Gluten-Free Chocolate Beet Donuts
These moist chocolate donuts get their rich color and subtle sweetness from pureed red beets, creating a surprisingly delicious treat that's both indulgent and nutritious. Made with almond flour and coconut sugar, they have a tender crumb and deep chocolate flavor from cacao powder. The coconut butter glaze adds a creamy finish that complements the earthy beet undertones. Perfect for breakfast, dessert, or an afternoon snack when you want something special that feels a bit healthier than traditional donuts.
Ingredients
- 2 small/medium pre-cooked red beets
- ⅓ cup non-dairy milk of choiceregular milk1:1
Any milk works
- 1 cup blanched almond flour
- 1 cup coconut sugar
- ½ cup cacao powder
- ⅓ cup tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 eggs, room temperature
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup coconut butter
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup or honey
- 2 tablespoons beet juice
Instructions
- 1
Preheat oven to 350ºF and lightly grease a donut pan with coconut oil
- 2
Place the beets in a blender along with the non-dairy milk and blend until smooth, then set aside
- 3
In a large mixing bowl, combine the almond flour, coconut sugar, cacao powder, tapioca flour, baking soda, baking powder, and salt, whisking all dry ingredients together
- 4
In a separate mixing bowl, whisk the eggs, coconut oil and vanilla extract together, then whisk in the pureed beet mixture
- 5
Pour the wet ingredients into the mixing bowl with the dry ingredients and stir until combined
- 6
Use a spoon to put the batter in the prepared donut pan, or put it in a piping bag and pipe the batter into the pan
- 7
Bake for 10-12 minutes for regular donuts or 7 minutes for mini donuts
- 8
Let cool completely before carefully removing from the pan, repeat with remaining batter
- 9
For the glaze, combine all glaze ingredients in a bowl and whisk to combine, warming slightly for a pourable consistency or letting thicken for a frosting-like texture
- 10
Apply glaze to cooled donuts
Tips
Use pre-cooked beets from a package for convenience, or roast fresh beets until tender and cool before using.
Don't overmix the batter once wet and dry ingredients are combined to keep donuts tender.
Let donuts cool completely before glazing to prevent the topping from melting off.
Good to Know
Store donuts tightly sealed in the refrigerator for up to 5 days, or in the freezer for longer term storage.
Donuts can be made 1-2 days ahead and stored covered. Glaze just before serving for best appearance.
Best served at room temperature. Let refrigerated donuts come to room temperature for 15-20 minutes before serving.
Common Mistakes
Don't overbake or donuts will be dry - test with a toothpick at minimum time.
Let glaze thicken properly to avoid it sliding off the donuts.
Ensure beets are completely smooth when blended to avoid chunks in the final product.
Substitutions
Gluten-Free Swaps
General Alternatives
Any milk works
FAQ
Can I taste the beets in these donuts?
The beet flavor is very subtle and mostly masked by the chocolate. They primarily add moisture, natural sweetness, and a beautiful color.
What if I don't have a donut pan?
You can make these as muffins in a regular muffin tin. Adjust baking time to 15-18 minutes and check with a toothpick.
How long do these keep?
Store covered in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight before serving.