Vegan Sprinkle Donut Holes
Adorable, sweet, and easy-to-make Vegan Glazed Donut Holes with Sprinkles are a healthy dairy-free version of your childhood favorite treat. Colorful rainbow sprinkles and a sweet vanilla glaze make two-bite snacks loved by kids and adults!
Prep Time10 minutes mins
Cook Time14 minutes mins
Total Time24 minutes mins
Course: Breakfast, Brunch, Dessert
Keyword: baked, bites, classic, dairy-free, dessert, donuts, doughnuts, easter, easy, holidays, homemade, indulge, recipe, soft, sprinkles
Servings: 20 donut holes
Calories: 70kcal
FOR VANILLA DONUT HOLES:
- 1 ½ cups organic all-purpose flour + 2 Tbsps
- 2 tsps baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup Agave syrup (You can sub with maple syrup)
- 1 cup Almond milk, unsweetened (You can use your fave plant-based milk!)
- 1 tablespoon apple cider vinegar
- 3 Tbsps vegan butter, melted (See Notes!)
- 1 teaspoon vanilla extract
FOR VANILLA GLAZE:
- 2 cups organic powdered sugar
- 1-2 Tbsps Almond milk, unsweetened
- 1 teaspoon vanilla extract
- pinch of sea salt
For Vanilla Donut Holes:
Begin by preheating your oven to 350 degrees Fahrenheit and lightly greasing a 20-cavity donut hole pan.
In a separate bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2-3 minutes. Then add the melted butter, Agave, vanilla, and whisk everything together.
In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt. Finally, stir in the dry ingredients until just well combined and batter is thick and smooth, about 2-3 minutes.
Spoon the batter into a plastic ziplock bag (or piping bag), cutting the tip and pipping it into prepared donut hole pan. NOTE: Be sure to only fill each cavity ¾ of the way. This ensures that donut holes are perfectly shaped and not too large.
Bake for 10-13 minutes or until toothpick inserted into donut centers come out clean.
Remove from oven and allow them to cool for 5-10 minutes before releasing the donuts from their pan and unto a cooling rack to cool completely.
For Vanilla Glaze:
Whisk together the powdered sugar, salt, Almond milk, and vanilla until smooth and consistency is met. NOTE: For a thicker glaze, add additional powered sugar (1 tablespoon at a time) until consistency is met. For a desired thinner glaze, add additional milk (1 tablespoon at a time) until consistency is met.
Once fully cooled, dip each donut hole into the prepared Vanilla Glaze and set them back onto cooling rack so that glaze hardens a bit. Top with rainbow/festive sprinkles and repeat until all donut holes are glazed and sprinkled.
Bon Appetite!
STORAGE: Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
SWEETENER: If you choose to opt out of Agave syrup, you can always substitute with organic pure cane sugar, coconut sugar, or pure maple syrup instead.
FLOUR: If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of All-purpose flour with Super-Fine Cake Flour.
BUTTER: Instead of vegan butter, you can also substitute with melted coconut oil or vegetable oil.
Calories: 70kcal | Carbohydrates: 24g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Sodium: 117mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.5mg