Mini Dairy-Free Homemade Donut Pops

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Mini Dairy-Free Homemade Donut Pops

There's nothing more fun than mini cake pops that come homemade and ready for any celebration. However, Mini Dairy-Free Homemade Donut Pops are even more perfect and aren't traditional pops at all. Super fluffy, soft, moist, and completely dairy-free.

Prep Time15

Cook Time12

Total Time27

Course: Brunch, Dessert

Keyword: baked, birthday, bites, blueberry, classic, dairy-free, dessert, diy gift, donuts, doughnuts, easter, easy, fluffy, gluten-free, healthy, holidays, homemade, indulge, mini, natural, plant-based, recipe, soft, sprinkles, sunbutter, sweet, vanilla, vegan

Servings: mini donuts

Calories: 126kcal

Author: Shanika

Ingredients

DONUTS:

1 ½ cups Bob's Red Mill Unbleached White All Purpose Flour (See Notes!)
2 tsps baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt, finely ground
½ cup pure cane sugar (See Notes!)
1 cup Almond milk, unsweetened (You can use your fave plant-based milk!)
1 teaspoon apple cider vinegar
3 Tbsps vegan butter, melted (See Notes!)
1 teaspoon vanilla extract

BLUEBERRY GLAZE:

2 cups organic powdered sugar
1 tablespoon arrowroot strach
1 tablespoon blueberry preserve, organic
1-2 Tbsps Almond milk, unsweetened (You can use your fave plant-based milk!)

OTHER:

Cake pop sticks
Vegan rainbow sprinkles

US Customary - Metric

Instructions

TO MAKE THE VEGAN DONUTS:

Preheat oven to 375 degrees Fahrenheit and lightly grease your 12-cavity donut baking pan. Set aside.
In a bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2-3 minutes. Then add the melted butter, vanilla, and whisk everything together.
In a separate bowl, sift together the flour, baking powder, baking soda, sugar 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 piping bag and pipe batter it into prepared donut pan wells, filling them about ¾ of the way.
Bake for 10-12 minutes or until toothpick inserted into donuts comes out clean. NOTE: since these donuts are smaller, they might bake even quicker, so be sure to check them at around the 8 minute mark!
Remove from oven and allow to cool for 5 minutes before releasing the donuts from their pan and unto a cooling rack to cool COMPLETELY. NOTE: After they are cooled completely, place donuts onto a large baking sheet and add them to the refrigerator or freezer for at least 30 minutes to an hour.

TO MAKE THE BLUEBERRY GLAZE:

Whisk together the powdered sugar, arrowroot, milk, and vanilla until smooth and consistency is met. Whisk in blueberry preserve until well incorporated until glaze changes color. 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.

ASSEMBLY:

Once fully cooled, add donut back onto cooling rack with cake pop sticks placed in the middles of donuts, dip each donut into the prepared blueberry glaze (or spoon glaze unto donuts) and set them back onto cooling rack so that glaze hardens a bit. Gently Top with rainbow sprinkles onto all donuts. Repeat until all donuts are glazed and sprinkled.
Bon Appetit!

Notes

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 brown sugar, you can always substitute for organic pure cane sugar, coconut sugar, Agave, 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 Fine Pastry Flour. To make these donuts GF, simply substitute with 1-to-1 Baking Flour. All flours can be found by Bob's Red Mill.
OIL: If you want to substitute the melted vegan butter, you can always use vegetable, coconut, or canola oil.

Nutrition