Cakey Chocolate Peanut Butter Donuts with Almond Flour

When I got a donut pan, my goal was to make ALL THE DONUTS. I had some really high hopes and tons of ideas. Then I made a chocolate donut, a vanilla donut, and then put my donut pan away for a good 6 months. Welp, it’s back baby!!

When I was in middle school, every Friday after swim practice I’d walk with my friend Laura to Dunkin Donuts. I’d get the Manager’s Special. At that store, the manager’s special was a vanilla icing filled monster of a donut with chocolate icing on top. I thought that was it’s name. It wasn’t until I moved away for college that I realized every manager had their own special.

One day I was pinning away (come Pin with me!!) to my dessert board and was really feeling that chocolate PB vibe. Plus it’s getting close to Easter, everyone is enticing me with their Reese’s eggs, and all I want at this very (and every) moment is chocolate and peanut butter together in muhh mouth.

Well needless to say, I decided to revisit that ol’ donut habit with a chocolate peanut butter twist. Jaryd had these, said they were a “home run,” and compared them to those TastyKake Peanut Butter CandyKakes (might be an east coast thing) which I totally get.

They’re so buttery and fluffy on the bottom with the yummiest peanut butter flavor. Plus that chocolate icing hardens and makes the best chocolate shell EVER. Oh lady, these are tooo good!!

My sweet tooth has been cuuuhrazay, but it comes in waves and rest assured knowing there are some really delicious savory dishes coming your way.

Buuut something tells me you guys aren’t complaining 🙂

If you love baking you have to check out my post of 50+ Gluten Free Dessert Recipes! You’ll find everything from these Chocolate Brazil Nut Balls to these Chocolate Glazed Donuts!

How to make chocolate peanut butter donuts:

In a large bowl, whisk together the butter, agave nectar, vanilla, and peanut butter until smooth. Add the eggs and continue to whisk until combined and smooth.

Add the cashew flour, sea salt and baking powder. Whisk until completely combined.

Thoroughly grease your donut pan. I used butter to grease, but use whatever works for you!

Transfer your donut batter into a plastic baggie and cut off the corner (about 1 inch). I find this is the easiest way to fill the donut pan. Squeeze the batter out around the circle of the donut pan.

Then, bake for 10 – 12 muinutes until golden brown. Allow to sit in the pan for a few minutes before transferring to a cooling rack. To remove from the donut pan, slide a butter knife around the edges and gently lift them up.

Once all the donuts are on the cooling rack, make your chocolate icing.

Melt the cocoa butter in the microwave, stirring every 30 seconds. Once it is mostly melted, I just continue to whisk until the remaining chunks are completely melted. Whisk in the cocoa powder and agave nectar until smooth.

Dip the tops of the donuts in to the icing and place back on the cooling rack.

For the peanut butter drizzle: In a separate small bowl, microwave the peanut butter for 30 seconds – 1 minute. Stir in 1 tablespoon of cocoa butter and continue to stir until completely melted. Drizzle on top of the donuts.

More donut recipes to try:

• Chocolate Covered Pumpkin Donuts
• Cinnamon Sugar Donuts
• Chocolate Peppermint Donuts
• Double Chocolate Donuts + Sea Salt

Enjoy!! xo