Protein Frosting
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Christmas is here, and you can keep building muscle this holiday season with these Mini Christmas Cake Protein Donuts. Spongy, airy, and soft mini donuts with all the Christmas flavours.

Christmas Cake Protein Donuts

Every time I have a bit of these Mini Christmas Cake Protein Donuts brings me back to Christmas Holidays at home in Venezuela. When I used to make my version of Fruit Christmas Cake (less dense, less fruit) dark, rich and moist. I describe it as a brownie cake with macerated dry fruit and nuts in spiced rum.


There is no surprise here, that I rely on gluten-free flours for all my baking. Since I experience stomach discomfort and bloating every time I eat gluten.

But you can definitely use gluten-based flour if you wish and don’t have any gluten allergies.

For this recipe, I use my very trustees’ Oat and Buckwheat flour along with a little tiny amount of xanthan gum. Also, unsweetened cacao powder along with black cacao but if you can’t find it use the full amount of the prior one.

Gluten Free Christmas Donuts


You can use any protein you prefer. But I recommend Iso Whey Zero, from BiotechUsa, is lactose, gluten, and sugar-free. No, I am not affiliated or sponsored by this company. I just love it because doesn’t upset my stomach.

I have been using this protein for the last 3 years, and I love most of the flavors, like hazelnut which I used in my Magnum Copycat Protein Ice Cream Bars. Also, my favorite of all Vanilla Cinnamon Roll what I used to make the Mini Protein Pumpkin Donuts; I was the perfect combination of flavors.


Here is where all the good stuff is born. Without this mix, you won’t have the distinct flavors of Venezuelan Christmas Cake.

Christmas Donuts with Protein Frosting

You will need a jar with a lid, like the ones in Ikea, Kilner, or a Mason jar, or just a recycled tomato sauce jar with a tight lid. (Keep reading to find out why)

You will need dry fruit and nuts, such as raisins, sultanas, apricot, sugar free cranberries, dates, orange, lemon, lime peels, almonds, hazelnuts, walnuts, pecans, and pistachios. Cut them into tiny squares/pieces of 3-5mm, place them in a jar, along with spiced rum., I love Lambs Spiced Rum, I think it is one of the 4 rums I would choose.

My first option would be Ron Anejo, Pampero Aniversario (Venezuelan), Second, Cacique 300 (Venezuelan), or any other Like Santa Teresa Selecto Extra Añejo (all Venezuelan rums are delicious). As my second option, I choose Lambs Spice Rum (Canada) and my third option Captain Morgan Spiced Rum (Jamaica).

Ok continuing, with the marinate, now add ground cinnamon, cloves, ginger, and nutmeg. Stir and macerate for at least 5 days before using it. The more time it marinates the better will taste. You will need to shake the jar every day or so, or when you remember to be honest. But best the first week every day then slow down every other day and then once a month will be fine. In this way, all the fruit gets evenly soaked in the rum. My one has a year and girl! That smells divine!


There is no need to add more carbs to this recipe, so as I always do, I used my favourite sweeteners Erythritol, Stevia, and Allulose. Also, when we include apple sauce in the recipe it is like the sweetness increases beautifully without being overpowering.

Christmas Cake Protein Donuts


For these Christmas Cake Protein Donuts, I use a mix of 1:1 organic unsweetened cacao powder, Alesto brand from my local store Lidl and Intense Deep Black Cacao Powder, Van Houten brand from Amazon. Why? Because by mixing these two types of cacao powder I achieve the rich chocolaty flavor from the original Venezuelan Christmas Cake. Also, not using a dark chocolate bar lowers the fats down per donut in this recipe.


Protein Frosting

For this frosting royal icing, I used egg white powder, protein powder, powdered erythritol, and cornstarch as an anti-caking. Along, with water, and almond extract for flavouring, I think it pairs well with the flavors in these Protein Christmas Cake Donuts.


Is it really necessary to marinate the dry fruits and nuts?

In my opinion, yes, you should marinate the dry fruit and nuts for at least 5 days to achieve that distinctive flavor that characterizes the Venezuelan Christmas cake. The longer the better, but if you want to make them the same day you marinate the fruit, it is fine. You will notice the difference after a few months of making them.

Can you use any type of spirit?

I highly suggest dark rum, for better taste and if is spiced much better. But if you cannot get your hands on dark rum, use white rum mixed with amaretto and Cointreau. Although I have never tried this, I am guessing it will work because are sweet liquors combined with plain white rum, plus the spices added in the marinate. I will say the ratio rum to amaretto to Cointreau 4:1:1. If you try this let me know in the comments.

Can you freeze these donuts?

Sure, you can, just place them in a zip lock or freezer bag, and separate them with some greaseproof paper. So, when you decide to eat one, will be easier to grab and defrost in the microwave in the defrost option for a 1min approx. depending on the power.

Can you substitute the flours in these donuts?

Yes, you can. However, bear in mind not all gluten-free flours have the same ability of liquid absorption. For example, brown rice flour absorbs more liquid than buckwheat. But play with the recipe.

Ok, then, are you ready to make these donuts?


Torta Negra Venezolana sin Gluten

Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.

Share this recipe for Christmas Cake Protein Donuts on social media

This is my recipe for Christmas Cake Protein Donuts. If you like this recipe then consider sharing it with other Christmas lovers’ recipes on social media


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Recipe by iKarolinaCourse: Recipes, snack, Breakfast, Dessert, Pre workout, Post workoutCuisine: Anabolic, FitnessDifficulty: Easy


Prep time


Cooking time




Total time



These Christmas Cake Protein Donuts are perfect for the Holiday. Enjoy all the flavors of the Venezuelan Black Cake (Torta Negra) in one bite



  • Pre-heat oven to 180 C fan assisted or 200 C non-fan assisted.
  • Mix dry ingredients together in a medium bowl, and set aside.
  • Now mix all wet ingredients in another medium bowl until well combined.
  • Add dry ingredients over the apple sauce mixture in parts and mix until no dry pockets are left.
  • Prepare your mini donuts mold spray with coconut, avocado, or olive oil and brush thoroughly.
  • Now you can add the batter to the mini donut pan with a spoon or my preferred method with a piping bag.
  • Sprinkles the macerated dry fruit and nuts evenly over each donut or add in step 4.
  • Place the silicone mold over a baking sheet and bake for 8 min.
  • Leave it cool fully in the mold on the baking sheet. It will continue cooking with the residual heat.
  • Transfer to a wire rack.

Nutrition Facts

16 servings per container

  • Amount Per ServingCalories53
  • % Daily Value *
  • Total Fat 1.6g 3%
    • Saturated Fat 0.5g 3%
  • Sodium 58.8mg 3%
  • Potassium 25.9mg 1%
  • Total Carbohydrate 4.9g 2%
    • Dietary Fiber 1g 4%
    • Sugars 1.6g
  • Protein 4.1g 9%

  • Vitamin C 3.5%
  • Calcium 4.5%
  • Iron 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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One Comment

  1. Delicious! This are literally Christmas in a bite. Now I can enjoy the holiday and keep on track at the same time. Thank you for sharing this recipe.


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