Classic Baked Vegan Donuts with Vanilla Glaze
These donuts are baked rather than fried and made without dairy or eggs, using plant-based swaps that keep the crumb soft and the texture light. A simple vanilla glaze sets on top as they cool, adding sweetness without heaviness. The batter comes together quickly, and the full batch is ready in about 30 minutes.
Equipment
- Mixing bowls
- Whisk
- Donut pan
- Oven
- Cooling rack
Ingredients
Donuts
- 1 cup all-purpose flour Unbleached preferred for tender texture
- ⅓ 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
Calories: 183kcalCarbohydrates: 36gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 19mgFiber: 0.5gSugar: 23gCalcium: 54mgIron: 1mg
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