These vegan Spiced Mini Jelly Donuts are perfect for those who have lightened up on oil for health reasons and are looking for a healthier recipe to maintain the tradition of eating jelly donuts on Hanukkah.
Bake for 9 to 10 minutes, until the cakes have risen, and a wooden toothpick inserted in the center comes out clean or with only a few moist crumbs.
Cool the pan on a rack for 4-5 minutes. Run a flexible offset spatula around the sides of each cake. Turn the pan upside down over the cooling rack and cool bottom side up. You might have to bang the pan.
Fill each donut with naturally sweetened jelly or jam.
Tips: Dust with sugar before serving since the dusting may disappear into the cakes.
It’s okay to fill the cakes a day ahead and keep them in a lightly closed container at room temperature overnight. They don’t get soggy.
Freeze them unfilled if making the cakes ahead.
Of course, if you are making full size donuts, you’ll need more batter.
If you like the sound of this recipe, double it and bake an 8x8 inch square cake.