Shanika Graham-White
Vegan Glazed Vanilla Doughnut Holes With Funfetti Sprinkles
These sticky-sweet bites are baked—not fried—making for a lighter version of the classic doughnut shop treats.
February 15, 2024
The festive rainbow sprinkles on these baked doughnut holes from the Orchids + Sweet Tea blog make them a perfect birthday morning treat, but feel free to swap the toppings for chocolate sprinkles, shredded coconut, or a cocoa dusting.
What you need:
For the vanilla doughnut holes:
1 cup unsweetened vegan milk
1 tablespoon apple cider vinegar
3 tablespoons vegan butter, melted
½ cup agave nectar
1 teaspoon vanilla extract
1½ cups + 1½ tablespoons flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
For the vanilla glaze:
2 cups powdered sugar
1 tablespoon unsweetened vegan milk
1 teaspoon vanilla extract
⅛ teaspoon salt
Vegan sprinkles, for topping
What you do:
- For the vanilla doughnut holes, preheat oven to 350 degrees. Lightly grease a 20-cavity doughnut hole pan.
- Into a small bowl, add milk and apple cider vinegar. Whisk and set aside for 2 to 3 minutes. Then add melted butter, agave, and vanilla, and then whisk.
- Into a large bowl, sift flour, baking powder, baking soda, and salt. Stir in wet ingredients until just well combined.
- Spoon batter into a plastic ziplock bag (or piping bag), cutting tip. Pipe into prepared pan, filling each cavity only ¾ of the way full. Bake 10 to 13 minutes, or until knife inserted into center comes out clean. Remove from oven and allow to cool for 10 minutes before removing from pan and onto a cooling rack to cool completely.
- For the vanilla glaze, into a medium bowl, whisk powdered sugar, milk, vanilla, and salt until smooth. Once doughnut holes have cooled, dip each one into vanilla glaze and set back onto cooling rack until glaze hardens. Top with rainbow sprinkles and serve.
For more plant-based recipes like this, read:
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