Easy Vegan Mini Chocolate Donuts
These easy vegan mini chocolate donuts are light, fluffy and ready in less than 10 minutes! Made with just 8 ingredients, they're perfect for back-to-school lunchboxes, picnics, parties or a fun family baking project. Dust with icing sugar, drizzle with caramel or decorate with your favourite sprinkles. Easy gluten-free option included!
Equipment
- Spray oil
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
Mini Chocolate Donuts
- 120 grams Cake Flour (1 US Cup)
- 70 grams White Sugar (1/3 US Cup)
- 1 tsp Baking Powder
- 0.5 tsp Salt
- 90 ml Plant Based Milk
- 50 grams Apple Sauce
- 15 grams Plant Based Butter (unsalted) (1 tbsp - melted)
- 1 tbsp Cocoa Powder
Instructions
Prep
- Gather all your ingredients and supplies. The butter should be melted and the milk at room temperature.
- Preheat oven to 425°F / 220°C and spray your mini donut pan with oil.
To make the mini donuts
- Add 120g cake flour, 70g white sugar, 1 tbsp cocoa powder, 1 tsp baking powder and 1/2 tsp salt to a mixing bowl and stir together.
- Add 15g melted butter, 50g apple sauce and 90ml plant based milk and mix until fully combined.
- Fill the donut cavities 1/2 full. I highly recommend putting the donut batter in a piping bag to help fill them evenly (less messy as well!).
- Bake in the preheated oven for 6-7 minutes until well risen.
- Allow to cool for 5 minutes then place the donuts on a cooling rack. Dust with icing sugar or glaze as required. Top tip: let the donuts cool completely before icing them.
Video
Notes
- Yield: This recipe makes 24 mini donuts. They're best enjoyed on the day of baking but will keep well in an airtight container at room temperature for up to 5 days.
- Serving idea: Dust with icing sugar, add your favourite icing glaze or drizzle with my 5 Minute Vegan Caramel Sauce for an extra-indulgent treat.
- Freezer friendly: To freeze, place the cooled donuts in an airtight container and freeze. To defrost, remove from the freezer and leave at room temperature before opening the container. This helps reduce condensation forming on the donuts.
- Make your own cake flour: No cake and pastry flour? Check out my handy cake flour hack to learn how to make your own, including an easy gluten-free option.
- Substitutions: Check out the recipe post for non-vegan and gluten-free substitution options.
- For lunchboxes: These make a fun back-to-school or lunchbox treat. Be sure to check your school's food-allergy and sharing policies before packing homemade treats.
- Nutrition: Nutritional information is based on 1 mini donut per serving, with 24 servings per recipe. Nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes.
Nutrition
Serving: 1DonutCalories: 36kcalCarbohydrates: 7.3gProtein: 0.6gFat: 0.6gSaturated Fat: 0.1gSodium: 57mgPotassium: 28mgFiber: 0.3gSugar: 3.1gCalcium: 15mg
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
