This rich, sweet, chocolate baked mochi donut is a decadent treat for anyone who isn’t afraid to spoil your taste buds a little. The thick, chewy cake studded with chocolate chips is scrumptious as well as unapologetic. It’s a kind of treat you want on your down days. And maybe two on your good days.
Say hello to this delicious CHOCOLATE FROSTED COCONUT FLOUR APPLESAUCE BAKED MOCHI DONUT.
Yup! That’s a long name, but it says all about that decedent, chewy and gooey ingredients that make it unapologetically pleasing. A heavy donut with a shiny chocolate glaze, it’s got a hearty texture that will stunt you. Is it mochi, or is it bread? You’ll be surprised by how decadent it is. This donut is a perfect combination of both the sweetness of applesauce and the bitterness and richness of the chocolate glaze!
Ingredients used to make this
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Coconut flour – Coconut flour is available online and in most grocery stores now. You can also use other flour substitutes (almond, oat, whole wheat flour) in this recipe. Be sure to refer to my Mochi Donut Experiment to read how the results differ!
- Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Sugar – You can use any granulated sugar of your choice, but coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work. For keto options, you could also use monk fruit sweetener or stevia (but be sure to convert according to package instructions). I used dehydrated honey (honey powder) which I find is a great substitute for regular sugar.
- Light Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.
- Applesauce – I used unsweetened applesauce
- Apple Cider Vinegar – helps the mochi donuts to rise better. Lemon juice also works if you don’t have apple cider vinegar
For the Glaze
- Chocolate Chips – you can use any chocolate chips (or chopped chocolate) in this recipe. I like this lower sugar, stevia-sweetened brand. If you want, you can also use unsweetened chocolate.
- Chocolate Frosting (optional) – I used regular storebought chocolate frosting. Now you can buy vegan-friendly frostings made with coconut oil (instead of butter or shortening). Here’s one brand I’ve tried and liked.
More Applesauce Recipes
How to Make
Directions: Mix all ingredients together with a whisk.
Spoon or pour into a well-greased donut pan (fill to 3/4 full). I used a silicone pan for this one, since removing donuts is easier.
Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan).
Makes 6-8 donuts depending on pan size.
Recipe Variations and Optional Add Ins:
- Explore different natural flavoring / extracts. Feel free to add a teaspoon of flavorings or extracts, such as vanilla bean paste, almond extract, coffee extract or maple extract. Or citrus flavors such as lemon or orange extract. Peppermint extract also works.
- You can also bake this in a muffin or mini cake pan instead of a donut pan.
How to Make this Healthier
- Add antioxidants: Did you know that cinnamon, matcha and raw cacao powder are all good sources of antioxidants? Add up to a teaspoon of these superfood powders to make this recipe even better!
- Increase fiber: Add a tablespoon of ground flaxseeds. Add a tablespoon of nuts, seeds and old-fashioned oats to add texture and nutrition to the cake.
- Reduce sugar: You can also reduce the sugar by half (to make this less sweet), or replace it altogether with a sugar-free substitute.
Other ways to eat/ glaze/ frost
- Eat plain and warm. Microwave before eating if cold to restore the mochi’s chewiness.
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
How to Store
- You can store mochi donuts covered at room temperature for 1-2 days. For longer storage, you can place them in the fridge for up to 5 days, or freeze up to 4 months. You can microwave them (30 seconds) before eating, to restore the mochi’s “chewy” texture, but the glaze will melt, too
- I used a silicone pan because the donuts were easier to remove after baking.
- Spray or grease the pans (even the silicone ones!!) with oil before using. It’ll save you a lot of frustration when taking your donuts out of the pans.
- Baking time (as well as serving size) will vary based on the size of your donut pan, the material (silicone vs metal) of the pan, and thickness! Bake the mochi donuts until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
More Recipes You’ll Love
Baked Coconut Flour Applesauce Mochi Donut
- 1/2 cup mochiko flour sweet rice or glutinous rice flour
- 2 Tbsp coconut flour* see note
- 1/2 cup granulated sugar of choice **
- 1/4 tsp salt
- 2 large eggs
- 2 Tbsp light olive oil or melted coconut oil
- 1/2 tsp baking soda
- 1/3 cup unsweetened applesauce
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips optional
- 1/2 cup semi-sweet chocolate chips
- 1 tsp coconut oil
- chocolate frosting OPTIONAL as needed for deco
- Use a whisk to stir all the donut ingredients together until well incorporated and the batter is smooth.
- Use a 1/4 cup measuring cup or large spoon to portion the batter into a well-greased donut pan (spray oil works well). FIll to 3/4 full. ***
- Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan), or until a toothpick inserted comes out clean.
- Once the donuts cool completely, melt the chocolate chips in a small bowl by microwaving them for 30-40 seconds, stopping halfway to stir
- Add 1 tsp of coconut oil to the melted chocolate, then dip the donuts into the glaze
- Set the donuts (glaze side up) on a clean parchment paper
- (optional) When the chocolate glaze has set, pipe chocolate frosting on top
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