2 cups fine almond flour
2 tablespoons cassava flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup coconut sugar
1/3 cup unsweetened almond milk, room temperature
1 tablespoon apple cider vinegar
2 eggs, room temperature
2 tablespoons coconut oil, softened
1 teaspoon vanilla extract
For the Glaze
2 to 3 cups powdered sugar, depending on sweetness preference
4 to 6 tbsp almond milk
1/4 to 3/4 teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease two 12-cup standard muffin tins well.
- In a large mixing bowl, combine the almond flour, cassava flour, cocoa powder, baking soda, cream of tartar and sea salt until no lumps remain.
- In a separate bowl, whisk together the almond milk, vinegar, eggs, coconut oil and vanilla until smooth. Your ingredients must be room temperature so the coconut oil does not harden.
- Combine the wet ingredients into the dry, mixing well until smooth. Do not over-mix or the donuts will be too dense.
- Spoon 2-tablespoons of batter into each greased muffin tin. You should get between 18 to 20 donut-muffins.
- Bake for 10 to 11 minutes until cooked through. Be sure not to over-bake – you don’t want dry donuts!
- Let cool a few minutes in the tin, and then run a butter knife along the edges of each donut to release from the pan. Transfer donuts to a wire rack set over a baking sheet.
- Immediately make the first batch of glaze by whisking together 1 cup powdered sugar + 2 tablespoons almond milk + 1/4 teaspoon vanilla extract. If you need to thin slightly, just add 1 teaspoon almond milk.
- Using your hands, dip and coat the slightly warm donuts in the glaze and let excess glaze drip off back into the bowl. Place donut on the wire rack. Repeat this process for all donuts, re-making the glaze using the measurements in step 8 as you run out. You can coat the donuts twice, if you want a thicker, sweeter glaze. Sprinkle with sprinkles before the glaze hardens, if desired.
- Once the glaze hardens, serve the donuts! They are best at room temperature, but I also like them cold out of the fridge the next day.