Almond Joy Mini Donuts

  • Yield: 12 mini donuts (or 6 large) 1x



  • 1 1/2 c. Cara’s All Purpose GF Flour
  • 1/2 tsp. xanthan gum
  • 2 tsp baking powder
  • 1/2 c. brown sugar
  • 1/4 tsp salt
  • 1/2 c. buttermilk (1/2 Tb apple cider vinegar + 1/2 c. non-dairy milk)
  • 1 1/2 tsp Ener-G egg replacer + 2 Tbs warm water, mixed til frothy
  • 1/4 c. oil
  • 1/2 tsp vanilla extract

For Almond Joy Topping:

  • 1 1/2 c. shredded coconut, unsweetened
  • 2 Tbs non-dairy milk
  • 2 tsp coconut oil or butter
  • 12 whole almonds

For Chocolate Coating:

  • 1 c. nondairy chocolate chips
  • 1 Tbsp. non-hydrogenated shortening


  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients together until fully combined.
  3. Make a well in the center of the bowl. Add all the remainder of wet ingredients and stir with a wooden spoon until just incorporated.
  4. Grease a mini donut pan.
  5. Place 1/2 batter into a ziploc baggie. Cut the corner of one side to use as an opening. This part is important in the shape of the donuts: Using one hand to firmly keep the dough flowing out of the hole, squirt the dough out in a circle in the pan.
  6. Bake 8 minutes. Allow to sit in the pan for 3 minutes after you take it out of the oven.

For the Almond Joy Top:

  1. In a blender, combine the first three ingredients until smooth.
  2. Take less than a tablespoon of coconut mix and make into a patty with your hands. Place on top of the cooled donut.
  3. Place an almond on the top.
  4. For Chocolate Coating:
  5. Melt the non-dairy chocolate into a bowl (every 30 seconds stop to stir and repeat until melted and smooth). Add the shortening into the bowl and mix until melted and smooth.
  6. Gently place bottom of the donut into the bowl. Place a fork under the donut, and with a spoon, drizzle the chocolate on top until everything is covered in melted chocolate.
  7. Raise donut up with a fork and place on a piece of wax paper to set. If you want it to set quickly, place in the fridge.