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Donut Holes with Chocolate Coffee Dipping Sauce

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Keyword: dairy-free, gluten-free


  • Hand mixer or whisk
  • Donut hole or Mini muffin pan
  • Small saucepan


Donut Holes

  • ¼ cup vegan butter
  • 1 cup cane sugar, divided
  • 4 eggs
  • ¼ cup coconut cream
  • 1 tsp vanilla extract
  • 2 ¼-2 ½ cups gluten-free all purpose flour
  • 2 ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • 2 tsp espresso powder
  • ½ tsp sea salt

Dipping Sauce

  • 3 Satori Singles Milk Chocolate
  • 10 oz chocolate of choice
  • 2 tsp espresso powder


For the donut holes

  • Preheat oven to 425°F. Using an electric mixer or whisk, beat butter/oil and ½ cup cane sugar until fluffy.
  • Add eggs, cream, and vanilla extract and whisk until fully incorporated.
  • In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, espresso powder, and sea salt.
  • Add dry ingredients to wet, and mix until dough forms. The dough should be soft but not soft enough to stick to your hands, more on the sticky side. If your dough is too wet, depending on the size of your eggs, add 1 tbsp of flour at a time until you reach desired consistency.
  • Place ½ cup cane sugar in a bowl. With slightly damp hands, take about 1 ½ tsp spoonful of dough. Roughly roll into a ball shape (it’s okay if the dough is too wet to form into an exact circle), then roll in the bowl of sugar, covering all parts of the dough. Form the dough into more of a ball shape, it will be easier once covered in sugar. Place dough in mini muffin tin.
  • Repeat with remaining dough. Bake for 8-10 minutes, or until done and a toothpick is inserted and comes out clean.

For the dipping sauce

  • Melt your chocolate. You can microwave in 30-second increments, stirring in between, use a double boiler, or melt in a saucepan on the lowest heat possible, stirring constantly.
  • Once melted, whisk in espresso powder until dissolved. Serve with donut holes!