White Chocolate Dipped Donuts


  • 1 cup gluten-free all-purpose flour
  • 1 cup almond flour, *see note below if nut-free
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1 tbsp vanilla extract
  • 1/4 cup dairy-free milk
  • 1/2 cup aquafaba (liquid from a can of chickpeas)
  • 1 tbsp apple cider vinegar
  • 1/4 cup oil (avocado, coconut, olive, etc.)
  • 1 cup PASCHA White Baking Chips
  • Beetroot powder (optional)
  • Edible flowers (optional)


  • Preheat oven to 350 F.
  • In a mixing bowl, whip aquafaba until peaks form. Set aside.
  • In a separate mixing bowl, whisk together the maple syrup, apple cider vinegar, applesauce, oil, dairy-free milk, and vanilla extract until combined,
  • Add the gluten-free flour, almond flour, baking soda, baking powder, and salt. Mix.
  • Fold in the whipped aquafaba and pour batter into donut pan until full. Bake at 350F for 15-20 minutes, or until golden brown and set.
  • Let cool.
  • Melt PASCHA White Baking Chips and add beetroot powder if desired.
  • Dip each donut into melted chocolate and let set.
  • Top with edible flowers or other decorations, ENJOY!

*If nut free, replace the 1 cup almond flour with 1/2 cup coconut flour.

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