Vegan Baked Ring Donuts - Two Ways
Fluffy little circles of joy that can be dipped, coated or decorated in so many ways. My vegan ring donuts are incredibly quick and easy to make and will satisfy your sweet treat cravings. Less than 20 minutes to make and bake. Check out the full post for non vegan and GF options.
Equipment
- Donut Pan 2 x 6 cavity pans
- Bowls for dipping
Ingredients
For the Donut Batter:
- 240 grams Cake Flour (2 US Cups)
- 140 grams White Sugar (Just under 3/4 US Cup)
- 10 grams Baking Powder
- 4 grams 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 gather all ingredients and equipment.
- Grease the donut pans. I usually use a baking spray or you can grease with butter.
Making the Donuts:
- Add the flour, sugar, baking powder and salt to the mixing bowl and mix together.
- Add in the buttermilk, yogurt and melted butter 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 cinnamon to the sugar and toss to combine. Toss 6 donuts in melted butter then in the cinnamon sugar.
- For the glaze, mix together the icing sugar and 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
- This recipe makes 12 ring donuts that are best enjoyed as soon as they are decorated. Feel free to double or triple the recipe as required. You can also make mini donuts with the same recipe.
- Check out the full recipe post for substitute information and how to make vegan buttermilk.
- The donuts can be stored in an airtight container in the fridge for up to 3 days but will become slightly sticky over time.
- I always weigh my ingredients rather than use cup measurements. This ensures accuracy for every recipe and perfect results every time. For convenience for those who prefer using cup measurements, I have converted this recipe myself. Please note that if you use the 2x or 3x ingredient feature in this recipe card, it will not increase the cup measurements. Please calculate those manually.
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