1tsp ground cinnamon
30g coconut flour
¼ tsp salt
1 tsp vanilla extract
30g raw cacao powder
¼ tsp baking soda
4 free range eggs
45g melted coconut oil
150g Rice malt syrup
3 tbsp coconut sugar

Useful Items
Doughnut Tin


  • Preheat the oven to 175°C.
  • Grease doughnut tin generously.
  • Place ½ tsp cinnamon (keep the other ½ tsp aside) and coconut sugar into the TM bowl for 8 sec/speed 9. Place aside to use for coating.
  • Place coconut flour, cacao, vanilla extract, salt, baking soda, rest of cinnamon and mix for 5 sec/speed 4.
  • Add eggs, coconut oil, Rice malt syrup and mix for 5 sec/speed 4.
  • Scrape down the mixture and mix another 5 sec/speed 4.
  • Fill each donut well into the donut tin up half way to allow them to rise more.
  • Give the tin a slight shake or tap on the bench to even the batter out.
  • Bake in oven for 15 min and check with a skewer to see if they are ready.
  • Remove from the oven and allow to cool slightly on wire rack.
  • Once slightly cooled, roll donuts into coconut cinnamon mix.

Cook’s Tips

  • You can use Maple syrup instead of Rice Malt syrup

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Gluten Free Cinnamon Doughnuts

This recipe was adapted from Penny78’s Gluten Paleo Cinnamon Doughnuts on the Australian Recipe Community: