Chocolate Cake Paleo Donuts posted by Brian Brijbag

Brian Brijbag Chocolate Cake Paleo Donuts
Chocolate Cake Paleo Donuts posted by Brian Brijbag

Chocolate Cake Paleo Donuts

Yield: 10 Donuts

Ingredients

  • 2 cups Otto’s Cassava Flour
  • 1/2 cup Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse ground sea salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup coconut sugar
  • 2 tablespoons unsalted grass-fed butter, melted
  • 1 1/4 cup full-fat coconut milk
  • 1/2 lemon, juiced
  • 3 large organic egg yolks
  • 1/4 cup local raw honey
  • coconut oil

Directions

  1. Preheat the oven to 350°F.
  2. Prepare baking powder using recipe above, if you don’t have any.
  3. Add cassava flour, cocoa powder, baking powder, sea salt and nutmeg to a large mixing bowl. Stir to combine.
  4. In a small mixing bowl combine coconut sugar and melted butter.
  5. In a medium-sized mixing bowl whisk coconut milk, lemon juice and egg yolks.
  6. Add butter and egg mixture to the large mixing bowl with all the dry ingredients. Mix well using a hand mixer.
  7. Add raw honey and use electric hand mixer to combine mixture until slightly wet and completely well combined.
  8. Coat a donut pan with coconut oil for easy removal once the donuts are done. Using a large spoon, scoop dough into the donut pan. It won’t rise too high so you can keep it level with the top or slightly overfill for a more puffy donut. Transfer tray to the oven and bake for 20 minutes.
  9. Remove donuts from pan and transfer to a baking rack to rest. Reapply coconut oil to pan and empty the rest of the dough into the pan.
  10. The fudgy goodness of these chocolate cake paleo donuts can be enjoyed warm, straight out of the oven, but they’re also great cold. Store leftovers, if you have them, in a covered baking dish in the fridge.

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