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+ servings

Triple Chocolate Doughnuts (Gluten-free)


  • Doughnuts
  • ½ cup oat flour
  • ½ cup sweet rice flour
  • 2 Tbsp coconut flour
  • 3 Tbsp coconut oil, melted, but not hot (or sunflower oil)
  • ½ cup natural sugar (Sugar in the Raw or Turbinado)
  • 2 eggs (large or XL)
  • 3 Tbsp applesauce
  • ½ cup + 3 Tbsp almond milk
  • ¼ cup cocoa powder
  • 2 tsp vanilla
  • ½ cup semi-sweet chocolate chips
  • ½ tsp kosher salt
  • 1 tsp baking powder

  • Cocoa Buttercream Frosting
  • 1 ½ Tbsp coconut oil melted, but not hot
  • cup powdered sugar
  • 2 Tbsp cocoa powder unsweetened
  • 1 ½ Tbsp almond milk


  • Doughnuts
  • 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.