Doughnuts are one of my favorite sweet treats! But I don’t get to enjoy them nearly as much as I’d like. Vegan doughnuts are in short supply where I live. That’s why I came up with a recipe for legit vegan doughnuts a few years ago. They taste just like they came from a doughnut shop. But they’re also made just like legit doughnuts, which means they’re yeast risen and deep fried. I love them, but I’m not always up for all that. Sometimes I just want a doughnut, stat. That’s what this vegan baked doughnut recipe is for. It’s so easy! The batter whips up super quick, using a bunch of pantry staples I usually have on hand, and then they bake up in about 10 minutes.
Ingredients You’ll Need
Non-dairy milk. Soy milk, almond milk, cashew milk, or oat milk will all work here. you can use just about anything other than canned coconut milk, as long as it’s unsweetened and unflavored. My guide to dairy-free milks can give you more guidance in choosing a variety if you need it.Vegetable oil. You can use regular old vegetable oil, or substitute your favorite baking oil, such as canola oil, corn oil, or melted coconut oil.Vanilla extract.Flour. I’ve only tested this recipe with regular all-purpose wheat flour (a.k.a., white flour), so I can’t promise good results with any other varieties.Sugar. Make sure to use organic sugar in order to keep the recipe vegan.Baking powder.Ground cinnamon. This is optional, but great for adding flavor to your baked vegan doughnuts.Salt.
Tip: The ingredients listed above are for plain old baked vegan doughnuts. You have topping options though! You may also want to have some vegan chocolate chips, vegan butter, maple syrup, powdered sugar or vegan sprinkles on hand, depending on how you want to top them.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: With all baking projects, make sure your ingredients are at room temperature (unless otherwise specified). For these doughnuts you may need to warm up your non-dairy milk if it was in the fridge.
Transfer the batter to an oiled doughnut pan. You can be fancy and use a pastry bag to pipe it in, or just spoon it in and smooth it out like I do.Bake the doughnuts until they’re set. You can test for this by lightly pressing into one with a finger. It should spring back if it’s done.
Place the doughnut pan on a cooling rack and let them cool for at least five minutes before removing them from the pan. Put them back on the rack to finish cooling.Get your toppings ready while the doughnuts cool — chocolate frosting, vanilla frosting, cinnamon sugar, or powdered sugar. Wait until the doughnuts are completely cool before topping them.
Shelf-Life & Storage
Store your vegan baked doughnuts in an airtight container at room temperature for about 3 days, in the fridge for about a week, or in the freezer for about 3 months. A word of warning: if you choose to make cinnamon sugar or powdered sugar coated baked doughnuts, the topping might sink into the doughnuts as they sit. They’ll still taste good, but if this bothers you or your preparing them for a special event, consider holding off on topping them until just before serving.
More Vegan Desserts
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