Glazed chocolate cake doughnut holes were my favorite treat to get at our local doughnut shop when I was a kid. When I went gluten free, I was constantly searching for the perfect substitute. This recipe is the closest thing to the real deal! It’s cakey, it holds together, and it’s so simple to make!
- 1/3 cup (40 g) tigernut flour
- 1 /4 cup (28 g) coconut flour
- 1/4 cup (30 g) tapioca starch
- 2 tablespoons (12 g) carob powder
- 1 tablespoon (7 g) gelatin
- 1/4 teaspoon baking soda
- 1/4 cup (80 g) maple syrup
- 1/3 cup (67 g) palm shortening
- 3 tablespoons (42 g) coconut butter
- 1/4 cup (56 g) coconut oil
- 2 teaspoons light-colored honey
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
In a medium bowl, stir together the tigernut and coconut flours, tapioca starch, carob powder, gelatin, and baking soda until fully combined.
Pour in the maple syrup and lightly mix. Fold in the palm shortening until the mixture is creamy. Form the dough into eight or nine doughnut holes and place them on the prepared baking sheet. Bake for 10 to 12 minutes, or until the doughnut holes are hardened on the outside. Remove and let cool to the touch.
Assemble a double boiler with a medium pot filled halfway with water and bring the water to a simmer over low heat. Place a metal mixing bowl over the pot. Add the coconut butter and coconut oil to the bowl and let it slowly melt, stirring often. Once completely melted, use an oven mitt to remove the bowl from the heat.
Whisk in the honey until well combined.
Dip the doughnut holes in the glaze several times until completely coated and place on a plate. Refrigerate for 15 to 20 minutes to harden the glaze.