Easy Coffee Cream Filled Vegan Donut Holes
CALLING ALL COFFEE AND DONUT LOVERS! These vegan donut holes are my new favorite treat! They are deep-fried biscuit dough balls filled with coffee and amaretto liqueur cream rolled in sugar! If you like coffee and donuts, this may be your match made in heaven. This recipe is surprisingly easy to make, fun to make, and of course, delicious!
These vegan donut holes are EASY to make!
The reason these donut holes are easy to make is because I cheat and use store-bought biscuit dough! It’s one of my favorite little hacks that I’ve been using ever since I was a little kid! I cut each biscuit in half, pinch the edges together, and roll them into a smooth balls. Then I simply deep fry them, fill them with easy homemade coffee cream, and roll them in sugar!
Let’s talk about this incredible-tasting coffee cream filling!
I make the coffee cream filling with vegan cream cheese, coconut cream, powdered sugar, Javy Liquid Coffee Concentrate, amaretto liqueur, vanilla extract, and a pinch of salt. The cream has a beautiful, deep coffee flavor, thanks to my new favorite coffee product by Javy. It is such a unique and versatile product because it can be added to recipes like these vegan donut holes or used to create coffee drinks! This coffee cream is so delicious that I swear I could eat it by the spoonful!
These filled vegan donut holes are sweet but not too sweet, full of deep coffee flavor with a touch of almond, creamy, chewy, soft, and fluffy. They are absolute perfection, and I cannot WAIT to see your recreation and to hear how you liked them!
Take a peek at my ‘tiparooskis,’ located below the written recipe, for some fun tips! Like, how to turn the coffee cream filling into TIRAMISU DIP!!!
If you make my coffee cream filled vegan donut holes, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
NOTE: In my TikTok, I made a double batch of the coffee cream filling. I like making extra because it is also amazing as a dessert dip!
This post is NOT sponsored; however, I am an affiliate of Javy. If you shop through any of my Javy links in this post, you will receive a 10% discount on your entire order, and I will receive a small commission. I am only affiliated with brands I genuinely love, and I appreciate your support!
Easy Coffee Cream Filled Vegan Donut Holes
- Electric hand mixer
- Cooking thermometer
- Piping bag and a thin, long piping tip OR a Ziploc bag
Coffee Cream Filling
- 1/4 cup plain vegan cream cheese (I always use Kite Hill's)
- 1/4 cup coconut cream, unsweetened (Chill the can upside down in the refrigerator for 1 hour. Then, tip it right side up and scrape off the very top hard layer of fat. Use ONLY the creamy fat and no liquid.)
- 1/4 cup organic powdered sugar
- 2 tsp JAVY Liquid Coffee Concentrate
- 2 tsp Disaronno Originale Amaretto liqueur (You can skip this ingredient; however, I absolutely love the flavor it adds!)
- 1/4 tsp pure vanilla extract
- Tiny pinch kosher salt
You Will Also Need
- 1 quart vegetable or canola oil, for deep-frying
- 1 can Annie's Organic Flaky Biscuits
- Organic powdered sugar and/or cane sugar, for rolling the donuts
Coffee Cream Filling
- Add all of the ingredients into a medium-sized mixing bowl. Then, using a handheld mixer, beat them at medium-high speed for 4 minutes. Alternatively, you could whisk this by hand; it just may take you a bit longer. The cream should be very smooth and slightly whipped in the end.
- Place the coffee cream in a container and refrigerate it for a minimum of two hours to allow the cream to firm up. I prefer to let it chill overnight!
How to Deep Fry the Donuts
- Once the coffee cream filling has chilled for at least two hours, you can begin frying the donuts. Fill a medium-sized saucepot with the vegetable oil and preheat it to 325 degrees Fahrenheit. You must use a thermometer to gauge the temperature accurately!
- While the oil is preheating, cut each biscuit in half. Then, roll each piece into a smooth ball and pinch any open edges together. It is essential to seal the ball completely shut; otherwise, the dough will open up while deep frying.
- Once the oil has reached 325 degrees Fahrenheit, carefully place 4 balls into the pot and deep fry them for 5 minutes, turning them over and around as needed to get them evenly browned.
- Gently remove the donuts and place them on a paper towel-lined sheet pan. Allow the donuts to cool completely before filling them.
How to Fill and Coat the Donuts
- Pour the coffee cream filling into a piping bag fitted with a long, thin piping tip. Tie the top of the piping bag shut. Alternatively, you could use a Ziploc bag instead of a piping bag and piping tip. Snip off the very end of one of the corners of the Ziploc bag and proceed.
- To create a small hole in the donut, I like to use a chopstick. First, poke the stick into the donut, stopping right before it goes through the other side. Then, gently wiggle the stick around in a circular motion to create more space inside the donut for the coffee cream. Lastly, take your filled piping bag and gently place the piping tip inside of the donut, all the way to the bottom of the hole. Begin gently squeezing the filling into the donut while gradually pulling the piping bag up and out.
- To coat the donuts, simply roll them in the sugar of your choice! If you use powdered sugar, sift it first, as it is often very lumpy.
Welcome to my tip section of the vegan donut hole recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- As mentioned in the written recipe, you can skip adding in the amaretto liqueur. I definitely recommend using it, as it adds an amazing depth of flavor, but I also understand perhaps you’re not old enough to purchase it, or maybe you are not a fan of the liqueur. If you skip the ingredient, you do not need to make any adjustments to the recipe. The cream filling will still turn out perfectly fine without the liqueur.
- You can enjoy the cream filling as a dessert dip!!! What I like doing is making a double batch of the coffee cream filling. That way, I have extra cream filling leftover after filling the donuts and can then enjoy it as a dip too! Once the cream filling has chilled, sift cocoa powder on top, and shave some dark chocolate over it. Now you have an EASY vegan tiramisu dip! Serve it alongside cookies, like Biscoff or vanilla wafers, and fresh strawberries. Eating the coffee cream as a dip is seriously SO good!
Check out these other incredible desserts!
- Easy Vegan Dunkaroo Dip
- Vegan Rocky Road Cookies
- Easu Strawberry & Cream Cheese Danish
- Saltine Cracker Vegan Toffee
- Vegan S’mores Chocolate Chip Cookies
- Layered Vegan Strawberry Cheesecake
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