Vegan Baked Donuts with Almond Glaze

These baked vegan donuts are fluffy, soft, and full of vanilla flavor—plus they’re topped with a sweet almond milk glaze and rainbow sprinkles!

They’re way easier than frying, and come out golden and delicious in just one pan.

The glaze is super simple and adds the perfect sweet finish.

You won’t miss the eggs or dairy one bit.

Why I Love This Recipe

This recipe started as a simple test on a weekend, and it turned into one of my most loved go-to treats. You don’t need any fancy ingredients or fryers—just a donut pan and an oven. The almond milk glaze? It gives just the right amount of sweetness without being too heavy. And sprinkles make everything better.

Super easy and quick to make
Only uses pantry staples
Perfect for holidays, parties, or a weekend treat
Totally dairy-free and egg-free
You can customize with any toppings you want

What You’ll Need

Donuts:

1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened almond milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 tbsp neutral oil (like canola or vegetable)

Glaze:

1 cup powdered sugar
2–3 tbsp unsweetened almond milk
1/2 tsp vanilla extract
Rainbow sprinkles (as much as you want)

Pro Tips

Let the donuts cool fully before glazing, or the glaze will melt right off
Grease the donut pan really well to avoid sticking
Don’t overmix the batter—stir just until combined for fluffy donuts
If you want thicker glaze, add less almond milk. For thinner, add more.
Add the sprinkles while the glaze is wet so they stick perfectly

Tools Required

Mixing bowls
Whisk
Measuring cups and spoons
Silicone spatula
Donut pan
Wire cooling rack

Substitutions and Variations

Swap almond milk with oat, soy, or coconut milk
Use lemon extract instead of vanilla for a citrus twist
Add 1/2 tsp cinnamon to the batter for a warm flavor
Use chocolate glaze instead of almond glaze
Top with crushed nuts, mini chocolate chips, or coconut flakes instead of sprinkles

Make Ahead Tips

You can bake the donuts a day in advance—store them in an airtight container
Glaze them the next day before serving so they stay fresh
The unglazed donuts can also be frozen and thawed before glazing

Recipe + Instructions

Servings: 6 donuts
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Step 1: Mix Almond Milk & Vinegar

In a small bowl, mix 1/2 cup unsweetened almond milk with 1 tbsp apple cider vinegar. Let it sit for 5 minutes to curdle and become vegan buttermilk.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.

Step 3: Combine Wet Ingredients

In another bowl, mix the curdled almond milk, 1 tsp vanilla extract, and 2 tbsp neutral oil until well combined.

Step 4: Mix Wet and Dry Together

Pour the wet ingredients into the dry and stir just until combined with a spatula. Don’t overmix.

Step 5: Fill the Donut Pan

Spoon or pipe the batter into a greased donut pan, filling each mold about 3/4 full.

Step 6: Bake the Donuts

Bake at 350°F (180°C) for 12 minutes, or until the tops spring back when gently pressed.

Step 7: Let Cool

Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Glaze

In a small bowl, whisk together 1 cup powdered sugar, 2–3 tbsp almond milk, and 1/2 tsp vanilla extract until smooth.

Step 9: Glaze the Donuts

Dip each cooled donut into the glaze and set back on the rack.

Step 10: Add Sprinkles

While the glaze is still wet, top each donut with rainbow sprinkles.

Leftovers and Storage

Store glazed donuts in an airtight container at room temp for up to 2 days. If unglazed, they’ll last 4 days. You can freeze unglazed donuts in a zip-top bag for up to 1 month. Just thaw and glaze before eating.

Why This Recipe Works (Quick Science)

Vinegar + Baking Soda: The vinegar activates the baking soda, which helps the donuts rise without eggs
Oil Instead of Butter: Keeps them moist and soft without dairy
Baking Instead of Frying: You still get that donut shape and light texture, without needing a deep fryer
Almond Milk Glaze: The liquid is just enough to make a smooth glaze without thinning it too much

Common Mistakes

Overmixing the batter—this makes the donuts dense
Underbaking—they won’t rise or set properly
Glazing too soon—donuts need to cool or the glaze melts off
Skipping the grease on the pan—they’ll stick and break when removing

What to Serve With

A cup of hot coffee or chai
A cold glass of almond or oat milk
A fruit bowl for a light balance
Vegan hot chocolate for a cozy treat

FAQ

Can I make these gluten-free?
Yes! Just use a 1:1 gluten-free flour blend that works well in baking.

What if I don’t have a donut pan?
Use a muffin tin and put a ball of foil in the center to create a hole.

Can I double the recipe?
Yes, it doubles really well. Just use two donut pans or bake in batches.

Do I need to use almond milk?
Nope. Oat, soy, or coconut milk work great too.

Final Thoughts

These vegan baked donuts are the kind of treat that feels special but is super easy to pull off. They’re fluffy, sweet, and fun to make—and the sprinkles just make you smile. Try them out, customize them, and let me know how they turned out in the comments!