Baked Vanilla Donuts

The BEST baked vanilla donuts you’ve ever tried!! They’re gluten free, paleo friendly, and bound to be your new favorite weekend treat!

Prep: 10 minsCook: 12 minsTotal: 22 mins
Servings: 6 1x


  • 1/4 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup agave nectar
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup 60% cacao dark chocolate chips
  • sprinkles for topping
  • pinch of sea salt for topping


  1. Preheat oven to 350F.
  2. In a bowl, use an electric handheld mixer to mix together the melted butter, eggs, agave, and vanilla.
  3. Add the almond flour, coconut flour, sea salt, baking powder, and baking soda. Mix everything together until combined.
  4. Grease your donut pans and then scoop the batter into them, filling them almost all the way. An easy trick to to put the batter into a large plastic baggie and cut off one end to easily squeeze it out in a circular motion to fill the circle pan.
  5. Bake for 12 – 15 minutes, or until tops are golden brown.
  6. Gently remove the donuts from the pan and place on a cooling rack. Mine easily popped out, but if you can use a butter knife along the edges to help you.
  7. Place the dark chocolate chips in a bowl and microwave for one minute.
  8. Stir and microwave for another 30 seconds, until the chocolate is smooth and drizzly.
  9. Drizzle the donuts with the chocolate. You can also dip the donut completely in the chocolate if desired.
  10. Then, sprinkle on some sprinkles and a pinch of sea salt.
  11. If you want the chocolate to harden immediately, you can pop them in the freezer for a couple minutes.
© The Toasted Pine Nut