Delicious Donut Holes (Gluten Free & Vegan)

Ingredients for the Classic Cake Donut Holes:

2 cups of Bob’s Red Mill 1 to 1 Gluten Free Baking Flour

1/4 cup of Madhava coconut sugar

4 tsp of gluten free baking powder

1 cup of unsweetened coconut milk

4 Tbs of coconut oil melted (measured and then melted)

safflower oil for frying

Ingredients for the Cinnamon Sugar Coating:

1/4 cup of organic raw cane sugar

1 tsp of cinnamon

1/2-1 Tbs of melted coconut oil

Ingredients for the Powdered Sugar Coating:

1 cup of organic, gluten free powdered sugar

Ingredients for the Chocolate “Sour Cream” Cake Donut Holes:

1 1/4 cup of Bob’s Red Mill 1 to 1 Gluten Free Baking Flour

1/2 cup of unsweetened cocoa powder (Santa Barbara Chocolate brand is the best)

1 tsp of gluten free baking powder

1/4 tsp of baking soda

1/2 cup of Madhava coconut sugar

1/2 cup of cashew butter

1 large egg or 1 flax egg*

2 Tbs of melted coconut oil (melted then measured)

1 tsp of vanilla extract

safflower oil for frying

Ingredients for the Glaze:

2 cups of organic, gluten free powdered sugar

1/4 cup of unsweetened coconut milk

Directions for the Classic Cake Donut Holes:

1. In a large mixing bowl combine all the dry ingredients together with a whisk.

2. Once the dry ingredients are combined add add the coconut milk and oil. Mix until a dough forms. The dough should be almost like cookie dough.

3. Once dough is formed begin heating your safflower oil. In a large pot or sauce pan add the oil. Place sauce pan over medium heat. Heat the oil to 325˚F.

4. While the oil is heating begin forming your donut holes. Line a baking sheet with parchment paper first. Next, take a small cookie scoop or 1 Tbs of the dough and with oiled hands roll into balls. The dough should yield 24 donut holes. Place each donut hole in the baking sheet until ready to fry.

5. Once the donut holes are formed and the oil is heated begin carefully dropping the dough into the hot oil. Do this by placing 1 or 2 dough balls onto an oil safe slotted spoon and slowly dipping them unto the oil. Allow the donut holes to cook for 2-3 minutes flipping in between time in order to get even cooking on all sides.

6. Remove donut holes from oil and place on a wire cooling rack to cool. Place paper towels under the cooling racks to soak up the excess oil. Allow the donut holes to cool for 20 minutes before glazing.

Directions for the Chocolate “Sour Cream” Cake Donut Holes:

1. In a large mixing bowl combine all the dry ingredients together with a whisk.

2. In a separate smaller bowl combine cashew butter, egg or flax egg, coconut oil and vanilla extract. Once the wet ingredients are combined add them to the larger bowl of dry ingredients. Mix until a dough forms. The dough should be almost like cookie dough.

3. Once dough is formed begin heating your safflower oil. In a large pot or sauce pan add the oil. Place sauce pan over medium heat. Heat the oil to 325˚F.

4. While the oil is heating begin forming your donut holes. Line a baking sheet with parchment paper first. Next, take a small cookie scoop or 1 Tbs of the dough and with oiled hands roll into balls. The dough should yield 24 donut holes. Place each donut hole in the baking sheet until ready to fry.

5. Once the donut holes are formed and the oil is heated begin carefully dropping the dough into the hot oil. Do this by placing 1 or 2 dough balls onto an oil safe slotted spoon and slowly dipping them unto the oil. Allow the donut holes to cook for 2-3 minutes flipping in between time in order to get even cooking on all sides.

6. Remove donut holes from oil and place on a wire cooling rack to cool. Place paper towels under the cooling racks to soak up the excess oil. Allow the donut holes to cool for 20 minutes before glazing.

Directions for the Glaze:

1. Mix the powdered sugar and milk together in a medium bowl.

2. Take cooled donut holes of choice (chocolate or classic cake) and dip into the glaze. Turn to coat all sides and remove with a spoon and place back on cooling racks to set.

Directions for the Cinnamon Sugar Coating:

1. Mix the raw cane sugar and cinnamon together in a bowl.

2. Take 10-12 donut holes and place then in a large ziplock baggie. Add 1/2-1 Tbs of melted coconut oil and toss donut holes until evenly coated.

3. Add some of the cinnamon sugar coating to the ziplock baggie and shake until all the donut holes are lightly coated.

Directions for the Powdered Sugar Coating:

1. Place desired number of donut holes into a ziplock baggie.

2. Add powdered sugar to the baggie. Seal the baggie shut and carefully shake the baggie until all the donut holes are evenly coated.

Macros For the Classic Cake Donut Holes:

Macros for the Chocolate “Sour Cream” Cake Donut Holes:

Notes:

*If vegan you can swap egg for flax egg but the products may not be as fluffy. To make flax eggs combine 1 Tbs of ground flax seed + 2 Tbs of water. Let sit for 5 minutes.

**All text & images © Copyright Kaili Mills for Measure Me Whole.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.