baked vegan donuts

The best vegan donuts! Light and perfectly sweet and SO easy to make. Serve them covered in chocolate and sprinkles or topped with cinnamon sugar!

Baked Vegan Donuts

(190 grams) All Purpose Flour*

(150 grams) White Sugar

tsp Baking Powder

Salt

tsp Cinnamon

tsp Nutmeg

(180 milliliters) Soy Milk*

tsp Vanilla Extract

Tbsp Applesauce

Tbsp Vegan Butter (Melted)*

(175 grams) Vegan Chocolate Chips

Sprinkles

Tbsp Vegan Butter (Melted)

(50 grams) Sugar

Cinnamon

Preheat the oven to 350°F (180°C). Prepare two donut trays by spraying with non-stick spray. Set aside.

Sift the flour into a mixing bowl and add the sugar, baking powder, salt, cinnamon and nutmeg.

Add the soy milk, vanilla, applesauce and melted vegan butter and whisk in, removing any large lumps.

Place the donut batter into a piping bag and pipe it into the donut partitions evenly or use a spoon (but it can get messy).

Bake for 15 minutes until lightly browned on top.

Remove from the oven and let cool for a few minutes before transferring the donuts to a wire cooling rack.

Allow to cool completely before doing the topping.

For the chocolate topping, melt the chocolate by placing it in a microwave safe bowl and heating in 30 second intervals, bringing it out to stir every 30 seconds until completely melted. Dip the donuts into the melted chocolate and then place onto a parchment lined baking tray and use a teaspoon to add the sprinkles. When all the donuts are done, move the tray into the fridge briefly for the chocolate topping to set.

For the cinnamon sugar topping, add the sugar and cinnamon to a bowl and mix together. Melt the vegan butter and use a brush to brush the butter onto the top of a donut and then immediately dip it into the bowl of cinnamon sugar. Place the donut onto a parchment lined tray and use a teaspoon to add more cinnamon sugar to the top of the donut. Repeat for all the donuts.

Thank you for this amazing recipe! I tried two other recipes and they were not good. Flavor and texture were on point. THANK YOU! :-)

I have made this every weekend for the last month for my kids, 2 and 7, and they are such a hit. The first time we did it with chocolate on top, but the second time we were out of chocolate so we ate them plain and they are delicious as is so we've been doing them "naked donuts, momma!" ever since- i love that the kids like them even without the added chocolate bonus. Thank you so much, this is if the first time I have a go-to breakfast recipe!

These Vegan Baked Donuts are light and fluffy just like regular donuts but much less work! Try glazing with rich chocolate or matcha green tea glaze. Makes 6-7 donuts and donut holes. 

Vegan Baked Yeast Donuts (with chocolate glaze and matcha glaze)

water

yeast (half an envelope)

golden flax meal

coconut oil

sugar

vanilla extract

all-purpose flour (220 grams)

vital wheat gluten (pure gluten flour)

baking powder

soy milk (or plant milk of choice)

cocoa powder

icing sugar

matcha powder

Activate yeast by mixing with warm water.

Meanwhile, combine the all-purpose flour with the pure...

Meanwhile, combine the all-purpose flour with the pure gluten flour and baking powder. Alternatively, you can substitute bread flour for the all-purpose flour and leave out the extra gluten. Do not use gluten-free flour for this recipe.

In a large mixing bowl, combine the foamy...

In a large mixing bowl, combine the foamy yeast mixture, sugar, flax meal, coconut oil and vanilla. Whisk well until fairly smooth.

Add the flour, a quarter cup at a...

Add the flour, a quarter cup at a time. Incorporate the flour completely before adding more. Reduce the amount of flour that you add once the mixture starts to form a dough. Add only enough flour to form a soft dough. You should have some flour leftover. Knead until fairly smooth. Then place back into the bowl, cover with a clean kitchen towel and let rest in a warm, draft-free location for one hour or until doubled in size.

Scoop the dough out gently on to a...

Scoop the dough out gently on to a floured surface. Gently roll the dough out to 3/8th inch thickness. Cut out the donuts using donut/cookie cutters or improvise as I did with a large mason jar ring lid for the outer edge and a small shot glass for the inner edge.

Place cut donuts and donut holes on to...

Place cut donuts and donut holes on to a lightly floured parchment on a baking sheet. Cover with a warm, lightly damp towel or a sheet of plastic with the bottom side dusted with flour. Let the uncooked donuts rise for 45 minutes to one hour or until at least doubled in size.

Meanwhile, mix the glaze ingredients together until smooth...

Meanwhile, mix the glaze ingredients together until smooth and creamy. Pick either the chocolate glaze or matcha glaze. If you decide to make both, halve the recipes or you'll have extra.

When the dough has risen at least double...

When the dough has risen at least double in size (ideally a bit more), bake in a preheated oven set at 350°F (175°C) for 10 minutes. Do not over bake.

Let the donuts cool for a few minutes....

Let the donuts cool for a few minutes. Stir the glaze first, then dip one side of each donut in, let the excess drip off, then place on a wire rack to cool and set. Sprinkle on any additional toppings right away before the glaze sets.

These are best eaten on the same day....

These are best eaten on the same day. Store in a breathable container at room temperature.

https://www.youtube.com/watch?v=Xl56Dwhf_nc

Just when I thought I was done testing vegan donut recipes, you asked me to make a baked version. I admit, I was skeptical. But these BAKED vegan donuts turned out really well! These are light, fluffy and super scrumptious especially with a rich chocolate glaze or sweet vanilla matcha glaze.

Links mentioned:

How to Make FRIED Vegan Donuts: https://www.youtube.com/watch?v=mGILMCUsIqQ&index=21&list=PL6QDlGTnYxpEoQeqkbIlnTs3PLuPOHHos

Mukbang #1 (eating talk show): https://www.youtube.com/watch?v=tFYPZ9roWDk

How to Make Vegan Cheesecake (baked): https://www.youtube.com/watch?v=jVx5fVmFbEc&index=19&list=PL6QDlGTnYxpEoQeqkbIlnTs3PLuPOHHos

Chinese Mini "Chicken" Pie: https://www.youtube.com/watch?v=fW2Dm_6ArI0&index=1&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE

***********************************************
BAKED VEGAN YEAST DONUTS RECIPE 
W/ CHOCOLATE GLAZE or MATCHA GLAZE
Makes 6-7 donuts & donut holes
Full printable recipe: http://www.marystestkitchen.com/vegan-baked-yeast-donuts

***********************************************
Connect with me!

ADD ME ON SNAPCHAT: marystestkitchn

Instagram:  http://instagram.com/marystestkitchen

Twitter: http://www.twitter.com/marystestktchn

Facebook: http://www.facebook.com/marystestkitchen

My blog: http://www.marystestkitchen.com 

Support me on Patreon: https://www.patreon.com/maryvlin?ty=h

How to Make Vegan Donuts [BAKED YEAST DONUTS] | Mary's Test Kitchen

These Baked Blueberry Donuts are light, fluffy, and packed with jammy berry flavor. All topped off with a perfectly sweet &amp; tangy blueberry lemon glaze! Vegan, Gluten-Free, Oil-Free.

Baked Blueberry Donuts

Nonstick cooking spray

(150 grams) oat flour*

sea salt

almond butter

(65 g) unsweetened applesauce

(56 g) cane sugar

(177 ml) unsweetened non-dairy milk

(115 g) frozen wild blueberries, thawed*

(120 g) powdered sugar

lemon juice

(11 g) freeze-dried blueberries (optional; see notes)

water,

salt

Prep: 

Preheat the oven to 350F and spray or lightly grease your donut mould (I use these and place them on a baking tray).

Dry + Wet: 

Whisk the oat flour, baking powder, and salt together in a large bowl. In a smaller bowl, mix the almond butter, applesauce, sugar, and milk together, until the sugar has dissolved. At the wet ingredients to the center of the dry ingredients and combine. Finally, fold in the blueberries.

Bake: 

Use a spoon or cookie scoop to transfer the batter into the donut mould, dividing it evenly between 12 &#8220;donuts&#8221;. Bake in middle rack for 20 to 22 minutes, then remove from the oven and let sit for 10 minutes before removing the donuts and placing them on a cooling rack. Let cool completely before glazing.

Make the Glaze: 

Whisk the sugar and lemon juice together in a small bowl. Pulse the freeze-dried blueberries in either a spice grinder or a food processor until a fine powder forms, then sift this powder into the sugar mixture. Whisk into the glaze; if the glaze is too thick, add additional water in 1/2 teaspoon increments until it has thinned to your liking.

Drizzle &amp; Serve: 

dunk the top of each donut into the glaze, or use a spoon to drizzle the glaze over each donut. Serve &amp; enjoy; leftovers will keep at room temperature for up to 3 days.

Really really tasty! I used brown sugar, almond milk, and almond butter. I also added some cinnamon and vanilla extract.

Baked blueberry doughnuts is a smart way to enjoy blueberries in every bite. Simply explained recipe, and it would amazing to taste definitely. I just can't wait to try this mouth watering sweet treat as I love blue berries. Thanks for sharing this recipe with us.

I am obsessed with these donuts.

I made this recipe for my sweet tooth parents, and they were blown away. 

I used Trader Joe's freeze dried blueberries, but I found out Target's Good &amp; Gather brand also carries them (I lived in a small town with no health food stores for 5 years, so Target's groceries saved my life)

It's so nice to eat a dessert that doesn't make me feel bad! Thank you for sharing this!!

I made these today after getting my donut pans in the mail. I didn't get much rise (My baking powder was old... oops!)- I will try again. The glaze is gorgeous and delicious- worth the effort to get the freeze-dried blueberries! Thanks.

https://content.jwplatform.com/videos/VgG0OT8w.mp4

These Baked Blueberry Donuts are light, fluffy, and packed with jammy berry flavor. All topped off with a perfectly sweet & tangy blueberry lemon glaze! Vegan, Gluten-Free, Oil-Free.

These Baked Apple Cider Donuts are fluffy and tender, with a crunchy cinnamon sugar topping. The perfect balance of sweet and spiced! Gluten-Free &amp; Oil-Free.

Baked Apple Cider Donuts

(470 ml) spiced apple cider (or regular apple cider)

flaxseed

non-dairy milk (I used soy)

apple cider vinegar

flour

cinnamon

ginger

cardamom

nutmeg

baking soda

(130 g) unsalted nut butter*

(38 g) coconut sugar

(110 g) raw cane sugar* (or regular cane sugar)

non-dairy milk

Reduce the Cider

add the spiced cider to a medium saucepan and bring to a simmer over medium high heat; reduce the heat to medium and simmer for 30 minutes, stirring occasionally. The cider will dramatically reduce in volume &#8211; you should have just over 1/2 cup afterwards. After the cider has reduced, set aside to let cool. This step can be done up to 3 days prior to making the donuts.

Prep

Preheat the oven to 350F and spray or grease your donut molds. I recommend using silicone donut molds, and keeping them on a baking tray for easy transport in and out of the oven. Mix the ground flaxseed with 5 tablespoons of water in a small bowl. Combine the non-dairy milk and vinegar together in a separate container to make &#8220;buttermilk&#8221;; let both sit for at least 5 minutes.

Dry Ingredients

Whisk the oat flour, cinnamon, ginger, cardamom, nutmeg, baking powder, baking soda, and salt together in a large bowl. Form a well in the center of the bowl, then set aside.

Wet Ingredients

In a separate bowl, mix the reduced spiced cider, flax eggs, vegan &#8220;buttermilk&#8221;, almond butter, and coconut sugar together until uniform.  Add the wet ingredients to the dry ingredients and use a spatula to mix until a thick batter forms.

Bake

use a spoon to divide the batter between the donut molds, then place in the middle rack of the oven and bake for 23-25 minutes. Remove the donuts from the oven and let sit in the tray for 3 minutes, then use a butter knife to wiggle each donut out of its mold and transfer to a cooling rack, to cool completely.

Top with Sugar

Quickly blitz the raw cane sugar and cinnamon together in a blender, until the sugar has broken down some, then transfer to a bowl with a flat bottom (if you are using finely granulated sugar, just mix in a bowl). Quickly &#8220;dunk&#8221; the top of each donut into the non-dairy milk, then transfer it to the bowl with the cinnamon sugar and swirl it around some. Repeat with the remaining donuts.

Storage

these donuts are best enjoyed fresh, but leftovers can be stored at room temperature, in a container with a loose fitting lid, for up to 5 days.

I know it wouldn't be apple cider anymore but do you think I could sub apple juice for apple cider? I have to much apple juice.

I don’t get a really strong “apple cider” taste in these but they are still really good! I might do a little less ginger next time (just my personal preference). I was worried at first because the batter seemed really thin but they still cooked up nicely! Can’t wait to try the other donut recipes!

Delicious and SO easy! Caitlin, thank you so very much for simplifying recipes but not at the expense of flavor - you’re so, so talented! 

My husband, who has celiac, and I made these this morning and enjoyed success! This was our first attempt ever at making donuts. Inspired by your recipe, last night I ran out to buy donut pans and spiced apple cider. We followed your recipe with only the following few differences due to what we had in our pantry and hope you don’t mind: we added two 4 inch cinnamon sticks (to use them up) to the spiced apple cider while it was reducing (then discarded them of course), we substituted apple butter for the nut butter, and used cup 4 cup GF flour (pkg already opened in pantry). 

Since we didn’t make our own flour as you did, we weren’t sure if your 1 1/2 cups of quick oats before blitzing into flour = 1/ 1/2 cups after made into flour? This was the only part we were worried about but thankfully we went by your added note that it should be a thick batter and just added it in portions until it looked thick to us. 

Thank you Caitlin for all you to help us actually succeed and enjoy our fairly new vegan and GF lifestyle ❤️

These are awesome when you want a sweet treat for breakfast or anytime.    My husband loved them. I followed the almost directions exactly.     I used date sugar instead of the coconut sugar and it turned out great.  Next time I don't think I will blend the sugar/cinnamon topping.   I think I did it too long as the cane sugar got pretty fine which made it soak into the donut.   Not a biggie.   I will be making these again.

Top 4 baked vegan donuts recipes from across the web

The most viewed baked vegan donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Vegan Donuts

Vegan Baked Yeast Donuts (with choc...

Baked Blueberry Donuts

Baked Apple Cider Donuts

Top 4 baked vegan donuts recipes from across the web

The most viewed baked vegan donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Vegan Donuts

Vegan Baked Yeast Donuts (with choc...

Baked Blueberry Donuts

Baked Apple Cider Donuts

The most viewed baked vegan donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine