Flourless Chocolate Cake Baked Donuts

These Flourless Chocolate Cake Baked Donuts are very dear to me, as I made them to honor my grandfather, who had such a big sweet tooth. I made these with a lot of love and customized them with his favorite ingredients. Rich, decadent, and chocolaty, they’re made with only 3 ingredients and topped with raspberry coconut whipped cream made with just 2 ingredients.

After I made this chocolate flourless cake for my grandfather, I knew I had to make donuts, since they were one of his favorite treats. I have such fond memories of sharing that love of good food with him. Another dessert we both loved was this indulgent chocolate zucchini cake.

These Chocolate Cake Baked Donuts are rich and wholesome, and a healthy alternative to the traditional treats that we all love—made with just chocolate, eggs, and butter and topped with a dollop of deliciously smooth coconut whipped cream mixed with fresh raspberry puree. This combination is pure bliss.

Why you will love this recipe 

• Gluten-free flourless donuts: These delicious donuts are perfect for those who cannot have gluten but want to indulge. These are made without flour and with just five ingredients.
• Only five ingredients: My easy recipe uses only three ingredients for the donuts and two more for the coconut raspberry frosting!
• Luscious frosting: The creamy raspberry frosting is also sugar-free and so good you can eat it with a spoon.  
• Rich chocolatey flavor: These donuts are so fudgy and decadent, with a rich chocolatey taste just like brownies.

What you will need

For the donuts

• The glue: I use large eggs, whipped to hold the donuts together. 
• Chocolate: My favorite is Ghirardelli semisweet chocolate, chopped into pieces. It has a rich flavor with a velvety texture that melts well. 
• Butter: Unsalted butter, cut into chunks, melts more easily into the chocolate. I highly recommend using the best quality butter. With just three ingredients, they should all be the best. 

For the frosting

• Fruit: I use fresh organic raspberries. But if they are not in season, frozen will work. 
• Milk: Use the highest-quality organic coconut milk you can find. It makes a big difference. 

How to prepare

The day before: I place the coconut milk upside down in the fridge so the cream can harden and separate from the coconut water. 

Prepare the oven: When I am ready to start baking, I preheat the oven to 325 degrees F, move the rack to the lower-middle position, and grease a donut pan with butter. 

Beat the eggs: Now, I whip the eggs on medium speed with a wire whip for about five minutes. 

Melt: Meanwhile, I melt the chocolate and butter in a large bowl set over a pan of simmering water until smooth, stirring occasionally. 

Fold in the eggs: Next, I fold 1/3 of the egg mixture into the melted chocolate with a rubber spatula until only a few streaks of egg remain. Then fold in half of the remaining egg mixture until combined, then gently fold in the rest. 

Bake the donuts: I pour the batter into the donut pan, filling each cup ¾ full, and bake for about 25 minutes or until the edges are just starting to set and a thin glaze has formed.

Remove and cool: Lastly, I remove the pan from the oven, set it on a wire rack, and let it cool to room temperature.

Make the frosting: To make the frosting, I chill a mixing bowl in the fridge while I puree the raspberries in a food processor. Then, I take the chilled coconut can out of the fridge and flip it over, pouring the liquid into a jar to save. Add the coconut cream to the chilled mixing bowl. I use a hand mixer to whip the cream until fluffy, then fold in the raspberries. 

Frost: Finally, I top the cooled donuts with frosting.

Serve: I like to serve them immediately or chill them.

Expert tip

Melting the chocolate in the microwave

Many people asked about melting chocolate in the microwave because it is easier. I agree that it is easier and faster. However, it is also easy to burn the chocolate this way. Heat it in 30-second intervals, stirring thoroughly after each interval. Also, be sure not to get any water in the bowl, or the chocolate will seize up. 

More tips to consider:

• Don’t forget to place the coconut milk upside down in the fridge the night before so the cream separates from the coconut water. 
• Use the coconut water to make smoothies or other delicious drinks. It is great for antioxidants, vitamin C, and potassium.
• To make the donuts fluffier, whip the egg whites separately, then fold them in.
• Another way to add lift is to add ½ teaspoon baking powder. 
• Instead of a donut pan, use a muffin tin and some aluminum foil. Shape the foil into a cylinder in the middle with your finger. Be sure to grease the foil, though, so it doesn’t stick. 

Recipe variations and add-ins:

• Glaze them instead: Skip the frosting and glaze them with a simple mix of powdered sugar and milk.  
• Go wild: To make these donuts crunchy, I add chopped pecans to the batter. 
• Make them festive: If I am serving these at a party or another special occasion, I add some rainbow sprinkles or other festive decorative candies. 
• Other frosting: For a richer and thicker frosting, try my sweet and tangy cream cheese frosting.     
• Caramel sauce: Another way to top these rich and chocolatey donuts is with my luxurious caramel sauce. It only takes 10 minutes and three ingredients!

Serving suggestions:

Serving these donuts for breakfast may seem like the best idea, but I like to serve them for brunch because they are so decadent and rich. The ladies love it when I serve them with my grown-up Baileys s’mores milkshakes. Made with Baileys Irish cream, chocolate ice cream, and syrup with marshmallow fluff, topped with whipped cream and chocolate sauce, these are like a dessert in a glass. 

I also like to have some savory food on my brunch buffet, like my avocado egg rolls that are better than what they serve at the Cheesecake Factory, and these bacon, egg, and cheese breakfast burritos. But when I serve these donuts as a dessert, I like to pair them with something cool and creamy like this easy Oreo ice cream. It only needs three ingredients, and everyone loves it.  

How to store leftovers:

• Refrigerate: Pack leftover donuts in an airtight container in the fridge for up to three days.   
• Freezing: It is best to freeze these without the frosting because it will stick to the wrap. I wrap mine with plastic and then put them in freezer bags. I like to put them in separate baggies so I can take them out one at a time as needed. They will last for three months in the freezer.   
• Defrost: Thaw overnight in the refrigerator for the best texture and taste.

Frequently asked questions

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