I’ve been exploring various options in the grain free realm for a while now, and began thinking about some treat options that would fit the bill in terms of grain-free and refined sugar-free. Two of the main options for baking happen to be almond flour and coconut flour, which both result in quite high protein baking, particular when compared to other gluten-free options which can be quite high in starch.
I was after something chocolatey and had a big bag of coconut flour in the pantry that needed using up … and so I developed this batter recipe which works quite well 2 ways: as a baked donut, OR as a cupcake.
Coconut flour is very hydroscopic – it will absorb a LOT of liquid, and will look like it is quite dense, but actually bakes up fairly moist and fluffy. For every 1/2 cup of coconut flour, you will need about 1/2 cup (maybe more) of additional liquids, AND 2-3 eggs. Because of the addition of eggs, you won’t require quite as much leavening as you might think. (I’m using baking soda to keep this paleo friendly – baking powder contains cornstarch)
This recipe does double duty — it bakes up beautifully as a baked donut with chocolate glaze, BUT the exact same ingredients also make a beautiful paleo cupcake with pretty chocolate frosting you can pipe on top in pretty designs. The recipe also scales up quite well if you are making cupcakes for a crowd.
And a final word of caution on portioning here: because the coconut flour is nutrient-dense, one cupcake or donut goes a loooong way!
Ingredients
- 1/2 cup coconut flour
- 1/4 cup cocoa flour (do NOT use Dutch processed cocoa for these)
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 3 eggs, whisked
- 1/2 tsp vanilla extract
- 1/4 cup coconut oil
- 1/4 cup hot coffee
- 3 T honey
- -----
- 100 grams good quality dark chocolate, chopped
- 4 T coconut milk powder
- 3 T hot water.
Instructions
- Preheat oven to 350 degrees
- Combine the dry ingredients in a medium bowl.
- Add the wet ingredients and mix well to combine. You should have a moderately thick batter, but should still be able to stir easily.
- - To bake as donuts, divide into 6 wells of a donut baking tin, bake at 350 degrees for 15 minutes.
- - To bake as cupcakes portion into a muffin tin lined with cupcake papers. Bake at 350 degrees for 18-20 minutes.
- Chocolate glaze: Melt chocolate. Combine hot water and coconut milk powder, mixing until completely dissolved. Add to melted chocolate and whisk well to combine. As it cools slightly, it should thicken. Dip donuts in the chocolate glaze, sprinkle on coconut or sprinkles if desired.
- Chocolate frosting: Make the glaze, and as it cools to room temperature, beat well with a hand mixer until light and fluffy.
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This looks really good. I can not wait to make this.