No items found.
Mini Cinnamon Donuts (Vegan)
Brunch
Ingredients:
- 120 g (1 cup) all-purpose flour
- 100 g (½ cup) granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 120 ml (½ cup) unsweetened non-dairy milk (almond, oat, soy)
- 2 tbsp avocado oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For cinnamon sugar coating:
- 50 g (¼ cup) granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp vegan butter, melted
Equipments:
- Mini donut pan
- Shallow bowl (for cinnamon sugar)
- Whisk and spatula
- Pastry brush
- Two mixing bowls
20 minutes or less
Soy-Free
Nut-Free
Features:
20 minutes or less
Soy-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Lightly grease a mini donut pan. - Mix Dry Ingredients
In a bowl, whisk together 120 g (1 cup) all-purpose flour, 100 g (½ cup) granulated sugar, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. - Mix Wet Ingredients
In another bowl, mix 120 ml (½ cup) non-dairy milk, 2 tbsp avocado oil, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar. - Make the Batter
Pour wet into dry and stir just until combined. Do not overmix. - Fill and Bake
Spoon batter into the donut pan, filling ¾ full. Bake for 10–12 minutes until a toothpick comes out clean. - Coat
Mix 50 g (¼ cup) granulated sugar and 1 tbsp ground cinnamon in a shallow bowl. Brush warm donuts with 2 tbsp melted vegan butter, then dip into cinnamon sugar to coat. - Serve
Enjoy warm and fresh.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Coat the donuts while still warm so the vegan butter sticks and the cinnamon sugar adheres properly.
- Don’t overmix the batter — a few lumps are fine.
Storage:
- Best eaten fresh. Store in an airtight container at room temperature for up to 2 days.
Swaps:
- Try a cardamom sugar coating instead of cinnamon for a more exotic flavor.
- Swap avocado oil for melted coconut oil or vegetable oil.
Tips:
- Use a piping bag or zip-lock bag with the corner snipped to fill the donut cavities neatly and quickly.
Mini Cinnamon Donuts (Vegan)
24 Mini Donuts
Prep 8 min
Bake 10–12 min
Ingredients:
- 120 g (1 cup) all-purpose flour
- 100 g (½ cup) granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 120 ml (½ cup) unsweetened non-dairy milk (almond, oat, soy)
- 2 tbsp avocado oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For cinnamon sugar coating:
- 50 g (¼ cup) granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp vegan butter, melted
Features:
20 minutes or less
Soy-Free
Nut-Free
Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Lightly grease a mini donut pan. - Mix Dry Ingredients
In a bowl, whisk together 120 g (1 cup) all-purpose flour, 100 g (½ cup) granulated sugar, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. - Mix Wet Ingredients
In another bowl, mix 120 ml (½ cup) non-dairy milk, 2 tbsp avocado oil, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar. - Make the Batter
Pour wet into dry and stir just until combined. Do not overmix. - Fill and Bake
Spoon batter into the donut pan, filling ¾ full. Bake for 10–12 minutes until a toothpick comes out clean. - Coat
Mix 50 g (¼ cup) granulated sugar and 1 tbsp ground cinnamon in a shallow bowl. Brush warm donuts with 2 tbsp melted vegan butter, then dip into cinnamon sugar to coat. - Serve
Enjoy warm and fresh.
