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–+ servings

Gluten-Free Halloween Spiderweb Baked Chocolate Donuts

Gentle Tummy
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Ingredients
  

Chocolate Donuts:

Chocolate Glaze:

  • 1/2 cup chocolate chips (semi-sweet or dark)
  • 1 tablespoon coconut oil + 1 teaspoon
  • 1/4 cup white chocolate chips (or melting wafers)
  • 1/2 teaspoon coconut oil

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a donut mold or donut pan with non-stick cooking spray and set it aside.
  • In a large bowl, combine the wet ingredients, including eggs, coconut oil, applesauce, maple syrup, apple cider vinegar, vanilla extract, and almond extract. Mix well until all the wet ingredients are thoroughly combined.
    Add the dry ingredients, including almond flour, tapioca flour, cocoa powder, cinnamon, baking powder, baking soda, and salt. Mix until just combined. Be careful not to overmix; the batter should be smooth.
    Gently fold in the mini chocolate chips into the batter until they are evenly distributed.
  • Spoon the batter into the prepared donut mold, filling each cavity about two-thirds full. Smooth the tops with a spatula.
    Place the filled donut mold in the preheated oven and bake for approximately 18-20 minutes or until a toothpick inserted into the center of a donut comes out clean or with just a few crumbs clinging to it.
    Allow the donuts to cool in the mold for a few minutes, then carefully transfer them to a wire rack to cool completely.
  • In a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil together, stirring until smooth.
    Repeat for the white chocolate. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 20-second intervals, stirring in between, until smooth. Since you are melting a smaller quantity of white chocolate, it works best to use shorter warming times to avoid the chocolate overheating and becoming thick and dry.
  • Pour the melted white chocolate into a plastic snack or sandwich bag. Snip off a small triangle from one bottom corner of the bag with scissors.
    Dip each cooled donut into the bowl of melted chocolate, allowing any excess to drip off. Place the donut on a cooling rack or parchment paper.
  • Pipe a thin circle centered on the top of the donut with the white chocolate. Pipe a second circle about 1/4" inside the first circle. Then pipe a third circle about 1/4" outside the first circle.
    Drag a toothpick through the circles of chocolate from the center of the donut to the outside. Then drag another line on the opposite side. Visually divide both sections in half by dragging another line. Then visually divide the four sections in half with four more lines for a total of eight lines.
    Allow the donuts to rest on the counter until the chocolate sets. Or, you can speed it up by placing them in the fridge or freezer.

Video

Notes

Doneness Test: To check for doneness, insert a toothpick into the center of a donut. It should come out clean or with just a few crumbs clinging to it. Be careful not to overbake, as almond flour-based treats can dry out quickly.
Cooling: Allow the donuts to cool in the mold for a few minutes before transferring them to a wire rack. Cooling helps set the structure and prevents them from breaking apart.
Melting White Chocolate: When melting the white chocolate for the spiderweb decoration, do it in short intervals and stir in between. White chocolate can easily seize and become grainy if overheated.
Piping the Web: If you don’t have a piping bag, you can use a small plastic sandwich bag and snip off a corner to pipe the white chocolate.
Design Variations: Feel free to get creative with the spiderweb design. You can experiment with different patterns, sizes, or even add edible Halloween-themed decorations like candy spiders or sprinkles.
Did you make this recipe?Please let me know in the comments below how it turned out :)