My motto in life... "Eat more hole foods"

These delicious gluten free mini cake donuts are baked to perfection, dipped in a delicious chocolate glaze, then topped with all the sprinkles! The most exciting treat for any occasion! My family loves these for a special breakfast, snack or a fun dessert. So soft and moist, the most amazing gluten free treat your life has been missing! Each bite will bring you so much happiness! Hope you enjoy!!!

Difficulty: Intermediate Prep Time 10 mins Cook Time 8 mins Total Time 18 mins
Calories: 113
Best Season: Suitable throughout the year





    1. Preheat oven to 350 degrees Fahrenheit and grease a mini donut pan.

    2. Combine dry ingredients in a large mixing bowl.

    3. In a separate bowl combine eggs, butter, milk and vanilla and mix until smooth.

    4. Add wet ingredients to dry and mix until combine.

    5. Place the batter in a large baggy and cut about 1/2 inch off corner and squeeze batter into each donut cavity filling about 3/4 the way full.

    6. Bake for 7-9 minutes and let cool for 2 minutes before removing from pan, then place on a wire rack to cool.

    7. To make glaze microwave chocolate chips and coconut oil for 30 seconds, stir and continue heating in 20 second increments, stirring each time until melted and smooth.

    8. Dip cooled donuts in glaze and immediately add sprinkles

    9. ENJOY!!!!

Nutrition Facts

Servings 24

Amount Per Serving
Calories 113kcal
% Daily Value *
Total Fat 5g8%
Saturated Fat 3g15%
Cholesterol 21mg8%
Sodium 77mg4%
Potassium 55mg2%
Total Carbohydrate 16g6%
Dietary Fiber 1g4%
Sugars 7.8g
Protein 2.09g5%

Calcium 32 mg
Vitamin D 3 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Keywords: donuts, gluten free, breakfast, sprinkles, gluten free donuts

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Liz Satkowski

Gluten Free Mom Colorado

I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.

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