Mini Cinnamon Donuts (Vegan)
Ingredients:
- 120 g (1 cup) all-purpose flour
- 100 g (½ cup) granulated sugar
- 4.7 g (1 tsp) baking powder
- 1.2 g (¼ tsp) baking soda
- 1.5 g (¼ tsp) salt
- 120 ml (½ cup) unsweetened non-dairy milk
- 30 ml (2 tbsp) avocado oil
- 4.3 g (1 tsp) vanilla extract
- 15 ml (1 tbsp) apple cider vinegar
- 50 g (¼ cup) granulated sugar
- 8 g (1 tbsp) ground cinnamon
- 2 tbsp vegan butter, melted
Equipments:
Features:
Soy-Free
20 minutes or less
Nutrition:
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Fill the donut pan wells no more than two-thirds full — overfilling loses the classic donut hole shape as the batter rises and spreads during baking.
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.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense.
Mini Cinnamon Donuts (Vegan)
Ingredients:
- 120 g (1 cup) all-purpose flour
- 100 g (½ cup) granulated sugar
- 4.7 g (1 tsp) baking powder
- 1.2 g (¼ tsp) baking soda
- 1.5 g (¼ tsp) salt
- 120 ml (½ cup) unsweetened non-dairy milk
- 30 ml (2 tbsp) avocado oil
- 4.3 g (1 tsp) vanilla extract
- 15 ml (1 tbsp) apple cider vinegar
- 50 g (¼ cup) granulated sugar
- 8 g (1 tbsp) ground cinnamon
- 2 tbsp vegan butter, melted
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense.
Prep:
Fill the donut pan wells no more than two-thirds full — overfilling loses the classic donut hole shape as the batter rises and spreads during baking.
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.
