Preheat the oven to 350° F
In a medium-sized bowl whisk the oat flour, sweet rice flour, coconut flour, natural sugar, cocoa powder, salt, and baking powder.
In a small bowl, whisk the eggs, milk, vanilla, oil, and applesauce.
Stir wet into dry, until combined, being careful to not over-stir (the batter will look lumpy)
Gently fold in the chocolate shavings.
Fill each doughnut circle in the pan to about ⅛" from the top. Gently smooth to even out the batter.
Bake for 20-24 min (Depending on the size of the doughnut pan you're using. Start checking around the 20-minute mark)
Test with a toothpick for doneness. You want a slightly moist toothpick.
Let them cool in the pan for about 5 mins before turning them over onto a cooling rack.
Frost with Cocoa Buttercream Frosting when they have cooled. (or eat them plain)
Cocoa Buttercream Frosting
In a bowl, combine all ingredients and blend until smooth. If the frosting is too thick, add a teaspoon of milk at a time. If the batter is too thin, add more powdered sugar.