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living a well tended life... at any age

{vegan} doughnuts

As I was thinking about what kind of vegan recipe I wanted to share this month, doughnuts popped into my head. But I swore that I had posted one already. I mean……….DOUGHNUTS.

But a thorough search through the archives came up with nothing, and I realized that I DID post a vegan doughnut recipe for another (now-defunct) site I worked on years ago.

We are overdue, guys!

Vegan Doughnuts l

These cake doughnuts come together in about 5 minutes and are baked, not fried – so no fuss/no muss. They are tender, lightly sweet, and I’ve served ’em up with not one – not two – but THREE yummy toppings.

Vegan Doughnuts l

Vegan Doughnuts l

We were all (vegans and non alike) very happy with the results, and I’M very happy to report that they pass the most important test……..

Vegan Doughnuts l

That is, they are not just “delicious for a vegan {fill-in-the-blank}”. But delicious all on their own.

Vegan Doughnuts l

The measurements for the toppings will cover one-third of the doughnuts – so that I could make all three. If you prefer only one or two toppings, double (or triple) the ingredients shown.

Happy baking!

Vegan Doughnuts l

Vegan Doughnuts

1/2 cup non-dairy spread (such as Earth Balance)
egg replacer to equal 2 eggs (I love The Neat Egg)
2/3 cup maple syrup
1 cup dairy-free milk
1 tablespoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt

Pre-heat the oven to 350 degrees; grease and flour three doughnut pans (I love these).

Melt the non-dairy spread in a medium microwave-safe bowl. Add the egg replacer, maple syrup, milk and vanilla and whisk till smooth. Add the flour, baking powder and salt and whisk again.

Spoon batter into your prepared pans, filling each cavity no more than halfway (you’ll get between 16 and 18 doughnuts). Bake for 12 minutes or till firm to the touch. Let cool in pans on a wire rack for one minute, then invert doughnuts onto the rack to cool completely (you want to invert them so that they settle evenly).

Place the rack over a baking pan lined with foil or wax paper. Top your doughnuts as desired and let set before serving.

Cinnamon-Sugar Topping
In a small bowl melt 1/4 cup non-dairy spread. In another small bowl combine 1/2 cup sugar with 1/2 teaspoon cinnamon. Dip both sides of each doughnut into the melted spread, then coat completely with the cinnamon-sugar.

Glazed Topping with Sprinkles
Whisk 3/4 cup confectioner’s sugar with 1 tablespoon non-dairy milk in a small bowl (adding more of each ingredient as needed till the desired consistency is reached). Place colored sprinkles in another small bowl. Dip the top half of each doughnut into the glaze, allowing any excess to drip off. Immediately place the glazed half into the sprinkles, pressing gently but firmly. Return to rack to set.

Chocolate Glazed
Whisk 1/2 cup confectioner’s sugar with 4 teaspoons unsweetened cocoa powder and 1 tablespoon non-dairy milk¬†(adding more of each ingredient as needed till the desired consistency is reached).

(print this recipe)

This delicious recipe brought to you by Sheri Silver

More vegan treats – and DOUGHNUTS – on Pinterest!

Vegan Doughnuts l


  1. Sheryl Fillion on January 25, 2019 at 3:59 pm

    I love your website! I am looking for a vegan cake recipe that is also peanut and tree nut free due to anaphylaxis reactions in my grandchildren. I would appreciate any help you could give!!

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