Chocolate Sprinkle Doughnuts



Prep time:

Cook Time:

Total Time:

16 doughnuts


25 minutes

15 minutes

1 hour 40 minutes

What you'll need

For the doughnuts:
  • 3 large eggs , at room temperature
  • 120 ml full fat coconut milk
  • 80 ml extra virgin coconut oil
  • 60 ml pure maple syrup
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 40 g cocoa powder
  • 80 g coconut sugar
  • 90 g coconut flour
  • 30 g arrowroot powder
  • ¾ teaspoon bicarbonate of soda
  • ¼ teaspoon fine sea salt
For the glaze:
  • 85 g dark chocolate chips (or dairy free alternative)
  • 20 ml pure maple syrup
  • 1 tablespoon extra virgin coconut oil
  • 80 g gluten-free sprinkles



  • Preheat a doughnut maker. Preheat the oven to 180°c and grease the pan with a generous amount of coconut oil.
  • In a blender, combine the eggs, coconut milk, oil, maple syrup, vinegar, vanilla extract, cocoa powder, coconut sugar, coconut flour, arrowroot, bicarbonate of soda, and salt. Blend on high speed for 30 seconds, until well incorporated. Let the batter rest for 2 minutes, then blend again on high for 15 seconds. Scoop the batter into a large resealable plastic bag, seal the top, and snip one of the bottom corners to make a piping bag. Pipe the batter into the doughnut mould or pan, filling it completely. Cook until the doughnut machine indicator light goes off, about 5 minutes, or bake for 15-17 minutes in the oven, until a tooth pick inserted into the centre of the doughnut comes out clean. Remove the doughnuts from the mould or pan and cool on a wire rack.
  • To make the glaze, bring 1 inch of water in a saucepan to a simmer. Place the chocolate, maple syrup, and coconut oil in a heat proof bowl and set it over the simmering water. Turn the heat to medium-low and stir the mixture frequently until the chocolate melts and the mixture is smooth. Turn off the heat, remove the bowl from the pan, and stir in 1 tablespoon water.
  • Pour the sprinkles into a shallow dish. Dip the tops of the cooled doughnuts in the warm glaze and twist gently as you remove them from the bowl to allow excess glaze to drip off. Place the doughnuts on a wire rack to set for 10 minutes, then dip the tops of the doughnuts a second time. Immediately dip the tops in the sprinkles. Serve immediately, or chill in the fridge for 1 hour to harden the chocolate.
  • Store the doughnuts in an airtight container in the fridge for 2 weeks, or freeze the doughnuts in an airtight container, with a square of parchment paper placed between each row of doughnuts, for 3 months. Defrost at room temperature for 1 hour before serving. For better results, reheat in the oven for about 10 minutes.








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