This Vegan Donut Recipe features baked donuts that result in a really good dense cake donut. These maple donuts are dipped into a sweet maple icing and you will be in bakery nirvana.
These are the best breakfast goodies that are classic and easy!
When we were growing up, about once a month, we got a special treat. After church, we would go to the donut shop and get a dozen donuts.
There were six of us so we each got to pick out the two that we wanted.
That box was the most colorful and inviting display I had ever seen. My choices were always a chocolate-topped cake donut and a maple topped one.
Even then I was partial to baked donuts. Baked Maple Glazed Donuts to be specific.
There are so many bonuses when baking donuts versus frying. First of all, you can follow a vegan donut recipe like this one. I don't even think vegan donuts existed back then.
You can find donut pans everywhere now and I also have a silicone set so there really is no excuse. There is no frying or messy cleanup.
Yay! No frying!
These baked goods are catapulted into a healthier category too and last but not least, they are delicious!
You really don't need to frost them but I thought it would be a nice option. It makes the child in us extra happy.
Cake donuts are so easy to make and the variety of recipes seem endless. It is certainly worth the small investment it would take to get a donut pan.
🧾 Ingredients
For the Donuts
- Whole wheat flour adds fiber and nutrients to the main base.
- Coconut sugar adds a different type of sweet flavor in a very understated way.
- Baking powder is a leavening agent.
- Sea salt is the perfect understated seasoning.
- Ground cinnamon adds exactly the earthy spice that is needed.
- Coconut oil adds to the flavor for these doughnuts.
- Dairy-free milk adds flavor and necessary liquid.
- Egg substitute adds liquid and rising power.
- Vanilla extract adds so much flavor to the mix.
For the Maple Glaze
- Dairy-free butter adds needed liquid and a buttery taste.
- Maple syrup that healthy sweetener that we all love.
- Confectioners' sugar really brings out the sweet and holds the icing altogether.
🔪 Instructions
- Use a silicone donut pan or lightly grease donut pans for 12 donuts.
- In a large bowl add the dry ingredients - the flour, sugar, baking powder, salt, and ground cinnamon.
- Add to a medium bowl - coconut oil, non-dairy milk, prepared non-dairy egg, and vanilla extract. Mix well.
- Combine the dry ingredients and wet ingredients and mix. Don't overbeat.
- Distribute the batter between the 12 donut rings.
- Bake at 350° for 14 to 16 minutes.
- When done pop the donuts out of the pans and let cool on a wire rack. You can eat them warm or cold but wait until they are cool before icing.
For the Maple Glaze:
- Melt the vegan butter in a microwave for a few seconds.
- Stir in maple syrup and powdered sugar and mix until creamy smooth.
- Ready for dipping. Dip the donuts straight down on the top flat side. Flip over and let the icing drip down and set on a bakers rack.
Storing in the refrigerator:
Keep covered in the refrigerator for about a week.
Freezing:
Freeze frosted or unfrosted. Pack in either ziplock bags or a hard-sided freezer container for up to 3 months. Defrost in the refrigerator.
🍩 More vegan donuts
- Here is another perfect vegan donut recipe that doesn't have an icing but has lots of trail mix inside. Baked Trail Mix Cake Donuts are delicious!
- Once in awhile we're craving sweets just like the kids so you should really try these Cashew Sugared Donut Holes!
If you take a photo of your maple donuts I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
📋 Recipe
Baked Maple Glazed Donuts
Ingredients
For the Donuts
- 1 ¼ cup whole wheat flour
- ¾ cup coconut sugar - organic
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ⅔ cup coconut oil
- ½ cup dairy-free milk - unsweetened
- 1 egg substitute - pre-prepared
- 1 teaspoon vanilla extract
For the Maple Glaze
- 2 tablespoons non-dairy butter
- ¼ cup maple syrup
- 1 cup confectioners' sugar
Instructions
- For the Donuts
- Lightly grease donut pans for 12 donuts or use silicone donut pans.
- Preheat oven to 350°.
- In a large bowl add the flour, sugar, baking powder, salt and ground cinnamon.
- In a medium bowl add the coconut oil, non-dairy milk, prepared non-dairy egg and vanilla extract. Mix well.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Evenly distribute the batter between the 12 donuts rings.
- Bake at 350° for 14 to 16 minutes.
- When done pop the donuts out of the pans and let cool on a wire rack. Great warm or cold.
For the Maple Glaze:
- Melt the non-dairy butter in the microwave for a few seconds. Stir in the maple syrup and powdered sugar and mix until creamy smooth. Ready for dipping. Dip the donuts straight down on the top flat side. Flip over and let set on a bakers rack.
Nutrition
Ginny McMeans
That's fantastic Allie and thank you! I love them too and your idea of switching out the cinnamon for pumpkin spice was really a good idea. I'll have to try that too!