Basic Vegan Baked Doughnuts
A basic recipe for homemade vegan baked donuts that taste like store bought! Perfect for the entire family.
Servings Prep Time
12donuts 10minutes
Cook Time
15minutes
Servings Prep Time
12donuts 10minutes
Cook Time
15minutes
Ingredients
For the doughnuts:
For the glaze:
Instructions
For the doughnuts:
  1. Preheat oven to 350 F. Lightly oil your doughnut pans.
  2. Combine the first four doughnut ingredients (dry ingredients) in a medium mixing bowl. Blend well.
  3. 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.
  4. Add the wet ingredients to the dry ingredients bowl and blend, but do not over mix.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
For the glaze:
  1. 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.
  2. 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.
  3. Any leftover glaze can be kept in the refrigerator until ready to use.
Recipe Notes

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