Vegan Baked Vanilla Donuts
Who says donuts can’t be both delicious and guilt-free? This vegan donut recipe is here to prove otherwise! These vegan baked vanilla donuts are soft, fluffy, and packed with classic vanilla flavor, making them the perfect treat for any occasion. Best of all, they’re completely egg-free and dairy-free, so anyone can enjoy them.
Whether you’re craving a light dessert, a sweet breakfast or snack, these dairy-free donuts are easy to make! Top them with your favorite glaze, sprinkles, or enjoy them as is. These vegan donuts are guaranteed to impress!
Reasons why you’ll love this recipe♡
- 100% Vegan-Friendly: This recipe is completely plant-based, making it a delicious treat for vegans and anyone looking for dairy-free or egg-free options.
- Healthier Alternative: Since the donuts are baked, not fried, they are a lighter and healthier way to satisfy your donut cravings without sacrificing flavor.
- Soft and Fluffy Texture: The combination of unsweetened applesauce and non-dairy milk gives these donuts an incredibly soft and moist texture.
Ingredients you’ll need for this recipe
Servings: 9
Donuts
Toppings
Equipment
donut mold
Step by Step Guide
Donuts
Set the oven to 350°F to preheat.
In a medium bowl, whisk the flour, sugar, baking powder, salt, and cinnamon together until fully blended.
Pour in the milk, melted butter, apple sauce, and vanilla extract, then whisk until the mixture is smooth.
Lightly coat the donut mold with non-stick spray.
Spoon the batter into the donut mold, filling each about three-quarters full.
Bake for 8-10 minutes, or until an inserted toothpick comes out clean.
Icing
While the donuts bake, prepare the icing using the ingredients from the topping list.
Microwave the butter until it is fully melted.
In a small to medium bowl, combine the confectioners’ sugar, melted butter, vanilla extract, and food coloring. Whisk until smooth. If the icing is too thick, add a small amount of water or milk to reach the desired consistency.
Allow the donuts to cool for about 15 minutes once they are done baking.
Dip each donut into the icing, then gently let the excess drip off.
Recipe FAQ
Q: Can I use a different type of flour?
A: Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour. However, the texture may vary slightly.
Q: What non-dairy milk works best?
A: Oat milk, almond milk, soy milk, or coconut milk all work well. Choose one that fits your preference or dietary needs.
Q: Can I make these donuts gluten-free?
A: Yes! Use a 1:1 gluten-free baking flour for the best results. Ensure it includes xanthan gum for structure.
Q: What can I use instead of applesauce?
A: You can use mashed bananas or pumpkin puree as an alternative, but keep in mind that the flavor may change.
Q: How do I store these donuts?
A: Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Q: Can I freeze these donuts?
A: Yes! Freeze the baked (but unglazed) donuts in an airtight container for up to 3 months. Thaw them and add icing before serving.
Q: Can I make these donuts without a donut pan?
A: Yes! Use a muffin pan instead and reduce the baking time slightly. You can also roll the batter into donut holes.
Q: How do I prevent the donuts from sticking to the pan?
A: Grease the donut pan thoroughly with non-stick spray or a thin layer of oil before adding the batter.
Q: What can I use instead of vegan butter?
A: You can use coconut oil or a neutral-flavored vegetable oil as a substitute for vegan butter.
Q: Can I reduce the sugar in this recipe?
A: Yes, but it may affect the flavor and texture. You can try reducing the sugar by up to 1/4 cup without significant changes.
Q: How do I know when the donuts are fully baked?
A: Insert a toothpick into one of the donuts. If it comes out clean, they are ready to be removed from the oven.
Q: Can I add flavors like chocolate or fruit?
A: Absolutely! Mix in chocolate chips, fruit chunks, or even a teaspoon of cocoa powder for a fun twist.
Q: What’s the best way to apply the icing?
A: Dip the cooled donuts directly into the icing and allow the excess to drip off. For a drizzle effect, use a spoon or piping bag.
Vegan Baked Vanilla Donuts
Equipment
- donut mold
Ingredients
Donuts
- 1 cup all-purpose flour
- 1/2 cup non-dairy milk (I used oat milk)
- 1/2 cup pure cane sugar (I used Florida Crystals)
- 1 tbsp vegan butter (I used plant crock)
- 2 tbsp unsweetened apple sauce
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Toppings
- 2 1/2 tbsp vegan butter
- 1 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 1/2 tsp food coloring (optional)
Instructions
Donuts
- Set the oven to 350°F to preheat.
- In a medium bowl, whisk the flour, sugar, baking powder, salt, and cinnamon together until fully blended.
- Pour in the milk, melted butter, apple sauce, and vanilla extract, then whisk until the mixture is smooth.
- Lightly coat the donut mold with non-stick spray.
- Spoon the batter into the donut mold, filling each about three-quarters full.
- Bake for 8-10 minutes, or until an inserted toothpick comes out clean.
Icing
- While the donuts bake, prepare the icing using the ingredients from the topping list.
- Microwave the butter until it is fully melted.
- In a small to medium bowl, combine the confectioners' sugar, melted butter, vanilla extract, and food coloring. Whisk until smooth. If the icing is too thick, add a small amount of water or milk to reach the desired consistency.
- Allow the donuts to cool for about 15 minutes once they are done baking.
- Dip each donut into the icing, then gently let the excess drip off.
