AIP German “Chocolate” Cake Donuts (Top 8 Free)

AIP German “Chocolate” Cake Donuts (Top 8 Free)


These AIP German “Chocolate” Cake Donuts are a perfect allergy-friendly treat for the holidays or whenever you are craving the delicious pairing of chocolate and coconut!

If you are looking to take a break from holiday cookies, these grain-free, dairy-free, and egg-free German Chocolate Cake-inspired donuts are a fun alternative. While German Chocolate Cake frosting typically includes pecans, coconut flakes, and condensed milk, this Top 8 allergen-free version is made only from coconut-based products, while still reminiscent of the original.


AIP German Chocolate Cake Donuts (Top 8 Free)

Ingredients for AIP German “Chocolate” Cake Donuts:

Donut Batter:

There are two different options for the donut batter that both work well.

Coconut Frosting:

  • Coconut butter
  • Full-fat coconut milk
  • Coconut sugar
  • Unsweetened coconut flakes (fine-textured)
AIP German Chocolate Cake Donuts (Top 8 Free)

RECOMMENDATIONS

  • For an AIP elimination phase version of the recipe, you can use either the mix by Eat G.A.N.G.S.T.E.R. or if using the Double Chocolate Banana Muffin recipe, swap the cocoa powder for carob powder and leave out the chocolate chips.
  • Store in an airtight container in the fridge for 3-4 days (let it sit out on the counter to reach room temperature before enjoying), or freeze for up to 3-4 months.

Looking for more coconut-based recipes?


AIP German 'Chocolate' Cake Donuts (Top 8 Free)

: 9-10 donuts
: 10 min
: 25 min
: 35 min
This recipe has no ratings just yet.

These AIP German “Chocolate” Cake Donuts are a perfect allergy-friendly treat for the holidays or whenever you are craving the delicious pairing of chocolate and coconut!

By:

Ingredients
Directions
  • Step 1 Preheat the oven to 350°F. Set aside donut pans and lightly coat with coconut oil.
  • Step 2 Prepare either the Eat G.A.N.G.S.T.E.R. mix or the Double Chocolate Banana Muffin batter per instructions. Leave out the chocolate chips if using the Double Chocolate Banana Muffin recipe.
  • Step 3 Evenly distribute the batter into the donut pan molds, filling each mold 2/3 of the way. The donuts rise, so be sure to leave enough space at the top of the mold.
  • Step 4 Place the donut pan into the oven and bake for roughly 20 minutes.
  • Step 5 Once done, remove from the oven and let cool for 3-5 minutes before removing from the pan. Gently place donuts on a cooling rack. While the donuts are cooling, prepare the frosting.
  • Step 6 On a baking tray lined with parchment paper, evenly spread the coconut flakes. Place in the oven to lightly toast for 3-5 minutes – be sure to keep an eye out on the coconut flakes so they don’t burn. Remove from the oven and set aside.
  • Step 7 In a small saucepan on low heat, add the coconut butter, coconut milk, and coconut sugar, stirring until combined and smooth. Add in 3/4 cup of the toasted coconut flakes and mix together. Set aside the remaining 1/4 cup coconut flakes.
  • Step 8 Once the frosting is well-combined and smooth, remove from heat. Using a butter knife, gently top each donut with frosting. Sprinkle the top of the frosted donuts with the extra toasted coconut flakes.

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