Chai Spice Donut Holes or Cake Pops

So, when did “donut holes” become “cake pops?”

Things like this make me feel old.

At any rate, I bought myself a Cake Pop Bakery over the Christmas holiday and finally got around to trying out some recipes. My favorite so far: Chai Spice Donut Holes (or Cake Pops). And, they’re vegan!

Is it too much that I dunk them in chai tea?

Look at these. How could you not?

Chai Spice Donut Holes

Chai Spice Donut Holes

This also gave me another excuse to use the new KitchenAid stand mixer. I’m in love!

May your breakfasts and snacks be equally dunkable!

 

Chai Spice Donut Holes

by Shelly Hokanson

Prep Time: 10 minutes

Cook Time: 7 minutes

Keywords: bake sweets snack dessert vegan vegetarian donut

Ingredients (9 large donut holes)

Single Batch (9 large donut holes)

  • 1 cup all purpose flour
  • 1/2 cup sugan
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/2 cup vanilla soymilk or almond milk
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • Egg Replacer for 1 Egg, prepared per package instructions, or 1 flax egg
  • 2 tbsp Earth Balance
  • 2 tbsp unsweetened applesauce
  • or, for a lower fat option, eliminate the Earth Balance and use a total of 4 tbsp applesauce instead. The result will be a more dense but equally tasty donut hole!
  • Note: This recipe works great doubled or tripled. It scales well!

Instructions

Preheat donut hole or cake pop maker.

In your mixer bowl, whisk together dry ingredients to combine thoroughly: flour, sugar, baking powder, salt, ginger, cardamom, allspice, and cinnamon.

In a small saucepan, mix together wet ingredients over medium-low heat until Earth Balance is melted: soymilk, vinegar, vanilla, egg replacer, and Earth Balance. Don’t let the mixture get hot; remove it from heat immediately once the Earth Balance is melted. It should be warm but not hot.

If you’re not using Earth Balance, you can skip the heating of the wet ingredients.

Add wet ingredients to dry and mix on low until a soft dough forms. It will be sticky but nice and elastic.

Spoon dough into donut baker. Don’t overfill. A medium cookie dough scoop works well for this. The top of the dough should be flat and flush with the donut hole rim or slightly below.

Bake as directed in your donut hole/cake pop maker. (Mine suggests 5-7 minutes, and for this particular recipe, 6 1/2 to 7 minutes is perfect).

Allow donut holes to cool completely before frosting or decorating, if desired.

These little bites are so flavorful that I prefer them without frosting, but if you’re so inclined, here are some ideas:

The Frosting

Icing:

Whisk together 1/2 cup powdered sugar with 1 tbsp vanilla soymilk. Dunk donut holes to coat and let drip dry on a cooling rack (with parchment underneath).

Chocolate Frosting:

Melt 6oz of sweet or semi-sweet vegan chocolate chips or dark chocolate in the microwave (stirring every 15-30 seconds until smooth) or double boiler. Dip each donut hole in the chocolate and let drip dry on a cooling rack (with parchment underneath).

Other ideas: Roll donut holes in cocoa powder or cinnamon and sugar. Dip iced or chocolate frosted donut holes in sprinkles or crushed nuts. Experiment with different frostings.

If you want to turn these into cake pops, dip the end of a wooden skewer into frosting and then insert into the center of the donut hole. (The frosting will help secure the cake to the stick).

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