Baked Vegan Donut Hole Recipe That’s Easy and Delicious

Donuts have long been a beloved treat for people of all ages, but traditional versions often come laden with eggs, dairy, and deep-fried oils. If you’re craving that classic sweet bite without compromising your vegan lifestyle, baked vegan donut holes are the perfect solution.

These little spheres of delight pack all the flavor and tenderness of a donut but are lighter, healthier, and kinder to the planet. Plus, baking instead of frying means less mess and fewer calories, making them an ideal snack or breakfast treat.

Whether you’re a seasoned vegan or just dabbling in plant-based baking, this baked vegan donut hole recipe is simple, foolproof, and highly customizable. You’ll love how soft and fluffy they turn out with just the right amount of sweetness and spice.

They’re perfect for dipping in your favorite coffee or sharing with friends and family. Ready to dive in?

Let’s get baking!

Why You’ll Love This Recipe

This recipe is a game-changer for vegan and non-vegan bakers alike. Unlike traditional donuts that require frying and eggs, these donut holes are baked to perfection, making them lighter and less greasy.

Using common pantry staples and plant-based ingredients, they come together quickly with minimal effort.

Key reasons to love these baked vegan donut holes:

• Healthier alternative: Lower in fat and calories compared to fried donuts.
• Easy to customize: Add your favorite spices, coatings, or glazes.
• Perfectly portioned: Bite-sized and easy to share or snack on.
• Allergy-friendly: Free from eggs and dairy, suitable for many dietary needs.
• Great texture: Soft, tender, and just the right amount of chewiness.

Ingredients

• 1 cup all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
• 1/3 cup organic cane sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional but recommended)
• 1/3 cup unsweetened almond milk (or any plant milk)
• 2 tbsp melted coconut oil (plus extra for greasing)
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract
• 1/2 cup powdered sugar (for coating)
• 1 tsp ground cinnamon (for coating)

Equipment

• Mini donut hole pan or mini muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Sifter or fine-mesh strainer (optional, for powdered sugar)
• Cooling rack
• Brush or paper towel (for oiling pan)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your mini donut hole pan with coconut oil to prevent sticking.
2. In a large mixing bowl, combine the dry ingredients: sift together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well to evenly distribute the leavening agents and spices.
3. In a separate bowl, whisk together the wet ingredients: almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. The vinegar will react with the baking soda to help the donuts rise and become fluffy.
4. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or spoon until just combined. Avoid overmixing; a few lumps are okay.
5. Fill each cavity of the donut hole pan about 3/4 full with the batter. If you don’t have a donut hole pan, a mini muffin tin works just as well.
6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
7. Remove from the oven and allow the donut holes to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. This prevents sogginess from steam.
8. While still slightly warm, toss the donut holes in a mixture of powdered sugar and cinnamon until evenly coated. This gives them that classic donut hole finish.

Tips & Variations

“For an extra touch of indulgence, try dipping your baked vegan donut holes in a simple vegan glaze made from powdered sugar, plant milk, and a splash of vanilla!”

• Glaze option: Mix 1 cup powdered sugar with 2-3 tbsp almond milk and 1/2 tsp vanilla for a quick glaze. Dip cooled donut holes and let them set.
• Flavor twists: Add citrus zest like orange or lemon to the batter for a fresh flavor.
• Chocolate lovers: Stir in 1/4 cup cocoa powder or mini vegan chocolate chips.
• Spice it up: Add nutmeg or cardamom for a warm, aromatic profile.
• Nut toppings: Sprinkle crushed toasted nuts on the glaze for texture.
• Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving Suggestions

Baked vegan donut holes are incredibly versatile and perfect for many occasions. Serve them warm alongside your morning coffee or tea for a cozy breakfast treat.

They also make wonderful party finger food or dessert bites at gatherings.

For a decadent snack, try pairing your donut holes with some vegan whipped cream or a scoop of Goat Milk Ice Cream Recipe No Eggs. If you prefer savory with sweet, they complement a fruit salad or a smoothie like the refreshing Green Goodness Juice Recipe perfectly.

For those who love baking, these donut holes pair beautifully with other treats such as the Glazed Twist Donut Recipe for a full vegan donut experience.

Conclusion

These baked vegan donut holes are a delightful way to enjoy a classic treat without the guilt or hassle of traditional frying. With simple pantry ingredients and straightforward steps, you can whip up these tender, flavorful bites in no time.

Their soft texture and sweet cinnamon coating make them irresistible for breakfast, a snack, or dessert.

Whether you’re vegan, have dietary restrictions, or just want a healthier alternative, this recipe is versatile and adaptable to your tastes. Don’t forget to experiment with flavors and toppings to make them your own.

For more delicious vegan recipes to complement your baking adventures, check out the Kodiak Banana Muffins Recipe or the Kikkoman Stir Fry Sauce Recipe. Happy baking and enjoy every bite!

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