Sweet, moist, and incredibly delicious vegan glazed donuts that are baked (not fried!) They’re simple to make, with just 9 ingredients, ready in under 30 minutes, and their cake-like texture will have you salivating.
Does it need to be a special occasion to enjoy some delicious vegan glazed donuts?
I think not. 😉
Especially since these ones are far more wholesome than most. They’re made using whole wheat pastry flour, no oil, no vegan butter, and the donuts (without the glaze) are refined sugar-free.
So while not exactly a health food, let’s call this donut recipe a healthier version of a Krispy Kreme.
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Ingredients + Substitutions
For the vegan donuts
Here’s what you’ll need to make these delicious vegan glazed donuts.
- Whole wheat pastry flour: Whole wheat pastry flour keeps the donuts more wholesome compared to all-purpose flour, without sacrificing texture.
- Baking powder: Use active baking powder! Once opened in the pantry for 6+ months, baking powder can start to lose its effectiveness.
- Cinnamon: For flavour, but you may omit it if preferred.
- Applesauce: Choose unsweetened applesauce for refined sugar-free. This replaces the eggs and oil in our delicious dessert.
- Maple syrup: Pure maple syrup is refined sugar-free and the perfect way to sweeten these delicious donuts.
- Milk: I used soy this time, but almond milk, cashew milk, or another non-dairy milk works just fine.
- Vanilla: Use pure vanilla extract, not the artificially flavoured type.
For the glaze
- Powdered sugar: Don’t use another kind of sugar, it just won’t work. BUT, for a refined sugar-free glaze, try our date glaze instead.
- Lemon juice: For a touch of brightness and flavour.
- Milk: Start with only 1 tablespoon and add more if needed. A little goes a long way.
Instructions
For the donuts
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
These are so simple to make, without any fancy equipment. No mixer, cutter, or dough hook required.
Combine the flour, baking powder, and cinnamon in a large mixing bowl. (photo 1)
Then add the wet ingredients to the same bowl. (photo 2)
Stir until combined without overmixing. (photo 3)
Then divide the donut batter between 12 donuts. (photo 4)
NOTE: For ease of transfering to and from the oven, place your donut pans in a large baking tray.
Bake the vegan donuts for 12-15 minutes, until firm to the touch, but gives a little when gently pressed.
Set them aside and let them cool before glazing.
For the glaze
Combine the sugar, milk, and lemon juice in a small bowl, starting with just 1 tablespoon of milk. (photo 5)
Then dip the tops of each donut in the glaze and place them on a wire rack to set. (photo 6)
Let the donuts rest for a few minutes to harden the glaze and enjoy.
Variations
For a WFPB (whole-food-plant-based) glaze, try our date glaze used with these pumpkin donuts.
Or, if you need a gluten-free doughnut option, our pumpkin donuts are a great choice for that as well.
Equipment
Use a nonstick silicone donut pan to avoid greasing your pan, if you're avoiding oil.
Storage
Keep your vegan glazed donuts loosely wrapped or covered at room temperature for 2-3 days. If sealed in a warm climate, the glaze will melt.
Or refrigerate the donuts for up to 4 days.
You may freeze the donuts with or without the glaze for up to 3 months, but I recommend freezing them without the glaze.
Once thawed, you may freshly glaze the donuts for the best results.
Expert Tips
- Weigh your flour using a kitchen scale for the most accurate results. Scooping flour from a bag may result in too much flour being used and could alter the texture.
- Use fresh and active baking powder. Once opened, baking powder begins to lose its effectiveness, so it’s best to consume your baking powder within 6 months.
- Allow your donuts to cool for 10-15 minutes before attempting to remove them from the pan. If the donuts are too hot, you risk breaking them.
- Once transferred to a cooling rack, let them continue to cool to room temperature before glazing them.
More delicious vegan desserts
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
Dry Ingredients
- 240 grams whole wheat pastry flour approx. 2 cups
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
Wet Ingredients
- ½ cup unsweetened applesauce
- ½ cup maple syrup
- ½ cup soy milk or other non-dairy milk
- 2 teaspoons pure vanilla extract
For the Glaze
- ¾ cup powdered sugar
- 2 teaspoons lemon juice
- 1-2 tablespoons soy milk or other dairy-free milk
Instructions
- Preheat the oven to 350℉/176℃ and grab enough donut pans to make 12 donuts. (I use 2 pans of 6 donuts each.)
- Whisk together the flour, baking powder, and cinnamon in a medium mixing bowl. Then add the wet ingredients and stir until combined.
- Divide the donut batter between the 12 donut tins and bake for 12-15 minutes. The donuts are ready when they are firm to the touch, but give a little when gently pressed. Remove from the oven and let them cool before glazing.
- While the donuts are cooling, prepare the glaze. Combine the sugar, lemon juice, and milk (starting with 1 tablespoon) in a small bowl. Add a little more milk if needed.
- Once cooled, dip the tops of each donut into the glaze, and place them glaze side up on a wire rack to let the glaze set. Enjoy!
Notes
- Weigh your flour using a kitchen scale for the most accurate results. Scooping flour from a bag may result in too much flour being used and could alter the texture.
- Use fresh and active baking powder. Once opened, baking powder begins to lose its effectiveness, so it’s best to consume your baking powder within 6 months.
- Allow your donuts to cool for 10-15 minutes before attempting to remove them from the pan. If the donuts are too hot, you risk breaking them.
- Once transferred to a wire rack, let them continue to cool to room temperature before glazing them.
Nutrition
FAQ
Most donuts are not vegan and are normally made with animal products such as milk and/or eggs. However, this homemade version is 100% vegan-friendly.
No. They contain egg and dairy, making them non-vegan.
Beth says
Absolutely delicious! These donuts are much lighter than I thought they’d be with whole wheat flour. The glaze with the lemon makes them outstanding – not sour or strong flavored, just a perfect hint of lemon flavor! I am so glad I tried this recipe! My husband loves them and they are so easy to make. I am thrilled to have this recipe – thank you for sharing it!
Rosa says
Thanks so much for the review Beth, I’m thrilled you enjoyed the donuts! 🙂
Ashley says
I just made these donuts this morning for my children my son is not used to lemon so it was sour to him he ate it and my daughter had 1 1/2 I’m waiting for my bf to come home to get his thought but thanks for posting this is a great alternative for regular donuts that my kids always ask for
Rosa says
You’re welcome, Ashley! 🙂
LouAnn says
Can I sub date paste fir the maple syrup?
Rosa says
I haven’t tried date paste, so I’m not sure, but date syrup would work.
Suzanne Moore says
I don’t have a donut pan. Can I bake these in a square or round cake pan? Or in a loaf pan?
Thank you
Rosa says
I haven’t tried that, but I suppose it should work. 🙂 Just bake until a toothpick inserted in the middle comes out clean.
LaVon says
Will be making these tomorrow morning for Father’s Day. My husband will love them. Thank you Rosa.
Rosa says
You’re most welcome! I hope they were thoroughly enjoyed. 🙂