Vegan Donuts

Get ready to satisfy your sweet tooth with these irresistible soft and fluffy vegan donuts—fried to perfection and generously coated in a heavenly blend of sugar and cinnamon. 

Why This Recipe Works 

There are so many donut recipes out there, so you might be wondering, “Why should I try these vegan donuts?”

Well, let me tell you why this recipe works like a charm. First and foremost, it’s all about that incredible texture. These donuts are light, airy, and oh-so-fluffy—everything you’d want in a perfect donut. The secret lies in the combination of simple ingredients that come together to create a dough that is an absolute dream to work with.

I love baked donuts and I’ve already got several baked donut recipes on my blog. But let’s be honest! While they’re pretty easy to make and are healthier than fried donuts, you can taste the difference. So if you’re looking for authentic donut shop-style donuts, this is your recipe. 

Trust me, this recipe is a game-changer that will make you forget all about traditional donuts. The donuts are made with yeast, which makes them super soft and pillowy! And they’re coated in a heavenly blend of sugar and cinnamon that will have you coming back for seconds (and maybe even thirds)!

Plus, making your own vegan donuts at home allows you to easily customize them. Want to try different coatings or fillings? Go ahead and get creative!

The recipe takes a while because the donuts have to rise twice, but it’s totally worth it. It’s a great recipe for the weekend when you have a bit more time and the actual preparation is super easy. 

So, it’s time to roll up your sleeves, get your frying pans ready, and embrace the joy of making and devouring these plant-based donuts. 

Ingredients & Substitutions 

• Flour – I used all-purpose flour. I haven’t tried making this recipe with any other kind of flour yet, but I think it should work with a gluten-free flour blend. 
• Brown Sugar – you could replace it with coconut sugar if you want. 
• Vanilla Extract – I used organic pure vanilla extract. 
• Almond Milk – use unsweetened milk. You could replace it with unsweetened soy or oat milk. 
• Vegan Butter – I used Earth Balance vegan buttery sticks for this recipe, but just use your favorite brand. 
• Yeast – use active dry yeast. 

How To Make This Recipe

Making the Dough

1. Step: Melt the vegan butter in a small pot on the stovetop. It shouldn’t boil. Set aside and let it cool down for 5 minutes. In a large bowl, combine the flour, the active dry yeast, the sugar, and the salt.

2. Step: Add the melted vegan butter, the vanilla extract, and the almond milk. Knead with your hands until a smooth dough forms. Alternatively, you could also use a kitchen machine like a KitchenAid.

3. Step: Lightly oil the bowl and place the dough back into the bowl. Cover with a clean dish towel and let it rise in a warm spot for 1 hour. It should about double in size during this time.

4. Step: Then, lightly flour your working surface and place the dough on top. Roll out the dough with a rolling pin. It should be about ½ inch thick. 

5. Step: Use a donut cutter to cut out 7 or 8 donuts depending on the size of your donut cutter.

Line a baking tray with parchment paper and place the donuts on top. Again, cover it with a dish towel and let it rise in a warm spot for another hour.

Frying 

6. Step: Use a large pot or pan and heat about 2 inches of oil over medium heat. The oil should be about 350 °F hot. Either use a frying thermometer or fry a small piece of bread in the oil to see if it’s hot enough. If it becomes brown and crispy and floats to the top in about 45 seconds, the oil is hot enough for you to start frying the donuts.

Using a spatula, carefully add a few donuts to your pot or pan. Be careful not to splash the hot oil.

Fry them for about 2 minutes on each side until puffy and golden brown. Carefully flip them after 2 minutes with the spatula. Use tongs to remove the donuts from the oil when they’re done.

7. Step: Place them on a cooling rack covered with paper towels to soak up any excess oil. Melt the vegan butter for the sugar coating in a small pot on the stove top. Place it in a shallow dish. Combine the sugar and the cinnamon in another shallow dish.

Coating

8. Step: Dip each donut first in butter and then in the cinnamon sugar mixture. Place it back on the rack to cool (remove the paper towels before placing the donuts back onto the cooling rack).

Recipe Notes

• I recommend using a donut cutter or a cookie cutter to cut out the vegan donuts. It gives them the perfect shape. 
• Make sure to let the donuts rise at a warm place. Also keep in mind that older yeast sometimes doesn’t work as well as fresh yeast. 
• I haven’t tried making these vegan donuts gluten-free yet. However, I think it should work with a gluten-free flour blend. 

Variations

Want to try different coatings or fillings? Go ahead and get creative! The possibilities are endless, and you’ll have a blast experimenting with flavors and textures.

Here are some ideas: 

• Easy Lemon Frosting: Combine 1/2 cup powdered sugar, 1 tablespoon of lemon juice, 1 tablespoon of almond milk and 1 tablespoon of lemon zest and stir well. If the frosting seems to be too runny, just add bit more powdered sugar until you reach the right consistency.
• Chocolate Hazelnut: dip the donuts into melted dark chocolate and sprinkle them with roughly chopped hazelnuts. 
• Vanilla with Sprinkles: Combine 1/2 cup powdered sugar, 1 1/2 teaspoons natural vanilla extract, and 1 tablespoon of almond milk and stir well. Coat the donuts with the vanilla frosting and sprinkle with colorful sprinkles. 
• Chocolate and Oreo: dip the donuts into melted dark chocolate and sprinkle them with crushed Oreo cookies. 
• Jam Donuts: fill an icing back with jam and add about 1 tablespoon per donut after frying and coating it. 

Storing

Freshly baked donuts, will last 1-2 days if you store them at room temperature. 

In an airtight container in the fridge, they will last up to 1 week. But they are best on the day they are made! 

Freezing

The donuts freeze really well. After baking, make sure to let the donuts cool down completely. 

Then wrap them with plastic wrap and place them in a freezer bag. You can freeze them for up to 3 months. 

To thaw, you’ve got two options. Either leave them out at room temperature overnight or place them in the microwave for 20-30 seconds. 

Related Recipes

• Vegan Donuts with Chocolate Glaze 
• Zucchini Brownies 
• Vegan Chocolate Donuts with Strawberry Frosting
• 24 Drool-Worthy Vegan Donuts 
• Birthday Donuts with Funfetti 

I Love To Hear From You!

I hope you like these vegan donuts as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina