Baked Vegan Donuts – Food with Feeling
My family went nuts over these Baked Vegan Donuts! They are the best addition to your breakfast or brunch menu, and you’re going to love them. They disappeared SO fast in my house, and I’ll definitely be making another batch soon!
I already have a Pumpkin Vegan Donuts recipe but really wanted to have a simple vegan donut recipe that’s wonderful all year round. These turned out better than I could have dreamed!
Ingredients you’ll need
This vegan donut recipe packs in the nutrients with nut butter, mashed banana and they are naturally sweetened with pure maple syrup! Here are the main ingredients
- Flour: I recommend using all-purpose or whole wheat pastry flour for a soft, tender crumb. To keep these gluten free, use a 1-to-1 gluten-free all-purpose flour.
- Maple syrup: For the perfect amount of natural sweetness.
- Non-dairy milk: Any dairy-free milk will work great! I typically like to use almond milk, soy milk or oat milk.
- Nut butter: Gives these donuts a boost of healthy fats while making the texture absolutely perfect.
- Mashed banana: For moisture and extra natural sweetness.
How to make this recipe
Make the batter: in a large bowl, mash the bananas and mix in the remaining wet ingredients. Add the dry ingredients in and mix.
Pie into the pan: I put the batter in a piping bag and pipe it into the donut pan but you can also just use a spoon.
Frequently asked questions
Baked donuts are really delicious but they don’t taste exactly like fried donuts. They will also have more of a cakey texture more like a muffin or small round cake.
Once these have been baking for 15 minutes, check on them and if they look golden brown and set, insert a toothpick in the middle and if it comes out clean or with just a few moist crumbs they’re done.
Yes, mix 1 cup powdered sugar with 2 to 3 tbsp of milk and 1/2 tsp vanilla extract. Dip the cooled donuts into the glaze, allowing any excess to drip off.
If your donuts are sticking to the pan, my advice is to make sure that you grease the pan well. I never have any issues as long as the donut pan is well greased.
Donut baking pans
I have THIS donut baking pan but here are a few other options as well:
For the cinnamon sugar coating:
Prevent your screen from going dark
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Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
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In a large bowl, mash your banana until few lumps remain. Stir in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
1 medium banana, 1/2 cup almond milk, 3 tablespoons nut butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract
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Over top of the wet ingredients, sift together the flour, baking soda, baking powder, salt, and cinnamon and mix everything together to combine.
1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, pinch salt, 1/2 teaspoon cinnamon
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Evenly spoon the mixture into the 6 donut pan.
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Bake in oven for 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Let cool slightly and then remove from the pan to a wire rack to cool more.
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Make the cinnamon sugar coating by combining the cinnamon and sugar in a shallow bowl. Once the donuts have cooled enough to easily handle them, lightly spray each one with cooking spray and then roll them in the sugar coating. ENJOY!
Cooking spray, 1/2 cup sugar, ½ tablespoon ground cinnamon
Like most donuts, these don’t stay good for more than about a day and are best enjoyed soon after baking. Store any leftovers in an airtight container at room temperature.
Serving: 1donut, Calories: 250kcal, Carbohydrates: 49g, Protein: 4g, Fat: 5g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 192mg, Potassium: 188mg, Fiber: 2g, Sugar: 28g, Vitamin A: 15IU, Vitamin C: 2mg, Calcium: 119mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.