Baked Vegan Donuts

Baked Vegan Donuts Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 15 minutes

Ingredients

1 and 1/2 cups All Purpose Flour (190g)

3/4 cup White Granulated Sugar (150g)

2 tsp Baking Powder

1/4 tsp Salt

1/2 tsp Cinnamon

1/4 tsp Nutmeg

3/4 cup Soy Milk (180ml) or other non-dairy milk

1 tsp Vanilla Extract

2 Tbsp Applesauce

5 Tbsp Vegan Butter Melted

For Chocolate Topping:

1 cup Vegan Chocolate Chips (175g)

Sprinkles

For Cinnamon Sugar Topping:

2 Tbsp Vegan Butter Melted

1/2 cup White Granulated Sugar (50g)

1 tsp Cinnamon

Instructions

1Preheat the oven to 350°F (180°C). Prepare two donut trays by spraying with non-stick spray. Set aside.

2Sift the flour into a mixing bowl and add the sugar, baking powder, salt, cinnamon and nutmeg. Mix together.

3Add the soy milk, vanilla, applesauce and melted vegan butter and whisk in, removing any large lumps.

4Place the donut batter into a piping bag and pipe it into the donut partitions evenly or use a spoon (but it can get messy).

5Bake for 15 minutes until lightly browned on top.

6Remove from the oven and let cool for a few minutes before transferring the donuts to a wire cooling rack.

7Allow to cool completely before doing the topping.

8For the chocolate topping, melt the chocolate by placing it in a microwave safe bowl and heating in 30 second intervals, bringing it out to stir every 30 seconds until completely melted. Dip the donuts into the melted chocolate and then place onto a parchment lined baking tray and use a teaspoon to add the sprinkles. When all the donuts are done, move the tray into the fridge briefly for the chocolate topping to set.

9For the cinnamon sugar topping, add the sugar and cinnamon to a bowl and mix together. Melt the vegan butter and use a brush to brush the butter onto the top of a donut and then immediately dip it into the bowl of cinnamon sugar. Place the donut onto a parchment lined tray and use a teaspoon to add more cinnamon sugar to the top of the donut. Repeat for all the donuts.

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