Easy Vegan Baked Donuts
These vegan baked donuts are soft, cake-style, and ready in under 20 minutes. No eggs or dairy, and delicious with cinnamon sugar or a vanilla glaze. Perfect for quick desserts, kid-friendly baking, or allergy-safe treats.
Equipment
- Donut Pan 2 x 6 cavity pans
- Bowls for dipping
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Donut Batter:
- 240 grams Cake Flour (2 US Cups)
- 140 grams White Sugar (Just under 3/4 US Cup)
- 2 tsp Baking Powder
- 1 tsp Salt
- 175 ml Vegan Buttermilk (3/4 US Cup)
- 120 grams Plant Based Yogurt (1/2 US Cup)
- 30 grams Plant Based Butter (unsalted) (2 tbsp - melted)
Toppings:
- Additional melted butter for coating
- 50 grams White Sugar (1/4 US Cup)
- 1 tsp Ground Cinnamon
- 220 grams Icing Sugar (1 3/4 US Cups)
- 90 ml Plant Based Milk (1/3 US Cup)
Instructions
Prep:
- Preheat oven to 425°F and lightly grease donut pans. Make vegan buttermilk if needed.
Making the Donuts:
- Add 240 grams Cake Flour, 140 grams White Sugar, 2 tsp Baking Powder and 1 tsp Salt to the mixing bowl and mix together.
- Add in 175 ml Vegan Buttermilk, 120 grams Plant Based Yogurt and melted 30 grams Plant Based Butter (unsalted) and mix until combined.
- Fill each donut cavity about three-quarters full. You can either pour it in from the mixing bowl or fill a ziploc or piping bag and pipe in the batter. Wipe off any spills with kitchen paper.
- Bake at 425°F for 8 minutes. The donuts should be well risen and slightly golden.
- Allow to cool then turn out on to a cooling rack.
Making the Toppings:
- Add 1 tsp Ground Cinnamon to 220 grams Icing Sugar and toss to combine. Toss 6 donuts in melted butter then in the cinnamon sugar.
- For the glaze, mix together 220 grams Icing Sugar and 90 ml Plant Based Milk in a bowl then dip the donuts in the glaze. If there are any bubbles in the glaze, pop them with a toothpick.
- Best enjoyed immediately!
Video
Notes
- Tield: This recipe makes 12 ring donuts. You can also make mini donuts with the same recipe - just reduce the baking time by a few minutes.
- Gluten-Free Option: Swap in a 1-to-1 gluten-free blend for a safe alternative.
- Storage: Best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for up to 3 days. Baker's Tip: The donuts will become slightly sticky over time, but still taste great.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
