Baked Vegan Donuts
These light and fluffy vegan donuts are incredibly easy to make, tasting just as good as any bakery. They bake quickly and can be topped with either decadent chocolate and colorful sprinkles or a classic cinnamon sugar coating, offering delightful variations for everyone.
Instructions
- 1
Preheat the oven to 180°C. Prepare two donut trays by spraying with [cooking spray]. Set aside.
- 2
Sift the all purpose flour (1.5 cup) into a mixing bowl and add the white granulated sugar (0.75 cup), baking powder (2 tsp), salt (0.25 tsp), cinnamon (0.5 tsp) and nutmeg (0.25 tsp). Mix together.
- 3
Add the soy milk (0.75 cup), vanilla extract (1 tsp), applesauce (2 tbsp) and vegan buttery spread (5 tbsp) and whisk in, removing any large lumps.
- 4
Place the [donut batter] into a piping bag and pipe it into the donut partitions evenly or use a spoon (but it can get messy).
- 5
Bake for 15 minutes until lightly browned on top.
- 6
Remove from the oven and let cool for a few minutes before transferring the donuts to a wire cooling rack.
- 7
Allow to cool completely before doing the topping.
- 8
For the chocolate topping, melt the vegan chocolate chips (1 cup) by placing it in a microwave safe bowl and heating in 30 second intervals, bringing it out to stir every 30 seconds until completely melted. Dip the donuts into the melted chocolate and then place onto a parchment lined baking tray and use a [teaspoon] to add the [sprinkles]. When all the donuts are done, move the tray into the fridge briefly for the chocolate topping to set.
- 9
For the cinnamon sugar topping, add the white granulated sugar (0.5 cup) and cinnamon (1 tsp) to a bowl and mix together. Melt the vegan buttery spread (2 tbsp) and use a [brush] to brush the butter onto the top of a donut and then immediately dip it into the bowl of cinnamon sugar. Place the donut onto a parchment lined tray and use a [teaspoon] to add more cinnamon sugar to the top of the donut. Repeat for all the donuts.
Nutrition Facts
Per portion