These vegan donuts are so soft, fluffy, and moist! They have the most perfect texture and smooth icing glaze. These donuts take less than 30 minutes to make. Great for a fun breakfast, brunch, and dessert. Kids and adults love them!
Why You'll Love This Recipe
- These vegan donuts are super quick to make!
- This easy recipe comes together in under 30 minutes.
- No need to chill the donut batter.
- These donuts are made without yeast.
- No need to fry them! They are a healthier alternative to traditional donuts.
- If desired, roll them in cinnamon sugar instead of icing.
- These are so fun for kids! Serve them at birthday parties, weekend brunch, celebrations, and more.
- They can be made with gluten-free flour.
- This recipe is vegan, egg-free, and dairy-free.
- Use nut-free milk to make this recipe nut-free.
- Check out these Almond Milk Pancakes or these Almond Flour Pancakes for another breakfast favorite!
Ingredients You'll Need
Get all the details on these simple ingredients in the vegan donut recipe card at the post's bottom.
Feel free to use all-purpose or gluten-free flour. Both work well. Do not use an alternative flour.
Granulated sugar adds sweetness. I have not tried this recipe using coconut sugar or a keto sweetener.
Both baking powder and baking soda help the donuts rise.
Add in a pinch of sea salt to balance out the sweetness.
Almond milk helps thin out the batter. Use unsweetened milk. Feel free to use cashew milk, oat milk, coconut milk, or another vegan milk.
Unsweetened applesauce replaces the need for eggs. In addition, it adds moisture and natural sweetness.
Melted coconut oil adds moisture. Feel free to use vegan butter if desired.
Vanilla extract adds a cozy flavor to these vegan donuts.
Make the icing with powdered sugar and vegan milk. If it is too thick, add more milk. If it is too thin, add more powdered sugar.
How to Make
First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease a donut pan with nonstick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt.
In a separate bowl, whisk together the almond milk, applesauce, melted coconut oil, and vanilla.
Pour the wet ingredients into the dry ingredients. Stir until just combined.
Spoon the donut batter into a piping bag or resealable plastic bag with the corner snipped off. Pipe the batter into the greased donut pan, filling each cavity about ⅔ full.
Bake in the preheated oven for 12 to 15 minutes, or until the donuts are lightly golden and a toothpick inserted comes out clean.
Remove the donuts from the oven. Allow them to cool for a few minutes. Next, invert the pan and allow the donuts to cool on a wire rack.
While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and almond milk until creamy.
Once the vegan donuts are fully cooled, dip the tops of each donut into the glaze. Allow excess icing to drip off.
Lastly, allow the glaze to set. Serve!
For the best results, make this vegan donut recipe exactly as written.
Use enough nonstick spray to generously grease the donut pan.
Use any type of dairy-free milk.
The batter will be fairly thick. It is not runny like cake batter.
Use a piping bag to help you transfer the batter to the greased pan.
Fill each cavity about ⅔ full.
Allow the donuts to fully cool before adding the icing.
Fully combine the powdered sugar and milk to create the glaze. If it is too thick, add slightly more milk. If it is too thin, add slightly more powdered sugar.
Frequently Asked Questions
Krispy Kreme offers vegan options in the United Kingdom, but not the United States.
Dunkin' does not currently make any vegan donuts.
Donuts are not typically vegan. Oftentimes, they contain eggs and butter.
Sure! Simply use gluten-free 1 to 1 flour. I have tested them with King Arthur Flour and Bob's Red Mill gluten-free flour with great results.
No. Feel free to keep them plain or roll them in cinnamon sugar.
Place the vegan donuts on a serving platter or individual plates.
If the icing is already on the donuts, they are ready to be enjoyed immediately.
If the icing is provided on the side, guests can drizzle it over the donuts to their preference.
- If you plan to serve the vegan donuts within a few hours, leave them at room temperature in a covered container to keep them fresh.
- For longer storage, make sure the donuts are completely cool. Warm donuts can create condensation, making them soggy. Place the donuts in an airtight container, with parchment paper or wax paper between the layers to prevent sticking. Then, store the container in a cool, dry place, like a pantry or cupboard, away from direct sunlight and heat sources.
- Due to the icing, store at room temperature for up to 24 hours. After that, store in the fridge.
- If refrigerated, allow the donuts to come to room temperature before serving again for the best texture and flavor.
- Do not freeze the donuts.
Vegan donuts are typically best when fresh, so try to consume them within a day or two for the most enjoyable experience.
Pyrex 3 Glass Mixing Bowls: These are great mixing bowls for your kitchen.
Pyrex Glass Measuring Cups: Measure out all of the ingredients in these cups.
Whisk: Whisk together the dry ingredients.
Donut Pan: This is my favorite donut pan for baking! I have used it many times.
You Will Also Love
- Dairy-Free Frittata
- Overnight Chia Pudding with Coconut Milk
- Chocolate Peanut Butter Overnight Oats
- Cheesy Broccoli Vegan Quiche
- Buckwheat Banana Bread
- 1 cup powdered sugar
- 2 tablespoon unsweetened almond milk
- First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease a donut pan with nonstick spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt.
- In a separate bowl, whisk together the almond milk, applesauce, melted coconut oil, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir until just combined.
- Spoon the donut batter into a piping bag or resealable plastic bag with the corner snipped off. Pipe the batter into the greased donut pan, filling each cavity about ⅔ full.
- Bake in the preheated oven for 12 to 15 minutes, or until the donuts are lightly golden and a toothpick inserted comes out clean.
- Remove the donuts from the oven. Allow them to cool for a few minutes. Then invert the pan and allow the donuts to cool on a wire rack.
- While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and almond milk until creamy.
- Once the donuts are fully cooled, dip the tops of each donut into the glaze. Allow excess glaze to drip off.
- Finally, allow the glaze to set. Serve!
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
- Both all-purpose and gluten-free 1 to 1 flour work well.
- Do not mix the donut batter too much. It should be just combined.
- Use a piping bag or a Ziplock bag with the corner snipped off to add the batter to the pan.
- Heavily grease the donut pan to prevent sticking.
- Do not bake too long. Once a toothpick inserted comes out clean, remove from the oven.
- Do not add the glaze until the donuts are fully cooled.
- Store at room temperature for up to 24 hours.
- Store in the fridge for up to 3 days.
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