Vegan Baked Donuts grew from a long-standing family tradition! Years ago, to celebrate the end of the school week, we instituted “Donut Friday”. Each Friday morning, we’d pack up to leave the house about 15 minutes earlier to swing by the donut shop before school.
Although donuts were always more for the kids, when I made the decision to eat go 100% plant-based, I wanted to give vegan donuts a try. I’d seen it was possible at vegan bakeries and on social media, but we have no vegan donuts (that I’m aware of…pleeeeease correct me if I’m wrong) in Little Rock.
So, into the kitchen I went with a base recipe from Make It Dairy-Free. This is a great blog resource for those looking for yummy, vegan, indulgent desserts and comfort foods. I made two batches of these Vegan Baked Donuts on my own, and only changed a couple of things. I’d like to thank them for sharing their brilliant journey to vegan eating…and their great recipes!
Baked vs. Fried
These donuts have quite a bit of sugar (like a good donut should!), but are baked vs fried. Yep…I am fully aware that frying tastes way better. But it’s a long process…and, well…really fatty. These Vegan Baked Donuts use a lot less fat, so I guess you could stretch it and say these are “healthier”!?!
I ran the Vegan Baked Donuts by the ultimately taste-tester, Eli — my nine-year-old love bug who has a sweet tooth the size of Texas. If it’s sugary, this boy will eat it. His love for these may have had something to do with the blue colored icing, but he still rating these 5 Stars! That made me really happy!
To make these baked donuts, you’ll need a specific donut pan. I used this one. From start to finish, done in 30 minutes!
They are really nice and springy when they come out of the oven.
Let them cool down fully before glazing, then mix whatever color suits your family’s tastes!
These are definitely best devoured the day of baking. I stored some overnight and they just aren’t quite the same the next day.
One batch made the perfect amount for a half dozen (which is how many donut holes come in the pan). If you’re entertaining a crowd, just double this recipe below to make a dozen!
Vegan Baked Donuts
Ingredients
Donut Batter
- 1 T white distilled vinegar
- 1/2 cup almond milk, or non-dairy milk
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 pinch salt
- 2 T unsweetened applesauce
- 2 T vegan butter, melted
- 1 t vanilla extract
Glaze
- 1 cup powdered sugar
- 2 T vegan butter, melted
- 1-2 T almond milk, or non-dairy milk of your choice
- 1 pinch salt
- 1 dab gel food coloring of your choice (if you want it colored)
Instructions
- Combine the vinegar with the non-dairy milk and set aside to let it curdle for a few minutes.
- Preheat oven to 350
- Whisk together all your dry ingredients in a large mixing bowl. If the brown sugar is clumpy, sift it to make it incorporate.
- Melt the vegan butter, and add it, the vanilla, and the applesauce to the non-dairy vinegar milk, and stir to combine all the wet ingredients.
- Pour the wet ingredients into the dry ingredients and whisk to combine. It should resemble a cake or pancake batter.
- Grease the donut pan using a little vegan butter or non-stick oil spray.
- Pour batter into the molds, about even with the center hole of the mold, or halfway full.
- Bake for 15 minutes, or until the donuts feel springy to the touch.
Glaze
- For the glaze, combine the melted vegan butter, the powdered sugar, food color, and salt into a mixing bowl and stir to combine. Slowly add the non-dairy milk a little at a time until you get the consistency you need to pour over or dip into — you don't want it too thin or it will run right off! Let the donuts cool completey before using the glaze.
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