Vegan Donuts

These vegan donuts are soft, fluffy, moist, and perfectly sweet! They take less than 30 minutes from start to finish. The 2 ingredient glaze is smooth, creamy, and delicious. These donuts taste like classic baked donuts!

Course Breakfast, Dessert

Cuisine American

Keyword baking, breakfast, brunch, dairy-free, donuts, gluten free vegan, sweet treat, vegan, vegan sweets

Prep Time 10

Cook Time 15

Total Time 25

Servings donuts

Calories 134kcal

Author Sherri Hall

Ingredients

Donuts

2 cups flour all-purpose or gluten-free
½ cup granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¾ cup unsweetened almond milk
¼ cup unsweetened applesauce
2 tablespoon melted coconut oil
1 teaspoon vanilla extract

Glaze

1 cup powdered sugar
2 tablespoon unsweetened almond milk

Instructions

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!

Notes

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.

Nutrition