You know that feeling when you just CRAVE something sweet, homemade, and totally guilt-free? Yeah, me too! I absolutely adore whipping up little treats that feel like a special occasion but are actually a breeze, and my Vegan Chocolate Donut Holes are *definitely* in that category. Seriously, these little guys are SO good, you might just forget they’re entirely vegan! I remember the first time I made them. I had a sudden craving for chocolate but zero eggs and milk in the house. Panic! But then I remembered this super simple method, and boom! Delicious, fluffy **Vegan Chocolate Donut Holes** appeared like magic.
They’re perfect for a weekend morning, an afternoon pick-me-up, or even a fun little dessert for a party. Plus, they come together so fast, you can have them ready before you can even decide on a movie to watch!
Why You’ll Love These Vegan Chocolate Donut Holes
Seriously, these little chocolate gems are a game-changer! Here’s why you’ll be hooked:
- Super Easy to Make: Honestly, they come together faster than you can say “chocolate fix”!
- Incredibly Delicious: Rich, chocolatey, and perfectly sweet – you’d never guess they’re vegan.
- Dairy-Free & Egg-Free: Made with simple plant-based ingredients, so everyone can enjoy them.
- Quick Baking Time: Ready in just about 12 minutes, perfect for when cravings strike.
- Versatile Little Bites: Great for breakfast, snacks, or even a fun dessert for parties.
- Minimal Mess: No frying involved, just simple baking in a donut or muffin pan!
Gather Your Ingredients for Vegan Chocolate Donut Holes
Alright, time to hit the kitchen! To whip up these amazing Vegan Chocolate Donut Holes, you’ll want to have these goodies ready. Trust me, the ingredient list is super straightforward, no fancy stuff needed!
For the Donut Holes:
- 1 cup all-purpose flour (just your regular baking flour)
- 1/2 cup granulated sugar (for that perfect sweetness)
- 1/4 cup unsweetened cocoa powder (this is where the chocolatey magic happens!)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened plant-based milk (almond, soy, oat – whatever you like!)
- 1/4 cup vegetable oil (or any neutral oil like canola)
- 1 teaspoon vanilla extract (don’t skip this!)
- 1 tablespoon apple cider vinegar (this is our secret leavener with the baking soda!)
For the Glaze:
- 1 cup powdered sugar (also called confectioners’ sugar)
- 2-3 tablespoons unsweetened plant-based milk (you might need a little more or less)
- 1/2 teaspoon vanilla extract
Step-by-Step Guide to Making Vegan Chocolate Donut Holes
Alright, let’s get baking! Making these little rounds of joy is a piece of cake – or, well, a piece of donut hole! We’ll walk through it step-by-step so you get perfect results every single time. It’s a lot simpler than you might think, and the results are totally worth it!
Preparing the Donut Hole Batter
First things first, get your oven preheating to 350°F (175°C). Make sure you’ve got your mini donut pan ready, or if you don’t have one, a mini muffin pan works like a charm! Just give it a quick grease so nothing sticks. Now, grab a big bowl and whisk together all your dry goodies: the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate little bowl, give the plant-based milk, veggie oil, and vanilla a good whisk. Pour those wet ingredients right into the dry ones. Mix until they’re *just* combined – seriously, don’t go crazy here, a few little lumps are totally fine! Overmixing is the enemy of tender baked goods, trust me. Finally, stir in that apple cider vinegar. You’ll see it get a little frothy; that’s the magic starting to happen!
Baking Your Delicious Vegan Chocolate Donut Holes
Now for the fun part! Spoon your lovely batter into your greased mini donut or muffin pan. You want to fill each little cup about two-thirds full – don’t overfill them or they’ll puff up too much. Pop them into that preheated oven and let them bake for about 10 to 12 minutes. How do you know they’re ready? The easiest way is the toothpick test! Just stick a toothpick right into the center of a donut hole. If it comes out clean, they’re done! If there’s wet batter stuck to it, give them another minute or two. Once they’re baked, let them hang out in the pan for just a few minutes to cool down a bit before carefully transferring them to a wire rack to cool completely. Patience is key here – you don’t want to glaze warm donut holes!
Crafting the Perfect Glaze
While those beauties are cooling, let’s whip up a super simple glaze. Grab a small bowl and whisk together the powdered sugar, vanilla extract, and about 2 tablespoons of your plant-based milk. Keep whisking until it’s nice and smooth. If it seems too thick, just add another tablespoon of milk, bit by bit, until it’s drizzling consistency. You want it pourable but not watery!
Glazing and Finishing Your Vegan Chocolate Donut Holes
Once your donut holes are totally cool – and I mean *completely* cool, otherwise the glaze will melt right off – it’s time to make them look extra snazzy! You can either dip each donut hole right into the glaze, letting any excess drip back into the bowl, or you can just grab a spoon and drizzle the glaze all over the tops. Whichever way you choose, let them sit on the wire rack for a bit longer so the glaze can set up nicely. Then, admire your handiwork!
Feeling adventurous? You can check out how to make donuts for more inspiration on these delightful treats!
Tips for Perfect Vegan Chocolate Donut Holes Every Time
You know, even with simple recipes like these, a few little tricks can make a world of difference! I’ve learned them through many batches, some perfect, some… well, let’s just say they were learning experiences! So, here are my top tips to make sure your Vegan Chocolate Donut Holes turn out absolutely divine every single time.
First off, don’t be tempted to overmix your batter! Seriously, once those wet and dry ingredients meet, just stir until they’re combined. A few little streaks of flour are totally fine. Overmixing develops gluten, and we want tender, fluffy donut holes, not tough ones. Think gentle and loving!
Also, that apple cider vinegar stirring? It’s not just for show! It reacts with the baking soda to give your donut holes that perfect fluffy lift, especially crucial since we aren’t using eggs. Make sure your baking soda is fresh too – I always keep a little backup box just in case!
When it comes to that glaze, remember consistency is key. Start with the lower amount of plant-based milk and add more *slowly* if needed. You’re aiming for a thick, drizzly texture, not something so thin it all runs off or so thick it’s unmanageable. A little patience goes a long way here.
And a quick note on pans: make sure you grease your mini donut or muffin pan really well! A good non-stick spray or a light brush of oil and flour works wonders. Nothing is sadder than a donut hole stuck to the pan. If you’re using a mini muffin tin, a mini donut pan really is your best friend for that classic shape, but a muffin tin will absolutely do in a pinch!
For more donut-making wisdom, check out these classic homemade doughnuts – some of these tips translate beautifully!
Ingredient Notes and Substitutions
Let’s chat about some of the ingredients, just in case anything looks a little new or you’re wondering about swaps! For the plant-based milk, really any kind works great – almond, soy, oat, or even cashew milk. Just make sure it’s unsweetened so you can control the sweetness yourself!
If you happen to need to make these gluten-free, a good quality 1-to-1 gluten-free baking flour blend usually does the trick. Just be aware that the texture might be slightly different. And for that apple cider vinegar, you can totally swap it for white vinegar or even lemon juice in a pinch – it just helps give them that lovely lift!
Frequently Asked Questions about Vegan Chocolate Donut Holes
Got questions? I’ve got answers! Here are a few things people often wonder about these little bites of joy.
Can I use a regular muffin tin instead of a mini donut pan?
Absolutely! If you don’t have a mini donut pan, a mini muffin tin is a fantastic alternative. Just make sure to grease it well. The baking time might be a minute or two longer, so keep an eye on them. They won’t have the classic donut hole shape, but I promise they’ll taste just as yummy!
How long do these Vegan Chocolate Donut Holes stay fresh?
These little treats are best enjoyed the day they’re made for that super fresh, soft texture. But, if you have leftovers (which is rare in my house!), you can store them in an airtight container at room temperature for about 2 days. They might get a *tad* less fluffy, but they’re still pretty darn delicious.
Can I make these gluten-free?
Yes, you can! For gluten-free Vegan Chocolate Donut Holes, I recommend using a good quality 1-to-1 gluten-free baking flour blend. Just swap it directly for the all-purpose flour. Sometimes gluten-free flours can absorb liquid a bit differently, so you might need to add a splash more plant-based milk if the batter seems too thick. The texture might be a *little* different, but they’ll still be wonderfully chocolatey!
What if I don’t have apple cider vinegar?
No worries at all! If you’re out of apple cider vinegar, you can easily swap it for regular white vinegar or even fresh lemon juice. Just use the same amount. It’s the acidity that reacts with the baking soda to give our donuts that lovely lift and fluffiness since we’re not using eggs!
Nutritional Information (Estimated)
Just a little heads-up, these numbers are an estimate because everyone’s ingredients can vary a bit! For about 3 of these delightful Vegan Chocolate Donut Holes, you’re looking at roughly 150 calories, around 7g of fat, 2g of protein, and 20g of carbohydrates, with about 15g of that being sugar and 1g of fiber. Enjoy!
Print
Vegan Chocolate Donut Holes
- Total Time: 27 min
- Yield: 24 donut holes 1x
- Diet: Vegan
Description
Easy vegan chocolate donut holes that are quick to make and delicious.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened plant-based milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons unsweetened plant-based milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini donut pan or a mini muffin pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Stir in the apple cider vinegar. The batter will become a little frothy.
- Spoon the batter into the prepared pan, filling each cavity about two-thirds full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donut holes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the donut holes are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency.
- Once the donut holes are completely cool, dip them in the glaze or drizzle the glaze over them.
- Let the glaze set before serving.
Notes
- You can add vegan chocolate chips to the batter for extra chocolatey goodness.
- For a richer glaze, use melted vegan chocolate instead of powdered sugar.
- Store leftover donut holes in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 donut holes
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan donut holes, chocolate donut holes, easy vegan recipe, dairy-free dessert, egg-free donuts