Start by following the package instructions for the gluten-free angel cake mix. Mix the ingredients thoroughly and pour the batter into a prepared baking pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.

Once the cake is fully cooled, scoop out bite-sized portions and roll each piece into a smooth ball, aiming for about one inch in diameter.

In a small bowl, combine granulated sugar and ground cinnamon. Stir until well mixed. Set the mixture aside.

In a deep skillet or frying pan, pour in vegetable oil, filling it about two inches deep. Heat the oil over medium heat until it reaches about 350°F (175°C).

Carefully drop the rolled cake balls into the hot oil and fry them in batches for about 2-3 minutes, or until they turn golden brown. Remove them and let the excess grease drip off.

While the fried bites are still warm, roll them in the cinnamon-sugar mixture, ensuring each one is fully coated.

Arrange the cinnamon-sugar-coated churro bites on a serving platter and offer a side of warm chocolate sauce for dipping. Serve immediately for best taste.