Best Vegan Doughnut Holes Recipe for Easy Homemade Treats

There’s something undeniably delightful about doughnut holes — those little bite-sized pieces of fried dough that pack all the joy of a full-sized doughnut in a tiny, delectable package. If you’re vegan and have been yearning for a recipe that satisfies your sweet tooth without compromising your lifestyle, you’re in luck!

Our best vegan doughnut holes recipe is soft, fluffy, and perfectly sweetened, with just the right amount of cinnamon and sugar coating to make every bite irresistible. Whether you’re making these for a cozy weekend brunch, a festive gathering, or a simple treat to brighten your day, these doughnut holes are bound to become a new favorite.

What makes this recipe stand out? It’s simple, uses wholesome ingredients, and requires no eggs or dairy, making it accessible to everyone.

Plus, the frying technique ensures a golden exterior with a melt-in-your-mouth center. Ready to learn how to make the ultimate vegan doughnut holes?

Let’s dive in!

Why You’ll Love This Recipe

Our vegan doughnut holes recipe is a game-changer for several reasons. First, it uses plant-based ingredients that create a tender and airy texture, rivaling any traditional doughnut.

The dough is lightly sweetened and flavored with vanilla and a hint of cinnamon, giving it a warm, comforting aroma.

Second, it’s incredibly versatile. You can enjoy these doughnut holes plain, dusted with cinnamon sugar, or dipped in your favorite vegan chocolate or fruit glaze.

The recipe is forgiving and straightforward, perfect for bakers of all skill levels.

Lastly, these doughnut holes fry up quickly, making them an excellent option when you need a fast and satisfying homemade treat. Plus, they store well, so you can make a batch ahead of time and share them with friends and family.

Ingredients

• 2 cups all-purpose flour (or gluten-free flour blend for GF version)
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup unsweetened almond milk (or any plant milk)
• 1 tbsp apple cider vinegar
• 2 tbsp melted coconut oil (plus more for frying)
• 1 tsp vanilla extract
• For coating: 1/2 cup granulated sugar + 1 tbsp cinnamon

Equipment

• Deep frying pan or heavy-bottomed pot
• Cooking thermometer (to monitor oil temperature)
• Mixing bowls
• Whisk
• Slotted spoon or spider strainer
• Cooling rack lined with paper towels
• Measuring cups and spoons

Instructions

1. Prepare the vegan buttermilk: In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and let it sit for 5-10 minutes until it curdles slightly.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
3. Combine wet ingredients: Add the vegan buttermilk, melted coconut oil, and vanilla extract to the dry ingredients. Stir just until combined; do not overmix to keep the dough light and fluffy.
4. Heat the oil: Pour about 2 inches of coconut oil into your frying pan or pot and heat it to 350°F (175°C). Use a thermometer for accuracy to ensure even frying.
5. Shape the doughnut holes: Using a small cookie scoop or two spoons, scoop out small balls of dough (about 1 inch in diameter). Be gentle as the dough is sticky.
6. Fry the doughnut holes: Carefully drop a few dough balls into the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and puffed.
7. Drain and coat: Remove the doughnut holes with a slotted spoon and place them on the cooling rack lined with paper towels to drain excess oil. While still warm, toss them in the cinnamon-sugar mixture until fully coated.
8. Repeat: Continue frying the remaining doughnut holes in batches until all the dough is used.
9. Serve warm: These are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days.

Tips & Variations

For extra fluffiness, try sifting the flour before mixing it with other dry ingredients.

If you want to avoid frying, you can bake these doughnut holes at 375°F (190°C) for about 12-15 minutes on a greased baking sheet, but keep in mind the texture will be different—less crispy outside, more cakey inside.

Try adding a pinch of nutmeg or cardamom for a spiced twist. You can also experiment with coatings: dip the doughnut holes in melted vegan chocolate or dust with powdered sugar for variety.

For a gluten-free version, substitute the all-purpose flour with an equal amount of your favorite gluten-free flour blend. Just make sure it contains xanthan gum or another binder for the best texture.

Nutrition Facts

Serving Suggestions

Serve your vegan doughnut holes warm with a side of fresh fruit or a steaming cup of coffee or tea. For a decadent touch, drizzle with vegan chocolate sauce or a simple glaze made from powdered sugar and plant milk.

They also make for delightful party snacks or additions to brunch spreads. Pair them with other vegan-friendly dishes like the Magic Dough Recipe or the Italian Ciambelle Recipes for a truly indulgent experience.

Conclusion

Making vegan doughnut holes at home is both fun and rewarding, giving you a chance to enjoy a classic treat without any animal products. This recipe balances simplicity with delicious flavor and texture, making it perfect for beginners and seasoned bakers alike.

With just a handful of pantry staples and some basic frying skills, you can create irresistible doughnut holes that everyone will love.

Whether you are treating yourself or sharing with friends, these vegan doughnut holes bring comfort and joy in every bite. Don’t forget to explore more tasty recipes like the Julie Marie Eats Recipes for more vegan delights or the Lump Of Coal Recipe as a unique holiday treat.

Happy frying and enjoy your sweet vegan snack!

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