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!