Description

These vegan donuts are light, fluffy, and completely dairy-free! Made with simple plant-based ingredients, they’re perfect for breakfast or dessert. Whether baked or fried, these donuts have the perfect texture and can be customized with various glazes and toppings. Enjoy a delicious, guilt-free treat that’s easy to make at home!

Ingredients

Scale

Ingredients

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt

Wet Ingredients:

¾ cup almond milk (or any plant-based milk)
½ cup maple syrup (or coconut sugar)
¼ cup melted coconut oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)

For the Glaze:

1 cup powdered sugar
2 tablespoons almond milk
½ teaspoon vanilla extract

Optional Toppings:

Cinnamon sugar mix (½ cup sugar + 1 teaspoon cinnamon)
Melted vegan chocolate
Chopped nuts or shredded coconut

Instructions

Prepare the oven and pan
Preheat your oven to 350°F (175°C). Lightly grease a donut pan or line a baking tray with parchment paper if using a mold.
Mix dry ingredients
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Prepare wet ingredients
In a separate bowl, mix almond milk, maple syrup, melted coconut oil, apple cider vinegar, vanilla extract, and the flax egg. Let the mixture sit for 5 minutes to activate.
Combine wet and dry ingredients
Gradually add the wet mixture to the dry ingredients. Stir gently until just combined. Avoid overmixing, as this can make the donuts dense.
Fill the donut pan
Spoon or pipe the batter into the donut molds, filling each about ¾ full. This allows room for the donuts to rise.
Bake the donuts
Bake for 12-15 minutes, or until the edges turn golden brown and a toothpick inserted comes out clean.
Cool the donuts
Let the donuts rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
Prepare the glaze
In a small bowl, whisk together powdered sugar, almond milk, and vanilla extract until smooth.
Glaze and decorate
Dip each donut into the glaze, allowing the excess to drip off. Sprinkle with cinnamon sugar, nuts, or melted chocolate if desired. Let the glaze set before serving.

Notes

Frying Option: If you prefer fried vegan donuts, use the same batter but shape the dough and fry in hot oil (350°F/175°C) for 1-2 minutes per side until golden. Drain on paper towels.
Storage: Store leftover donuts in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Warm them slightly before serving.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend for a gluten-free version.
Sweeter Donuts: Increase the maple syrup or add ¼ cup coconut sugar for a sweeter taste.
Oil-Free Option: Replace coconut oil with applesauce for a lower-fat version.

Prep Time: 10
Cook Time: 15
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: vegan donuts, plant-based donuts, eggless donuts, dairy-free donuts, baked donuts, healthy donuts, homemade donuts, easy vegan dessert