May is Celiac Awareness Month in Canada! …let’s enjoy some Gluten Free Chocolate & Coconut Baked Donuts…. oh, AND a Bob’s Red Mill Giveaway!

Ok… so I just want to let you know, this is one heck of a post! Are you ready for it??

I’m doing three things all at once here!

First of all, I want to highlight the fact that it is Celiac Awareness Month in Canada! Second of all, I’m posting an unbelieveably delicious, seems-super-indulgent-but-is-acutally-guilt-free, baked donut recipe, AND… wait for it… third, THERE IS ALSO A GIVEAWAY…

a giveaway… from BOB’s RED MILL! 

Helloooo.. JACKPOT of a post, I’d say! 

The Canadian Celiac Association has chosen the month of May this year to bring light and awareness to Celiac’s disease. It seemed not too long ago that nobody even knew what “gluten” was.. or what Celiac’s disease was for that matter.

Now, with all the research and discoveries into this disease, many people are finding relief for many health issues they experienced while still consuming gluten. It’s really life-changing for so many people who are inflicted with the disease!

Although there is no cure for Celiac’s disease, the disease can be readily treated by following a gluten-free diet.

I think it’s so great that there are so many companies out there, just like Bob’s Red Mill, who have decided to produce and provide safe product options for those with Celiac’s disease!

When I got connected with Bob’s Red Mill and then found out I was going to be getting a shipment of fantastic products to try out, I was thrilled!

Not only did Bob’s Red Mill send me all Gluten Free products (which I specifically requested as I have many gluten-free readers), they also offered to send a gift set of all Gluten Free products to the lucky winner of my Giveaway! 

BIG thanks to Bob

I’ve been using Bob’s Red Mill products for a long time now, and I am so excited to see how the company continues to expand and offer more and more great products! I originally fell in love with the 12-Grain Pancake Mix years ago, and now I have at least six, seven.. maybe even ten Bob’s Red Mill bags of flours, mix, flaxseed, or something else on my pantry shelves at all times!


When I got my goodies from Bob’s Red Mill in the mail, I was instantly drawn to the Gluten Free All Purpose Flour mix. I had never worked with this product before and I was ready to get baking right then and there!

The Gluten Free All Purpose Flour is what I used to make these delicious Chocolate & Coconut Baked Donuts!

I can’t even begin to say how much I love this flour. I’ve worked with many different whole grain flours and I wasn’t sure how this one, which is made of garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour would hold up!

I must say, I was almost shocked at how light, airy, and fluffy these donuts turned out!

The baking process was a breeze, and I finally got to put my donut pan to use!


I find people always think that gluten free baking will just not taste as good as traditional baking, but these donuts alone can put that thought to rest for good!

To keep these donuts clean and healthy, along with the gluten free flour, I used stevia as the sweetener, whole organic eggs, raw cocoa powder, and extra virgin coconut oil.

 No refined sugars, flours, or hydrogenated fats in these donuts… AND they are BAKED! Not like the traditional deep fried donut!

For the healthy chocolate icing/glaze, I adapted the recipe from Chocolate Covered Katie and used coconut oil, mashed bananas, and cocoa powder… that’s all!

You’d be shocked at how delicious the icing is with only those three ingredients! It’s fudgey, rich, and chocolaty!

Then to top it all off, I saw my Bob’s Red Mill unsweetened shredded coconut sitting in the pantry and I just knew that the coconut would take these donuts up just one more notch of deliciousness! 

When all was said and done, I felt like it took me barely any effort to whip up these donuts, and I was incredibly pleased with the round, decadent, gluten free delights I had sitting in front of me!

Now, just one more added bonus, if you didn’t think these donuts were amazing enough already, each donut is siginificantly lower in calories, sugar, and carbs than the typical chocolate donut (and the typical chocolate donut uses white flour, white sugar, and hydrogenated fats!) 

Chocolate Glazed Donut (from popular chain we will leave unnamed)

Calories =  260

Sugar = 20g

Carbs = 39g

GF Chocolate & Coconut Baked Donut with Chocolate Glaze (from yours truly)

Calories = 185

Sugar = 2g

Carbs = 14g

Take THAT Popular Donut Stops.. you know who you are! 

Finally a donut that WON’T  make you feel like your arteries are being clogged and little dimples of cellulite are appearing with each bite!

Nom. Nom. Nommmm.

Guilt-free, wholesome, clean eating, deliciousness!

4.3 from 7 reviews
Gluten Free Double Chocolate & Coconut Baked Donuts
Prep time
Cook time
Total time
Serves: 6
  • ¾ cup Bob's Red Mill Gluten Free All Purpose Flour (or another GF AP Flour of choice)
  • ¼ tsp xanthan gum
  • ¼ tsp salt
  • ¼ cup baking stevia or ¼ cup alternative sweetener (coconut palm sugar, cane sugar, etc.)
  • 2 tsp baking powder
  • 1 tablespoon raw cocoa powder
  • 2½ tablespoons melted coconut oil
  • ¼ cup unsweetened almond milk (brought to room temperature)
  • 1 egg (brought to room temperature)
  • For the Frosting:
  • 1 tablespoon raw cocoa powder
  • ½ ripe banana
  • 1 tablespoon coconut oil
  • stevia to taste (optional.. for a little sweeter frosting)
  • 2 tablespoons unsweetened shredded coconut (optional)
  1. Preheat oven to 325 degrees.
  2. In a large bowl combine flour, xanthan gum, salt, baking stevia, baking powder, and cocoa powder.
  3. In another bowl, whisk together coconut oil, almond milk, and egg.
  4. Pour the wet mixture into the dry mixture in a few batches, stirring in between to combine. The mixture should be nice and smooth and somewhat thick.
  5. Grease a donut pan with olive oil spray (alternatively you could use a muffin pan, or a cake pan)
  6. Fill donut cavities about ⅔ full, and smooth the top of the mixture.
  7. Bake for 13-15 minutes until toothpicks pull clean.
  8. Allow to cool completely before removing from pan, follow with frosting.
  9. For the frosting:
  10. Mash the banana with the coconut oil until well combined.
  11. Warm in the microwave for 15 seconds.
  12. Stir warmed mixture for at least a minute, stirring constantly, the mixture will turn into a thicker, pasty consistency.
  13. Frost over cooled donuts.
  14. Sprinkle with unsweetened shredded coconut.
  15. Enjoy!
  16. Add in the cocoa powder and continue to stir until well incorporated.
Nutritional Information
Serving size: 1 donut Calories: 185 kcal Fat: 11g Carbohydrates: 14g Sugar: 2g Fiber: 5g Protein: 3g

Okay so, I think you all know the drill now, but just to refresh your memory…

To enter the Bob’s Red Mill Giveaway and have a chance to get your own totally awesome Gluten Free Gift Set all you have to do is click the link below which will take you to the entry screen. There you will find many different ways to enter and the more ways you enter the better chance you have of winning!

Good luck to you all!


This giveaway will be on until Sunday, May 26th at 11:59 pm so enter your little heart away and share, share, share!

Have a fantastic day!


Nutritionist in the Kitch


*The Bob’s Red Mill product(s) used for this recipe and post were provided to me by Bob’s Red Mill. Aside from the actual product(s) used to create the recipe, and the opinions/review of the product(s) are entirely my own (Christal of Nutritionist in the Kitch). 


  1. Andrea says

    Hey Christal! Just wondering if you think I could sub something in these in place of the banana… I can’t eat them unfortunately! I was thinking maybe apple sauce but could be too sweet… What do you think? Xoxo

    • Christal says

      Hey Andrea! I would try scrapping the banana all together, just use coconut oil,cocoa powder, and maybe a little stevia or pure maple syrup to sweeten a tad (or melt dark chocolate and stir in with the coconut oil), then frost the donuts and place them in the refrigerator, the frosting will harden! It will be a little more like a glaze, not as thick, but should still taste delicious!

  2. keira says

    I like to make pancakes out of coconut flour, egg whites, and a splash of almond milk! So easy, and theyre rediculously fluffy. Like actual cake;)

  3. Soozle says

    My fav GF recipe is for pumpkin muffins – basically just pumpkin puree, bananas, coconut flour and some spice! Very tasty :-)

  4. Alisha Trapp says

    I eat gluten-free because I have hypothyroidism and I love any and all gluten free muffin recipes! I cannot wait to make these donuts!

  5. Karen D says

    I have a great Walnut Oatmeal Veggie Burger recipe…just have to be sure to get oats that are processed in a dedicated facility!

  6. says

    I got a donut pan for Christmas but have only made donuts for my siblings thus far. I was just told I should stop eating wheat/gluten and eggs, so I’m a bit nervous to see whether the donuts will come out but it’s nice to see that yours did!

  7. Stephanie says

    So hard to choose one favourite recipe! I’d have to say any recipe from Edible Perspective, they are all amazing!

    • Christal says

      Funny you say that, I have a tab open on my computer to edible perspective right now! I love her blog! :)

  8. Am says

    My favorite GF recipes are Chocolate Covered Katie’s Krispy Kreme donuts made GF, her Mocha no bake cookies, and a fried fish recipe I found online.
    Thank you for the recipe and the giveaway!! 😀

  9. Keri Lindbergh says

    Mmmmm these look amazing. My favourite gluten free recipe….. Is this raspberry chocolate coconut muffin recipe I came up with. So yummy

  10. Heather s. says

    Love Bob’s red mill! Love GF!! Love doughnuts…mmm! Just made the most delish GF Coconut-blueberry muffins! :)

  11. Amelia says

    Yuuuuuuuum! My favorite gluten-free recipe is Vegan Homemade Tagalongs… the kind with almond meal and coconut oil. Mmmmmmmmmmm.

  12. Pat Baker says

    My favorite GF recipe is take 2 eggs and 1 banana mash the banana in with the eggs. Heat a grill or pan and pour out some bananalicous pancakes. Easy Peasy and yummy too.

  13. says

    My favorite gluten free recipe is a mug cake made with coconut flour! But honestly, these doughnuts look so amazing that I can see them becoming on my top three gf list of deliciousness!

    • Christal says

      Mmm! I do a protein mug cake with coconut flour often, I just love it! And thank you, I hope the donuts do make your list! :)

  14. Toni says

    I’ve had good luck with a gluten-free version of bisquick chocolate chip cookies.
    These donuts look fabulous, though. I can’t wait to try them.

  15. stacey h says

    i make a ‘socca pizza’ with chickpea flour and nutritional yeast, it’s really simple, doesn’t look that amazing, but tastes great.

  16. Sophia says

    We are lucky enough in SA to have a healthg store that sells some of Bob’s Red Mill products. Hopefully they have the all purpose flour so I can try these babies out!

  17. Erin B. says

    I am excited to try this recipe because I have new donut pans. I LOVE Bob’s Red mill gluten free brownie mix. They are so indulgent!

    • Christal says

      Donut pans make baking that much more fun in my opinion! I’ve heard about this brownie mix and I think it’s about time I give it a try! Thanks Erin!

  18. Jeffrey says

    I made a cauliflower pizza crust a short time ago and was quite pleased with the texture and taste. I saw so many blogs with recipes I figured I had to give it a try!

  19. says

    My absolute favourite gluten free recipe is my pumpkin cupcakes/mini-loaves ( . . . they are my go-to for needing something sweet! This recipe looks FANTASTIC, though, and Bob’s Red Mill is my tried-and-true for all things gluten-free, too.

    • Christal says

      Lol! Don’t worry Cheryl, these come together in a flash! :) … do I see some late night baking in the near future?!

  20. says

    New follower! Awesome blog and those donuts look AMAZING!! Can’t wait to see more and continue browsing all your recipes! Cheers! :)

  21. Laura says

    I’m new to gluten-free baking but I do love Bob’s products!! Would love the chance to try out some new gluten-free recipes and products! =)

    • Christal says

      I had a hard time tracking one down but finally found my donut pan at bed bath and beyond! They are out there! :)

  22. says

    This look fantastic!! I’ve been using coconut and peanut butter a lot too… Is a peanut butter glaze on top too much? lol

    I usually try to avoid gluten, even though I’m not celiac, but I notice a huge difference when I do! One of the big changes for me was switching from rice/pasta to quinoa, and it tastes so much better too!

    • Christal says

      Honestly… I was going to do a peanut butter glaze! Lol, then I changed my mind to the coconut – so NO I don’t think it’s too much at all!! I actually dipped a little piece of donut into peanut butter before I frosted the rest and it was delish!

      I typically avoid wheat products in general as well, I’m not Celiac either but wheat tends to make me uber bloated… boo :( So I use quinoa, rice, other grains instead!

  23. Heather says

    These look and sound so delicious! I don’t have a donut pan but will be making these as vegan muffins ASAP!

    • Christal says

      I’m so happy I did! Have had tons of fun with it so far! :) Plus it makes you feel like you are indulging even when you eat something healthy just because it’s in the shape of a donut! lol!

  24. says

    Christal, these look scrumptious!

    I have never baked any sweet treats with gluten free flour before, but these sure made me wanna give it a go! 😀 And the idea for the frosting is pretty clever!

    I don’t have a doughnut tray, but I suppose I could make these in a cupcake tray :) It’s what’s inside that counts after all 😀


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: