These healthier Baked Vegan Donuts are made of simple plant-based and natural ingredients – It’s an easy homemade doughnut recipe made without using yeast, eggs, and dairy but can easily rival any bakery-made ones! They are soft, fluffy, cakey, and customizable all-day sweet treats that you can top with fruit glaze or chocolate and colorful sprinkles so that even children will enjoy baking!
It only takes you a few minutes to bake these easy but delicious vegan donuts! The heavenly aroma wafting from your kitchen is sure to make everyone’s mouth water! Because the fluffy donuts are baked like mini cakes, they are much healthier than the classic, popular deep-fried Dunkin’ doughnuts from America. You can decorate them with a sweet pink glaze or chocolate and colorful sprinkles or simply eat them dipped in cinnamon and sugar.
Easy and Healthy Homemade Baked Vegan Donut Recipe
One thing is for sure: Donuts are one of life’s guilty pleasures. Even knowing all the junk that comes with it, we can’t help but want more! And understandably so, because there is nothing like biting into these light and fluffy goodies that come in different appetizing shapes and sizes, right?
For me, a brilliant way to satisfy these cravings is with Baked Vegan Donuts. It’s the perfect solution that allows you to enjoy a piece or two with your loved ones without guilt eating at you! They are baked instead of deep-fried, so it does not use as much oil. I omitted the use of eggs, milk, yeast, and butter and used dairy-free milk, vegan butter, baking soda, and applesauce instead. The recipe is so easy too; you will be making it like a pro in no time!
Baked vs Fried Donuts
This easy baked vegan version is certainly healthier compared to the traditional leavened, deep-fried Dunkin’ donuts. You are also assured that you will be serving them free of additives and artificial flavoring. This means you can indulge more, without having to worry about those things. To reduce the calories in these donuts even more, you could also use coconut blossom sugar, xylitol, or sugar-free erythritol instead of regular sugar.
How to make Easy Vegan Donuts
As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: making the donut batter
First, sift the flour into a large bowl. Then add sugar, baking powder, cinnamon, and salt and whisk together.
Now add soy milk, vanilla extract, applesauce, and melted vegan butter and stir to combine.
Step 2: add batter into the pan
Next, add the donut batter into a piping bag and pipe it evenly into donut molds (optionally use a teaspoon). I used one 6-cup donut pan and one 18-cup mini donut pan, which I sprayed with non-stick cooking spray beforehand. However, you can also use only two regular 6-cup donut pans or bake the batter in a donut maker if you have one.
Step 3: Bake
Bake the donuts at 180 °C (356 °F) for about 20 minutes, or until the top is lightly browned and a toothpick comes out clean. Please note that the baking time may vary depending on the baking pan you’re using. Mini donuts are done sooner than larger ones. If the minis accidentally become too hard, you can eat them like Pancake Cereal with plant or nut milk. Once done baking, let cool completely on a cooling rack.
Step 4: making the glaze
To make the pink glaze, sift the powdered sugar into a bowl. Add beet juice and stir until a smooth glaze forms. If it is too thick, add more juice. If it is too runny, add more powdered sugar. Then dip the bottom of each donut in the glaze and place it on a cooling rack. Decorate with sprinkles if desired and let the glaze set. Enjoy!
Different ways to make Baked Vegan Donuts
This recipe yields 12 amazing ring-shaped treats that I dipped in a vibrant pink glaze and topped with some fun sprinkles. However, you make the glaze into different colors by using different fruit or veggie juices. I used beet juice to achieve that perky pink I wanted but you can really get creative with this!
If you want to prepare the donuts for chocolate lovers, you can serve them with a chocolate glaze by melting 160 g chocolate + 1 tsp. coconut oil over a water bath. Or you can keep it simple and classic by dusting your donuts with a cinnamon sugar topping! Just melt 2-3 tbsp vegan butter and brush the tops of the donuts, then dip in a mixture of sugar and cinnamon.
Amp up your usual breakfast by making mini cereal donuts using this recipe too! I think these cute little dunkers will give my Vegan Pancake Cereal a fancier twist!
No donut pan? No problem!
If you are making donuts for the first time or have not invested in buying one yet, don’t fret! There is an alternative that you can use to still make them. However, I highly recommend getting yourself one! They are pretty affordable and are worth the investment for sure. Especially after you have tried this version!
It’s pretty simple to create a makeshift donut pan. Just use a muffin/cupcake pan and tin foil. Create a stem by wrapping a piece of foil in your pointer finger while making sure the edges are spread out. Place it in the middle of the muffin mold. Easy peasy!
Tips when making Baked Vegan Donuts
- Follow the measurements exactly! To get the perfect texture, I recommend measuring your ingredients in grams or ml, instead of cups or measuring spoons. However, if you don’t have a kitchen scale, be sure to always use different measuring cups for wet and dry ingredients. When measuring the flour, do not just scoop from the container and press it down. Stir the flour first and spoon it into your measuring cup instead.
- Use a piping bag! The trickiest part in making these donuts is probably placing them in the pan! Because it can get messy if you spoon the batter mixture into the molds. It’s better to place the batter in a piping bag first so you can easily and neatly spread them into the molds.
- Do not over-mix the batter or your vegan donut will turn out dry and dense. Just mix until the dry and wet ingredients are well-combined.
- Fill the molds only ¾ through. The batter will swell as it bakes, so leave room for it to expand. Filling the molds to the brim will give you a hole-less donut!
Can you make them gluten-free?
Absolutely! You can enjoy these yummy treats even when you are on a gluten-free diet by subbing the all-purpose flour 1 to 1 with a gluten-free flour blend. Depending on the type of flour you use, you will need to adjust the amount of liquid, as different flours absorb different amounts of liquid.
Storing your Homemade Baked Vegan Donuts
Serve them freshly baked as much as possible for best results! Since it has never been easier to make donuts yourself thanks to this recipe, I, therefore, recommend not to prepare them in stock. For any leftovers, you can store them tightly packed in the fridge for almost a week. If you want to freeze your donuts, however, you can only do so without the glaze. To do this, place them individually in plastic bags and let them defrost as needed. Then you can decorate them as you like.
This Baked Vegan Donuts Recipe is:
- Lighter and healthier than the classic deed-fried ones
- Made without yeast
- Eggless and dairy-free
- Gluten-free possible
- Kid and family-friendly
- Easy to make
- Done in less than 40 minutes
- Soft, sweet, and fluffy
- Highly customizable
- Perfectly golden
- Absolutely scrummy!
More delicious vegan recipes to try
- Vegan Madeleines
- Vanilla Cupcakes with Frosting
- Vegan Funfetti Cake
- Homemade Granola Bars
- Peanut Caramel Chocolate Bars
- Raspberry Almond Bars
- Blueberry Cheesecake Bars
- Vegan Nut Bars
- Salted Caramel Chocolate Chip Cookie Bars
- Mini Apple Pies
- Vegan Braided Bread
If you try this easy recipe for Baked Vegan Donuts, please leave me a comment and a review! Your feedback is always helpful for me and other readers. And if you take a picture of your delicious donuts and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love to see your remakes! Have fun baking!
Baked Vegan DonutsAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 2 cups (240 g) all-purpose or spelt flour or gluten-free flour (*see notes)
- ½ cup (100 g) sugar variety of your choice (*see notes)
- 2 tsp (2 tsp) baking powder or 1 tsp baking soda
- ½ tsp (1 tsp) cinnamon
- pinch (pinch) of salt
- ¾ cup (180 ml) soy milk or other dairy-free milk
- 1 tsp (1 tsp) vanilla extract
- 3 tbsp (50 g) applesauce or mashed banana
- ¼ cup (60 g) vegan butter or margarine (*see notes)
Glaze (or other topping*)
- 1 ¼ cup (150 g) powdered sugar sifted
- 3-4 tbsp (3 tbsp) beet juice or other fruit or vegetable juice*
- sprinkles for decorating
- Preheat the oven to 180 °C (356 °F). Spray two 6-cup donut pans (or just one 6-cup donut pan and one 18-cup mini donut pans) with cooking spray and set aside.
- Sift the flour into a large bowl. Then add sugar, baking powder, cinnamon, and salt and whisk together.
- Now add soy milk, vanilla extract, applesauce, and melted vegan butter and stir to combine.
- Add the donut batter into a piping bag and pipe it evenly into the prepared donut molds (optionally use a teaspoon).
- Bake the donuts for about 20 minutes, until the top is lightly browned and a toothpick comes out clean (Note: The baking time may vary depending on the baking pan. Mini donuts are done sooner than larger donuts. If the minis accidentally become too dry, they can be eaten like Pancake Cereal with plant or nut milk).
- Once done baking, remove from the oven and let cool for about 10 minutes. Then carefully remove the donuts from the molds and let cool completely on a cooling rack.
- Sift the powdered sugar into a bowl. Add the beet juice and stir until a smooth glaze forms (if it is too thick, add more juice. If it is too runny, add more powdered sugar).
- Dip the bottom of each donut in the glaze and place it on a cooling rack. Decorate with sprinkles if desired and let the glaze set.
- Flour: Instead of all-purpose or spelt flour, you can use gluten-free 1 to 1 baking flour.
- Sugar: To make the donuts healthier, you could choose coconut sugar, xylitol, or erythritol.
- Juice: to get a pink glaze, I used beet juice but you can opt for other veggie or fruit juice, depending on your desired color and taste.
- Topping: Instead of the fruity glaze, you can also make a chocolate glaze by melting 1 cup chocolate chips + 1 tsp coconut oil over a water bath. Or make a cinnamon sugar topping: for this, melt 2-3 tbsp vegan butter and brush the donuts with it. Then dip in a mixture of sugar and cinnamon.
- More information (e.g. storing, freezing, tips, recipe variations, etc.) can be found in the blog post above.
- This recipe makes 12 donuts or 36 mini donuts. The nutritional information is calculated for 1 large donut using xylitol without toppings.
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