Gluten-Free Chocolate Donut Holes recipe

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Ingredients

½ cup margarine (such as Becel®)
⅓ cup white sugar
2 tablespoons hot chocolate mix
3 eggs
1 cup gluten-free all-purpose baking flour
1 teaspoon salt
½ teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon vanilla extract
1 teaspoon soy milk

Nutrition Info

113.2 calories
carbohydrate: 11.6 g
cholesterol: 34.9 mg
fat: 6.9 g
fiber: 1.1 g
protein: 2.2 g
saturatedFat: 1.3 g
servingSize: -
sodium: 272.4 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch square baking pan with parchment paper. Grease the sides of the pan.

  2. Blend margarine, sugar, and hot chocolate mix in a bowl using an electric mixer until smooth. Add eggs 1 at a time and beat until well combined.

  3. Combine flour, salt, xanthan gum, and baking soda in a separate bowl. Pour into butter mixture and combine. Add vanilla extract, mix well. Pour in soy milk and stir well. Pour mixture into the prepared baking pan, spreading to all corners.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool completely, about 30 minutes.

  5. Cut into 16 equal-sized pieces and roll into balls.

Recipe Yield

16 donut holes

Recipe Note

As a Canadian who was recently forced to go gluten-free, there's nothing I miss more than a chocolate Timbit®. However, late one Saturday night, my roommate and I decided to attempt a gluten-free brownie recipe, which ended in a hot mess that tastes exactly like a Timbit®! Don't be discouraged by the strange silly putty-esque texture it has before baking, because it's delicious in the end. Enjoy! Glaze with icing of your choice.

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