Vegan Donut Holes
User Reviews
5
Vegan Donut Holes
Description
Vegan Donut Holes combine oat flour with coconut sugar and cinnamon to create a subtly sweet and spiced dough. Baking powder leavens the mixture, while soy milk and unsweetened applesauce add moisture and bind the ingredients without eggs. The batter is portioned into a greased mini muffin tray, baking quickly at 350°F until they are set but still moist inside. The small size allows for fast baking and easy portion control.
After cooling, each donut hole is dipped into soy milk and then rolled in a cinnamon sugar mixture that adheres as a sweet glaze. This adds a crunchy, sweet coating with warm cinnamon flavor contrasting the tender interior. Care must be taken to allow the donut holes to cool sufficiently before glazing to prevent the sugar from melting.
These donut holes are best enjoyed fresh but can be stored at room temperature or refrigerated for a few days. For longer storage, freezing is recommended, ideally without glaze, to be applied after thawing. Using weighed flour helps ensure consistent texture, and using fresh, active baking powder maintains proper leavening.
Store leftovers at room temperature or refrigerate for 2-3 days; freeze unglazed for up to 3 months and glaze before serving.Measure oat flour by weight or spoon flour into cup and level off without packing.Use fresh baking powder for best rising and texture.Allow donut holes to cool fully before glazing to prevent glaze melting.Arrange glazed donut holes in a single layer to keep glaze intact and avoid sticking.
Ingredients
Dry Ingredients
- 150 grams oat flour approx. 1.5 cups
- ¼ cup coconut sugar unrefined
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Wet Ingredients
- ⅓ cup soy milk or non-dairy milk of choice
- ⅓ cup applesauce unsweetened
For the Cinnamon Sugar Glaze
- ¼ cup soy milk or non-dairy milk of choice
- ¼ cup coconut sugar unrefined
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350℉/176℃ and grease your mini muffin tray if needed. (Enough to make 20 donut holes.)
- In a medium bowl, whisk together the dry ingredients. Then add the applesauce and plant-based milk to the same bowl. Mix until combined.
- Use a small cookie scoop to divide the mixture among 20 muffin tins. Do not fill to the top, remember we're making donut holes, not muffins, so you don't want them to overflow.
- Bake for 7-8 minutes until a toothpick inserted into the center comes out mostly clean. Do not overbake them, or they will be dry. (They bake quickly because they're small.) Remove from the oven and let cool for 5-10 minutes before transferring them to a wire rack.
For the glaze
- Meanwhile, add the milk to a small bowl, and then combine the sugar and cinnamon in a wide and shallow dish.
- When the donuts are cool enough to handle, swirl them one at a time into the milk, shake off the excess, and then swirl them around into the cinnamon sugar mixture until coated on all sides. Repeat with the remaining donuts and enjoy!
Notes
- Keep leftovers at room temperature or refrigerated for 2-3 days; freeze unglazed for up to 3 months and apply glaze after thawing.
- Accurately weigh oat flour or spoon and level for consistent texture.
- Use fresh baking powder to ensure proper rise and avoid dryness.
- Cool donut holes before glazing to prevent the glaze from melting.
- Place glazed donut holes in single layers to prevent sticking and preserve coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20donut holes
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48cal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Sodium | 33mg | 1% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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