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vegan donuts recipe

Easy Vegan Donuts Recipe

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.
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Servings: 10 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

Preheat and Prepare
  1. 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.
  2. 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
  1. 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
  1. 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.
  2. 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
  1. 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.
  2. 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
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. You can also get creative — top with shredded coconut, chocolate drizzle, or crushed nuts. Each version feels like its own treat.
Serve Fresh
  1. 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.