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Vegan Chocolate Donut Holes topped with sprinkles and on a wire rack
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5 from 1 vote

Vegan Chocolate Sweet Potato Donut Holes

These Vegan Chocoalte Donut Holes are made with mashed sweet potato and covered in dairy-free chocolate glaze and rainbow sprinkles.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Dessert
Keyword: baked, chocolate, classic, dairy-free, dessert, donuts, doughnuts, recipe, sweet potatoes
Servings: 20 Donut Holes
Calories: 74kcal
Author: Shanika

Ingredients

DONUT HOLES:

  • 1 ½ cups organic all-purpose flour (See Notes!)
  • ½ cup organic cocoa powder
  • ½ cup pure cane sugar
  • 2 tsps baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 Tbsps cooked mashed sweet potato
  • 1 cup Almond milk
  • 1 tablespoon apple cider vinegar
  • 2 Tbsps vegan butter, melted
  • 1 teaspoon vanilla extract

CHOCOLATE GLAZE:

  • 2 cups organic powdered sugar
  • 2 Tbsps organic cocoa powder
  • 1-2 Tbsps Almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • pinch of sea salt

TOPPING:

  • Vegan rainbow sprinkles

Instructions

FOR THE 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 mashed sweet potato, melted butter, Agave, vanilla, and whisk everything together.
  • In a separate bowl, sift together the flour, cocoa powder, 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 CHOCOLATE GLAZE:

  • Whisk together the powdered sugar, cocoa powder, 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 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 cane sugar, you can always substitute with Agave, coconut sugar, or pure maple syrup instead. If using liquid sweeteners, be sure to reduce measurement to ¼ cup 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.
  • SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe. Store leftover mashed potatoes in an airtight container in the refrigerator for 3-4 days. 

Nutrition

Calories: 74kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 113mg | Potassium: 59mg | Fiber: 1g | Sugar: 5g | Vitamin A: 284IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 1mg