These are baked cake-style donuts with a vanilla glaze — no yeast, no frying, no special skills required. The whole thing takes about 30 minutes, and the ingredient list is short enough that you probably have most of it already. If you want a sweet breakfast that also leaves room to pair with something more filling, this is a solid choice.
Shopping notes
- Donut pan: This is the one non-negotiable piece of equipment. A standard 6-cavity non-stick donut pan runs about $10–$15 and is widely available. Without it, you cannot get the ring shape — a muffin tin will give you muffins, not donuts.
- Apple cider vinegar: This is what curdles the almond milk into a vegan buttermilk substitute. White vinegar works in a pinch, but apple cider vinegar has a slightly softer flavor.
- Neutral oil: Avocado and grapeseed oil both work well here. Melted refined coconut oil is another option — just make sure it’s refined, not virgin, or the coconut flavor will compete with the vanilla.
- Powdered sugar: Most commercial powdered sugar is vegan, but some brands use bone char in processing. If that matters to you, look for certified vegan or organic powdered sugar.
The short version of why this works
Two things actually matter here. First, the almond milk and apple cider vinegar sit together for a few minutes before you mix the batter — this creates a mild acid that reacts with the baking powder and gives the donuts their lift and tender crumb. Skip that rest time and the texture suffers. Second, baking in a donut pan means the batter cooks quickly and evenly in a thin ring, so you get a set crust on the outside while the inside stays soft. Overbaking by even a few minutes dries them out fast, so pull them when a toothpick comes out clean and not a moment later.
What can go wrong
- Donuts stick to the pan: Even non-stick pans need a light coating of oil or cooking spray before each batch. Skipping this is the most common reason donuts tear when you try to remove them. Let them cool in the pan for 5 minutes before turning out — not longer, or steam makes them gummy on the bottom.
- Glaze is too thick or too thin: Glaze consistency depends on humidity and how you measured the powdered sugar. Add almond milk one teaspoon at a time to thin it, or add powdered sugar one tablespoon at a time to thicken. It should coat the back of a spoon but still drip slowly.
- Dense, gummy texture: This usually means the batter was overmixed after the dry ingredients went in. Stir just until no dry streaks remain — lumps are fine. Overdeveloping the gluten tightens the crumb.
- Flat donuts with no rise: Check your baking powder. If it’s been open for more than 6 months, it may be spent. Test it by dropping a teaspoon into hot water — it should bubble vigorously. If it doesn’t, replace it before baking.
- Glaze slides off instead of setting: The donuts need to be fully cooled before dipping. A warm donut melts the glaze and it pools on the rack instead of coating the surface. Skip the garnish — not worth the extra dish — and just let the glaze set plain for 10 minutes.
Classic Baked Vegan Donuts with Vanilla Glaze
Equipment
- Mixing bowls
- Whisk
- Donut pan
- Oven
- Cooling rack
Ingredients
Donuts
- 1 cup all-purpose flour Unbleached preferred for tender texture
- â…“ cup organic cane sugar You may substitute with coconut sugar for a deeper caramel note
- 1 teaspoon baking powder Ensure it's aluminum-free
- ¼ teaspoon fine sea salt
- ½ cup unsweetened almond milk Or other non-dairy milk like oat or soy
- 1 teaspoon apple cider vinegar Helps activate baking powder for fluffier donuts
- 1 teaspoon pure vanilla extract
- 2 tablespoons neutral oil Such as avocado or grapeseed oil
Vanilla Glaze
- 1 cup powdered sugar Sifted for smooth glaze
- 1.5 tablespoons unsweetened almond milk Add more by teaspoons if needed to thin consistency
- ½ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a non-stick donut pan with oil or spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, combine almond milk, apple cider vinegar, vanilla extract, and neutral oil. Let sit for 2 minutes while the vinegar activates the milk, creating a vegan 'buttermilk'.
- Pour wet ingredients into the dry mixture. Gently stir until just combined. Do not overmix; the batter should be smooth but slightly thick.
- Spoon or pipe the batter evenly into the prepared donut pan, filling each mold about 3/4 full.
- Bake for 12 minutes or until the tops are set, edges lightly golden, and a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- To make the glaze, whisk together powdered sugar, almond milk, and vanilla extract in a small bowl until smooth and pourable.
- Dip each cooled donut face-down into the glaze, hold for a few seconds, then lift and let excess drip off. Set back on wire rack for glaze to set.
Notes
- Swap vanilla extract for almond extract for a nutty variation.
- Add 1/4 teaspoon cinnamon to the batter for a warm spice kick.
- Store donuts covered at room temperature for up to 2 days or freeze without glaze for longer storage.
Nutrition
Common questions
Can I make these without a donut pan?
No good substitute exists for getting the classic ring shape, but you can bake the batter in a mini muffin tin for donut holes instead. Fill each cavity about two-thirds full and reduce the baking time by 3–4 minutes.
Can I add protein to make this more of a complete breakfast?
The donuts themselves are low in protein, so pair them with something that fills that gap. A side of silken tofu scramble, a glass of fortified soy milk, or a scoop of vanilla plant-based protein stirred into the glaze (thin it with extra almond milk) all work without changing the flavor much.
Can I make the batter the night before?
It’s better not to — once the acid hits the baking powder, the reaction starts immediately and loses strength overnight. You can, however, measure and mix all your dry ingredients the night before and store them covered, then add the wet ingredients in the morning.
How do I store leftovers and how long do they keep?
Store glazed donuts in a single layer in an airtight container at room temperature for up to 2 days. Stacking them causes the glaze to stick and peel. They do not freeze well once glazed, but unglazed baked donuts can be frozen for up to one month and glazed after thawing.
If you liked this one
- Vegan Pavlova Perfection
- Vegan Sticky Toffee Pudding
- Tropical Coconut Mango Oats
- Vegan Breakfast Burrito Bowl