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Vegan Lamington Donut Holes

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

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12
Calories: 281 kcal
Course: Dessert , Snacks
Cuisine: American , Australian

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.

Instructions

    Cup of Yum
  1. In a bowl, whisk 1 3/4 cups flour, baking powder, baking soda, salt.
  2. In another bowl, mix the wet ingredients except preserves until the sugar is fully combined
  3. 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
  4. 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.
  5. 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.
  6. Bake at 375 degrees F for 12-13 minutes for the mini muffins, and 14-15 minutes for regular sized donuts.
  7. Remove the pans from the oven, and let the pan cool for 15 minutes before trying to remove the donuts from the pan.
  8. 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.
  9. 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.
  10. Put the coconut into another shallow bowl.
  11. 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

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

% 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.