Overhead view of flourless chocolate donut with chocolate icing and crushed almonds on a small white plate.

Flourless Chocolate Donuts with Chocolate Icing (Easy Baked Donut)

Sink your teeth into a Homemade Chocolate Glazed Donut that bakes soft and tender every time. Made without flour (naturally gluten free) and with creamy almond butter and other pantry staples, these easy baked chocolate donuts are the perfect weekend or special occasion treat! 

Prep: 15 minsCook: 12-15 minsTotal: 27-30 mins
Servings: 6 donuts 1x


For the Donut Batter: 

  • 2 large eggs
  • ⅓ cup granulated sugar
  • ¼ cup unsalted butter, melted*
  • ⅓ cup creamy almond butter**
  • 1 teaspoon vanilla extract
  • ⅓ cup + 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt

For the Chocolate Glaze:

  • ⅓ cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • 23 teaspoons milk*
  • 23 tablespoons of desired topping, such as crushed almonds, shredded coconut, sprinkles, or crushed freeze-dried strawberries (optional)


  1. Preheat the oven to 350 degrees. Spray a 6-count donut pan with cooking spray (see note about pans below).
  2. In a medium bowl, whisk together the eggs, sugar, melted butter (cooled slightly before adding to the bowl), almond butter, and vanilla.
  3. Sift in the cocoa powder, baking powder, and baking soda. Add the salt and mix well.
  4. Divide the batter among the 6 donut cavities in the prepared pan, smoothing the tops with a spoon or your finger.
  5. Bake for 12-15 minutes or until toothpick inserted into a donut comes out clean. 
  6. Remove from the oven and let cool the donuts cool at least 10 minutes before removing from the donut pan. 

For Chocolate Glaze and Crushed Almonds:

  1. In a small bowl, sift together the powdered sugar and cocoa powder.
  2. Add the vanilla and 2 teaspoons milk of choice; stir. Add additional milk, just one teaspoon at a time, until a glaze reaches desired consistency.
  3. To top the donuts with glaze, turn a donut upside down and dip the top side into the chocolate glaze, smoothing with a spoon if needed. Place glaze-side-up on a cooling rack. Sprinkle one half of the donut with crushed almonds or desired toppings. Let chocolate glaze set before serving.


*For dairy-free donuts, use a plant-based butter or coconut oil in place of regular butter and your non-dairy milk of choice, such as almond, coconut, or oat milk.

**Use a natural almond butter that has a drizzling consistency. If your almond butter is hard and solid at room temperature, microwave it in 5- to 10-second increments until the almond butter is more drizzly 

For donuts pans, we love this set of three silicone donut pans. We prefer silicone because it releases the donuts easily after baking. Also, we like this set of two metal non-stick donut pans from Wilton.

Nutrition Information

  • Serving Size: 1 donut
  • Calories: 240
  • Fat: 17 g
  • (Sat Fat: 6 g)
  • Sodium: 317 mg
  • Carbohydrate: 21 g
  • (Fiber: 4 g
  • Sugar: 25 g)
  • Protein: 6 g
  • Cholesterol: 67 mg


© The Real Food Dietitians
Recipe By: Ana Ankeny