Easy Mini Donuts (Doughnut Holes)

Easy Mini Donuts (Doughnut Holes)

Marsha Hebert

Easy Mini Donuts (Doughnut Holes)

Enjoy the convenience of using the vanilla donut mix from Cartems to create these delectable gluten-free mini donuts.

Dietary: Grain | Vegan | Vegetarian | Always Gluten-Free

Time: 10 Minutes

Makes: 20 mini donuts


  • 1 pkg (367 g) vanilla donut mix (Cartems)
  • 1 cup can coconut milk (Haiku)
  • 2 tablespoons apple cider vinegar (Bragg)
  • Coating:
  • 1/3 cup granulated sugar                                                                
  • 2 teaspoons ground cinnamon

 Click to shop ingredients from our Gluten-Pantry


  1. Pour about 1/2-inch oil into a large pan and heat over medium heat to 355 degrees F. Meanwhile, prepare donut dough.

  2. Whisk the coconut milk and apple cider vinegar in a large bowl. Add the donut mix and mix until combined.

  3. At an appropriate temperature, take the portions of dough (using 2 tablespoons of cookie scope) and dip them into the hot oil. Leave space between donuts. Fry approximately for 2 minutes on each side. Mix sugar and cinnamon in a deep plate or bowl for the coating.

  4. Transfer the donuts from the oil to a cooling rack lined with a paper towel using a skimmer.

  5. Mix sugar and cinnamon in a deep plate or bowl for the coating. Roll donuts in sugar; repeat this process with the remaining donuts. Serve and enjoy!