When I first started making vegan donuts, I assumed they could never match the classic treats I remember from childhood. I was wrong.
These donuts are light, fluffy, and full of bakery-style flavor—without eggs or dairy. Once you try them, store-bought versions will feel like a compromise.
A Little Story Behind This Recipe
Baking donuts for my family became a Saturday ritual. I wanted a version everyone could enjoy, including friends who avoid dairy. After several attempts and a few dense failures, I discovered the right combination of ingredients that keeps these donuts soft and rich.
The trick is a balanced mix of plant milk, neutral oil, and a splash of apple cider vinegar to help them rise and remain tender.
Ingredients (Makes 10–12 Donuts)
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup almond milk (or any plant milk)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ¼ cup melted coconut oil (or any neutral oil)
- ¼ cup applesauce (acts as an egg replacer)
Optional glaze:
- 1 cup powdered sugar
- 2 tablespoons plant milk
- ½ teaspoon vanilla extract
Preheat and Prepare
Preheat your oven to 350°F (175°C) and lightly grease a donut pan or use a silicone one. If you don’t have a donut pan, a mini muffin pan works well for donut holes.
Combine the plant milk and apple cider vinegar in a small bowl and let it sit for about 5 minutes. This creates a vegan “buttermilk” that helps the donuts stay tender.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Sifting or whisking these ingredients first ensures an even rise and consistent texture.
Add the Wet Ingredients
Add the “buttermilk,” vanilla extract, melted coconut oil, and applesauce to the dry mix. Stir gently until just combined—the batter should be smooth but not overmixed. Overworking the batter can make donuts dense rather than airy.
For variation, fold in a pinch of cinnamon or nutmeg, or add cocoa powder for a chocolate version.
Fill the Pan
Spoon or pipe the batter into the donut molds, filling each about ¾ full to allow room for rising. If you don’t have a piping bag, use a zip-top bag with a corner snipped off for neat, even filling.
Bake Until Golden
Bake in the preheated oven for 10–12 minutes. The donuts are done when they spring back lightly and a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
Glaze or Coat
While the donuts cool, whisk together powdered sugar, plant milk, and vanilla until smooth. Dip the tops of cooled donuts into the glaze, allow excess to drip off, and set them on parchment to dry.
For a cinnamon-sugar finish, brush each donut with a little melted coconut oil and roll in a mixture of ½ cup sugar and 1 teaspoon cinnamon. You can also top with shredded coconut, chocolate drizzle, or chopped nuts for variety.
Serve Fresh
These vegan donuts are best enjoyed warm, right after glazing. They have a soft, airy interior with slightly crisp edges. If you doubted that vegan donuts could match the real thing, this recipe proves otherwise.
My Baking Notes
Two adjustments made a big difference during testing: don’t skip the apple cider vinegar—it reacts with baking soda to create lift—and if the batter seems too thick, add a tablespoon of extra plant milk. The batter should be pourable but not runny.
If you prefer fried donuts, the same batter works. Chill it for 30 minutes, roll out, cut shapes, and fry in oil heated to about 350°F. Fried donuts will have a crispier exterior while remaining soft inside.
Storage Tips
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days and reheat briefly before serving. To freeze, skip the glaze, wrap tightly, and freeze for up to 2 months; glaze after thawing.
Tools You’ll Need
- Mixing bowl
- Whisk
- Donut pan or muffin pan
- Measuring cups and spoons
- Wire cooling rack
Related Questions
1. Can I Air Fry These Donuts?
Yes. For a lighter, crisp result, spray the air fryer basket with oil, place the donuts inside, and cook at 350°F for 6–7 minutes. They will brown nicely and stay tender.
2. Can I Make Them Gluten-Free?
Yes. Use a 1:1 gluten-free flour blend that contains xanthan gum for best texture. The donuts may be slightly softer but will still hold their shape and flavor.
Why Plant-Based Donuts Are Worth Trying
Baking vegan donuts at home is a simple pleasure that elevates an ordinary day. They’re made from straightforward, plant-based ingredients and deliver satisfying flavor and texture. Serve them to anyone—vegan or not—and they’ll likely ask for seconds.
Meta Description:
These homemade vegan donuts are soft, fluffy, and perfectly sweet. Easy to make, dairy-free, and delicious—baked or fried, they taste like the real thing.