Vegan Hanukkah Spiced Mini Jelly Donuts

Hanukkah Spiced Mini Jelly Donuts

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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yields 12 mini donuts and 2 cupcakes
Author Fran Costigan


  • 1/4 cup whole wheat pastry flour
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoon cinnamon powder
  • pinch ground clove
  • 4 1/2 tablespoons soy or almond milk, or any favorite plant milk
  • 1 tablespoon neutral vegetable oil or mild tasting extra virgin olive oil
  • 1/4 cup pure maple syrup, grade A dark or dark amber
  • 1 tablespoon molasses, not blackstrap
  • 1 teaspoon pure vanilla extract
  • 3/8 teaspoon apple cider vinegar


  1. Position a rack in the middle of the oven and preheat to 350 degrees. Oil a mini donut pan, even if it is nonstick.
  2. Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves to the strainer. Whisk to sift the dry ingredients into the bowl. Stir with a wire whisk to aerate and distribute the ingredients.
  3. Whisk the soymilk, oil, maple syrup, molasses, vanilla, and vinegar in a separate medium bowl until well blended. Pour into the dry mixture and stir with a whisk until the batter is smooth. It will be thin but active with bubbles.
  4. Pour the batter into a small measuring cup or similar and fill each cavity of the donut pan almost to the top, with about 1 tablespoon of batter.
  5. 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.

  6. 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.

  7. Fill each donut with naturally sweetened jelly or jam.

  8. Dust with confectioners’ sugar before serving. Enjoy!
  9. The cakes can be frozen in an airtight container for a month. Defrost uncovered.

Recipe Notes

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.