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 optionMakes 12 regular donuts or 20-24 mini donuts
Servings: 12
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.
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