How to make The Best Baked Vegan Vanilla Doughnuts
Time needed: 50 minutes.
Here’s how to make The Best Vegan Vanilla Doughnuts
Measure and mix the dry ingredients
First, sift all the dry ingredients together in a bowl.
Measure and mix the wet ingredients
Whisk all the wet ingredients (except the oil) together in a jug.
Combine the wet and dry ingredients
Beat the wet and dry ingredients with a whisk until smooth. It’s important not to overmix.
Add the oil once the batter is smooth
Gently stir in the oil until the batter is smooth.
Bake the vegan doughnuts
Fill the doughnut tins, bake in a preheated oven at 180°C/350°F for 10 minutes. Turn out of the tin and allow to cool.
Make the icing
Make the icing. All you need to do is mix together the icing sugar and water. Add your favourite colours and get creative.
Get creative with decorations!
Lastly, glaze the Vegan Vanilla Doughnuts with the icing and decorate!
Tips for making Baked Vegan Doughnuts
I like to use a piping bag to pipe the batter into the doughnut tin but you can also use a teaspoon or ziplock/sandwich bag. Simply cut a hole in one corner and pipe the batter into the pan. Be careful not to overfill the pan cavities because the holes in the middle will close up. Easy, right?
The Best Baked Vegan Vanilla Doughnuts are perfect for making with little ones. They will love dipping and decorating. Make them for parties or take them along to any get together. In fact, they are super for making with kids!
How to store
These vegan doughnuts are best eaten the same day. However, they can be covered and stored at room temperature for up to 2 days. You can freeze the unglazed doughnuts for up to 3 months. Be sure to seal them well in an airtight container (Tupperware, for example) lined with baking parchment.
Flavour ideas for Vegan Doughnuts
Besides vanilla, there’s a whole other host of flavours you can try. If vanilla isn’t your thing, switch the vanilla extract for any of the following:
Grated zest of one orange and/or lemon for vegan citrus doughnuts
1 teaspoon of mixed spice/chai masala or gingerbread spice for a spiced vegan doughnut
1 tbsp peanut butter for vegan peanut butter doughnuts
Replace 2 tbsp flour with 2 tbsp cocoa powder for vegan chocolate doughnuts
Replace the plain flour with a good gluten-free flour blend for gluten-free vegan doughnuts
The Best Baked Vegan Vanilla Doughnuts: Soft and delicious baked vegan vanilla doughnuts, dipped in a thick glaze and topped with sprinkles.
Course: Dessert, Snack
Keyword: almond, baking, donuts, doughnuts, party food, vanilla, vegan
2 x 12-hole mini doughnut baking tin
250gplain flourall-purpose flour or gluten-free flour blend
2tspbaking powderor gluten-free baking powder
160mlany plant-based milksuch as almond or soy milk
3tbspcold aquafabawhisked lightly until frothy
1tspalmond extractoptional – for enhanced flavour
1tspapple cider vinegar
50mlunflavoured oilsuch as sunflower oil
For the glaze:
225gicing sugarconfectioners' sugar
Gel food colours of your choiceI use Wilton for intense colours
Decorations of your choiceI used sprinkles, rock candies, vegan meringue kisses, gold shimmer and freeze-dried raspberry powder
Preheat the oven to 180°C fan assisted/350°F. Spray 2 mini doughnut baking tins with cooking oil/baking spray.
In a large bowl, sift together the flour, baking powder, salt and sugar.
In a jug, whisk together the frothy aquafaba, milk, vanilla extract, almond extract and apple cider vinegar.
Add the wet mixture to the dry ingredients and gently whisk until there are no visible lumps.
Slowly stir in the oil until completely smooth and incorporated.
Piper or spoon the batter into the tins, filling each one a little more than three-quarters full. Don't overfill or the middles will close up so you no longer have a ring doughnut.
Bake for 8-10 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a baking tray. Allow to cool completely.
For the glaze:
Mix the icing sugar and water together until smooth. It should be thick but slightly drippy in consistency. Use as is or colour with gel food colours if desired.
Dip one side or drizzle each doughnut in icing and go wild with your favourite decorations. For a watercolour effect, marble two coloured icings together in a bowl and dip.
Vegan Baked Doughnuts: FAQ
Can I make these vegan doughnuts in advance?
I recommend the doughnuts are eaten on the day of making or within 24 hours as they can become hard due to their delicate nature. If you need to make them ahead of time, freeze them in an airtight container for up to 3 months. Defrost at room temperature and glaze.
I don’t have gel food colour, only liquid. Can I still make these?
Using liquid food colour is fine but be aware that the colours may not be as deep or intense. You may also need to reduce the amount of water in the glaze recipe. Add a drop at a time to check the consistency.
How many does this recipe serve?
This recipe will make 24 mini vegan doughnuts.
Can I make gluten-free vegan doughnuts?
Yes. Simply switch the plain flour for your favourite measure-for-measure gluten-free flour blend.