Vegan Glazed Doughnuts

plate of vegan donuts with vanilla glaze and coffee container in background

These super soft baked donuts are so easy to make, you will want to make this recipe all the time! Way better than Krispy Kreme or Dunkin Donuts, these vegan donuts are pillowy soft and covered in a creamy vanilla glaze. Made in just 20 minutes!

5 from 2 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: doughnuts

Calories: 194kcal

Author: Sarah McMinn

Ingredients

Vegan Doughnuts

2 cups all-purpose flour
⅓ cup granulated sugar
½ teaspoon salt
1 ½ cup warm non-dairy milk, I recommend either almond or soy milk
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
¼ cup coconut oil, melted
1 tablespoon applesauce

Vanilla Glaze

1 cup powdered sugar
2 tablespoons non-dairy milk
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and grease a donut baking pan with oil of your choice. Set aside.
In a large bowl mix together the flour, sugar, salt, baking powder. In a separate bowl or liquid measuring cup, combine the vanilla extract, apple cider vinegar, oil, and applesauce, whisking until smooth. Add wet ingredients to the dry and mix together until the batter is evenly hydrated. Do not overmix. A few lumps are okay.
Spoon or pipe the batter into your donut pan, filling the donut molds to the top. Bake for 12-15 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and let sit for a couple of minutes before transferring to a cooling rack to let them cool completely.
While the doughnuts cool, make the vanilla glaze. In a small bowl combine the powdered sugar, almond or soy milk and vanilla. Stir with a spoon until a smooth glaze is formed. It should be thick but pourable.
Dip the donuts in the glaze for a few seconds and place them on a tray to set for a few minutes. It will take a few minutes for the icing to harden.

Notes

Serving and Storing – Serve these baked goods for breakfast, brunch, or dessert whenever you're wanting to indulge. Store leftovers in an airtight container in the refrigerator for up to four days or at room temperature for two to three days. Freeze these donuts by placing them in a freezer-safe bag and freezing for up to six months.

Recipe Tips

The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
Generously spray the donut pan before piping in the batter to ensure the donuts do not stick to the pan.
Take care not to overmix the batter. Overmixed batter becomes tough and gummy.
For cleanest results, pipe in the batter with a piping bag.
Let the donuts rest in the pan for 5 minutes before flipping them onto a wire cooling rack. Let donuts cool completely before dipping them in the glaze to prevent the glaze from melting or donuts from falling apart.

Frequently Asked Questions

Can I omit the oil? Sure. If you would like to make any of these recipes oil-free, simply swap out the oil for applesauce at a 1:1 ratio.
I don’t have a donut pan. Would these work as muffins? Yes! When making muffins, I prefer using a mini-muffin pan (<<affiliate link) for these as they do tend to be a bit sweeter than muffins.
Can I make this recipe gluten-free? For sure! For gluten-free doughnuts, I recommend using a 1:1 baking blend.

Nutrition