Baked Chocolate Donuts

These donuts are Low FODMAP, gluten free & low refined sugar

  • Serves: 9 (1 donut per serve)
  • Total time: 30 minutes


  • 1/2 cup of White Rice flour
  • 1/4 cup of Tapioca flour
  • 1/4 cup of GF flour
  • 1 tsp of Baking Powder
  • 1/4 tsp of Baking Soda
  • Sprinkle of salt
  • 1/4 cup of White Sugar
  • 1/4 cup of Cocoa Powder
  • 3/4 cup of Almond Milk
  • 1 Egg
  • 2 tbsp of Butter/Coconut Oil- melted
  • 1/2 tsp of Vanilla Extract
  • Dark chocolate to top


Preheat oven to 180 degrees Celsius and grease a donut tin (or ramekins) with coconut oil. In a medium sized bowl add all dry ingredients and stir to combine. Make a well in the centre of the dry ingredients and pour the almond milk into it, whisking to combine. In a seperate bowl beat the egg lightly with a fork until it becomes slightly frothy and pour this into the mixture, along with the butter and vanilla extract. Whisk until all ingredients are fully incorporated. Spoon the mixture into the greased donut tin or ramekins until they are around 3/4 full and bake for 15-20 minutes. Remove from the oven and allow too cool in the tins. Finally dip the donuts in melted dark chocolate and enjoy. These are best served warm.

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