Vegan Lamington Donut Holes
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
35 mins
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Servings
12
-
Calories
281 kcal
-
Cuisine
American, Australian
Vegan Lamington Donut Holes
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If you love Lamingtons, try these easy Vegan Lamington Donuts and Donut Holes . They're simple to make, baked, covered with chocolate and coconut, filled with raspberry jam and bake up in just 15 minutes. Glutenfree optionMakes 12 regular donuts or 20-24 mini donuts
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Ingredients
For the cake layer-
Wet Ingredients:
- 1 cup non-dairy milk such as almond milk, soy milk or oat milk
- 3 tbsp Non-Dairy yogurt or apple sauce
- 1 tsp apple cider vinegar or any other vinegar
- 1/3 cup sugar 2 tbsp more for sweeter
- 1/4 cup oil
- 1/2 tsp vanilla extract
- 1/2 cup raspberry preserves
Dry Ingredients:
- 2 cups flour , I use all purpose
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp of salt
Chocolate Coating:
- 3/4 cup vegan chocolate chips
- 2 tbsp oat milk or other non dairy milk
- 2 tsp refined coconut oil
- 1 cup shredded coconut (dessicated) use the small shredded one, if your shreds are too large, then you can pulse them in a blender to reduce the size.
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Instructions
- In a bowl, whisk 1 3/4 cups flour, baking powder, baking soda, salt.
- In another bowl, mix the wet ingredients except preserves until the sugar is fully combined
- Fold the dry into the wet until about combined, add more flour one tbsp at a time until you get just a slightly thick batter. Slightly thicker than pancake batter. You might not need all the flour
- Grease your donut pan, or a mini muffin pan really well, or use mini liners, and use those. Warm the preserves in microwave or heat in a saucepan.
- Scoop some of the batter into the pan, then add in 1/2 -1 tsp of softened preserves. Then scoop some more batter on top of the preserves.
- Bake at 375 degrees F for 12-13 minutes for the mini muffins, and 14-15 minutes for regular sized donuts.
- Remove the pans from the oven, and let the pan cool for 15 minutes before trying to remove the donuts from the pan.
- To remove muffin liners from the muffins if they're too stuck, you can moisten the outside of the muffin liner with some water. take a bowl of water, and dip just the muffin liner in the water, and let it sit for a minute, then try to remove it, it comes off really easily.
- Prep your chocolate coating by melting the chocolate in the microwave or a double boiler, and add in the non dairy milk, coconut oil, whisk well until really smooth.
- Put the coconut into another shallow bowl.
- Take one mini muffin or donut at a time, and dip in the chocolate, then roll in the coconut mixture and set it on a wire rack. Repeat for all of the muffins or donuts, and serve!
Notes
- These will keep on the counter for the day, refrigerate for up to 5 days.
- to make these gluten-free, use my Glutenfree Vegan Vanilla donuts
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Sodium
157mg
(7%)
Potassium
145mg
(4%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
5IU
(0%)
Vitamin C
2mg
(2%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Sodium | 157mg | 7% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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