Mini Microwave Chocolate Doughnut Holes

Kasia

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!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 3

Total Time 13

Servings: 9 Doughnuts

Course: Appetizer, Breakfast, Brunch, Dessert, Lunch, Snack

Cuisine: American, British

Calories: 414

Ingredients Equipment Method Notes

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)

Equipment

Microwave
Mixing Bowl
Mixing spoon x2
Microwaveable plate
Ramekin (for sauce)

Method

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