• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Unconventional Baker
  • Recipes
  • Book
  • About
menu icon
go to homepage
  • Recipes
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Bliss Balls

    No-Bake Glazed “Donut” Holes

    Published: Dec 28, 2016 · Modified: May 13, 2019 by Audrey · This post may contain affiliate links · 13 Comments

    Jump to Recipe

    Move over grease-laden, deep-fried donuts... this no-bake version is my go to fix. Especially this time of year when foodie temptations are at their max and we're likely being more naughty than usual already with our choices... (guilty, I fess up!).

    So actually, these aren't exactly "donut" holes. But they are yummy, and they taste the part (especially the chocolate ones), and look the look, so "donut holes" I dub them.

    No-Bake Glazed Donut Holes (Free From: Gluten & Grains, Dairy, Nuts, & Refined Sugar)

    Really, here's where I'm going with these sneaky little glazed bites: This time of year many people share lots of lovely celebration desserts to grace dinner tables, enhance family gatherings, and be enjoyed at celebrations of different kinds. But, there are already lots of good choices for epic shareable desserts on here, so instead I wanted to talk about the other thing we sometimes do at holidays...

    ...and that is wrecking desserts and creating all manners of baking disasters ? No doubt the plague of most adventurous bakers or those seeking to make something yummy in a rush, under pressure, last minute, and / or while improvising. Raise your hand if you've been there :)

    No-Bake Glazed Donut Holes (Free From: Gluten & Grains, Dairy, Nuts, & Refined Sugar)

    Well, despite having an arsenal of go-to recipes, baking disasters certainly don't skip my kitchen either. In fact, my kitchen is often literally "littered" with disasters as I make things up, experiment with new ingredients, and so on. For me it's part of the game, and never a discouragement. Well, maybe not never, sometimes I get pretty bummed out about that cake that fell apart on me, or those muffins that came out too dry / wet and sloppy, or that quick bread that came out not tasting quite right...

    But I use each opportunity as a learning curve. And always try to salvage the not-quite-there-but-there's-something-to-'em botched experiments and make the most out of them. Especially, since ingredients don't always come easy, and are often pricey too, so I try and put them to good use as best as possible.

    No-Bake Glazed Donut Holes (Free From: Gluten & Grains, Dairy, Nuts, & Refined Sugar)

    The not-so-great cookies often become a crumble, or form a part of the next cheesecake crust (just grind them up / crush them up and use straight away or freeze for later use). The so-so muffins, quick breads, and cakes tend to become "cake balls", "brownie bites" to add to ice creams or my breakfast bowl, "cake pops", and often donut holes!

    No-Bake Glazed Donut Holes (Free From: Gluten & Grains, Dairy, Nuts, & Refined Sugar)

    And finally getting to the point here... those "donut holes" are what I actually wanted to share with you today. This is my all-time favorite way to salvage the nearly-there cakes or baked goods. Just break them up into even size lumps, roll them into a ball with your hands, dip in a magically simple 2-ingredient glaze, and voila! An entire dessert made up of stuff that nearly landed in the garbage ? Rescue mission accomplished.

    Note: if your cake / baked treat failed because it's too dry (too dry to even roll into a ball) or is not flavored right or just needs an extra little flavor fix, you can always toss it into a food processor and add a touch of water / plant milk / coconut oil / maple syrup (pick your "liquid" here), and a touch more flavor (be it more sweetness, some cinnamon, more vanilla, etc.), process briefly to combine and get those balls rolling.

    No-Bake Glazed Donut Holes (Free From: Gluten & Grains, Dairy, Nuts, & Refined Sugar)

    Of course, to make these glazed bites, a burnt and broken cake is not required ?. But that is how I ended up making these donut holes the first time around: made a chocolate cake that was a bit too dry for my liking, but sort of borderline and kind of yummy despite the dryness. Turned it into little dessert bites and glazed them, and the glaze added the perfect layer of moisture. I served them to my guests instead of the cake and everyone loved them.

    Since then I've been making glazed donut balls in all sorts of shapes and sizes, and of course even intentionally as such (i.e. w/o having to wreck a cake first...). So if you have a dessert you need to salvage, use the glazing part of this recipe to rescue your goodies. If you don't have a dessert, but just have a hankering for some "donut holes" (or "timbits" as we call them here in Canada), make a batch of these brownie bites or blueberry coconut bites and glaze. Problem solved. ✨

    No-Bake Glazed Donut Holes (Free From: Gluten & Grains, Dairy, Nuts, & Refined Sugar)

    Print

    No-Bake Glazed Donut Holes

    No-Bake Glazed Donut Holes (Free From: Gluten & Grains, Dairy, Refined Sugar)
    Print Recipe

    ★★★★★

    5 from 2 reviews

    No-bake gluten-free donut holes are the perfect way to salvage baking disasters! When your vegan cake/ cookies/ muffins don't turn out, use this recipe. So good!

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 20 minutes
    • Total Time: 20 minutes
    • Yield: Approx 10-20 balls
    • Category: Donuts
    • Method: No-Bake
    • Cuisine: Dessert

    Ingredients

    Donut Holes:

    • Use a failed cake recipe (as per notes above), or make a batch of these brownie bites or these blueberry coconut balls.

    Glaze:

    • 4 tbsp coconut oil, soft but not melted (*see notes)
    • 2 tbsp maple syrup

    Instructions

    1. Roll your cake into balls (or prepare bliss balls as per recipes above). Set them up on a tray lined with parchment paper and freeze for 30 mins - 1 hour (ideally use a metal tray / small metal baking sheet as it will chill more thoroughly and make the next steps more efficient). The balls should be cold to the touch in order for the glaze to set properly.
    2. When ready to glaze, prepare the glaze by mixing the glaze ingredients in a small bowl with a fork until combined (see notes below regarding the right coconut oil consistency first).
    3. For glazing, remove the tray from the freezer. Place a ball on the surface of a fork and dunk into the glaze, roll around to coat. Lift the ball out, wiping the bottom of the fork tines on the edge of the bowl to remove excess glaze from the ball (see notes), and set the glazed ball back on the chilled parchment-lined tray. Repeat with the remaining balls. Note, if you've got a large batch to work through, you may want to separate the balls onto several metal trays and keep them frozen, with the exception of the batch you are working with to ensure the glaze sets easily (the glaze sets when it comes into contact with cold). Once you're finished glazing all the balls, return the trays to the freezer for 20 mins to fully set. If you'd like a thicker glaze, you can double glaze them at this point by repeating the process. Enjoy! Keep leftovers refrigerated or frozen.

    Notes

    *The coconut oil needs to be at the right consistency for the recipe to work. It has to be softened, but not melted or hot in any way. If it's fully melted (i.e. a runny liquid), it will separate from the maple syrup as you try to mix. The correct color should be white (not clear), and the texture should resemble applesauce (not thin like a cooking oil).

    ** If you need more tips on how to wipe off excess glaze from your balls most efficiently, without spoiling the look of the balls, there's a video demo available in the Unconventional Treats book & video pack.

    *** Note: the basic premise in this recipe is that the glaze sets when it comes into contact with something cold (because coconut oil gets liquid when hot and solid when chilled). This is the reason for freezing the balls first. Likewise, having a chilled tray to set the glazed balls on helps the glaze not to spread out onto the tray, but instead set upon contact with the cold tray. Having the tray lined with parchment paper first will ensure an easy separation from the tray.

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    Share on PinterestShare on FacebookShare on Twitter

    More Bliss Balls

    • Chocolate Cherry Bliss Balls
    • Pumpkin Cinnamon Bites
    • Tigernut Dessert Bites
    • Cinnamon Oat Cookie Dough Bites

    Reader Interactions

    Comments

    1. Michele says

      May 28, 2019 at 8:18 am

      Genius! Never ever occurred to me to save a dry cake by turning it into "donut holes". My daughter is just learning to bake, this will be a HUGE confidence builder for her. Love it.

      Reply
    2. Carol Ann says

      February 27, 2018 at 1:59 pm

      This idea is genius!! It really makes 'new cake recipes' less stressful to try when you know you can always turn it into something delicious anyway! Also glaze is my favorite kind of 'frosting' for donuts yum yum!

      ★★★★★

      Reply
      • Audrey says

        March 01, 2018 at 1:15 am

        I feel the same -- it's definitely a good sneaky trick to keep in mind for someone who likes to play around in the kitchen :)

        Reply
    3. Nathan says

      May 27, 2017 at 4:41 pm

      I really appreciate the notes! They let me know why we are doing things the way we are- really helpful.

      Reply
      • Audrey says

        May 30, 2017 at 10:00 am

        Thanks so much for the feedback, Nathan -- I'm glad you found the notes helpful :)

        Reply
    4. amber says

      March 24, 2017 at 3:32 pm

      I looooove these! Thank you so much for all of your delicious allergy friendly treats. I have made so many, not only for myself, but friends and family. You are amazing!

      Reply
      • Audrey says

        April 04, 2017 at 2:16 pm

        That's awesome -- so happy you can enjoy these, Amber! :)

        Reply
    5. Johanne says

      January 06, 2017 at 8:12 am

      Wow. That is a wonderful tip. Thank you. Also the bokeh in these photos is entrancing. Good job photographing. -Johanne

      ★★★★★

      Reply
      • Audrey says

        January 12, 2017 at 4:09 am

        Thanks so much, Johanne! :)

        Reply
    6. Ugne says

      January 02, 2017 at 5:55 am

      From what you have made these green balls? Pistachio?

      Reply
      • Audrey says

        January 02, 2017 at 7:00 am

        Hi Ugne. It was a matcha coconut cake, but it came out a little too mushy :) Pistachio would be delicious though.

        Reply
    7. Natalie | Feasting on Fruit says

      December 29, 2016 at 1:48 pm

      Whoa, this is not just a recipe but like a food-blogger-fail-but-don't-waste-food game changer!!! I have made 5 trials of one cake this week, so I was in dire need of a way to creatively "repackage" some leftovers? These would've been perfect--next time!! And with the glaze they really do look identical to donut holes?

      Reply
      • Audrey says

        January 12, 2017 at 4:35 am

        Hehe. Well, I'm sure you found your own creative ways to repackage your cake too... somehow I have a feeling they ended up in a jar of nice cream ?

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Popular

    • Anti-Inflammatory Lemon Ginger Turmeric Iced Tea
    • Simple Gluten-Free Vegan Shortbread Cookies
    • Coconut Mango Tapioca Pudding
    • Raw Tiramisu

    I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!

    More about me →

    Citrus Season

    • Blood Orange Tart
    • Blood Orange Bundt Cake with Salted Chocolate Ganache
    • Coconut Lime Cream Chocolates
    • Ginger Turmeric Lemon Cream Bars

    Footer

    ↑ back to top

    About

    • About
    • Baking Resources

    Subscribe

    • Sign Up! for recipe updates

    Questions?

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Unconventional Baker