This recipe for basic vegan baked doughnuts is so good! These homemade donuts (American slang spelling) taste just like store bought doughnuts. The flavor holds up and stays fresh until they are gone. You can refrigerate them for a few days, too. These doughnuts are delicious, light, and non-greasy – doughnuts that everyone will love.
I adore the new doughnut pans that are for sale everywhere. After I bought my pans, I researched a lot of recipes, because who wants to make bad doughnuts? Just 
reading a recipe from It Doesn’t Taste Like Chicken, I knew it would be good. I changed the recipe slightly (the baking soda and baking powder amounts) and doubled it to make a dozen doughnuts. Adding the nutmeg from the It Doesn’t Taste Like Chicken recipe really gives you that great classic doughnut flavor you’re looking for. These doughnuts only have two tablespoons of butter per a half dozen. As a result, even when they’ve been refrigerated, they are not greasy or oily. Hubs and I ate ours cold for two days after making them. That’s a HUGE win in doughnut world!
This recipe makes a full dozen doughnuts, but can easily be halved.
To get the batter into the doughnut pans, you must first move the batter from the mixing bowl into a large freezer bag or pastry bag. This transfer is messy, so I have a couple of tips: 1) keep the bag open as wide as you can while filling to keep the batter off of the bag sides and 2) use a one-cup measuring cup to move as much batter at once as you can. Once the batter is in the freezer bag, just snip about a 1/4-inch hole in the corner of the bag to pipe the batter through. I filled each doughnut mold nearly all the way (see photo in recipe instructions). Then I used the handle of a spoon (a chopstick would work) to smooth the batter out somewhat before baking.
For cooling the doughnuts, remove them from the pans to the cooling rack and place them upside down to let the bottoms release some steam. After five minutes, turn them over and let them cool right side up for 10 more minutes. If the doughnuts are warm when you glaze them, the glaze will be thinned by any heat and will run right off of the doughnuts. Many people glaze the donuts by dipping the tops into the bowl of glaze. But, I used my 1/4 teaspoon measuring spoon and carefully poured the glaze around the tops, spreading the glaze out with the bottom of the spoon as I went along. I used a few spoonfuls for each doughnut. This way I had more control over how much glaze and runoff there was. If you are going to add a topping, such as nuts or sprinkles, use the dipping method and make the glaze a little thicker.
When making the glaze, always add a small amount of the plant based milk at first, then stir completely. You will need less milk than you might imagine. If you do end up making it too thin, just add more powdered sugar. Refrigerate any extra glaze. Just stir to use, or microwave only a few seconds to warm it a bit. Adding a little cocoa powder, or replacing some of the milk with maple syrup will give you flavored glazes. While the glaze is still wet, sprinkle nuts, cereal or . . . *sprinkles* on the doughnut tops. Get creative with your glaze and topping combos, like the fancy donut shops!
You might also enjoy these breakfast sweets:
Fresh Blueberry Muffins with Lemon Glaze
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
donuts
|
- 2 cups all purpose flour or gluten free flour for gluten free donuts
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1 1/3 cup plant-based milk I used oat milk, but any plant based milk will do
- 2/3 cup brown sugar
- 4 tablespoons vegan butter melted and cooled to room temperature
- 3 teaspoons vanilla
- 2 teaspoons apple cider vinegar lemon juice can also be used
- 1 cup powdered sugar sift into a bowl if it is very clumpy
- 2 - 2 1/2 tablespoons plant-based milk I used almond milk, but any plant based milk will do
- 1 teaspoon vanilla
Ingredients
For the doughnuts:
For the glaze:
|
|
- Preheat oven to 350 F. Lightly oil your doughnut pans.
- Combine the first four doughnut ingredients (dry ingredients) in a medium mixing bowl. Blend well.
- Combine the final five doughnut ingredients (wet ingredients - we want the brown sugar to dissolve) in a small mixing bowl. Stir until brown sugar is mostly dissolved.
- Add the wet ingredients to the dry ingredients bowl and blend, but do not over mix.
- Scoop the batter into a large freezer bag or pastry bag. Snip the corner off the freezer bag, making about a 1/4-inch hole. Keeping one hand at the top of the bag, carefully squeeze the batter into the doughnut pans until each is mostly full, but not filled to the brim. Use a spoon handle or chopstick to smooth the batter by running the utensil around the doughnut mold carefully.
- Bake 10 to 15 minutes, until you start to see slight browning around the outer edges of the doughnuts. Check with a toothpick inserted into the thickest part of the largest doughnut for doneness. When the toothpick comes out clean, the doughnuts are done.
- Remove from pans to a cooling rack, bottoms up to release additional steam. After 5 minutes, flip the doughnuts over and continue letting them cool for 10 minutes. In the meantime, make your glaze if you are using one.
- Once the doughnuts are glazed, serve immediately or store in the refrigerator for 2 to 3 days. Microwave for 10 seconds to heat before eating. The doughnuts are also good cold.
- Slowly add the plant based milk into the powdered sugar, stirring as you go. Once all of the milk has been added, you can either add more milk to make a thinner glaze, or if you think it's not thick enough, add more powdered sugar. Stir in the vanilla to mix the flavor in well.
- Once your doughnuts have cooled to nearly room temperature, either dip the doughnut tops into the bowl of glaze, placing them back onto the cooling rack while the glaze hardens or carefully spoon the glaze over the doughnuts while they sit on the cooling rack.
- Any leftover glaze can be kept in the refrigerator until ready to use.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
Recent Comments