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Double Chocolate Cake Doughnuts

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raw vegan gluten-free Double Chocolate Cake Doughnuts~ raw, vegan, gluten-free ~
What I truly appreciate about cake doughnuts is that they stray towards the drier end of the spectrum because it makes them perfect to enjoy with a cup of coffee, tea or “milk.”


These double chocolate cake doughnuts are carefully hand-dipped in a rich, creamy chocolate ganache frosting, and topped with a large array of “rainbow sprinkles!”  Take a peek into your pantry and see what creative ingredients you already have on hand.  I used; hemp seeds, crushed walnuts, raw coconut crystals, my raw colorful sprinkles, shredded coconut, raw cacao nibs and lastly (and my favorite)… flaked pink sea salt.


Cancel all plans!

I hope you don’t have any plans this Saturday morning.  Because you do now.  You will be making homemade raw double chocolate cake doughnuts.


I really do hope you take the time to make these some weekend (or any day that fits into your schedule) it is a fun process to do with your family.  Set up a buffet of topping and let your friend/family create their own favorite masterpiece.  And by all means, get those young ones in the kitchen to help you…  unleashing creativity starts early.


Irish Moss Gel or Kelp Paste

It is a must that I touch basis on this ingredient because it pops up every so often.  The main question, “Do I have to use it? Or What can I use instead?”  Anything is possible when it comes to subbing out ingredients.  But I spend a lot of time developing recipes that have great flavor, texture, and appearance.  Since many people have a hard time finding Irish moss (unless mail ordered), I came up with the idea of creating a paste from raw kelp noodles.  I can now happily report that both worked perfectly.  The purpose behind these pastes/gels is to give some added nutrition but as equally important… the cake-like texture.  If you are dead-set against using these ingredients, my next go-to would be a few tablespoons of psyllium husks.  Have fun experimenting, but I highly recommend making the recipe that I designed first.


So it is Doughnut or Donut?

Even I, myself, find that I use these two words interchangeably.  It started to bug me, not knowing for sure which was the correct way to spell it.  So which spelling is correct?  Actually, both are. The doughnut is historically accurate which dates back to the mid-1800s. The shortened donut version wasn’t popularized until the late 20th century.  So the heck with it… I will allow my “mood of the day” to determine which spelling I might or might not use.  Frankly, as long as they taste amazing, I don’t care how it is spelled. Hehe,  Enjoy!



Yields 14-15 (1/4 cup batter per donut)

  • 1 cup oat flour
  • 1/4 cup ground flax seeds
  • 1/4 cup raw cacao powder + 1 Tbsp
  • 3 Tbsp raw coconut flour
  • 1 tsp Himalayan pink salt
  • 2 cups moist almond pulp
  • 1/2 cup Irish moss or kelp paste
  • 1/4 cup raw yacon syrup
  • 1/4 cup date paste
  • 2 Tbsp raw agave nectar or maple syrup
  • 1 Tbsp lemon juice


  1. In a food processor, fitted with the “S” blade, combine the oat flour, ground flax seeds, cacao powder, coconut flour, and salt. Process until mixed.
  2. Add the moist almond pulp, Irish moss gel or kelp paste, yacon syrup, date paste, agave and lemon juice.  Blend till everything is well incorporated.
    • Depending on how moist your almond pulp is, you may need to add water, so the dough sticks together nicely.  If you do, do this by adding 1 Tbsp at a time.
  3. To create doughnut shapes I used 1/4 cup of “dough” per doughnut.
    • I rolled in into a ball, then slightly flattened it.
    • I then used an apple corer to press down into the middle.  This removed the center dough beautifully!
    • I dipped the apple corer in a glass water in between doughnuts so it would glide in easily.
  4. Place on the mesh sheet that comes with the dehydrator and dehydrate at 115 degrees (F)  anywhere between 2-6 hours.
    • When making these for the first time, I recommend testing the moistness of the doughnuts throughout the dry time.  Once it hits the sweet spot of your liking, make a note for future times.  I like my doughnuts after about 2-3 hour, still dampish, moist but dry on the outside.
  5. Store in a sealed container in the fridge to extend shelf life.
  6. I decorated mine with raw Chocolate Ganache Frosting and added some shredded coconut on a few too.
  7. Serve with hot coffee or a glass of cold milk (or, if you are feeling particularly decadent, a mug of hot cocoa).

Time to make the doughnuts!

shaping the raw vegan gluten-free Double Chocolate Cake Doughnuts

forming the raw vegan gluten-free Double Chocolate Cake Doughnuts using an apple corer

removing the core of the raw vegan gluten-free Double Chocolate Cake Doughnuts

laying the raw vegan gluten-free Double Chocolate Cake Doughnuts on a dehydrator sheet

 Dip in ganache and top with your favorite super-foods!

22 thoughts on “Double Chocolate Cake Doughnuts

  1. Chrissy says:

    These look AMAZING !!! Im gonna have to track down some Irish Moss !!!

    Seriously yummy —-

    • amie-sue says:

      Hello Chrissy! Personally, I think they taste as amazing as they look! A real good source that I order my Irish Moss from is The Raw World. I ALWAYS have Irish moss paste made up and on hand in my fridge. I use it daily in my green smoothies. Plus, it’s great to have for creating recipes such as this one. Please let me know if you make it and how you like it. Many blessings, amie sue

  2. cv says:

    I’m a little confused about the 2 entries for yacon syrup; is that correct? And you use all 3 types of sweetener (yacon syrup, date paste and agave), not an either/or type of thing?

    • amie-sue says:

      Thank you CV for pointing that error out, I fixed it. I did however use the 3 different sweeteners and the reason being just to add a complexity / layering of flavor. If you don’t have all 3 you could use just one of them, taste the batter as you go and see how it tastes for you.

  3. Wow! these are stunning! I will definitely try this recipe. Your recipes all look amazing, so happy i found your website. keep up the good work :0)

    love and uncookies

    • amie-sue says:

      Hello Veggie Wedgie! Thanks. I often visit your site as well. We have an amazing raw community out there in Google land! Blessings, amie sue

  4. adriana pope says:

    I was wondering if I could include this wonderful recipe in a benefit cookzine that I’m putting together called “Hungry Monkey #2: The Doughnut Issue”? All proceeds of this little homemade cookbook will go directly to benefit eight rescued laboratory monkeys who now happily live at a sanctuary in Oklahoma. I would of course give you full credit and direct people to your website. We sell many copies of this cookzine so many people would find out about your website :) Please email me at [email protected] . Thank you so much for posting such wonderful recipes!

  5. Josh SM says:

    Finally got around to making these–the Irish Moss and Flax to fluff them up is really smart.

    But, help! They’re too dry!
    They were moist when they went into the dehydrator, and I did 8 hours… it seems like 4 or less would have sufficed. Is there any way to “rehydrate” them a bit? Make them moister?


    • amie-sue says:

      Hello Josh,

      Hmmm, to add moisture…. that is a good question. Dunk them in nut milk! That is the best answer I have at this point. Let me think about this…Ok, Josh, I am back. I did a little research and here is an idea. Keep in mind that I haven’t tried it out myself. So, I would recommend doing this process to just one of the doughnuts and see how it turns out for you.

      1. Place a small rack in a pan. Fill the pan with hot water to just below the level of the rack. Set the doughnut on a plate on top of the rack. Put the lid on the pan.
      2. Keep the water at barely a simmer. You want a pan of steam, but you don’t want to melt the doughnut.
      3. Once the doughnut has been steamed, wrap it in plastic wrap to hold in the moisture and refrigerate it until it finishes evenly absorbing the moisture.

  6. Josh SM says:

    I’ll experiment. Thank you!

    • amie-sue says:

      Keep me posted Josh, this is a learning curve for us and many others I have a feeling. I am sorry that I could offer up any better alternatives. Have a great day, amie sue

  7. Shawna says:

    I soaked my Irish Moss and couldn’t get the plastic toxic smell out…what is that? I bought mine from the same place as you.

  8. Anastasia says:

    Hello! I am dying to make these, but only have so much almond pulp. I’m wondering if I could cut the recipe in half? And the recipe as-is, how many donuts did that make?
    I am *really* looking forward to making these!
    (Oh, and same question as for the bread, does the almond pulp need to be dried first?)
    Thank you!

    • amie-sue says:

      Hello Anastasia,

      The almond pulp is always wet unless specified differently. :) You can cut the recipe in half if you wish. And I am bad but didn’t document how many little donuts I made. Sorry about that. I am trying to get better about that. hehe

      amie sue

    • Anastasia says:

      Hi Amie-Sue,
      I went with the whole recipe (have to use up the irish moss anyway). I got about 12 donuts using the 1/4 cup per as you mentioned (but molded the “holes” into a new donut). They seem wet, and it made me think that maybe the person that said they were too dry did use dehydrated pulp rather than wet?
      I accidentally put double the lemon juice so added a touch more cacao powder. Will let you know how they turn out!

      • amie-sue says:

        Good evening Anastasia,

        I will make a mention in my recipe that the pulp was used wet, just to prevent confusion. :) Did you taste the batter? If that was good, they will be good! hehe Can’t wait to hear how it went for you. They are just adorable. Have a wonderful evening. amie sue

  9. suzie blair says:

    Hi ami-sue,

    I will stop bothering you, I am just so excited that I am trying to get in the supplies you tell me I need.

    I went to Raw World to purchase Irish Moss, but there are a few choices. Would you please tell me the exact one I should buy.

    Again, thank-you

  10. suzie blair says:

    Thank-you, I will order it today.

  11. Cheryl says:

    I am in love with your recipes!! I saw some newer posts where you use powdered psyllium husks instead of the Irish Moss. Would it work here? And if so, how much? Thank you so much!

    • amie-sue says:

      Hello Cheryl… caught me just before all the family is showing up for Christmas… well the rest of them :) Yes, you can use psyllium instead of the Irish moss. It gives raw bread items a spongy-bread-like texture. A little bit goes a long way so I will say to use 2 Tbsp worth. Keep me posted how it turns out. Many blessings and Merry Christmas. amie sue :)

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