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Baked Vegan Doughnuts

Written by Ashley Palmer | September 26, 2011

Ever have one of those cravings you just can’t shake? That was me this past weekend. I was craving doughnuts, and nothing was going to stop me from satisfying my sweet tooth. Luckily, I found this recipe from Vegan Yum Yum and just couldn’t resist.

You can easily find doughnut pans online, or at specialty home and craft stores. But if you don’t have a doughnut pan on hand, a cupcake pan will also work!

These doughnuts were all I’d hoped for and more and were the perfect late morning treat this past Sunday. Enjoy!

Baked Vegan Doughnuts
Dry Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. (scant) nutmeg
1 dash cinnamon

Wet Ingredients:
1/2 cup soy milk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla extract
Egg replacer for 1 egg (or 2 Tbsp. cinnamon apple sauce)
¼ cup vegan margarine

  • Preheat the oven to 350ºF.
  • In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small sauce pan over medium-low heat and mix until the margarine is just melted. This mixture should be just slightly warm to the touch.
  • Add the wet mixture to the dry and mix until just combined. It should form a very soft dough.
  • Using a tablespoon, scoop dough into an ungreased nonstick doughnut pan. Smooth out the top of each dough with your fingers―this will make for more even, prettier doughnuts but isn’t crucial.
  • Bake for 12 minutes. They should not be browned on top, but a toothpick will come out clean. Invert the hot pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating.
  • Top with a glaze, melted chocolate, and/or sprinkles if desired.

Make 20 mini-doughnuts or 10 regular-sized doughnuts

Now I’m off to master a recipe for vegan pumpkin doughnuts. To be continued …

Commenting is closed.
  • crysandson says:

    cant wait to try these with almond milk for breakfast! I plan to ice them in chocolate and top w/ chopped nuts. I’m transitioning from a meat diet and depend on treats like these to make the change go unnoticed by the family ( I’ll tell after we have been meat free for for a month or two)

  • Lola says:

    These are so delicious! I used apple sauce instead of the egg replacer, and added more vanilla extract and a couple extra dashes of cinnamon. I also did not have vegan margarine on hand so I used a bit of grapeseed oil instead. I put them in min-muffin pans to make donut holes and they turned out great! I also made a glaze with vanilla soy milk and powdered sugar. So good I’ll be making these often.

  • Ed says:

    This recipe is amazing and fast! Almost taste like Krispy Kreams! More like Tim hortons though. Still taste amazing!

  • Danni says:

    I make these every saturday morning. My absolute favorite breakfast. I’ve really missed donuts since I became vegan 3 years ago, and I am so glad I found this easy recipe. They taste just like the Tim Hortorn’s cake donuts I remember.

  • mkcaruso says:

    I think people should keep in mind these are cake donuts, not yeast donuts (yup there’s more than one type!) They will not be like krispy kreme donuts (i.e. airy and light), but they are defnitely good in their own right.

  • Jessica says:

    I made these in my donut hole maker. It made about 15 holes. They turned out great!! Very light and fluffy.

  • Gnome says:

    They taste good, but I don’t like them as ‘doughnuts’ – they didn’t satisfy my craving for a normal doughnut; the texture was quite different. I would definitely make these again, but probably as cupcakes.

  • Dvacca says:

    Made these last night and they were a huge hit! It’s easier to use a piping bag with an open tip or put the dough in a ziplock bag and snip the corner. Then just pipe into the pan. No smoothing required, and they look great! Just remember to let them rest in the pan 3 minutes or so before you take them out. They naturally shrink a bit then fall right out with little effort! Thanks again!

  • Terri says:

    Great recipe! I was worried the measurements on the mini donuts might not work out for regular sized ones so I was glad to see you suggest full sized ones–albeit they were ever slightly too doughy inside. FYI, I got 7 regular donuts out of it. And although they’re not perfectly like the fried kind you get at typical donut shops, they’re still sweet and tasty! Easy to make too!

  • Maggie Moon says:

    I made these with spelt flour and agave instead of sugar, and they were delicious!

  • Lianka says:

    OMG best donuts ever!!!!! Absolutely LOVE!<3

  • Lena says:

    Seriously let down! As a daughter of a butcher turned strict vegetarian, I’ve been trying to find donuts that satisfy my cravings for those I used to down at Krispy Kreme. Since I saw this review all over the place, I figured it would be great!
    Well, it’s NOTHING like Krispy Kreme!
    The dough is VERY light, VERY fluffy. And without a donut pan(I used a cupcake pan then put a mini cupcake liner in the middle to give it the right shape) and they turned out more like cupcakes then anything else. Worried, I added flour to the mixture, hoping to get some form of a dough instead of a batter. Instead, I got this weird cookie mixture.
    My advice? Find a can of vegan biscuits and use them. I’ll be sure to do the same in the future.

  • Alex says:

    These are perfect! Light, fluffy, and sweet! Didn’t have enough earth balance so I used a little shortening, worked just fine.

  • goxmex says:

    I have just made these, they turned out delicious, but had to use a cupcake tin as don’t have doughnut one. also added jam to half, they were very nice, but more like a cupcake than a doughnut, i’m not vegan but i cook every day for my vegan boyfriend, I guess they just aren’t the same as non-vegan doughnuts, oh well delicious anyways. :o)

  • Mr. Sir says:

    Melted Chocolate? Umm yeah..

  • Accident Lawyer Denver says:

    Yumyum, these look amazing!

  • Julianne says:

    Yum, yum, yum! I made these tonight and they were absolutely delicious, dusted with cinnamon sugar. I baked them using a mini doughnut pan and got 12 mini doughnuts out of the recipe.

  • Andy T. says:

    You can’t be sure if sugar is vegan. Animal bones (charcoal based from) are burned during a stage of production of cane sugar. Use .5C real maple syrup made from Maine or Vermont instead of soy milk in recipe.

  • Kevin says:

    Instead of the nutmeg and cinnamon, I added cocoa powder until it turned the dough as brown as I expected (probably 1-2 tablespoons). As you would expect, still quite tasty.

  • Jorge Jones says:

    These sound absolutely amazing. The one extra thing that would make it better is instead baking, fry them up in some pig lard like they do with real donuts.

  • Jeanie says:

    These are delicious, but the yield is really off. I made 4.5 MINI doughnuts from this recipe.

  • Irene @ H.V.R. says:

    Great recipe! These donuts are perfect for my kids sleepover this coming Saturday. Aside from it being delicious, it is also packed with lots nutrients. Highly Recommended!

  • sn4rff says:

    hey pri – i used lemon-juice, and the doughnuts still came out really nice. i was going to use white-wine vinegar (‘cos you only need half a tea-spoonful, after all) but i live in a shared house and when i went to get the vinegar that i KNEW i had – gone. i figured that balsamic vinegar would be much too strong so i went with the lemon juice (and it was just the cheap stuff out of a bottle) and it seemed to do the trick. good luck!

  • tracy louw says:

    pumkin dounuts sound great can’t wait for receipe

  • Pri says:

    could we exclude apple cider vinegar? can’t find any here. or what can we substitute it with?

  • L. D. Pegram Boyle says:

    Can’t wait to try the vegan doughnuts, will be good and different for a sweet tooth.I do have a sweet tooth!