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5 from 5 votes

Vegan Lamington Donut Holes

If you love Lamingtons, try these easy Vegan Lamington Donuts and Donut Holes . They're simple to make, baked, covered with chocolate and coconut, filled with raspberry jam and bake up in just 15 minutes. Glutenfree option
Makes 12 regular donuts or 20-24 mini donuts
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American, Australian
Keyword: lamington donuts, vegan donut holes, vegan lamingtons
Servings: 12
Author: Vegan Richa

Ingredients

For the cake layer-

Wet Ingredients:

  • 1 cup Non-Dairy Milk such as almond milk, soy milk or oat milk
  • 3 tbsp Non-Dairy yogurt or apple sauce
  • 1 tsp apple cider vinegar or any other vinegar
  • 1/3 cup sugar 2 tbsp more for sweeter
  • 1/4 cup oil
  • 1/2 tsp vanilla extract
  • 1/2 cup raspberry preserves

Dry Ingredients:

  • 2 cups flour , I use all purpose
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp of salt

Chocolate Coating:

  • 3/4 cup vegan chocolate chips
  • 2 tbsp oat milk or other non dairy milk
  • 2 tsp refined coconut oil
  • 1 cup shredded coconut (dessicated) use the small shredded one, if your shreds are too large, then you can pulse them in a blender to reduce the size.
US Customary - Metric

Instructions

  • In a bowl, whisk 1 3/4 cups flour, baking powder, baking soda, salt.
  • In another bowl, mix the wet ingredients except preserves until the sugar is fully combined
  • Fold the dry into the wet until about combined, add more flour one tbsp at a time until you get just a slightly thick batter. Slightly thicker than pancake batter. You might not need all the flour
  • Grease your donut pan, or a mini muffin pan really well, or use  mini liners, and use those. Warm the preserves in microwave or heat in a saucepan.
  • Scoop some of the batter into the pan, then add in 1/2 -1 tsp of softened preserves. Then scoop some more batter on top of the preserves.
  • Bake at 375 degrees F for 12-13 minutes for the mini muffins, and 14-15 minutes for regular sized donuts.
  • Remove the pans from the oven, and let the pan cool for 15 minutes before trying to remove the donuts from the pan.
  • To remove muffin liners from the muffins if they're too stuck, you can moisten the outside of the muffin liner with some water.  take a bowl of water, and dip just the muffin liner in the water, and let it sit for a minute, then try to remove it, it comes off really easily.
  • Prep your chocolate coating by melting the chocolate in the microwave or a double boiler, and add in the non dairy milk, coconut oil, whisk well until really smooth.
  • Put the coconut into another shallow bowl.
  • Take one mini muffin or donut at a time, and dip in the chocolate, then roll in the coconut mixture and set it on a wire rack. Repeat for all of the muffins or donuts, and serve!

Notes

These will keep on the counter for the day, refrigerate for up to 5 days.
to make these gluten-free, use my Glutenfree Vegan Vanilla donuts 

Nutrition

Calories: 281kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Sodium: 157mg | Potassium: 145mg | Fiber: 3g | Sugar: 17g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg