Baked Vegan Donuts
These baked vegan donuts are an easy recipe that anyone can make with simple, everyday ingredients. Enjoy a freshly baked donut in just 30 minutes!
About the Recipe
There is nothing better than donuts fresh out of the oven and these baked glazed vegan donuts are no exception. These donuts are light, soft and fluffy and easier (less messy!) to make than fried donuts.
Whether you have dietary restrictions or just feel like baking something new, these easy baked donuts are sure to hit the spot.
With their light texture and subtle sweetness, they’re perfect anytime of day. Grab one for breakfast on busy mornings or enjoy alongside your morning coffee. Enjoy them for a classic baked treat the whole family will love.
What You’ll Need
Please scroll down the page to find the full recipe card with ingredient measurements and complete instructions.
The following sections provide notes on ingredients and substitutions and step-by-step instructions with photos for a visual reference. When you’re ready to make the donuts, use the recipe card at the end of the post.
- Flour: The recipe calls for all-purpose flour and has not been tested with any other flours. You should be able to substitute a gluten-free all-purpose flour but I haven’t tested it myself.
- Sugar: Use granulated sugar. Choose organic to ensure it’s vegan.
- Baking Powder: Baking powder, not baking soda. Make sure it’s fresh (purchased within 6 months usually). You can always test this by adding a teaspoon to hot water, it should get fizzy right away.
- Salt: You’ll need a little salt for flavour and structure.
- Apple Cider Vinegar: You can substitute this with lemon or white vinegar if needed.
- Oat Milk: You may substitute this with any plant-based milk such as almond milk, cashew milk or soy milk.
- Grape Seed Oil: You can substitute this for another oil you have on hand but I do suggest something with a light flavour like grape seed or canola oil. You can use olive oil but it will contribute to the flavour of the donuts (I don’t mind it though).
- Vanilla: For flavour, though optional.
- Powdered Sugar: Also know as confectioners sugar or icing sugar. This is to make the glaze. Use organic powdered sugar to ensure the donuts are vegan. See the Variations section for other ideas such as cinnamon sugar or chocolate-dipped donuts.
How to Make (with Photos)
Before you start, preheat your oven to 350 F and grease a donut pan with a light coating of non-stick cooking spay. The recipe makes 12 donuts so you’ll need a 12-piece pan or two batches in a 6-piece pan.
Combine the flour, sugar, salt and baking powder in a medium mixing bowl.
Mix well to make sure the salt and baking powder are distributed throughout and any clumps of flour are broken up.
In a separate bowl, mix together the oat milk, apple cider vinegar, vanilla and grape seed oil until fully combined.
Add the wet ingredients to the dry ingredients and stir until just combined. As soon as the dry ingredients have all been wetted, stop mixing.
Add the donut batter to a piping bag or any medium plastic bag like a Ziplock. Cut a small amount off one corner of the bag then pipe the batter into the donut pan.
Fill the donut holes 3/4 of the way full making sure to leave the hole clear so they don’t fill it in when they bake.
Quick Tip: If you don’t have a bag or piping bag, you can use a spoon to add the batter to the donut pan though it’s much easier with a bag.
Bake the donuts for 12 minutes until they’re golden brown and then let them cool in the pan for 10 minutes before removing.
Carefully remove the donuts from the pan and transfer them to a cooling rack and let them cool a little longer before glazing.
To glaze the donuts, mix together powdered sugar, oat milk and vanilla extract in a bowl until completely smooth.
Once the donuts have cooled, dip the top half of each donut into the glaze and place it back on the cooling rack. Add sprinkles if you like!
Quick Tip: I suggest sifting the powdered sugar before adding the other ingredients because it sometimes has little clumps in it that are difficult to break up. Run it through a sifter or a fine mesh seive into your mixing bowl.
There is still sugar and oil in the recipe, however, since the donuts are baked in the oven instead of fried they’re lower in fat and calories than traditional fried donuts.
The texture of baked donuts is different than fried.
They’re not as light and fluffy as a fried donut. They are also yeast-free giving them a more dense texture.
The taste is similar to a fried donut though!
- Use a digital scale. It’s always best to use a kitchen scale to measure your ingredients when baking to ensure accuracy.
- The exact number of donuts will depend on your pan size and how high you fill the pan. I used a 6-piece Wilton donut pan and got 12 donuts.
- Avoid over-mixing the batter. When you combine the wet and dry ingredients, gently mix just until all of the flour has been incorporated.
- You can fold up to 1/2 cup mini chocolate chips or 1/2 cup shredded coconut into the batter after you’ve mixed it.
- For blueberry donuts, gently fold up to 1 cup fresh blueberries into the mixed batter.
- For chocolate glazed donuts, add 1 tbsp cocoa powder to the glaze.
- Swap the vanilla for almond extract.
- Add food colouring to the glaze to make pink or blue glazed donuts. So cute!
- Try different spices like nutmeg, ginger or pumpkin pie spice.
- Add 1 tbsp lemon juice and 2 tsp lemon zest to the glaze (like these lemon shortbread cookies).
- For chocolate dipped donuts, melt 1 cup dairy-free chocolate chips and dip the top of the donuts in the chocolate and chill in the fridge until the chocolate is set. Add sprinkles if you like!
- To make cinnamon sugar donuts, omit the icing sugar glaze. After baking, melt a little vegan butter. Dip the donuts in vegan butter and then into a cinnamon sugar mixture.
- For powdered donuts, omit the glaze. After the donuts have cooled, dip them in powdered sugar to coat.
How to Store
- Store the donuts in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.
- The donuts are best fresh or enjoyed within 1-2 days.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Sweet and fluffy vegan baked donuts for a healthier option than fried. No yeast, rising or electric mixer needed, these are super easy to make!
For the Baked Donuts
- 2 ½ cups all purpose flour (300 g)
- ⅔ cup sugar (132 g)
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup apple cider vinegar (60 mL)
- 1 ¼ cup unsweetened oat milk (295 mL)
- ¼ cup grape seed oil (60 mL)
- 1 tsp vanilla extract
For the Glaze
- 2 cups organic powdered sugar, sifted (240 g)
- ¼ cup oat milk (60 mL)
- ½ tsp vanilla extract
- sprinkles, optional
- Preheat oven to 350 degrees F.
- Mix Dry Ingredients: In a medium bowl combine the flour, sugar, salt, and baking powder. Stir to combine, making sure to break up any clumps of flour and fully incorporate salt and baking powder.
- Mix Wet Ingredients: In a separate bowl combine the oat milk, apple cider vinegar, vanilla extract, and oil to a bowl. Stir to combine.
- Combine: Pour the wet ingredients over the dry ingredients. Fold together just until all the flour has been wetted.
- Prepare Pan: Grease a donut pan with light coating of non-stick cooking spray or use a silicone donut pan.
- Pipe Batter: Add the donut batter to a piping bag or Ziplock bag. Cut a small amount off one corner of the zip bag or snip a small piece of the piping bag. Pipe the donut batter into the donut pan, filling each donut about 3/4 of the way full making sure not to cover the hole. If you don’t have a piping bag, you can spoon the batter into the pan.
- Bake: Bake for 12 minutes or until golden brown, then allow the donuts to cool for 10 minutes in the pan. Carefully remove the donuts and transfer them to a cooling rack.
- Mix the Glaze: Combine the powdered sugar, oat milk, and vanilla extract in a bowl and mix together until completely smooth. Note: It’s not required to sift the powdered sugar but it can have little clumps in it that are difficult to break up and get a smooth consistency. Consider sifting it through a sifter of fine mesh sieve for a smooth glaze.
- Glaze Donuts: Once the donuts have cooled, dip each donut into the icing and place them back on the cooling rack. You can add sprinkles to the top of the icing. Allow them to cool until the glaze sets.
You can substitute grape seed oil for another oil you have on hand but I do suggest something with a light flavour like grape seed, avocado or canola oil. You can use olive oil but it will contribute to the flavour of the donuts.
Nutrition facts do not include the icing. 1 donut with icing is 264 calories with 5F/52C/3P.
Oat milk can be substituted with any plant-based milk such as soy milk, almond milk or cashew milk.
- Serving Size: 1 donut
- Calories: 186
- Sugar: 11 g
- Sodium: 118 mg
- Fat: 5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
Keywords: vegan baked donuts, glazed donuts, healthy donuts