The Best (Vegan) Doughnuts Ever!

We take our doughnuts VERY seriously around here (if you follow my blog, you’ll know this is no lie). So I was determined to find — and make — the very best vegan doughnuts possible for my newly-vegan daughter.

Which, it turned out, was not as easy as I thought it would be.

But a few months back my daughter sent me a link, with this note:

“I think this is the one.”

vegan doughnuts
Image Source: Doug Schneider Photography

And, I’m happy to report, it is.

These doughnuts — whether glazed and sprinkled or chocolate frosted — are irresistible. Better still, they’re baked, not fried — so there’s no mess and little fuss. Perfect if you’ve been intimidated at the prospect of making doughnuts.

vegan doughnuts
Image Source: Doug Schneider Photography

Easy, delicious, egg- and dairy free. Could we say these doughnuts are … virtuous?

vegan doughnuts
Image Source: Doug Schneider Photography

Vegan Baked Doughnuts

(adapted from VeganYumYum) Makes 20-24

Prep Time: 10 minutes, plus 20 minutes for glaze/dipping
Cook Time: 12 minutes


1 c. flour
1/2 c. sugar
1 1/2 t. baking powder
1/4 t. salt
1/4 t. nutmeg
pinch of cinnamon
1/2 c. dairy-free milk
1/2 t. Apple Cider Vinegar
1/2 t. vanilla
Egg Replacer for one egg
4 T. Earth Balance


Preheat oven to 350.
In a large bowl, whisk dry ingredients till combined. Mix wet ingredients in a small saucepan over medium-low heat, stirring until Earth Balance is melted. The mixture should feel warm to the touch but not hot. Add to dry ingredients and mix till just combined.

Scoop about a tablespoon of dough into each cavity of your ungreased, non-stick mini doughnut pans. Smooth out the tops of the dough with your finger or the back of a small spoon. The dough should sit just below the rim; do not overfill.

Bake for 12 minutes,or till a tester comes out clean. Invert pans over a cooling rack to release the doughnuts. Allow them to cool completely before decorating.

Glaze with Sprinkles: Set a cooling rack over a baking sheet lined with parchment paper. Whisk 1/2 c. powdered sugar with 1 T. dairy free milk. Dip half of the doughnut into the glaze, let some drip off, then press into a dish of sprinkles. Transfer to the wire rack to set.

Chocolate Frosted: Line a baking sheet with parchment paper. Melt 8 oz. of dairy free chocolate in the top half of a double boiler set over low heat. Dip your doughnuts and transfer to the prepared baking sheet to set.

Article Posted 5 years Ago

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