These vegan, gluten-free, and refined sugar-free churro cake donut holes are a cross between a donut hole, a cookie, and a cake pop. Air fried for a super crisp cinnamon-sugary exterior and a chewy, sweet interior, they are a delicious treat.
Prepare flax egg by combining 2 tbsp ground flaxseed with 5 tbsp water. Set aside to thicken. In a medium bowl, whisk together almond flour, baking powder, coconut sugar, and cinnamon. Add flax eggs, coconut oil, and almond milk to dry ingredients. Mix to combine. Form into donut holes - dough should be sticky. Once all dough has been formed, roll each into the cinnamon sugar topping until fully coated. Air fry for 18 minutes or bake at 350°F (175°C) for 25 minutes. Enjoy!
