Vegan Lamington Donut Holes
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.
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
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 281
% 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.