Baked Paleo Cake Doughnuts

Doughnuts are the sweet treat that call to people of all ages.

You want a doughnut, but the high amount of sugar and refined flour make packing up the kids and making a trip to the local doughnut shop out of the question. So what are you going to do?

Make your own of course! But… you don’t want a mess.

Not a problem. Enter the baked paleo cake doughnut. It’s light, slightly crisp, with just enough sweetness, and a hint of nutmeg.

No deep frying here. I’m still kind of scared from my first doughnut-making experience from many years ago…

My mom decided that making homemade doughnuts from The Little House Cookbook like Ma Wilder did would be a fun hands on history, science, and cooking lesson all in one. (Hello homeschool!)

The kitchen was a mess and the doughnuts sadly were not all I had dreamt of them being. It’s safe to say I was scared of making them for at least two decades.

While I first attempted to make soaked whole wheat doughnuts, they were too muffin-like, and seriously, who wants a doughnut-shaped muffin? So I jumped into the world of gluten-free baking.

Taking a break from grains, even the sourdough, soaked, and sprouted variety is always a good idea from time to time. This time I turned to coconut flour and tapioca starch.

The combination of coconut flour and tapioca starch is what makes these doughnuts a work so well. Tapioca starch adds a bit of texture that doughnuts need, while coconut flour offers the perfect softness.

These baked paleo cake doughnuts are much better for you than your average doughnut but are still a far cry from being health-food. Just like not everything you find at Trader Joe’s or Whole Foods is going to be good for you.

Another key to these bake paleo cake doughnuts is the coconut oil. I’m sure butter would taste just fine but coconut oil adds the perfect “crisp” factor that almost makes you think these are fried. For a fun twist, you can top them with homemade powdered sugar!

*Note* I used this doughnut pan, I have two. It is non-stick which is normally a no-go in my book, but for a special treat, I’m okay with that. I tried using silicone, but was not happy with the results.

Baked Paleo Cake Doughnuts

Prep

Cook

Total

  • 3/4 cup milk of choice
  • 1/2 cup unrefined sugar
  • 1/2 cup coconut flour
  • 1/2 cup tapioca starch
  • 1/4 cup + 2 TBS coconut oil, melted
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 3/4 teaspoon unrefined salt

Ingredients

Preheat the oven to 350 F.

In a medium sized bowl, add the coconut flour, tapioca starch, baking powder, nutmeg,  and salt in a bowl. Use a whisk to mix.

Add the eggs, milk, ¼ cup melted coconut oil and vanilla extract. Mix until smooth.

Use the remaining coconut oil to heavily grease the doughnut pans.

Pipe in or scoop batter into each mold, filling them ⅔rd of the way full.

Tap lightly on the counter to get rid of air bubbles.

Bake for 15-18 minutes, until the edges start to turn golden brown.Allow the doughnuts to rest in the pans for 5 minutes before removing to cool on a cooling rack.

Eat plain or top with homemade powdered sugar.

Courses Dessert

Cuisine American

Baked Paleo Cake Doughnuts

3/4 cup milk of choice
1/2 cup unrefined sugar
1/2 cup coconut flour
1/2 cup tapioca starch
1/4 cup + 2 TBS coconut oil, melted
2 eggs
2 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon baking powder
3/4 teaspoon unrefined salt

Preheat the oven to 350 F.

In a medium sized bowl, add the coconut flour, tapioca starch, baking powder, nutmeg,  and salt in a bowl. Use a whisk to mix.

Add the eggs, milk, ¼ cup melted coconut oil and vanilla extract. Mix until smooth.

Use the remaining coconut oil to heavily grease the doughnut pans.

Pipe in or scoop batter into each mold, filling them ⅔rd of the way full.

Tap lightly on the counter to get rid of air bubbles.

Bake for 15-18 minutes, until the edges start to turn golden brown. Allow the doughnuts to rest in the pans for 5 minutes before removing to cool on a cooling rack.

Eat plain or top with homemade powdered sugar.

What is your favourite type of doughnut?

Bittersweet Chocolate Truffles

Bittersweet  Chocolate Truffles- www.nourishingsimplicity.org

Chocolate is God’s gift to women. Am I right?

Of course, there are a few people in this world who don’t like chocolate. I’m related to one of them, but I don’t hold it against her. 😉 That just means there’s more for me!

When I say chocolate, I’m not talking about that milky stuff with a huge ingredient list trying to pass itself off as chocolate.

No, I’m talking about rich, dark, organic chocolate from fair-trade companies.

Many years ago, my friends introduced me to scrumptious, bittersweet chocolate truffles coated in cocoa powder that melt in your mouth. If you couldn’t guess, I was a very big fan of those.

Salted dark chocolate caramel cups and instant dairy-free hot cocoa mix are already chocolate-y treats in my kitchen, so it was only a matter of time before I created my own version of bittersweet chocolate truffles to join them!

You know you want to make them so head over to Traditional Cooking School where I am sharing the recipe!

 

Bittersweet Chocolate Truffles-www.nourishingsimplicity.org

 

Coffee Ice Cream with Chocolate Covered Espresso Beans

Coffee Ice Cream with Chocolate Covered Espresso Beans - www,.nourishingsimplicity.org

Rich, creamy espresso laced ice cream with bits of dark chocolate and espresso beans. It’s a cup of lovely coffee in a bowl of ice cream.

A couple months ago I was sitting a local coffee shop with a couple friends eating amazing gelato. As I savored the espresso gelato I immediately made plans in to create an ice cream version at home with dark chocolate added of course! How can you go wrong with that match-made-in-heaven pairing?

I guess you will have to join me at The Nourishing Gourmet to find out!

50+ Real Food Ice Creams and Toppings

50+ Real Food Ice Creams and Toppings- www.nourishingsimplicity.org

It’s hot outside, the sweat drips from your brow. You try to decide what will cool you down. Lemonade? No, that won’t do. An iced mocha? Yummy, but it doesn’t hit the spot today. Then it hits you, ice cream, you need ice cream.

July is national ice cream month after all so what would be more fitting that a bowl of ice cream?

Ice cream often gets a bad rap for not being healthy. That’s just because people are used to ultra-pasteurized cream, cups of white sugar, and artifical ingredients. When ice cream is made from ingredients such as  raw cream, raw milk, coconut milk, maple syrup, raw honey, homemade vanilla extract, and fresh fruit it’s nothing to be feared.

As you look through the collection some are still considered  a “special treat” because of larger amounts of unrefined sugar but many others are perfect for a more frequent treat.

Ready to dive in? I  know I am! There is something for everyone in amongst these 50+ real food ice creams and toppings.

*For those of you that might wonder, this is the ice cream maker I have, it has held up wonderfully. This one is the one I have my eyes on, it lovely but has a pretty price tag.

Traditional

Easy Chocolate Chip Ice Cream @ Raia’s Recipes

Chunky Chocolate Peanut Butter Ice Cream @ Raia’s Recipes

Simple Homemade No-cook Vanilla Ice Cream @ Organic Kitchen

Honey Vanilla Ice Cream @ Recipes to Nourish

Cherry Chocolate Chunk Ice Cream @ NS

Cookie Dough Ice Cream @ NS

Raw Mint Chocolate Chip Ice Cream @ NS

Simple Peach and Honey Ice Cream @ NS

roastedstrawberry4Photo Credit: Just Making Noise

“Fancy” Ice Cream

Afogatto @ And Here We Are

Easy Roasted Strawberry Balsamic Ice Cream @ Just Making Noise

Chai Chocolate Chip Ice Cream @ NS

Saffron and Rose Persain Love Ice Cream @ And Here We Are

Simple Black Cherry Crème Fraîche  @And Here We Are

Rubard Ice Cream @ Learning and Yearning

Toasted Marshmallow and Sweet Potato Ice Cream @ Life From the Ground Up

Homemade Chocolate-Covered Blackberry Ice Cream Bonbons @ Red and Honey

Blackberry-Bon-BonsPhoto Credit: Red and Honey and Recipes to Nourish

Black Berry and Sweet Corn Ice Cream @ Scratch Mommy

Triple Mint Cookies and Cream Ice Cream @ NS

Horchata Ice Cream @ Just Making Noise

Coconut Blackberry Lime Ice Cream @ Just Making Noise

Oatmeal Chocoalte Chip Ice Cream @ Just Making Noise

Spicy Ginger Pecan Ice Cream @ Just Making Noise

Homemade Almond Dream @ Just Making Noise

Pomagranate Ice Cream @ Just Making Noise

Carrot Cake Ice Cream @ Just Making Noise

Tahini and Honey Ice Cream @ NS

Cranberry Mango Sorbet @ Nourishing Joy

Dairy-free

Vegan Mint Ice Cream @ How We Florish

Maple Coconut Dairy-Free Ice Creams @ Healthy Eats Reals

Dairy-free Coffee Ice Cream @ Healy Eats

Water Kefir (or Kombucha) Ice Cream Float @ Delicous Obsessions

Ice-Cream-FloatPhoto Credit: Delicious Obsessions

Dairy-free Strawberry Lemonade Ice Cream @ Delicous Obsessions

Coconut Tulsi (Holy Basil) Ice Cream @ Delicous Obessions

Homemade Dairy-free Strawberry Ice Cream @ Naturally Loriel

Coconut Coffee Ice Cream @ It Takes Time

Chocolate Coconut Ice Cream @ NS

Lavender Ice Cream @ NS

Sorbet

Pineapple Mint Sorbet @ Healy Eats

Lemon Earl Grey Sorbet @ NS

Lemon Nanna Sorbet @ NS

Rainbow Sorbet @ NS

Coocnut Lime Sorbet @ Just Making Noise

Frozen Yogurt

Banana Frozen Yogurt @ A Harmony Healing

Strawberry Frozen Yogurt @ NS

Toppings

Fruity Balsamic Glaze @ Delicous Obsessions

Magic Shell @ NS

Dark Chocoalate Syrup @ NS

Homemade Dark Chocolate Syrup- www.nourishingsimplicity.org

Salted Caramel Sauce @ NS

Raw Whipped Cream @ NS

Ice Cream Alternatives

Chocolate Nut Butter Banana “Ice Cream” Bites @ The Antidote Life

Nutty Monkey “Ice Cream” @ The Antidote Life

 Fresh n’ Fruity Blender Ice Cream @ Raia’s Ice Cream

Coconut Mint-Chocolate Chip Blender Ice Cream @ Raia’s Ice Cream

Nutty-Monkey-Ice-Cream-Dairy-Free-682x1024Photo Credit: The Antidote Life

Coconut Cocoa Frosty @ Made to Glow

Creamy Peach Strawberry Bannana “Fro-yo” @ Made to Glow

Chocolate Hemp Chai Ice Cream @ A Healing Harmony

3 Minute Strawberry Nectarine Avocado Ice Cream @ A Healing Harmony

Happy Ice Cream Month!

What is your favourite ice cream?

Homemade Dark Chocolate Syrup

Homemade Dark Chocolate Syrup- www.nourishingsimplicity.org

Rich dark chocolate syrup drizzled over homemade vanilla ice cream. There are few things better to enjoy in the summer.

Dark chocolate and I are very close, like BFF close. Well, maybe not that close but we do make each other very happy. ears I loved any and all forms of the treat. Thankfully today my palate is more refined and I only care for dark chocolate. I’ll eat 60% but I’ve been known to eat 99%. It’s amazing what tastes sweet when you go a few weeks without chocolate…

In former years I loved any and all forms of the treat. Thankfully today my palate is more refined and I only care for dark chocolate. I’ll eat 60% but I’ve been known to eat 99%. It’s amazing what tastes sweet when you go a few weeks without chocolate…

I’m sure this confession is no surprise to you since I am a hot cocoa, mocha, frappe, and ice cream fan. Most of the recipes on this site call for you to make had the sweetener and cocoa to a recipe separately, in either cold or gently heated treats. Which is fine since I use a lot of raw honey and milk, you don’t want to loss out on all that beneficial bacteria goodness! Yet, sometimes you just want to save a couple steps.

Syrup 2

A few years ago I got into making chocolate syrup to drizzle into my coffee and raw milk, then I got out of the habit. My java chip fauxccino reminded me of how nice it was to have chocolate syrup on hand. So I whipped up a new batch and decided to share it with you.

I may have had a few too many iced mochas in the week since I made it.

This homemade dark chocolate syrup is not for the faint at heart. It is dark, when I was dark I mean, DARK. If you like your syrup a bit sweeter you can add more honey. The consistency will be slightly thinner but that shouldn’t be a problem. You could also add a few drops of stevia.

You can drizzle the syrup over ice cream, on a frappe, into raw milk for, or use it to make hot cocoa. It does get a bit thick in the fridge but I’ve found that to be the case with more natural brands from the store as well. You can leave it on the counter for a bit and it will soften up.

This should last about a month in the fridge but my will barely last me two weeks if I have self-control!

Homemade Dark Chocolate Syrup
Author: 
Serves: About 1½ cups
 
Ingredients
  • 1 ¼ cups cocoa powder
  • 1 cup honey
  • 1 cup water
  • 1 TBS vanilla extract
  • ⅛ tsp unrefined salt
Instructions
  1. In a medium sauce pot bring the water and honey to a simmer for five minutes.
  2. Add the cocoa powder and salt. Stir with a whisk until the cocoa is completely dissolved.
  3. Remove from the heat and stir in the vanilla.

 How do you use chocolate syrup?