When I first started making vegan donuts, I was convinced they’d never taste like the classic ones I grew up with. I was wrong.
These are light, fluffy, and full of that bakery-style flavor, but without any eggs or dairy. Once you try them, you’ll never go back to store-bought.
A Little Story Behind This Recipe
I used to bake donuts for my family every weekend — it was our Saturday ritual. The only problem was, I wanted a version that everyone could enjoy, including my dairy-free friends.
After several tries (and a few too-dense disasters), I found the perfect mix of ingredients that makes these donuts soft and rich, just like the real thing.
The secret? The right balance of plant milk, oil, and a touch of apple cider vinegar for that perfect rise.
Ingredients (Makes 10–12 Donuts)
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup almond milk (or any plant milk)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ¼ cup melted coconut oil (or any neutral oil)
- ¼ cup applesauce (acts as an egg replacer)
Optional glaze:
- 1 cup powdered sugar
- 2 tablespoons plant milk
- ½ teaspoon vanilla extract
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly grease a donut pan or use a silicone one. You can also make these as donut holes using a mini muffin pan if you don’t have one.
Before you mix, combine the plant milk and apple cider vinegar in a small bowl. Let it sit for about 5 minutes. This creates a vegan “buttermilk” that makes your donuts extra soft.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing these first ensures that every bite of your donut will have an even flavor and rise.
Add the Wet Ingredients
Pour in your “buttermilk,” vanilla extract, melted coconut oil, and applesauce. Stir gently until just combined. The batter should be smooth but not overmixed. Overmixing will make the donuts dense instead of fluffy.
If you want a flavor twist, you can add a pinch of cinnamon, nutmeg, or even cocoa powder for a chocolate version.
Fill the Pan
Spoon or pipe the batter into your donut pan, filling each mold about ¾ full. They’ll puff up nicely in the oven, so leave a little space.
If you don’t have a piping bag, use a ziplock bag with one corner cut off. It keeps things neat and helps distribute the batter evenly.
Bake Until Golden
Place the pan in the preheated oven and bake for 10–12 minutes. You’ll know they’re done when they spring back lightly to the touch and a toothpick comes out clean.
Let them cool in the pan for a few minutes before transferring to a wire rack. They’ll continue to firm up a bit as they cool.
Glaze or Coat
Now for the fun part. While your donuts cool, whisk together the powdered sugar, plant milk, and vanilla until smooth. Dip the tops of each donut into the glaze, let the excess drip off, and set them on parchment paper to dry.
For a cinnamon-sugar coating, brush the donuts with a little melted coconut oil, then roll them in a mix of ½ cup sugar and 1 teaspoon cinnamon.
You can also get creative — top with shredded coconut, chocolate drizzle, or crushed nuts. Each version feels like its own treat.
Serve Fresh
These vegan donuts are best enjoyed warm, right after glazing. The texture is soft, airy, and slightly crisp on the edges. If you’ve ever doubted that vegan donuts can taste like the real deal, this recipe will change your mind.
My Baking Notes
When I was testing this recipe, I noticed two things that make a big difference. First, don’t skip the apple cider vinegar — it reacts with the baking soda to create a light, puffy texture. Second, if your batter feels too thick, add a tablespoon of extra milk. The consistency should be pourable but not runny.
And here’s a little secret: if you prefer fried donuts, you can use the same batter. Just chill it for 30 minutes, roll it out, cut your donut shapes, and fry in hot oil (about 350°F). They’ll be crispier on the outside and just as soft inside.
Storage Tips
If you somehow manage to have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days, then reheat for 10 seconds in the microwave before serving.
You can also freeze them — just skip the glaze, wrap tightly, and freeze for up to 2 months. Glaze after thawing.
Tools You’ll Need
- Mixing bowl
- Whisk
- Donut pan or muffin pan
- Measuring cups and spoons
- Wire cooling rack
Related Questions
1. Can I Air Fry These Donuts?
Yes! You can air fry them for a lighter, crisp version. Spray your air fryer basket with oil, place the donuts in, and cook at 350°F for 6–7 minutes. They’ll turn beautifully golden.
2. Can I Make Them Gluten-Free?
You can. Use a 1:1 gluten-free flour blend that includes xanthan gum. The donuts will be a bit softer but still hold their shape and flavor.
Why Plant-Based Donuts Are A Must-Try?
Making vegan donuts at home is one of those small joys that turns an ordinary day into something special. The best part is that you can enjoy them guilt-free, knowing they’re made from simple, plant-based ingredients. Once you try this recipe, you’ll realize that great donuts don’t need eggs or milk — just good technique, patience, and a little sweetness.
These are the kind of donuts you can proudly serve to anyone — vegan or not — and they’ll ask for seconds.
Meta Description:
These homemade vegan donuts are soft, fluffy, and perfectly sweet. Easy to make, dairy-free, and delicious — baked or fried, they taste just like the real thing.
