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Chocolate Frosted Cake Donuts

  • Author: Jessi's Kitchen
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Oven




  • ¾ cup cassava flour
  • ¼ cup arrowroot
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup palm shortening
  • 1/3 cup coconut sugar
  • ¼ cup honey or maple
  • 2 eggs + 1 egg yolk
  • 1 tsp vanilla
  • 1/3 cup coconut milk
  • 2 tsp apple cider vinegar

Chocolate Frosting

  • 5.5 ounces dark chocolate (70% or more)
  • 3 Tbsp palm shortening


  1. Preheat oven to 350. Grease the donut pan with palm shortening and set aside
  2. Sift together the flour, arrowroot, baking soda, baking powder, salt and cinnamon and set aside.
  3. Combine the palm shortening, coconut sugar and honey in a mixing bowl. Beat the mixture for 1-2 minutes with a hand or stand mixer until the mixture is fluffy and creamed.
  4. Next add the eggs, egg yolk and vanilla and thoroughly mix. Scrape the bowl if necessary
  5. Add the coconut milk and apple cider vinegar and mix.
  6. Add the dry ingredients and mix until combined.
  7. Fill each donut pan about ½- ¾ inch full. Bake for 12-14 or until they are slight browned and have pulled away from the sides.
  8. Let them cool a couple minutes and then pop the donuts out of the mold and let them cool on a rack. Repeat the process until the batter is gone.
  9. Combine the chocolate and palm shortening in a double boiler or use a heat resistant bowl over a sauce pan. Melt the ingredients together and then set aside to cool and thicken.


  • Refer to notes above

Keywords: cassava flour donuts, chocolate frosted cassava flour donuts, baked cassava flour donuts