I still can’t believe these fluffy baked vegan donuts bake up in just 10 minutes, with a tender cake crumb and glossy glaze that looks straight from a bakery box. They disappear fast every time I make them, and the reason is hiding in the simplest batter.

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I’m obsessed with these baked vegan donuts because they hit that sweet spot between soft cake and glossy bakery-style treat without feeling heavy. The crumb is tender, the edges have just enough bite, and the glaze sinks in slightly so every bite tastes like vanilla extract and powdered sugar in the best way.

I love that they bake fast enough for a random morning craving, but still feel special enough to pull out for brunch. And yes, I absolutely reach for a second one before the glaze has fully set.

Soft, cakey, sweet. Exactly what I want from vegan donuts.

No question.

Ingredients

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All purpose flour gives these donuts that soft, bakery-style bite you’re hoping for.
Granulated sugar keeps them sweet, but not in a make-your-teeth-hurt way.
Baking powder helps them puff up instead of turning into sad little rings.
Baking soda adds extra lift and keeps the texture nice and tender.
Fine salt makes the sweetness pop, because bland donuts are just rude.
Plant milk keeps things dairy-free while still making the batter smooth and cozy.
Apple cider vinegar helps the donuts rise and adds a tiny tang.
Neutral oil keeps them moist without making them taste like salad dressing.
Vanilla extract brings that classic donut-shop smell you’ll notice right away.
Applesauce adds moisture and a little sweetness, basically doing quiet hero work.
Powdered sugar makes the glaze sweet, shiny, and totally lick-the-spoon worthy.
Plant milk thins the glaze so it drips in the best way.
Plus, coconut oil helps the glaze set with a soft, pretty finish.

Ingredient Quantities

1 3/4 cups all purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup unsweetened plant milk such as almond or soy

1 tablespoon apple cider vinegar

1/4 cup neutral oil such as vegetable or canola oil

1 teaspoon vanilla extract

1/4 cup unsweetened applesauce

1 1/2 cups powdered sugar for glaze

2 to 3 tablespoons plant milk for glaze

1/2 teaspoon vanilla extract for glaze

1 tablespoon melted coconut oil for glaze optional

How to Make this

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1. Preheat oven to 350F and grease a 6 or 12 well donut pan lightly with oil or nonstick spray.

2. In a large bowl whisk together 1 3/4 cups all purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.

3. In a separate bowl combine 1 cup unsweetened plant milk and 1 tablespoon apple cider vinegar and let sit 2 minutes to create vegan buttermilk.

4. Add 1/4 cup neutral oil, 1 teaspoon vanilla extract, and 1/4 cup unsweetened applesauce to the buttermilk and whisk until smooth.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined and no large dry streaks remain; do not overmix.

6. Spoon or pipe batter into the prepared donut pan, filling each well about three quarters full.

7. Bake 9 to 11 minutes or until the tops spring back and a toothpick inserted comes out clean. Let donuts cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

8. For the glaze whisk together 1 1/2 cups powdered sugar, 2 to 3 tablespoons plant milk, and 1/2 teaspoon vanilla extract until smooth; stir in 1 tablespoon melted coconut oil if using for extra shine.

9. Dip the cooled donuts into the glaze, let excess drip off, then return to the rack until the glaze sets, about 10 to 15 minutes.

10. Serve once glaze is set and enjoy.

Equipment Needed

1. Oven
2. 6 or 12 well donut pan
3. Large mixing bowl and one small bowl
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Piping bag or spoon for filling wells
8. Wire cooling rack and toothpick for doneness check

FAQ

Q: Can I fry these donuts instead of baking them? A: These are formulated for baking. Frying would require a different batter and technique, so I do not recommend frying this batter.

Q: How do I make them oil free? A: Replace the 1/4 cup oil with an additional 1/4 cup unsweetened applesauce for a lower fat version, but texture will be slightly denser.

Q: Can I make the glaze thicker or thinner? A: Yes. Add more powdered sugar to thicken or a little more plant milk to thin until you reach the desired consistency.

Q: How should I store leftover donuts? A: Store glazed donuts in an airtight container at room temperature for 1 to 2 days. Uncovered refrigeration can dry them out.

Q: Can I use gluten free flour? A: Use a 1-to-1 gluten free all purpose blend that contains xanthan gum for best results. Texture may vary slightly.

BEST EVER VEGAN DONUTS Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour for a nuttier, slightly denser result at a 1:1 ratio, or use a 1:1 gluten free all purpose blend (ensure it contains xanthan gum) for gluten free donuts.
Granulated sugar: replace with coconut sugar 1:1 for a deeper caramel note, or light brown sugar 1:1 for extra moisture and a richer flavor.
Unsweetened plant milk: use oat milk or cashew milk 1:1 for a creamier mouthfeel; soy or pea milk work too for higher protein and structure.
Neutral oil: substitute melted coconut oil (refined for neutral flavor) 1:1 or melted vegan butter 1:1 for a slightly richer, more buttery taste.

Pro Tips

1. Make the vegan buttermilk first and give it a minute to thicken so it reacts fully with the baking powder and soda. That reaction gives lift, so don’t skip the short rest.

2. Mix the batter gently and stop when you no longer see big dry streaks. Overmixing develops gluten and makes donuts dense instead of pillowy.

3. If you want uniform tops, transfer batter to a zip bag, snip a corner, and pipe into the wells. Fill each about three quarters full for even baking.

4. Let the donuts cool completely before glazing. Warm donuts will melt the glaze and make it runny; cooling helps the glaze set into a smooth finish.

5. For a shinier, slightly firmer glaze, use the lower end of the milk amount and stir in the optional melted coconut oil. Store in an airtight container at room temperature for 1 to 2 days or freeze unglazed for longer keeping.

BEST EVER VEGAN DONUTS Recipe

Recipe by Francis Mead

0.0 from 0 votes

I still can't believe these fluffy baked vegan donuts bake up in just 10 minutes, with a tender cake crumb and glossy glaze that looks straight from a bakery box. They disappear fast every time I make them, and the reason is hiding in the simplest batter.

Servings

servings

Calories

320

kcal

Equipment: 1. Oven
2. 6 or 12 well donut pan
3. Large mixing bowl and one small bowl
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Piping bag or spoon for filling wells
8. Wire cooling rack and toothpick for doneness check

Ingredients

1 3/4 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup unsweetened plant milk such as almond or soy
1 tablespoon apple cider vinegar
1/4 cup neutral oil such as vegetable or canola oil
1 teaspoon vanilla extract
1/4 cup unsweetened applesauce
1 1/2 cups powdered sugar for glaze
2 to 3 tablespoons plant milk for glaze
1/2 teaspoon vanilla extract for glaze
1 tablespoon melted coconut oil for glaze optional

Directions

Preheat oven to 350F and grease a 6 or 12 well donut pan lightly with oil or nonstick spray.
In a large bowl whisk together 1 3/4 cups all purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.
In a separate bowl combine 1 cup unsweetened plant milk and 1 tablespoon apple cider vinegar and let sit 2 minutes to create vegan buttermilk.
Add 1/4 cup neutral oil, 1 teaspoon vanilla extract, and 1/4 cup unsweetened applesauce to the buttermilk and whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined and no large dry streaks remain; do not overmix.
Spoon or pipe batter into the prepared donut pan, filling each well about three quarters full.
Bake 9 to 11 minutes or until the tops spring back and a toothpick inserted comes out clean. Let donuts cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
For the glaze whisk together 1 1/2 cups powdered sugar, 2 to 3 tablespoons plant milk, and 1/2 teaspoon vanilla extract until smooth; stir in 1 tablespoon melted coconut oil if using for extra shine.
Dip the cooled donuts into the glaze, let excess drip off, then return to the rack until the glaze sets, about 10 to 15 minutes.
Serve once glaze is set and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.