Perfectly soft and sweet, these cakey, baked vegan donuts will melt in your mouth and take you back to your childhood in a blast of sugary goodness. This was my first ever attempt at homemade donuts, and first time trying baked donuts altogether, but I thought they came out perfectly. I almost wish I made a double batch! My brother, my husband and I finished them off with lightning speed.
I based the donuts off a recipe I found on littleswissbaker.com, but with a little bit less cinnamon and nutmeg, and I absolutely loved the end result. For the egg replacer, I used Bob’s Red Mill, but I was running low and didn’t quite have a full tablespoon, so I topped it off with a bit of corn starch. I’m sure a flax egg would work wonderfully as well, and Little Swiss Baker even mentions using 2 tbsp apple sauce as egg replacer too, but I’ve never tried this before.
The glaze I kind of just made up myself based on other recipes I found online, but it was a delicious, thin glaze. If you’re looking for a thicker, more frosting type glaze, try using a little less milk than the recipe calls for.
Preheat oven to 350°F, prepare your egg replacer, and combine 1/2 cup almond milk and apple cider vinegar and set aside. Mix together all dry ingredients, and add in vegan margarine, egg replacer, milk mixture, and vanilla. Mix until thoroughly combined, and carefully transfer to a pastry bag or large sandwich bag.
If using a sandwich bag, cut a small hole in one of the bottom corners, and begin gently piping dough into your donut mould, until about halfway full or just over. Transfer to oven and bake for 12 minutes.
Donuts should be done when a toothpick comes out clean, but they are not yet browning on the top. Set aside to cool (NOT on top of your oven). Once donuts are cool or close to it, you can begin preparing your glaze.
Whisk together icing sugar and 1-3 tbsp almond milk in a small bowl. If making more than one colour, divide into portions, otherwise leave it. I added about 1 drop of vegan food colouring to each of my bowls, but this will depend on the brand and intensity used, and personal preference on the colour as well.
Dip the tops of your donuts in glaze, and allow to dry on a rack over a sheet of parchment. Top with sprinkles if desired, and wait patiently. Once they are fully dry, dig in!
Vegan Baked Glazed Donuts
Perfectly soft and sweet, these cakey, baked vegan donuts will melt in your mouth and take you back to your childhood in a blast of sugary goodness.
- 1 cup All-Purpose Flour
- 1/2 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/8 tsp Nutmeg
- 1/8 tsp Cinnamon
- 1/2 cup Almond Milk + 2-3 tbsp for glaze
- 1/2 tsp Apple Cider Vinegar
- 1/2 tsp Vanilla
- 1 Vegan Egg Replacer (I used Bob's Red Mill)
- 1/4 cup Vegan Margarine
- 1 cup Icing Sugar
- Vegan Food Colouring (optional)
- Vegan Sprinkles (optional)
- Step 1 Preheat oven to 350°F, combine 1/2 cup milk and apple cider vinegar and set aside. Prepare egg replacement, and set aside to thicken if necessary.
- Step 2 Combine flour, sugar, salt, baking powder, nutmeg, and cinnamon in a large bowl and add milk mixture, vanilla, vegan margarine, and thickened egg replacer.
- Step 3 Mix until thoroughly combined, and transfer to a pastry bag or ziplock bag. If using a ziplock bag, carefully cut a small hole in one of the bottom corners once it has been filled with dough.
- Step 4 Use bag to fill moulds on a lightly greased donut tray about halfway full, and bake for 12 minutes. Top should not be golden brown yet, but a toothpick should come out clean.
- Step 5 Set aside and allow to cool before trying to remove donuts from the tray.
- Step 6 In a small bowl, whisk together icing sugar and 2-3 tbsp milk. If making multiple colours, pour out half of mixture into a separate bowl and add 1 drop of food colouring (or to desired colour) to each bowl. Whisk gently, leaving a bit of streaking in the colour, to create a pattern on the donuts.
- Step 7 Dip donuts top down into glaze, and place onto a rack over some parchment paper to try. If desired, top with sprinkles.