baked chocolate donut holes.

DONUTHOLES

Chocolate donuts covered in sprinkles? sign me up!

Ok, so maybe these arent traditional donuts, and maybe they arent the most sweetest things on the planet – however, they are taste like little bites of cake – and they are covered in sprinkles, so you cant go wrong in my book! I always want donuts, but rarely have them, and i ALWAYS want cake, but dont make it often, because i will eat ALOT of it. This seems to be an easy way to satisfy that cake craving – it makes 24, and they are small little bites.

I found the recipe here, and veganized it.

For the donuts:
  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup almond milk
  • ½ cup packed light brown sugar
  • 1 flax egg
  • 4 tablespoons earth balance, melted and cooled slightly
  • 2 tablespoons brewed coffee, cooled slightly
  • 1 teaspoon vanilla extract
For the glaze:
  • 2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 4 to 5 tablespoons almond milk
  • sprinkles, for garnish
Instructions
  1. To make the donuts – preheat the oven to 325 degrees. Generously spray a mini muffin pan with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until there are no lumps. In a small bowl or liquid measuring cup, whisk together the almond milk, sugar, flax egg, melted earth balance, coffee and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way full (about a heaping tablespoon in each). Bake for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean. Allow the donut holes to cool for 3 to 5 minutes in the pan then remove to a wire rack. Let the donuts cool for another 10 minutes, then proceed with the glaze.
  3. To make the glaze – Add the confectioners’ sugar, vanilla and salt to a small bowl. Slowly whisk in the almond milk, one tablespoon at a time, until it reaches your desired consistency.
  4. Lay a piece of wax or parchment paper underneath your wire rack (so the glaze doesn’t drip on your counter). Add the sprinkles to a shallow bowl. Working one at a time, roll each donut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.

26. pumpkin donut holes.

I’m going to a little party tomorrow night so I scoured my pinterest boards and found these donut holes that looked good and seemed easy to veganize.  Also they were baked, not fried; I don’t feel like dealing with deep frying things at home. Seems like a mess. So milo and I tried them out. While they are very good, I don’t think they aren’t quite a donut hole  –  but more like a baked yummy round ball of pumpkin goodness covered in cinnamon and sugar. Call it what you want. They definitely taste good.

Ingredients

For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
Egg replacer for one egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup almond milk

For Coating
1/2 stick earth balance, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.