Vegan Nutella/Churro Dipped Baked Donuts



  • 1 cup all purpose flour

  • 1 tbsp sugar

  • 1/4 tsp salt

  • 1/2 tsp baking powder

  • 2 tbsp canola oil

  • 1 1/2 tsp ener-g egg related mixed with 2 tbsp warm water

  • 2 tsp vanilla extract

  • 1/2 cup of unsweetened almond milk


  • 2/3 Justin’s Hazelnut Spread, melted

  • 1 stick Earth Balance, melted

  • 2/3 cup sugar

  • 2 tbsp cinnamon



  1. Preheat the oven to 350

  2. Spray a mini muffin tray with cooking oil spray (I used Pam)

  3. In a large bowl whisk together the dry ingredients. Make a well in the center and add in the oil, egg replacer, vanilla, and almond milk.

  4. Spoon the batter into each muffin hole, about 2 tsp. worth.

  5. Bake for 10-15 min, or until they are golden brown.

  6. Cool the donuts for 5 min.


  1. Melt the earth balance in a microwavable bowl.

  2. Melt the hazelnut spread in a microwaveable bowl.

  3. Stir together the sugar and cinnamon.


  1. Dip the cooled donut in the melted earth balance, and then into the hazelnut spread, and lastly into the sugar mixture.

  2. ENJOY!