Baked Vegan Donuts
Author: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!
Ingredients
Donut Batter
- 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 baking powder or 1 tsp baking soda
- ½ tsp (1 tsp) cinnamon
- pinch of salt
- ¾ cup (180 ml) soy milk or other dairy-free milk
- 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
Instructions
- 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.
Glaze
- 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.
- Enjoy!
Notes
- 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.
Nutritions
Serving: 1Donut | Calories: 110kcal | Carbohydrates: 16.8g | Protein: 2.5g | Fat: 3.5g | Saturated Fat: 0.8g | Sodium: 109mg | Potassium: 47.3mg | Fiber: 0.7g | Sugar: 0.8g | Vitamin A: 239.1IU | Vitamin C: 1.1mg | Calcium: 63.8mg | Iron: 1.1mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!