Vegan Cinnamon Sugar Donut Holes (Baked): The 20-Minute Treat That Tastes Like a Fairground, Without the Oil Hangover

Forget waiting in line for overpriced donuts. These baked vegan cinnamon sugar donut holes are soft, warm, and rolled in a sparkly coat of cinnamon sugar—minus the fryer and the dairy drama. They’re the kind of snack you promise to “just try one,” then suddenly you’re counting crumbs and acting innocent.

Ready in about 20 minutes, they hit that nostalgic sweet spot with a modern, plant-based twist. Bake a batch, share a few, then pretend you didn’t make them. We won’t snitch.

Why You’ll Love This Recipe

• Baked, not fried — Get that craveable donut vibe without oil splatter or deep-fryer cleanup.
• Simple pantry ingredients — No weird substitutes; just basics you probably already have.
• Quick turnaround — From whisk to bite in roughly 20 minutes.

  Faster than delivery, IMO.

• Soft and fluffy texture — Apple cider vinegar + plant milk = tender crumb that rivals classic donuts.
• Customizable — Swap flavors, stuff them with jam, or add chai spice. Your kitchen, your rules.

Ingredients Breakdown

• All-purpose flour (1 1/4 cups) — The base that keeps these light and fluffy.
• Granulated sugar (1/3 cup) — Sweetens the batter without making it cloying.
• Baking powder (1 1/2 tsp) — The lift that creates that tender interior.
• Fine sea salt (1/4 tsp) — A pinch to balance sweetness.
• Ground cinnamon (1/2 tsp in batter) — Warm spice throughout, not just on the outside.
• Unsweetened plant milk (1/2 cup) — Almond, oat, or soy all work. Choose your fave.
• Apple cider vinegar (1 tsp) — Reacts with baking powder for extra rise and softness.
• Neutral oil (3 tbsp) — Canola, grapeseed, or light olive oil for moisture.
• Vanilla extract (1 1/2 tsp) — Adds bakery-style aroma and flavor.
• Cinnamon-sugar coating:
  • Granulated sugar (1/2 cup)
  • Ground cinnamon (1 1/2 tsp)
  • Vegan butter, melted (3 tbsp) — Helps the coating stick and adds richness.
• Optional: A pinch of nutmeg in the batter for classic donut shop vibes.

How to Make It – Instructions

1. Preheat and prep: Heat oven to 350°F (175°C).

   Lightly grease a mini muffin tin or donut hole pan. No pan? A regular muffin tin works—fill each cup only 1/3 full.

2. Mix wet ingredients: In a small bowl, whisk plant milk and apple cider vinegar.

   Let sit 2 minutes to curdle (hello, vegan “buttermilk”). Whisk in oil and vanilla.

3. Combine dry ingredients: In a separate bowl, whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg if using.
4. Make the batter: Pour wet into dry. Stir gently until just combined.

   The batter should be thick but scoopable. Don’t overmix—lumpy is fine.

5. Portion: Spoon batter into the pan, about 1 heaping tablespoon per cavity. Aim for even portions so they bake uniformly.
6. Bake: 9–12 minutes, until the tops spring back when touched and a toothpick comes out clean.

   Edges should be lightly golden.

7. Prepare the coating: While baking, mix sugar and cinnamon in a shallow bowl. Melt vegan butter in a separate bowl.
8. Coat: Let donut holes cool 2–3 minutes in the pan, then transfer to a rack. Brush or dip each in melted vegan butter, then roll in cinnamon sugar until generously coated.
9. Serve: Eat warm for maximum joy.

   Try not to inhale the entire batch. Or do. Your call.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.

  Refresh in a 300°F (150°C) oven for 5 minutes.

• Refrigerator: Keeps 4–5 days. Rewarm before serving to revive softness.
• Freezer: Freeze uncoated donut holes up to 2 months. Thaw, warm, then brush with butter and roll in cinnamon sugar.
• Make-ahead tip: Mix dry ingredients the night before.

  Combine wet right before baking for best rise.

Health Benefits

• Baked over fried: Significantly less oil than deep-fried donuts, cutting down on overall fat.
• Dairy-free and egg-free: Friendly for those with allergies or intolerances, and easier on digestion for many.
• Controlled ingredients: You choose the plant milk, the oil, and how heavy-handed to go with the sugar. FYI: a light hand still tastes great.
• Spice perks: Cinnamon brings antioxidants and cozy flavor without added calories.

Pitfalls to Watch Out For

• Overmixing: Tough donut holes happen when you stir like you’re training for arm day. Mix until just combined.
• Overbaking: Dry results happen fast.

  Start checking at 9 minutes.

• Skipping the vinegar: That tiny teaspoon helps with lift and tenderness. Don’t omit it.
• Coating too soon: If they’re piping hot, the sugar can melt into a sticky glaze. Let them cool a few minutes first.
• Wrong pan fill: Overfilling leads to muffin-top blobs.

  Keep it to about 1/3 full for cute, round bites.

Recipe Variations

• Maple-glazed: Skip the cinnamon sugar and dip warm donut holes in a glaze of powdered sugar, maple syrup, and a splash of plant milk.
• Chai spice: Replace cinnamon with a blend of cinnamon, cardamom, ginger, and a pinch of black pepper.
• Apple pie: Fold in 1/3 cup finely diced apples and a pinch of nutmeg. Coat with cinnamon sugar as usual.
• Chocolate chip: Stir in 1/4 cup mini vegan chocolate chips, then glaze with melted dark chocolate.
• Filled donut holes: After baking, poke a small hole and pipe in jam or chocolate hazelnut spread. Yes, they disappear faster.
• Gluten-free: Use a 1:1 gluten-free baking flour blend.

  Add 1–2 tablespoons extra plant milk if batter seems dry.

• Coconut sugar: Swap granulated sugar for coconut sugar for a deeper caramel note and slightly less refined option.

FAQ

Can I make these without oil?

You can replace the oil with applesauce for a lower-fat version. Texture will be slightly denser and less plush, but still tasty. Brush very lightly with plant milk before the cinnamon sugar if skipping the vegan butter.

What plant milk works best?

Soy and oat milk give the best body and browning, but almond works too.

Just keep it unsweetened so you don’t throw off the flavor balance.

How do I get perfectly round donut holes?

A mini muffin tin filled 1/3 full yields a rounded top, especially if you let the batter sit 2–3 minutes to hydrate. For ultra-round shapes, use a silicone donut hole or cake pop pan and don’t overfill.

Can I reduce the sugar?

Yes. Cut the batter sugar to 1/4 cup and the coating to taste.

The cinnamon brings plenty of flavor, so you won’t feel deprived. Promise.

Why are mine dense or gummy?

Likely culprits: overmixing, expired baking powder, or underbaking. Measure flour by spooning and leveling, and check your oven temperature with an oven thermometer.

Small tweaks, big difference.

Do these taste like traditional fried donut holes?

They’re lighter with a cake-donut vibe. You still get the cinnamon-sugar crunch and soft interior, minus the heavy oil. Your stomach will send a thank-you card.

In Conclusion

Baked Vegan Cinnamon Sugar Donut Holes are the shortcut to bakery-level bliss without the fryer, the fuss, or the dairy.

They’re fast, fluffy, and endlessly riffable—perfect for brunch spreads, late-night cravings, or bribing roommates. Keep the ingredients on hand, because once you make them, they’ll become your new “I’ve got this” dessert. Share a batch, then keep a secret stash.

For research purposes, obviously.