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Vegan Donut Holes
5 from 12 votes

Vegan Donut Holes

These Vegan Donut Holes are small baked treats made from oat flour, coconut sugar, baking powder, and cinnamon combined with soy milk and unsweetened applesauce for moisture. After baking briefly in a mini muffin tray, the donut holes are dipped in a cinnamon sugar glaze made by swirling cooled donut holes in milk then in a cinnamon-sugar mixture. The texture is tender and slightly cakey, with a sweet and spicy coating.

Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Servings: 20 donut holes
Calories: 48 kcal
Course: Dessert
Cuisine: American, Canadian

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

    Cup of Yum
  1. Preheat the oven to 350℉/176℃ and grease your mini muffin tray if needed. (Enough to make 20 donut holes.)
  2. In a medium bowl, whisk together the dry ingredients. Then add the applesauce and plant-based milk to the same bowl. Mix until combined.
  3. 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.
  4. 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
  1. Meanwhile, add the milk to a small bowl, and then combine the sugar and cinnamon in a wide and shallow dish.
  2. 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

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%)

Nutrition Facts

Serving: 20 donut holes

Amount Per Serving

Calories 48

% 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.