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If you love Lamingtons but find them fuzzy to make, try these easy Vegan Lamington Donuts and Donut Holes instead. They’re simple to make, baked, covered with chocolate and coconut, filled with raspberry jam and bake up in just 15 minutes. GF option
Coming at you with a fun alternative to a traditional lamington! Vegan Lamington Donuts!
You could call these a lazy cooks Lamington – because they are well easier to make than the original. These vegan donut holes have all the hallmarks of the Aussie dessert classic; A fluffy cakey donut filled with jam, then covered in chocolate and finally rolled in coconut. All the flavor of a lamington, but without the fuss and bother.
There’s much debate between Australians as to whether a lamington should contain jam or not. My focus for these donuts is on taste, not tradition. I mean, what’s not to love about the combination of tart raspberry jam, chocolate, and coconut.
Imagine a fresh, fluffy, perfectly cooked doughnut hole, filled with still warm raspberry jam and dipped in a rich vegan chocolate glaze, then tossed in shredded coconut. Trsut me, these are seriously good.
I give you two options here! I know that not everyone has a donut baking tray, so you will be happy to lear that a mini muffin tray or a mini bundt cake tin can be used instead. Maybe even a cake pop tin. You can make these Glutenfree by using my Glutenfree Vegan Vanilla donuts recipe
MORE VEGAN DONUTS AND MUFFINS RECIPES FROM THE BLOG
- Pumpkin Donuts
- Spiced Sweet Potato Doughnuts with Cinnamon sugar SF
- Gluten-free Lemon Donuts
- Pumpkin Cream Cheese Muffins
- Classic Donuts.
- Glutenfree Vegan Vanilla donuts
- Turmeric Carrot Muffins
Vegan Lamington Donut Holes
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for making Vegan Lamington Donut Holes:
- Dry ingredients is a classic mix of flour, baking powder, baking soda and salt
- Wet ingredients are Non-Dairy Milk mixed with some Non-Dairy yogurt, or apple sauce as well as some apple cider vinegar
- Vanilla for that cake flavor
- Sugar– obviously
- Raspberry preserves – or any other red fruit or berry preserve.
- The chocolate coating is made from dairy-free and vegan chocolate melted with oat milk and refined coconut oil
- The signature lamington coating is finely shredded coconut or dessicated coconut.
Vegan Donut Holes Tips:
- Do not overbake the donuts as you want them to be soft and moist
- To serve after being refrigerated, warm them in the microwave for a few seconds to soften the chocolate and moisten the donuts
- As for the coconut coating, I recommend you use the small shredded one, if your shreds are too large, then you can pulse them in a blender to reduce the size.
- When coating the doughnuts, use one hand to roll in the chocolate ganache and the other to roll in the coconut. This avoids a messy finish.
- Don’t overdo the mixing! Over-mixing the batter causes more gluten formation resulting in tougher, more dense baked vegan donut holes.
How to make Vegan Lamington Donut Holes?
In a bowl, whisk 1 3/4 cups flour, baking powder, baking soda, salt. In another bowl, mix the wet ingredients 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.
Grease your donut pan, or a mini muffin pan really well, or use mini liners, and use those.
Scoop some of the batter into the pan, then add in 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.
My baked donut holes are stuck in 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.
Make your chocolate coconut coating:
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! These will keep on the counter for the day, refrigerate for up to 5 days.
YUM! I halved the recipe and made them in mini donut pans, they cooked for around 7-10 mins and were AMAZING! Fluffy, perfectly sweet, and with a sensational texture. I would LOVE to make these as a breakfast, but I really would like them to be oil free. Any suggestions on how to do that? I’m thinking maybe same amount of additional yogurt or applesauce or maybe make peanut/almond butter donuts with the nut butter as a sub. I appreciate any and all suggestions,
Thanks!
Wow, this was so good. The preserves are wonderful, and it turned out great even with whole wheat flour and halving the recipe. Learned my lesson and oiled the donut pan well and they did not stick. Thanks Richa!
Awesome
Made the regular donuts and they turned out amazing! Love the chocolate coconut coating
Awesome!