Doughnut Holes! Cinnamon Sugary Doughnut Holes! So freaking good! I grew up on Tim Hortons Sour Cream Doughnuts but those certainly aren't vegan. These doughnuts capture the flavour and texture of Timmies Sour Cream Donuts without the dairy or over-processed nasties. Extra bonus: these are baked!
Whenever I don't know what to make but want something that isn't brownies (because we all know that this blog has about 100 brownie recipes), I turn to doughnuts. Everything about these doughnuts is wonderful. Try them, eat them, bake them for friends. Share the doughnut hole love!
Vegan Cinnamon Sugar Sour Cream Doughnut Holes
1 1/3 cups white whole wheat flour
1/3 cup white vegan sugar
1 tsp baking powder
1/2 teaspoon salt
1/4 cup original unsweetened almond milk
1/4 cup vanilla soy creamer
1/4 cup vegetable oil
1/4 cup vegan sour cream
1 tsp ener-g egg powder
1 1/2 teaspoon vanilla
1/2 cup white vegan sugar
2 tbsp cinnamon
1/4 cup melted vegan margarine
Preheat oven to 350F. Sift flour and baking powder together in large bowl, add in sugar and salt. Mix remaning ingredients together in medium bowl. Stir well. Add wet into dry. Mix well but do not over mix. We used a mini muffin tin to make doughnut holes but you could also use a doughnut baking tray for doughnut-looking treats. Bake at 350F for 10-12 minutes or until golden.
For topping, melt vegan margarine in one bowl. Place cinnamon and sugar in another bowl and then dunk the holes in the margarine and then toss in the cinnamon sugar. Alternatively you could brush on the margarine then roll the holes in the cinn-sugar. EAT!