I was tidying up the kitchen cupboards when I came across a mini donut tray that I desperately wanted and then only ended up using twice in the almost year since I got it (familiar story for anyone?). But that’s ok, because we’re here to right the wrongs and show the donut tray the appreciation it deserves, because there’s something about donuts that just makes you so intrinsically happy.

This recipe combines all the fun of cute and colourful donuts with the respectability of a wholesome, nutritious breakfast. The oaty base is the donut-version of baked porridge, sweetened largely by applesauce and fragrant from the vanilla. The silky cashew butter-based icing is where the party’s at, due to the punchy colours and flavours. I’ve started with three (berry, matcha and saffron-turmeric), but might expand the range by a chocolatey-/peanutty version. The icing is also pretty wholesome, with only a splash of maple syrup as added sweetener and no artificial colouring or flavouring. A true feel-good breakfast bake that takes ca. 30 min to prepare and bake.

Mini Vegan Breakfast Donuts

Makes: 6 mini donuts

Ingredients: Donuts

• 100g oats, finely ground
• 1/2 tsp ground vanilla bean
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• good pinch of salt
• 4 tbsp applesauce, unsweetened
• 8 tbsp plant-based mylk
• ca. 3-4 drops of apple cider vinegar
• 1 tbsp coconut oil, melted
• optional: 1 tbsp of maple syrup for additional sweetness

Ingredients: Berry icing (ingredients for 6 mini donuts)*

• 2 tbsp cashew butter
• 1 tbsp blackcurrant juice (unsweetened, undiluted) / slightly more, as needed for desired consistency
• 1.5 tsp maple syrup

Ingredients: Matcha icing (ingredients for 6 mini donuts)*

• 2 tbsp cashew butter
• 1/2 tsp matcha powder
• ca. 1 tbsp plant-based mylk / slightly more, as needed for desired consistency
• 1.5 tsp maple syrup

Ingredients: Saffron turmeric icing (ingredients for 6 mini donuts)*

• 2 tbsp cashew butter
• good pinch of saffron strands
• turmeric powder – enough for a sunny yellow color (not much needed)
• ca. 1 tbsp plant-based mylk / slightly more, as needed for desired consistency
• 1.5 tsp maple syrup

Optional extras / toppings

• hemp seeds
• dehydrated berries, crushed
• sprinkles
• chopped nuts
• grated chocolate / chocolate syrup
• nut butter

Method

1. Grease a mini donut tray with coconut oil and preheat the oven to 175°C (non fan).
2. Stir together all the ingredients for the donut batter, starting with all the dry ingredients and (once combined), incorporating the wet ingredients (applesauce, etc.).
3. Evenly distribute the batter in the tray, ensuring a level surface. I filled mine to just about the top.
4. Bake in the oven for ca. 14-15 minutes and leave to cool for a few minutes before removing from the tray. The donuts should still be springy to the touch when leaving the oven. After they have rested in the hot tray for several minutes they should be easily removable (I use a blunt knife to gently wedge each one out of the form).
5. For the various icings simply combine all the ingredients until there are no lumps. Depending on what consistency you’re going for you can add more liquid (i.e. blackcurrant juice / mylk) bit by bit, so you end up with a runnier consistency.

*I halved the icing recipes when I tried all the icings at once. Feel free to do the same or just stick to one kind. Any leftover icing can be used as a spread on fruit, e.g. dates or bananas, on bread or just eaten as is.

Enjoy! 

Feel free to tag @blueberrysmiles22 if you share your creations on Instagram, so I can share in the joy 🙂