These vegan donuts are so soft, fluffy and moist! They have the most perfect texture and smooth coating glaze. These donuts take less than 30 minutes to make. Great for a fun breakfast, brunch and dessert. Kids and adults love them!
These vegan donuts are incredibly soft, fluffy, moist and sweet! They take less than 30 minutes from start to finish. The two ingredient glaze is smooth, creamy and delicious. These donuts taste like classic baked donuts!
Why you’ll love this recipe
- These vegan donuts are super quick to make!
- This easy recipe comes together in less than 30 minutes.
- There is no need to refrigerate the donut batter.
- These donuts are made without yeast.
- No need to fry them! They are a healthier alternative to traditional donuts.
- If desired, roll them in cinnamon sugar instead of coating.
- These are so much fun for kids! Serve them at birthday parties, weekend brunch, celebrations and more.
- You can make them with gluten-free flour.
- This recipe is vegan, egg-free and dairy-free.
- Use nut-free milk to make this recipe nut-free.
- Check these out Almond milk pancakes For another favorite breakfast!
Ingredients you will need
Get all the details about these simple ingredients in the vegan donut recipe card at the bottom of the post.
Feel free to use all-purpose or gluten-free flour. Both work well. Do not use substitute flour.
Granulated sugar adds sweetness. I have not tried this recipe using coconut sugar or keto sweetener.
Both baking powder and baking soda help the donuts rise.
Add a pinch of sea salt to balance the sweetness.
Almond milk helps thin the batter. Use unsweetened milk. You are welcome to use cashew milk, oat milk, coconut milk, or other vegan milk.
Unsweetened applesauce replaces the need for eggs. In addition, it adds moisture and natural sweetness.
Melted coconut oil adds moisture. You are welcome to use vegan butter if you wish.
Vanilla extract adds a nice flavor to these vegan donuts.
Prepare the coating with powdered sugar and vegan milk. If it is too thick, add more milk. If it is too thin, add more powdered sugar.
How to Make
Level 1
First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease a donut pan with non-stick spray.
level2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and sea salt.
Step 3
In a separate bowl, whisk together the almond milk, applesauce, melted coconut oil and vanilla.
Step 4
Pour the wet ingredients into the dry ingredients. Mix just until combined.
Step 5
Pour the donut batter into a piping bag or resealable plastic bag with the corner cut off. Transfer the batter to the greased donut pan and fill each cavity about ⅔ full.
Step 6
Bake in the preheated oven for 12 to 15 minutes, or until the donuts are lightly golden and a toothpick inserted comes out clean.
Step 7
Take the donuts out of the oven. Let them cool for a few minutes. Then, turn the pan over and let the donuts cool on a wire rack.
Step 8
While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and almond milk until creamy.
Step 9
After the vegan donuts are completely cooled, dip the top of each donut in the glaze. Let the excess icing drip off.
Step 10
Finally, let the glaze set. to serve!
Top tips
For best results, make this vegan donut recipe exactly as written.
Use enough non-stick spray to generously grease the donut pan.
Use any type of non-dairy milk.
The batter will be quite thick. It’s not runny like cake batter.
Use a piping bag to help you transfer the batter to the greased pan.
Fill each cavity about ⅔ full.
Allow the donuts to cool completely before adding the frosting.
Mix the powdered sugar and milk completely to form the glaze. If it is too thick, add a little more milk. If it is too thin, add a little more powdered sugar.
Common questions
Krispy Kreme offers vegan options in the UK, but not in the US.
Dunkin’ does not currently make vegan donuts.
Donuts are usually not vegan. Often, they contain eggs and butter.
Sure! Just use 1 to 1 gluten free flour. I tested them with King Arthur Flour and Bob’s Red Mill Gluten Free Flour with excellent results.
No. Feel free to keep them plain or roll them in cinnamon sugar.
dose
Place the vegan donuts on a serving plate or individual plates.
If the coating is already on the donuts, they are ready for immediate enjoyment.
If the topping is provided on the side, guests can drizzle it over the donuts as they prefer.
For a full breakfast spread, serve them alongside oatmeal muffins, Air Fryer Home Fries and vegan banana bread.
storage
- If you plan to serve the vegan donuts within a few hours, leave them at room temperature in a covered container to keep them fresh.
- For longer storage, make sure the donuts are completely cool. Hot donuts can form condensation, making them soggy. Place the donuts in an airtight container, with parchment paper or wax paper between the layers to prevent sticking. Then, store the container in a cool, dry place, such as a pantry or closet, away from direct sunlight and heat sources.
- Due to the coating, it must be stored at room temperature for up to 24 hours. After that, store in the refrigerator.
- If refrigerating, allow donuts to come to room temperature before serving again for best texture and flavor.
- Don’t freeze the donuts.
Vegan donuts are usually best fresh, so try to consume them within a day or two for the most enjoyable experience.
Equipment needed
Pyrex 3 glass mixing bowls: These are great mixing bowls for your kitchen.
Pyrex glass measuring cups: Measure all the ingredients in these cups.
whisk: Whisk together the dry ingredients.
Donut pan: This is my favorite donut pan to bake! I have used it many times.
You will love it too
Vegan donuts
These vegan donuts are incredibly soft, fluffy, moist and sweet! They take less than 30 minutes from start to finish. The two ingredient glaze is smooth, creamy and delicious. These donuts taste like classic baked donuts!
Component
glaze
- 1 Goblet sugar powder
- 2 tablespoon Unsweetened almond milk
Instructions
-
First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease a donut pan with non-stick spray.
-
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and sea salt.
-
In a separate bowl, whisk together the almond milk, applesauce, melted coconut oil and vanilla.
-
Pour the wet ingredients into the dry ingredients. Mix just until combined.
-
Pour the donut batter into a piping bag or resealable plastic bag with the corner cut off. Transfer the batter to the greased donut pan and fill each cavity about ⅔ full.
-
Bake in the preheated oven for 12 to 15 minutes, or until the donuts are lightly golden and a toothpick inserted comes out clean.
-
Take the donuts out of the oven. Let them cool for a few minutes. Then turn the pan over and let the donuts cool on a wire rack.
-
While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and almond milk until creamy.
-
After the donuts are completely cooled, dip the top of each donut in the glaze. Allow the excess glaze to drip off.
-
Finally, let the glaze set. to serve!
(Please see the post above for tutorial photos and other helpful information for this recipe)
Remarks
- Both all purpose flour and gluten free 1 to 1 flour work well.
- Do not mix the donut batter too much. It just needs to be integrated.
- Use a piping bag or Ziploc bag with the corner cut off to add the batter to the pan.
- Grease the donut pan well to prevent sticking.
- Do not bake for too long. After the inserted toothpick comes out clean, remove from the oven.
- Do not add the glaze until the donuts are completely cooled.
- Store at room temperature for up to 24 hours.
- Keep in the fridge for up to 3 days.
diet
Calories: 134KKL | Carbohydrates: 36G | protein: 2G | Fat: 3G | Saturated fat: 2G | fiber: 1G
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