- Katherine Arthurs
Coconut Sugar Cacao Baked Cassava Donuts
With the news this week, we were in need of a little homemade treat - these were perfect.
Check out the layer of coconut sugar on these! Spiced with cinnamon - it's such a great combination.
The cacao flavor is subtle but the prefect combination with cinnamon, coconut sugar + maple syrup. They were moist, chewy + eaten within a few minutes.
My girls loved the butter + dipping part at the end. Such a good way to involve the kids in the kitchen.

Coconut Sugar Cacao Baked Cassava Donuts
Recipe adapted from Back Porch Paleo
1 cup Otto’s Cassava Flour
1/4 cup cacao powder
1 teaspoon baking powder
1 tablespoon cinnamon
¼ teaspoon Redmond Real Salt
2 tablespoons coconut sugar
¼ c grass fed butter, softened
¼ cup maple syrup, room temperature
¾ cup full fat coconut milk, room temperature
1 teaspoon vanilla
1 egg, room temperature
Coconut Sugar Spice
4 tablespoons coconut sugar
1½ teaspoons cinnamon
¼ cup grass fed butter, melted
Preheat oven to 350F. Grease a 6 donut pan with coconut oil spray.
In a medium sized bowl, whisk together the cassava flour, cacao powder, baking powder, cinnamon + salt. Set aside.
Using a stand mixer or hand blender, blend the softened butter + coconut sugar in a bowl. Mix until fluffy. Add maple syrup, coconut milk, vanilla + egg to butter mixture and mix till well combined. Add flour mixture to liquid + mix until all ingredients are combined.
Add the batter into a plastic bag or pastry bag. Cut the tip off the plastic bag or fit the pastry bag with a simple round attachment. Pipe the batter into the donut pan. Bake for 12 minutes. Remove from oven. Remove the donuts from the pan to let cool on a wire rack. Let cool.
Meanwhile, combine the coconut sugar spice ingredients on a plate. Once the donuts are cool enough to handle, brush a small amount of butter on the top side. Dip the buttered side onto the coconut sugar spice plate. Then brush the other side + repeat.
Repeat until all the donuts are coated. Enjoy!