Vegan Lamington Donut Holes
User Reviews
5
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
12
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Calories
281 kcal
-
Cuisine
American, Australian
Vegan Lamington Donut Holes
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These Vegan Lamington Donut Holes are soft, slightly thick batters baked in a mini donut or mini muffin pan, filled with raspberry preserves, and coated in a chocolate glaze topped with shredded coconut. The batter is made by mixing non-dairy milk and yogurt with dry ingredients to yield a tender confection. The chocolate coating with oat milk and refined coconut oil creates a smooth cover, and the shredded coconut adds a classic lamington texture. This recipe offers a vegan treat combining fruity centers with rich chocolate and coconut exterior.
Description
Vegan Lamington Donut Holes begin with a batter blending non-dairy milk, non-dairy yogurt or applesauce, sugar, oil, and vanilla with flour, baking powder, baking soda, and salt. The batter is slightly thicker than pancake batter to hold shape in donut or mini muffin pans. Raspberry preserves are warmed and added inside each portion of batter before baking at 375°F until cooked through. Once cooled, the donut holes are dipped in a chocolate coating of vegan chocolate chips, oat milk, and coconut oil, then rolled in shredded coconut to replicate lamington flavors. The result is a soft, fruity center surrounded by chocolate and coconut layers. These can be kept refrigerated for several days, offering a moist and vegan sweet snack or dessert option.
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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 neutral cooking oil generic cooking 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 salt
Chocolate Coating:
- 3/4 cup chocolate chips vegan
- 2 tbsp oat milk or other non dairy milk
- 2 tsp refined coconut oil
- 1 cup coconut use the small shredded one, if your shreds are too large, then you can pulse them in a blender to reduce the size, shredded (dessicated
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
- Store donut holes in an airtight container for up to 5 days in the refrigerator.
- For gluten-free variation, substitute all-purpose flour with a gluten-free blend suitable for baked goods.
- Moisten stubborn muffin liners on the outside with water to ease removal if needed.
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
(3%)
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
12 reviews
Excellent
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