sugar in a high powered blender until it becomes a fine powder. You will need about half the amount of granulated sugar for the amount of powdered sugar needed. 

For a white glaze: I blended a little over 1 cup of Organic Cane Sugar to create just enough powdered sugar for this recipe. Wholesome Sweet makes an Organic Powdered Sugar if you don't want to make you own.

For strict paleo: If you want to keep this strictly paleo or avoid any refined sugars, blend about 1 cup of coconut sugar to create powdered coconut sugar. The glaze will be a slightly brownish color, but still delicious.

For sugar free: To make these sugar free, use Lakanto granulated sugar in the donut batter and Lakanto Powdered Sugar for the glaze. 

Donuts can be stored at room temperature for about a day or so. Donuts can be frozen, but I don’t recommend freezing these pre-glazed.

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Filed Under: Breakfast, Fruity Treats, Sugar Free, Summer Tagged With: blueberry, breakfast, cassava, chocolate free, dairy free, dessert, donut, fruit, glaze, gluten free, grain free, low sugar, naturally sweetened, nut free, paleo, refined sugar free, snack, summer

Earl Grey Scones with Lemon Honey Glaze (paleo, vegan option)

May 11, 2019 by Dafna Leave a Comment

Scones are the kind of thing that seem super fancy, but are actually super easy to make! These Early Grey Scones are mixed up in  just one bowl and take only 15 minutes to bake! The scones are flavored with earl grey tea leaves that gives easy depth of flavor with hints of lavender and complemented with a light and bright Honey Lemon Glaze. These are perfect if you’re hosting a nice brunch or if you want a healthy baked breakfast on-the-go!

These scones are paleo friendly (gluten/grain/dairy free), refined sugar free, with simple ingredient. They are pretty low in sugar with just 5 tbsp of coconut sugar in the scones and only 2 tsp of honey in the glaze (for the entire batch)! Making these healthified scones a complete win. The honey is very easily substituted if you want to make these vegan friendly!

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna

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Earl Grey Scones with Lemon Honey Glaze

paleo, gluten free, grain free, dairy free, vegan-friendly option

These scones are mixed in just one bowl and bake up in just 15 minutes! Have a perfect crisp crust and moist inside with a hint of early grey tea. The scones are lightly sweetened and perfectly complimented with the lemon honey glaze. These little breakfast/brunch delights are easy to make but will have everything enjoying feeling super fancy.

The scones are already vegan, so you can just sub the honey for agave or maple to make these full on vegan friendly.

Course Breakfast

Ingredients

Scones

Dry Ingredients

  • 1 1/4 cup almond flour
  • 3/4 cup tapioca flour
  • 1/2 cup coconut flour
  • 5 tbsp coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 bags early grey tea (make sure it's finely chopped, I used Tazo Tea)
  • zest from 1 lemon
  • 1/4 tsp coarse or kosher salt

Wet Ingredients

  • 6 tbsp coconut oil (solid state, if warm out and oil is in liquid form place in fridge for a mins to firm up)
  • 2/3 cup dairy free milk of choice

Honey Lemon Glaze

  • 3 tbsp coconut butter, melted
  • 2 tbsp + 1 tsp non-dairy milk
  • 2 tsp honey
  • 2 tsp lemon juice

Instructions

  1. Preheat oven to 400 degrees and prepare baking sheet with parchment paper.

  2. Add all dry ingredients to a medium bowl and mix together with a whisk or fork until all well combined until you get a coarse damp, sand texture.

  3. Next add your milk of choice and stir everything gently with your hands or a plastic spatula and gently mix together until you have a soft, wet dough.

  4. Gather into a large mass and turn out onto cutting board.

  5. Form the dough into a 1 inch tall disc.

  6. Cut the disc into 6 or 8 wedges, place wedges on parchment lined baking sheet, bake for 15 minutes, reduce temp to 350 and bake for 5 more minutes.

  7. If eating the scones right away, make the Honey Lemon Glaze while the scones are baking by mixing everything together in a small bowl, then top those golden scones once they've cooled a bit.

Recipe Notes

These scones are best eaten the day of, shortly after coming out of the oven, but will keep for another day in a sealed container. After that, I recommend storing them in the freezer (without any glaze). 

*To make these scones vegan-friendly, just sub the honey for another liquid sweetener of your choice like agave, maple, or coconut syrup!

 

 

Filed Under: Breakfast, Vegan, Winter Tagged With: breakfast, chocolate free, coconut butter, dairy free, glaze, gluten free, grain free, healthy fats, honey, lemon, low carb, low sugar, paleo, refined sugar free, scone, tea, vegan

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HEY THERE!

Dafna Ben-Zeev

Dafna Ben-Zeev

Freshly Dafna
Hi there! I'm Dafna! I'm all about piles of veggies, healthified baking, breaking a sweat as often as possible, yoga, the beach, snacks, farmers markets, and dogs. And I'm so excited to share my recipes with you!Read more...

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