Vanilla Cake Donuts with Mocha Glaze

May 20, 2015 | Breakfast

Vanilla Cake Donut with Mocha Glaze (GF, DF, SF)

I’ve been on a donut kick lately. It’s obviously because I just bought a donut pan. What I really want is some fancy donut maker machine thing, but I’m going to get some use out of my new pan first and then maybe I’ll upgrade at a later date.

These donuts are of the cake variety, not the fried kind. But I should be testing some of those soon too! I can’t wait to experiment with all the flavors and glazes and options. There is a serious void in the gluten-free, naturally sweetened donut world. And it’s my mission to fill voids such as these! What’s your favorite kind of donut? Maybe I’ll test it out next!

Donut recipe adapted from Jenni Hulet’s Vanilla Poppy Seed Donuts on The Urban Poser.

Glaze recipe from Jenni’s amazing work: My Paleo Patisserie.

Vanilla Cake Donuts with Mocha Glaze
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 9
  • For the donuts:
  • 2 1/2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons honey
  • 1 tablespoon vanilla
  • 1 teaspoon lemon juice
  • 3 large room temp eggs
  • 1/4 cup coconut oil (melted)
  • For the glaze:
  • 1 to 1 1/2 teaspoons espresso powder
  • 4 tablespoons water (plus more if needed)
  • 2/3 cup coconut butter (softened)
  • 4 tablespoons maple syrup
  • 2 teaspoons vanilla
For the donuts:
  1. Preheat your oven to 350. Lightly grease your donut pan with coconut oil.
  2. In a medium mixing bowl, whisk together the dry ingredients.
  3. In a large mixing bowl, combine the wet ingredients, adding the coconut oil last and very slowly as you mix.
  4. Add the dry ingredients to the wet ingredients and combine into a smooth batter.
  5. Transfer your batter to a piping bag (or ziploc bag) and pipe the batter into each donut well.
  6. Bake for 10-12 minutes or until donut is firm to the touch. Let cool for several minutes in pan before transferring to cooling rack.
For the glaze:
  1. In a small bowl, stir together the espresso powder and 4 tablespoons water.
  2. Add the rest of the glaze ingredients and whisk together until fully combined.
  3. The glaze should be thick and opaque, but pourable. If the glaze does not glide easily off a spoon, add more water a teaspoon at a time. If the glaze is too thin and watery, add more softened coconut butter.
For the finished product:
  1. Wait until donuts are completely cool to glaze. (Place in freezer for a few minutes to speed up the process.)
  2. Pour the glaze over the top of the donuts, letting it drip down the sides.
  3. Place in freezer for a few minutes to set the glaze. It will become hard and will stay in place.
  4. Eat the same day, or store in the fridge. They are excellent chilled with hot cup of coffee and some bacon on the side!


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