gluten free vegan cinnamon sugar donut holes
RECIPE TYPE: breakfast
SERVES: 14 donut hole
donut holes
  • 1 cup Sarah's gluten free flour blend
  • 3 tablespoons cane sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup So Delicious unsweetened coconut or almond milk
  • 2 tablespoons organic non hydrogenated shortening, melted
  • oil for frying*
cinnamon sugar coating
  • 1/4 cup cane sugar
  • 1 teaspoon ground cinnamon
  1. In heavy pot or saucepan, heat 2 inches of oil over medium-high heat until oil reaches 350 degrees.
  2. Mix together sugar and cinnamon in brown paper lunch bag. Set aside.
  3. While oil is heating, prepare donut dough by sifting together flour, sugar, baking powder and salt in mixing bowl. Add coconut milk and melted shortening. Stir just until dough comes together.
  4. Using small cookie scoop, make balls of dough and gently drop 4-5 into heated oil. Cook on each side 1-2 minutes, until golden brown.
  5. Remove donut holes from oil using tongs and allow to drain on paper towel lined plate.
  6. Immediately place donut holes into brown paper bag with cinnamon sugar mixture. Fold over top to secure and shake to coat.
  7. Repeat with remaining dough until donut holes are complete. Best served warm.
*I used coconut oil for frying, but canola oil or any light flavored oil would work as well.
Recipe by Sarah Bakes Gluten Free at