Grain-free Donuts with Raspberry Filling and Chocolate Glaze

4.67 from 3 votes

Grain-free Donuts with Raspberry Filling and Chocolate Glaze

These Grain-free Donuts with Raspberry Filling and Chocolate Glaze are baked rather than deep-fried and filled with sweet raspberry jam. A simple, two-ingredient chocolate glaze finishes the donuts for the perfect sweet breakfast or evening dessert.

Prep Time45

Cook Time1

Total Time1 45

Course: Breakfast

Cuisine: American

Keyword: breakfast, dairy-free, donut, grain-free, vegetarian

Servings: donuts

Calories: 185.6kcal

Ingredients

For the grain-free donuts:

1 ½ cup tapioca starch
3 tbsp coconut flour, sifted
¾ cup coconut milk or another nut milk
7 tbsp coconut oil
⅓ cup water
4 eggs
pinch of salt

For the raspberry filling:

2 cups fresh or frozen raspberries
2 tbsp chia seeds
1 tbsp lemon juice
Optional: 1 tbsp maple syrup (I prefer no sweetener)

For the chocolate glaze:

½ cup chocolate chips
¼ cup coconut cream

Instructions

For the raspberry chia seed jam:

The first step is to make the raspberry filling. The jam takes a few minutes to thicken so I like to make this first. Heat the fruit in a small saucepan over medium heat until the fruit starts to breakdown. Using a fork or wooden spoon, gently smash the raspberries until there are no clumps. Once the fruit is smooth and is bubbling, add the lemon juice and the chia seeds and stir. Place in a jar and allow to cool and thicken while you continue with the remainder of the recipe. The raspberry jam can be made three days ahead and store in an air-tight container in the fridge.

For the donuts:

Preheat the oven to 425 degrees. In a small bowl, mix together the tapioca starch and coconut flour, and set aside. In a saucepan over medium heat, add the water, coconut milk, coconut oil, and salt. Bring to a boil. Once boiling, add the tapioca starch and coconut flour and stir vigorously until a dough ball forms. Do not worry about the dough sticking to the pan slightly.
Transfer the dough to a stand mixer fitted with the paddle attachment. Gently beat the dough for about one minute to release some steam. Add one egg at a time to the mixing bowl and allow it to completely mix before adding another. Once all the eggs have been added and the dough is mixed and still slightly lumpy and sticky, scrap out and place in a piping bag.
Cut about ½ an inch of the piping bag if using a disposable bag. Pipe a circle around the donut mold making sure to make one long line and not multiple balls or dots. For the donuts to rise properly, the donut needs to be squeezed into the mold in one continuous line. Continue with the remaining dough. Alternatively, the dough can be piped out on a parchment paper-lined baking tray. But again, the circles need to be piped in one continuous squeeze.
Once all the donut molds have dough, place them in the oven for 15 minutes. Once 15 minutes has passed and the donuts have risen, lower the oven temperature to 325 degrees for 45 minutes. The donuts will start to brown slightly and dry out.
After the donuts have baked, remove them from the oven and allow them to cool completely before filling and glazing.

For the chocolate glaze:

Create a double boiler on the stove with a saucepot with some water. Place a heat-safe bowl on top of the pot and add the chocolate chips and coconut milk. Gently heat the chocolate until it's melted. Stir to combine the chocolate and milk. Once melted and mix thoroughly, remove from the heat. Set aside while filling the donuts.
Place the raspberry jam in a piping bag fitted with a small metal tip. Puncture the side of the donut with the metal tip and squeeze some jam inside. Make 3-4 holes and squeeze jam inside the donut to make sure it's evenly distributed. Once all the donuts are filled, continue with the chocolate glaze.
Take one donut and dip it halfway into the chocolate glaze. Place on a cooling rack or platter and continue with the other donuts. Add your favorite toppings once all the donuts have been glazed. Allow the glaze to harden slightly before enjoying.

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