Mini Microwave Chocolate Doughnut Holes
This is my original microwave doughnut recipe - using the infamous 2-ingredient dough plus some extras to taste. These are perfect for when you are craving doughnuts, but don't want to wait for the oven to heat up. I often make these as a breakfast recipe, but they are also amazing as a snack. I have even made a 2-ingredient dip to accompany them - the pair is perfect together!
Equipment
- Microwave
- Mixing Bowl
- Mixing spoon x2
- Microwaveable plate
- Ramekin (for sauce)
Ingredients
For the doughnuts
- 40 grams GF self-raising flour
- 1/4 tsp Xanthan gum Omit if your flour already contains this
- 0.5 tsp Vanilla extract
- 30 grams Chocolate protein powder Substitute: cocoa powder
- 108 grams Dairy-free yoghurt I use almond or soya
For the chocolate sauce
- 10 grams Cacao powder
- 20-30 ml Maple syrup
- 15 ml Dairy-free milk Optional: for thinning the sauce to taste
- Pinch Salt To taste (optional)
Instructions
For the doughnuts
- In a bowl, mix all of the doughnut ingredients until combined into a thick but maliable mixture
- Take about 1 tbsp of mixture and roll into a ball using the palm of your hands (this can become sticky so use flour/cocoa powder to line your hands if required)
- Pop the mini doughnuts onto a microwaveable plate, spread out so they do not merge when cooking
- Microwave the doughnuts for 3-3.5 minutes (until they have risen slightly and become spongy)
For the chocolate sauce
- In a small bowl/ramekin, mix the maple syrup, cacao powder and (optional) sea salt until combined into a thick sauce
- Optional: if the sauce is too thick, you can add a splash of milk to thin
- Drizzle the sauce over the doughnuts/serve in a ramekin for dunking and enjoy!
Notes
Best eaten immediately after preparation
