Vegan Sprinkle Donut Holes

Stack of vegan donut holes with sprinkles and vanilla glaze on a cutting board.

5 from 3 votes

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

Cook Time14

Total Time24

Course: Breakfast, Brunch, Dessert

Keyword: baked, bites, classic, dairy-free, dessert, donuts, doughnuts, easter, easy, holidays, homemade, indulge, recipe, soft, sprinkles

Servings: donut holes

Calories: 70kcal

Author: Shanika

Ingredients

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

TOPPING:

Vegan sprinkles

US Customary - Metric

Instructions

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!

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 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.

Nutrition