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Gluten-Free Cake Doughnut Holes

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These gluten-free cake doughnut holes are so delicious and easy to make – perfect breakfast treat recipe!

Image shows a jar of doughnut holes with the text "Gluten-Free Cake Doughnut Holes"

I love doughnuts. But then, who doesn’t? Gluten-Free yeast doughnuts are my favorites. That light, fluffy texture and yeasty smell just can’t be beat, but let’s face it, you don’t always want to wait around while your doughnuts rise, right?

I think that’s why cake doughnuts were invented. They’re slightly sweeter, and a little more dense, easy to make, and oh-so delicious!

We managed to lose our doughnut cutter, probably when we moved, but Garrett hasn’t let that stop him from asking for doughnuts. For the last week he’s been asking me “why don’t we make doughnut sticks?!” And so, we finally did.

You know what? Doughnut sticks are PERFECT for dunking. Just right. and they’re super easy. Just roll your dough out, and use a knife or pizza cutter to make 3/4-1 inch wide sticks. Voila!

Image shows two versions of cake donuts with the text "gluten-free cake doughnuts"

And then of course, bite-sized doughnut holes are perfect for toddler snacking. yum! I didn’t have anything to cut out doughnut holes, so we just pinched off bits of dough, and rolled them into balls about the size of a large marble. At first, I thought they would be too small, but they rose a lot while they were frying and ended up being the perfect size.

Either way, this recipe is perfect for mixing up in the evening and refrigerating overnight to fry up for an easy breakfast in the morning.

Gluten-Free Cake doughnut Holes

Image shows a close up shot of gluten-free doughnut holes

Try this amazing recipe today!

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Gluten-Free Cake Doughnut Holes

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★★

2 from 2 reviews

Have you ever tried to make doughnuts at home? It’s way easier than you could imagine, and this gluten-free recipe is so tasty!

  • Author: Elise

Ingredients

Scale
  • 1 egg
  • 1/2 cup milk
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1 Tablespoon butter, melted
  • 3 cups gluten-free flour mix
  • 1 teaspoon xanthan gum
  • 2 cups powdered sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla

Instructions

  1. Mix first seven ingredients together in a large bowl.
  2. Stir flour and gum together (or omit gum if your mix already includes it).
  3. Add flour mix to wet ingredients and mix well.
  4. At this point, you can roll the dough into a log, wrap in saran wrap, and refrigerate for up to 24 hours.
  5. OR
  6. Roll dough out about 1/3-1/2 inch thick on a floured surface, and cut into your desired shape.
  7. Fry in a deep fat fryer at about 365º until golden brown on the bottom side.
  8. Flip, and fry again.
  9. Drain on paper towels, or a wire rack.
  10. Mix powdered sugar, milk, and vanilla in a small bowl.
  11. Dip doughnuts into icing glaze, and drain again.
  12. Enjoy!

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  5. jules says

    OOOoooh If I could only reach through the screen right now and grab one! But a doughnut hole or a stick!? Which to choose? Such tough decisions.
    Thanks for a great recipe!
    ~jules

    Reply

  13. Ani says

    Hi Elise! Just wondering, approximately how many doughnut holes does one batch make? I’m going to serving 8 people, and wanted to know if I should make one or two batches.

    Thanks! Ani

    Reply

    • Elise says

      I would guess 3 dozen – I typically make a mixture of sticks and holes so I can’t say for sure – which is plenty for our family of four, but I’m thinking probably double it for 8 people?

      Reply

  17. Melody says

    I made these according to the recipe, and I don’t know if I did something wrong or if it’s just a weird recipe. The dough was more like cookie dough texture and the cooked donuts were tough and dry. After a few batches I added another egg and some more milk to make it a more batter-like consistency and the rest of the donuts turned out much better.

    ★★

    Reply

  19. Sheila says

    It says these are vegetarian but if they use milk and butter then they aren’t. Can I use almond milk and vegetarian butter instead?

    Reply

  25. Amy says

    The flavor was good, but the consistency was too dry and sooooo annoying to work with. I will never make these again.

    ★★

    Reply

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