Avocado meets donuts, chocolate and mochi in a surprisingly delicious combination. These chocolate avocado baked mochi donuts are chewy, springy and chocolatey, with the creamy nutrition of avocado. They’re gluten-free, higher in fiber and full of healthy fats — a fun, wacky and satisfying treat worth trying.
If you’ve tried other vegetable- or fruit-based mochi donuts like banana, sweet potato, applesauce or pumpkin, avocado is the next great option. It bakes well and adds creaminess without overpowering the chocolate flavor. Read on for the recipe and helpful tips.
Ingredients used to make this
- Glutinous rice flour (also labeled mochiko flour or sweet rice flour). Note: regular white rice flour or brown rice flour is not the same.
- Almond flour — you can substitute with oat, coconut, or whole wheat flour, but texture will change.
- Eggs — large eggs; I have not tested egg replacements here.
- Salt
- Sugar — any granulated sugar works. Less processed options (coconut, date, maple) or honey powder can be used. For low-carb, use monk fruit or stevia with conversions.
- Light olive oil — or coconut oil or avocado oil.
- Mashed avocado
- Apple cider vinegar or lemon juice to help the donuts rise.
- Cocoa powder for chocolate flavor and dusting.
How to Make
How to Make Chocolate Avocado Baked Mochi Donuts
STEP 1
Whisk all ingredients together until the batter is smooth and well combined.
STEP 2
Make sure cocoa powder is added with the dry ingredients for even distribution.
STEP 3
Portion batter into a well-greased mochi donut pan (silicone works best) and bake.
STEP 4
Before they cool completely, sift cocoa powder over the donuts and serve warm.
Recipe Variations and Optional Add-Ins
- Chocolate chip mochi donuts — fold in chocolate chips to the batter.
- Add extracts or flavorings: vanilla, almond, coffee, maple, citrus or peppermint to personalize the flavor.
- Bake in a muffin or mini cake pan if you don’t have a donut pan.
How to Make this Healthier
- Add antioxidants: Stir in a small amount (up to 1 tsp) of cinnamon, matcha, or cacao powder, or up to 2 Tbsp of dried fruit and citrus zest for extra nutrients.
- Increase fiber: Add a tablespoon of ground flaxseed, nuts, seeds or oats to the batter for more texture and fiber.
- Reduce sugar: Cut the sugar in half or substitute with a sugar-free sweetener to lower the overall sugar content.
Other Ways to Eat, Glaze or Frost
- Enjoy plain and warm. Microwave briefly to restore chewiness if chilled.
- Top with almond butter or peanut butter-based frostings for added richness.
- Dust with powdered sugar or a sugar-free powdered sugar substitute using a sieve for a light finish.
Texture Guide
Almond flour makes these slightly cake-like; using more mochiko (glutinous rice) flour increases chewiness for a mochi-forward texture. Substituting with oat, coconut or whole wheat flour will change texture and density — adjust ratios and test for your preferred chewiness.
How to Store
- Store covered at room temperature for 1–2 days. Refrigerate for up to 5 days or freeze for up to 4 months. Warm briefly before serving to restore chewiness; note that glazes may soften with heat.
Final Tips
- Silicone pans often release the donuts more easily.
- Grease or spray pans (including silicone) before filling to ensure easy removal.
- Baking time varies by pan size and material — bake until golden on top or a toothpick inserted into the center comes out clean.
Chocolate Avocado Baked Mochi Donut
All Purpose Veggies
Ingredients
Donut
- ½ cup mochiko (sweet/glutinous rice flour)
- ½ cup almond flour (see note)
- 2 Tbsp cocoa powder
- ½ cup granulated sugar of choice
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 2 Tbsp light olive oil
- ⅓ cup mashed avocado
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
To Deco
- Cocoa powder, as needed for dusting
Instructions
- Whisk all ingredients together until smooth and well combined.
- Portion batter with a ¼ cup measure or large spoon into a well-greased donut pan, filling each mold about ¾ full.
- Bake in a preheated 350°F oven for about 15–18 minutes (20–22 minutes for silicone pans), or until a toothpick inserted into the center comes out clean.
- Before the donuts cool completely, sift cocoa powder over both sides and serve warm.
Notes
You can use other flour substitutes (oat, coconut, whole wheat) or increase mochiko for a chewier texture. Darker sugars like coconut or date sugar will color the donuts more. For lower-carb options, use suitable sweetener conversions. Grease pans well to ensure easy removal.