baked vegan doughnuts

Baked vegan cinnamon sugar doughnuts that will fulfill all of your doughnut dreams! They're perfectly spiced, soft, fluffy and are coated with cinnamon and sugar. These vegan doughnuts can also be made gluten free!

Vegan Cinnamon Sugar Doughnuts

flax seeds

water

(148 grams) gluten free flour

baking powder

baking soda

salt

sugar

cinnamon

nutmeg

(120 milliliters) non-dairy milk

(30 milliliters) melted coconut oil

vanilla extract

coconut oil

Preheat oven to 375° F (190° C)

Grease your doughnut pan (if needed).

Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.

In a small bowl, mix the non-dairy milk, melted coconut oil, vanilla extract, and flax mixture together.

Pour wet ingredients into dry ingredients and mix well to combine. Don't over mix.

Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity of your doughnut pan.

Bake for 10 minutes.

Remove from oven and let the pan sit for a few minutes before removing the doughnuts.

Remove the doughnuts from the pan and place on a cooling rack.

Add the sugar to a small bowl, add cinnamon, nutmeg and mix together.

When the doughnuts have fully cooled, one at a time, brush the tops with a little of the melted coconut oil and dip each one into the sugar topping until the top is coated. Repeat with all the doughnuts.

While the doughnuts are cooling, make the cinnamon sugar topping:

Tart, but at the same time, sweet! You and your family are going to love these vegan baked lemon doughnuts that can also be make gluten-free.

Vegan Baked Lemon Doughnuts

(45 milliliters) water

(50 grams) sugar

lemon zest

½ cup (120 milliliters) unsweetened dairy-free milk

lemon extract

(30 milliliters) lemon juice

lemon zest ((optional))

Preheat oven to 375°F.

In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, and lemon zest.

In a small bowl, mix the milk, melted coconut oil, lemon extract, and flax mixture together.

Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity.

Add the powdered sugar to a small bowl and add the lemon juice, and lemon zest (if using).

Mix until everything has combined into a liquid glaze.

When the doughnuts have fully cooled (they don't take long!), dip the tops of each doughnut into the glaze. Repeat with all the doughnuts.

Place the doughnuts back onto the cooling rack for the excess glaze to drip off and for the glaze to firm up. (Place a piece of parchment paper under the rack to catch the drips!)

While the doughnuts are cooling, make the glaze:

Amazingly good donuts! I made a batch with half almond flour (I ran out of other flour) and they were great. Glaze is also terrific. Thank you!

Can I use oatmeal flour instead of the regular gluten free flour

...THESE sound delish, a " Must try"...! I was looking for a gluten free bread recipe when I came across your site, and I have to order the pan, from Amazon....so I will be baking these as soon as it arrives. :)  As for the glaze, I think making more and keeping in a sealed container would be fine, Ive done this with my homemade frostings and works wonderfully. :)

this is one of the simplest doughnut recipes I have ever learnt, and tasty too, have tried and loved the item.

Not sure if anybody ever got back to you about baking these in a muffin tray opposed to a doughnut tray, but I tried these as muffins FIRST since I was also lacking a doughnut tray! SO good. I used a smaller muffin tray, so they weren't your stereotypical muffins with the big tops. Followed your instructions the exact same way and they came out perfectly. Even my "I'd never eat vegan/go vegan" friends raved about them. Awesome recipe, thank you for sharing :)

Soft, fluffy, moist, and delicious vegan chocolate donuts that are so quick and EASY to make! Top them one of two ways: with chocolate glaze OR with a vanilla sugar glaze. Either way, you’re in for a delicious treat when you make this recipe. They’re baked, not fried, and there&#39;s also an option to make them gluten-free!

Vegan Chocolate Donuts (With a Gluten-Free Option!)

(111 grams) gluten free flour

(21 grams) Dutch-process cocoa powder (sifted)

(67 grams) coconut sugar

(120 milliliters) unsweetened dairy-free milk ((room temperature))

(45 milliliters) melted coconut oil

vanilla

warm unsweetened dairy-free milk

(11 grams) unsweetened cocoa powder (sifted)

Preheat oven

Prepare doughnut pan

Prepare flax egg

Mix dry ingredients

In a large bowl, whisk the flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt.

Mix wet ingredients

In a small bowl, mix the milk, melted coconut oil, vanilla, and flax mixture together.

Combine wet and dry ingredients

Pour wet ingredients into dry ingredients and mix well to combine.

Pipe batter into pan

Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity of your donut pan. A spoon can be used if you don&#39;t have a bag.

Bake

Remove from oven

Remove from oven and let the pan sit for a few minutes before removing the donuts.

Cool

Remove the donuts from the pan and place on a cooling rack.

Add all glaze ingredients to bowl

Add the powdered sugar to a small bowl (if making the chocolate glaze, add the cocoa powder, too). Add the vanilla and 2 teaspoons of milk. Mix.

Add more milk, 1 teaspoon at a time until a thick glaze has formed. If the glaze is too thick to dip the donuts, add a very small amount of milk and mix until you have a thick glaze.

Dip donuts in glaze

When the donuts have fully cooled (they don&#39;t take long!), dip the tops of each doughnut into the glaze. Repeat with all the donuts.

Allow donuts to dry.

Place the donuts back onto the cooling rack for the excess glaze to drip off and firm up. (Place a piece of parchment paper under the rack to catch the drips!)

While the donuts are cooling, make the glaze:

I make these doughnuts regularly.  Our entire family enjoys them!

These were so good!! And easy to make. My chocolate glaze never hardened, even overnight in the fridge so I would try the vanilla one next time. Thanks for this delicious recipe!

These were fantastic! Made mini doughnuts and they turned out perfect. They were moist  delicious and so easy to make. This recipe is a keeper!

These are so good even those who are not gluten free love them.  Bonus - Easy to make!

AMAZING!!! I’ve been gluten/Dairy free for about 6 months and I have been missing simple things like donuts in a big way! Well, I don’t have to miss out anymore!!! This recipe is simple and so so yummy! It isn’t grainy or off tasting! My kids love them just as much as I do.  I did not make the glaze because I was too excited to taste them! I threw some powdered sugar on and went with it! 

I didn’t have a couple ingredients on hand, so I had to sub an egg for the flax and white sugar for the coconut sugar.  I used the same ratios and they turned out great!!

I made these with cup4cup and they turned out great!  I am not a great baker and baking without wheat flour and eggs can be intimidating, so I was super excited that my 7 year old son loved these!  I topped them with a chocolate ganache, made of coconut cream and enjoy life chips.  Thanks so much for the amazing recipe!!!

Excellent tasting and moist. Made these for my husband who is having trouble with gluten and dairy but I also think they taste great and super easy to make. One question. Assuming we might have a couple left over how would you suggest storing them?

I have made these five times now and they come out perfect every time. I make the vegan gluten-free recipe and my whole family loves them, even without the glaze. I now make a quadruple batch and freeze them. They defrost just as fresh-tasting as the day I made them. I have started melting vegan chocolate chips, dipping them in that, and then dipping them in shredded coconut that I have sweetened with maple syrup. I call them my Mounds dooughnuts and everybody raves over them. This works really well if you coat them while frozen and let them defrost as the chocolate-coconut hardens. Thanks for such an easy, wonderful recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1497967658/wrtv32pkjfiuxxuy1fw4.mp4

Soft, fluffy, moist, and delicious vegan chocolate donuts that are so quick and EASY to make! Top them one of two ways: with chocolate glaze OR with a vanilla sugar glaze. Either way, you’re in for a delicious treat when you make this recipe. They’re baked, not fried, and there is also an option to make them gluten-free!

Vegan Chocolate Donuts with a Gluten-Free Option

These baked vegan apple cider donuts are moist, fluffy, and coated in cinnamon sugar for the best Fall treat!

Vegan Apple Cider Donuts

fresh apple cider

Tablespoons apple sauce

Tablespoons oil (I prefer melted coconut oil

vanilla bean paste (or vanilla extract)

pastry flour (white or whole wheat works)

Tablespoons melted coconut oil (or melted vegan butter)

Begin by adding your apple cider to a small pot and bringing to a boil. Reduce heat to medium and reduce until you have 1/2 cup of apple cider left (about 15-20 minutes).

Once the apple cider is reduced, let sit for 10-15 minutes to cool before using in your recipe. Once cooled, preheat your oven to 350F.

In a large mixing bowl, add the apple cider, sugar, apple sauce, oil, and vanilla. Whisk to combine.

Then add in the  pastry flour, baking powder, salt, cinnamon, and baking soda. Make sure to add the flour first and then add the other ingredients on top. Then, use a fork to gently sift the baking powder, baking soda, and salt into the flour. Once sifted, mix everything together until a batter forms.

Spray the donut pan with a cooking spray or gently grease with oil. Then, add the batter to the pan making sure not to cover the holes in the center. The batter should make 6-8 donuts. Bake for 12-15 minutes until the donuts are baked through.

Remove the donut pan from the oven and carefully invert onto a drying rack (I like to bring the drying rack up to the pan and then flip it there to make sure the doughnuts don't fall apart). Let cool for 10 minutes.

While the doughnuts are cooling, prepare your cinnamon sugar topping by adding the melted coconut oil or butter to a small bowl and the cinnamon sugar mixture to a larger shallow bowl.

Very lightly brush each donut with the butter/coconut oil. Then, dunk each donut into the bowl of cinnamon sugar and swirl around until coated. Let the donuts sit for about 10 more minutes and then dunk into the cinnamon sugar mixture one more time(optional, but recommended). Enjoy!

Made these once and they were fabulous. If I'm doubling the recipe, so 12 vs 6, would I still only use 1/2 cup (reduced) of cider, or would I bump that up to 1 cup (reduced)? it seems the measurement below the cider portion doesn't update when I change the amount.

Can I use Tapioca Starch in replace of cornstarch for high altitude?

For anyone baking these at high altitude with the flour + cornstarch method, use a total of 145 grams of all purpose flour plus 1 tablespoon of cornstarch, and they will come out AMAZING!
This was a wonderful, easy to follow recipe that just needed a tiny bit of tweaking for high altitude. The donuts came out super moist and fluffy 10/10!

These are incredibly perfect. Do a pumpkin one please!!

Absolutely delicious 😋 First time I made 6x, this time I made double the amount. They are quick and easy to bake and very yummy!

These were fabulous! I used whole wheat flour and the corn starch trick.

these donuts are amazing!! the best vegan donuts I’ve made

https://content.jwplatform.com/videos/Kvm4WLdT.mp4

Moist and Fluffy Vegan Apple Cider Donuts! These Baked vegan donuts are completely eggless, dairy-free, and rolled in cinnamon sugar for a crunchy topping!

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Top 4 baked vegan doughnuts recipes from across the web

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