These super soft baked donuts are so easy to make, you will want to make this recipe all the time! Way better than Krispy Kreme or Dunkin Donuts, these vegan donuts are pillowy soft and covered in a creamy vanilla glaze. Made in just 20 minutes!
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If you’re a fan of fluffy sweets, then you will love this incredible vegan donut recipe. This recipe is fail-proof! You simply mix all of the ingredients in one bowl, pour the batter into a donut mold, and bake; it’s seriously that easy!
These vegan glazed donuts are a dream come true. Soft and pillowy and baked to perfection then dipped into a sweet vanilla glaze, these delightful baked goods will brighten anybody’s day.
Best of all? This recipe is made in just 20 minutes for a quick breakfast or any time-of-day snack. But fair warning, once you have one bite of these donuts, you will instantly want more!
Recommended Ingredients & Equipment
One thing I love about this donut recipe is how easy it comes together! With basic pantry ingredients, you will have these warm bakery-style donuts in a matter of minutes.
Here is everything you need.
Ingredient Notes
- All-Purpose Flour – For a gluten-free option, use a 1:1 gluten-free flour blend.
- Granulated & Powdered Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Apple Cider Vinegar – Organic apple cider vinegar is used as a leavening agent and allows the donuts to rise and become balanced. Learn about baking with apple cider vinegar and use it for many more for your baked goods!
- Oil – I like to use coconut oil because it is subtle and has a high smoking point, but you can substitute with any kind of neutral plant oil. You can learn about sustainability and cooking oils here.
- Applesauce – The applesauce acts as the binder for most baked goods. You can’t taste the applesauce at all, but if you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.
Recommended Equipment
Most importantly, you will need a couple of donuts pans. With a donut pan, you can make all the baked donuts you want this fall.
It’s also nice to have is a good piping bag. When baking donuts (rather than frying) the batter is soft like cake and will need to be piped in the donut pans. You can get reusable piping bags or one-use plastic bags.
In addition, you’ll need basic kitchen equipment such as a mixing bowl, utensils, and a wire cooling rack. (<<affiliate links)
Step-by-Step Instructions
Step One – Mix the Ingredients
Preheat the oven and grease the donut pans. Set them aside.
In a bowl, mix the flour, sugar, salt, and baking powder. In a separate bowl, combine the vanilla extract, apple cider vinegar, oil, and applesauce while mixing smoothly.
Add the wet ingredients to the dry and mix until just combined. You don’t want to over mix or your doughnut will become tough and gummy. Don’t worry about lumps – a few lumps are just fine.
Step Two – Bake the Donuts
Fill your donut molds mostly to the top. Be sure to transfer the batter evenly among the donut pan you will have even donuts.
Pro Tip: The batter will be soft, so a piping bag is the best option here. If you don’t have one, you can make a makeshift piping bag by pouring your batter into a ziplock bag, cutting off the tip, and piping from there.
Bake the donuts for just about 12-15 minutes. When done the dough should spring back when gently pressed. You can also check for doneness by inserting a toothpick into the donut. A clean toothpick means you’re good to go!
Once the donuts are ready, pull them out of the oven. Let them rest 5 minutes before flipping them onto a wire cooling rack.
Step Three – Make the Glaze
In a small bowl, combine the powdered sugar, milk, and vanilla. Stir until the glaze is smooth. It should be thick but pourable. Add more sugar if necessary.
Once the donuts are completely cool, gently dip them in the glaze, fully covering the top. Return them to the cooling rack to let the glaze set.
Pro Tip: Make sure to let the donuts cool completely before glazing them. Otherwise the donuts might crumble and the glaze will melt off.
Serving and Storing
Serving – Serve these vegan glazed donuts for breakfast, brunch, or dessert whenever you’re wanting to indulge. We like to pair donuts with chai tea, coffee, or a glass of dairy-free milk.
Storing – You can store the donuts in an airtight container in the refrigerator for up to four days or at room temperature for two to three days. Freeze these donuts by placing them in a freezer-safe bag and freezing for up to six months.
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Generously spray the donut pan before piping in the batter to ensure the donuts do not stick to the pan.
- Take care not to overmix the batter. Overmixed batter becomes tough and gummy.
- For cleanest results, pipe in the batter with a piping bag.
- Let the donuts rest in the pan for 5 minutes before flipping them onto a wire cooling rack. Let donuts cool completely before dipping them in the glaze to prevent the glaze from melting or donuts from falling apart.
Frequently Asked Questions
If you dipped the donuts in the glaze when still warm, the glaze might melt off before setting. Make sure your donuts are completely cool before glazing them.
If the glaze is still not set after a couple of hours, then place it in the refrigerator.
Sure. If you would like to make any of these recipes oil-free, simply swap out the oil for applesauce at a 1:1 ratio.
Yes! When making muffins, I prefer using a mini-muffin pan (<<affiliate link) for these as they do tend to be a bit sweeter than muffins.
For sure! For gluten-free doughnuts, I recommend using a 1:1 baking blend.
More Vegan Doughnut Recipes
- Vegan Maple Bacon Doughnuts
- Apple Cider Doughnuts
- Orange Pistachio Doughnuts
- Double Chocolate Pistachio Doughnuts
Make sure to check out all my vegan pastries and donuts for more inspiration.
Vegan Glazed Doughnuts
Ingredients
Vegan Doughnuts
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1/2 teaspoon salt
- 1 ½ cup warm non-dairy milk, I recommend either almond or soy milk
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- ¼ cup coconut oil, melted
- 1 tablespoon applesauce
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and grease a donut baking pan with oil of your choice. Set aside.
- In a large bowl mix together the flour, sugar, salt, baking powder. In a separate bowl or liquid measuring cup, combine the vanilla extract, apple cider vinegar, oil, and applesauce, whisking until smooth. Add wet ingredients to the dry and mix together until the batter is evenly hydrated. Do not overmix. A few lumps are okay.
- While the doughnuts cool, make the vanilla glaze. In a small bowl combine the powdered sugar, almond or soy milk and vanilla. Stir with a spoon until a smooth glaze is formed. It should be thick but pourable.
- Dip the donuts in the glaze for a few seconds and place them on a tray to set for a few minutes. It will take a few minutes for the icing to harden.
Notes
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Generously spray the donut pan before piping in the batter to ensure the donuts do not stick to the pan.
- Take care not to overmix the batter. Overmixed batter becomes tough and gummy.
- For cleanest results, pipe in the batter with a piping bag.
- Let the donuts rest in the pan for 5 minutes before flipping them onto a wire cooling rack. Let donuts cool completely before dipping them in the glaze to prevent the glaze from melting or donuts from falling apart.
- Can I omit the oil? Sure. If you would like to make any of these recipes oil-free, simply swap out the oil for applesauce at a 1:1 ratio.
- I don’t have a donut pan. Would these work as muffins? Yes! When making muffins, I prefer using a mini-muffin pan (<<affiliate link) for these as they do tend to be a bit sweeter than muffins.
- Can I make this recipe gluten-free? For sure! For gluten-free doughnuts, I recommend using a 1:1 baking blend.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Donut Eater says
I enjoyed this recipe—but there is a problem. The instructions say, “”In a large bowl mix together the flour, sugar, salt, baking powder.” Salt is not listed as an ingredient. How much salt?
Laura WD says
These look amazing! I am making them right now. Could you tell us how much salt goes into the donuts? Thank you so much!