These chocolate glazed donut holes are the closest thing to store bought that we’ve ever had and they are gluten free and vegan! Bake soft, chocolatey donut holes in the air fryer, then dip them in a thick glaze.
A note on some of the ingredients
Gluten free flour blend: I have used Bob’s Red Mill 1:1 Gluten Free Flour and Life Smart Gluten free flour blend in this recipe and both work well. It is best to weigh the flour using a kitchen scale to ensure that the recipe turns out the same every time. If you don’t have a kitchen scale I recommend using the “fluff and scoop” method for measuring the flour. Using a fork fluff the flour in it’s bag/container and then scoop it into a measuring cup and leveling it off.
Plant based yogurt: I love to use Silk plant based protein yogurt in my baking. It is a thicker yogurt which helps the consistency of the batter. I prefer plain yogurt however other flavours work well. Keep in mind that the vanilla yogurt usually has added sugar. I have used a coconut yogurt as well which gives the donut holes have a chocolate coconut flavour.
Plant based butter: I prefer using Becel sticks for vegan baking; however, since this recipe only requires two tablespoons of melted butter, Becel plant-based margarine from the tub also works well. As a bonus it is also gluten free!
Non-dairy milk: I always use soy milk in my baking to keep it nut-free and safe to send to school. Soy milk works well in this recipe however any non-dairy milk will do.
How the chocolate glazed donut holes are made:
In a medium sized bowl weigh the flour. Add in the cocoa powder, sugar, baking soda and salt and mix everything together well.
In a small measuring cup or microwave safe bowl add the butter or margarine and melt it in the microwave for 30 seconds. Add in the yogurt, plant based milk and vanilla, mix well.
Add the wet ingredients to the dry ingredients and mix until everything is well incorporated. This may take a few minutes. If needed, add an extra tablespoon of non-dairy milk. The batter will be thick and slightly sticky.
Using a 1 inch cookie scoop or two spoons, measure out the batter and gently roll it into balls, slightly smaller than golf ball size. I recommend rolling out all of the batter and resting the donut holes on a piece of parchment and then preheating the air fryer.
Depending on the size of the air fryer it may be best to bake the donut holes in batches. There is no need to turn the donut holes part way through baking. Once done gently move the donut holes to a cooling rack and let cool completely before glazing.
Glazing the donut holes:
When the donut holes are completely cool mix together the glaze in a small bowl. Set up your workstation by placing the glaze nearby and preparing a second rack where the donut holes can rest after dipping. I recommend placing a piece of parchment paper underneath the rack as the glaze will drip off an become messy.
Use two forks to dip the donut holes into the glaze one at a time. Coat each donut hole completely, then let any excess glaze drip off before placing it on the second rack. Continue until you cover every donut hole in glaze. Let the glaze set before eating.
The donut holes are best enjoyed the same day they are made. They can be stored at room temperature in a partially covered container for one day.
Looking for more chocolatey treats? Try my Perfect Chocolate Chip Cookies, Best Ever Gluten free Chocolate Cupcakes and my Gluten free Triple Chocolate Cookies!
Chocolate glazed donut holes
These light, chocolatey donut holes are also vegan and gluten free!
20
servings10
minutes10
minutes76
kcal20
minutesKeep the screen of your device on
Ingredients
1 cup gluten free all purpose flour blend (165 g)*
1/3 cup cocoa powder
1/4 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup plain plant based yogurt
3 tbsp non dairy milk
2 tbsp melted plant based butter
1 tsp vanilla extract
- For the glaze:
1 1/2 cup icing sugar
8 1/2 tsp non dairy milk
Directions
- In a medium sized mixing bowl weigh out the flour. Add in the cocoa powder, sugar, baking soda and salt and stir until everything is mixed together.
- Melt the butter in a small measuring cup. Add in the yogurt, 2 tablespoons of the non dairy milk and vanilla extract and stir well.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until there are no dry patches left. If needed, add an additional tablespoon of non dairy milk. The batter will be thick and slightly sticky.
- Using a 1″ cookie scoop or two spoons, scoop out the batter and gently roll it into a ball. Place on a piece of parchment until all the batter has been rolled into balls.
- Preheat the air fryer to 350°F. Depending on the size of the air fryer the donut holes may have to be cooked in two batches. Add the donut holes to the air fryer, ensuring they are not touching, and cook for 10 minutes. There is no need to flip or turn the donut holes part way through.
- Remove the donut holes from the air fryer and let cool on a rack for approximately 30 minutes. Once they are completely cool make the glaze by mixing the icing sugar and non dairy milk. The consistency of the glaze should be slightly thinner than pudding.
- Dip each donut hole into the glaze, covering it entirely. Using two forks remove the donut hole and let some of the glaze drip off. Place the donut hole on a rack with a piece of parchment underneath and let the glaze set.
- The donut holes are best eaten the same day. They can be stored in an air tight container however the glaze may soften.
Notes
- Nutritional information is a rough estimate.
- *I highly recommend weighing the flour for consistent results. I use Bob’s Red Mill 1:1 gluten free all purpose flour blend.
- If using a gluten free flour blend that does not contain xanthan gum add 1/8 tsp of xanthan gum to the dry ingredients.
Nutrition Facts
- Total number of serves: 20
- Calories: 76kcal
- Carbohydrates: 12.7g
- Protein: 1.8g
- Fat: 0.9g
- Saturated Fat: 0.4g
- Polyunsaturated Fat: 0g
- Monounsaturated Fat: 0.1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 70.2mg
- Potassium: 29.1mg
- Fiber: 1.5g
- Sugar: 8.9g
