Choc-Orange Donuts
Recipe type: Donuts, Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12 small donuts
  • Donut
  • 2 flax eggs, 2 Tbsp ground flax seed + 4 Tbsp filtered water
  • 1 cup gluten free all purpose flour, I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
  • 1 cup coconut sugar
  • 2 Tbsp cacao powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ cup almond milk or any thin non-dairy milk of choice
  • Zested rind of one medium-large orange
  • ¼ cup fresh orange juice
  • 2 Tbsp coconut oil, melted
  • ½ tsp vanilla bean extract
  • Chocolate Icing
  • 2-3 cups icing sugar
  • ¼ cup cacao powder
  • 3-6 Tbsp filtered water
  • Sprinkles
  • Block of dark chocolate, shaved/curled, using a vegetable peeler, use dairy free chocolate if preferred
  • Toffee Orange - Optional
  • ¼ cup caster sugar
  • 2 Tbsp water
  • Fresh orange wedges
  1. Donuts
  2. Preheat oven to 180ºC (356ºC). Grease a standard sized donut pan or a mini donut pan with coconut oil, I use a smaller sized pan with 12 donut molds. Set aside.
  3. Combined ground flax and water in a small bowl, mix well. Set aside to thicken.
  4. In a large mixing bowl, combine flour, sugar, cacao, baking powder and baking soda. Mix well to combine.
  5. Pour in milk, orange zest, orange juice, vanilla, melted coconut oil and thickened flax egg.
  6. Using a hand mixer, beat the mixture until all the ingredients come together. Add more milk if the mixture needs help coming together, 1 tablespoon at a time. Continue to beat of low-medium speed until smooth and thick. You don’t want to over-beat the batter, so stop beating after the batter is just smooth and any lumps have been dissolved. NOTE: You may also use a stand mixer fitted with the paddle attachment on low-medium speed for this step.
  7. Spoon batter into a piping bag fitted with a medium sized round nozzle and pipe batter into donut molds, filling ⅔ of the way up the molds. You can also carefully spoon the batter into the donut molds.
  8. Bake for 12-15 minutes or until the surface of the donuts springs back when touched. You can also test it with a skewer inserted into the donut, it should come out clean.
  9. Cool in pan for 2 minutes.
  10. Carefully remove donuts and place on a wire rack. Use a butter knife around the edges to help remove them.
  11. Chocolate Icing
  12. While the donuts are cooling, make the icing.
  13. In a medium sized bowl, combine icing sugar and cacao powder.
  14. Gradually add the water, mixing well after each addition until the icing is smooth and thick. Keeping adding more water until you reach a thick icing consistency.
  15. Dip each donut into the icing, letting any excess drip back into the bowl.
  16. Place on wire rack to set slightly.
  17. Sprinkles
  18. Whilst donuts are setting, take a vegetable peeler and run it along the side of the dark chocolate block. This will create small chocolate shavings and curls.
  19. Sprinkle chocolate curls over icing. Set aside until icing is completely set.
  20. Toffee Orange - Optional
  21. Stir water and sugar together in saucepan over low heat until sugar has completely dissolved.
  22. Turn heat to high and bring to a boil. Taking a pastry brush and water, gently brush down the sides of the saucepan to dissolve any sugar crystals.
  23. Making sure to not burn the toffee, cook until it is a light golden colour. This will take a few minutes.
  24. Take off the heat as toffee will continue to colour due to the residual heat left in the pan.
  25. Let stand to allow the toffee to cool and thicken, about 2-3 minutes.
  26. Carefully dip an orange wedge into the toffee, hold the orange upside down to let the toffee drop into the shape you want, keep holding it until the toffee begins to set, it should hold it’s shape after 30 seconds - 1 minute. Place it down on a plate for it to completely set. Be very careful when dipping your orange wedge into the toffee as it’s extremely hot.
  27. Repeat this method with desired amount of orange wedges you would like to use.
  28. Serve and enjoy!
Store in an airtight container, in the pantry or refrigerated, for 2-3 days.
Be very careful when dipping your orange wedges into the toffee as it’s extremely hot! Dip them slowly and carefully.
Recipe by Wholesome Patisserie at