Vegan Glazed Vanilla Doughnut Holes
I adore these doughnut holes because they’re light, fluffy, and have a sweet vanilla glaze that just melts in your mouth. They remind me of cozy weekends spent baking with friends.
These Vegan Glazed Vanilla Doughnut Holes are a little piece of joy I whip up whenever I need a sweet treat that doesn’t compromise my values.
I remember the first time I made them for a brunch gathering, and everyone was surprised to find they were completely plant-based!
A little tip: the key to achieving that fluffy texture is using a good leavening agent and not overmixing the batter.
Trust me, your friends will be begging for the recipe!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using coconut sugar for its rich flavor, but you can easily substitute it with brown sugar if that’s what you have on hand. For the glaze, feel free to experiment with different kinds of plant-based almond milk - I’ve used oat almond milk and it works beautifully!
Tips & Notes
- •I like to store these in an airtight container at room temperature; they stay fresh for a few days.
- •For an extra special touch, sprinkle some cinnamon on the glaze before it sets!
Recipe Variations
- •Sometimes, I’ll add some mini vegan chocolate chips to the batter for a delightful twist.
- •If you’re feeling adventurous, try adding a pinch of nutmeg or cardamom to the batter for a warm spice flavor.
Storage & Freezing
These doughnut holes are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to three days. If you want to keep them longer, pop them in the fridge for about a week.
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free flour blend, and you should be good to go.
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I adore these doughnut holes because they’re light, fluffy, and have a sweet vanilla glaze that just melts in your mouth. They remind me of cozy weekends spent baking with friends.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
- 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
In another bowl, combine the coconut sugar, applesauce, vanilla extract, almond almond milk, and melted vegan vegan butter. Mix well until smooth.
- 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
- 5
Spoon the batter into the mini muffin tin, filling each cup about 3/4 full.
- 6
Bake for about 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the doughnut holes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- 8
While they cool, prepare the glaze by mixing the powdered sugar with 2-3 tablespoons of plant-based almond milk until you reach a smooth, drizzlable consistency.
- 9
Once the doughnut holes are cool, dip the tops into the glaze and allow the excess to drip off. Place them back on the wire rack to set.
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