Gluten Free Chocolate Avocado Donuts with California Avocado Mocha Ganache

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 Gluten Free Chocolate Avocado Donuts with California Avocado Mocha Ganache

These deep dark gluten-free chocolate donuts made with Greek yogurt and topped with a mocha glaze are tender and cakey, these chocolate donuts are totally swoon-worthy.


Serves: 12
1/4  cup  unsalted butter
1/4  cup  dark cocoa powder
Tbsp.  dark chocolate chips
1/2  tsp.  coarse salt
1/2  cup  water
  ripe, Fresh California Avocados, seeded and peeled
cup  coconut palm sugar
1/4  cup  Greek low-fat yogurt
  large egg
cup  gluten-free flour blend
3/4  tsp.  baking soda
    California Avocado Mocha Ganache Ingredients
Tbsp.  butter
Tbsp.  dark cocoa powder
1/4  cup  dark chocolate chips
Tbsp.  very strongly brewed coffee
  ripe, Fresh California Avocados, seeded and peeled
1/4  cup  Heavy Cream
1/4  cup  boiling water

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat oven to 350 degrees F and grease a baked donut pan.
  2. Heat water, butter, cocoa, chocolate chips, and salt in a saucepan over medium low heat, whisking to combine. Set aside.
  3. Add avocado, sugar, and yogurt to the bowl of a food processor and blend until completely smooth. Add the chocolate mixture and blend until well-combined. Add the egg and pulse three to five times to incorporate.
  4. Whisk together flour and baking soda then gently fold in chocolate mixture – in three batches.
  5. Pour batter into a zip top bag and cut ½ inch off one corner to create a piping bag. Pipe mixture into donut pan and bake for 12 minutes.
  6. Allow to cool for five minutes before moving to a rack to cool completely.
  7. Once donuts are cooled (about 15 minutes), dip into the avocado mocha ganache to coat.

California Avocado Mocha Ganache Instructions

  1. In a saucepan, gently heat butter, cocoa, chocolate, and coffee, whisking to combine. Remove from heat.
  2. Add avocado and heavy cream to a food processor or blender and blend until completely smooth. You may have to stop to scrape down the sides. Once smooth, add boiling water and blend until combined.
  3. Return chocolate mixture to heat adding avocado mixture, one tablespoon at a time. Whisk to combine between each addition. Remove from heat and place in a wide bowl to cool.

Blogger Note: I use C4C gluten-free flour blend.

Beverage Pairing:  Ice cold milk or a hot cup of joe.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Sabrina Modelle

Sabrina Modelle is the author and photographer behind the popular blog, The Tomato Tart. Her recipes and photographs have been featured on The Huffington Post, The Discovery Channel’s Green Wine Guide, The Jerusalem Post, and in The Green Market Baking Book (Sterling Press, 2010). Sabrina has been a web designer, usability expert, and brand consultant since 1994 and has worked with clients from Pepsi and Pet Smart to The ACLU and ASPCA. When she’s not working or instagraming, Sabrina can be usually be found at her home in the redwoods with her nose in a cookbook and a dog in her lap.

Sabrina is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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