These Gluten-Free Donuts with Coconut Icing are fluffy and moist with a texture that is similar to a muffin. I love how easy they are to whip up, too!
Author: Joyous Health
Cream of Tartar
or Baking Powder
, lightly beaten
or Melted Coconut Oil
Sweetened Shredded Coconut
Preheat oven to 350 degrees F (180 degrees C). Grease a donut pan really well with avocado oil.
Sift Coconut Flour (1/2 cup) into a large bowl before whisking in Coconut Sugar (1/2 cup), Ground Cinnamon (1/2 Tbsp), Cream of Tartar (1 tsp), Baking Soda (1 tsp), Ground Cardamom (1 tsp), Ground Nutmeg (1/4 tsp), and Salt (1/4 tsp).
Make a well in the center of the dry ingredients and add Eggs (6), Avocado Oil (1/4 cup), and Vanilla Extract (1 tsp). Using a wooden spoon, stir the batter together until well combined. Spoon into the prepared donut pan.
To toast the Sweetened Shredded Coconut (1/4 cup), place on a baking sheet and bake at the same time as the donuts for 3-4 minutes. Watch carefully to make sure it doesn't burn.
Bake until a wooden toothpick inserted in a donut comes out clean, about 15–18 minutes.
Let donuts cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely at room temperature.
In a small pot on the stove, combine Coconut Butter (1/4 cup) and Coconut Oil (2 Tbsp). Melt on low heat until a creamy liquid. Coconut butter burns very easily so be sure it let it melt slowly.
Spoon the melted coconut glaze over top of each donut. Sprinkle toasted coconut shreds on top.
Makes 9 donuts.
Nutrition Per Serving
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