You won’t believe how soft and fluffy these vegan donuts are — and they’re baked, not fried! These are my go-to when I want something sweet but still feel good about it.
They come together fast, use simple ingredients, and are always a hit at brunch or as an afternoon treat.
I’ve tested this recipe a bunch of times, and every batch disappears in minutes.
Why I Love This Recipe
I made these one rainy weekend when I was craving donuts but didn’t want to deal with frying or complicated steps. They turned out so soft and full of flavor, I knew it was a keeper. Here’s what makes them special:
- No frying, no fuss — all baked in the oven
- Dairy-free and egg-free without sacrificing taste
- The almond milk glaze is light, sweet, and super simple
- Customizable toppings (try coconut, crushed nuts, or even chocolate chips!)
- They taste even better the next day
Makes
12 mini donuts or 6 regular donuts
Cook Time
Prep: 10 mins
Bake: 12 mins
Cool & Glaze: 10 mins
Total: ~32 mins
What You’ll Need
Donut Batter
- 1 cup all-purpose flour
- 1/3 cup organic cane 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
- 1/4 cup neutral oil (like canola or grapeseed)
- 1 tsp vanilla extract
Glaze + Topping
- 1 cup powdered sugar
- 2–3 tbsp unsweetened almond milk
- 1/2 tsp vanilla extract
- 2 tbsp rainbow sprinkles
Ingredients
Pro Tips
- Don’t overmix the batter or the donuts can come out dense
- A donut pan is a must — silicone ones work great for easy removal
- Let the donuts cool fully before glazing so it sticks better
- Dip the donuts face-down into the glaze for the prettiest finish
- Add the sprinkles while the glaze is still wet so they stick perfectly
Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Silicone or non-stick donut pan
- Cooling rack
- Small bowl for glaze
Substitutions & Variations
- Swap almond milk with oat or soy milk
- Use coconut sugar or maple syrup instead of cane sugar (reduce liquid slightly)
- Add 1/2 tsp cinnamon to the batter for a warm twist
- Top with toasted coconut or chopped nuts instead of sprinkles
Make Ahead Tips
You can bake the donuts a day in advance and store them plain. Glaze them fresh right before serving for best texture.
Instructions
Step 1: Preheat the Oven and Prep the Pan
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together:
- 1/2 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1/4 cup neutral oil
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together:
- 1 cup all-purpose flour
- 1/3 cup organic cane sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry and mix gently until just combined. Don’t overmix!
Step 5: Fill the Donut Pan
Spoon or pipe the batter evenly into the greased donut pan molds, filling each about 3/4 full.
Step 6: Bake the Donuts
Bake for 12 minutes or until the tops spring back when gently pressed.
Step 7: Cool
Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Step 8: Make the Glaze
In a small bowl, whisk together:
- 1 cup powdered sugar
- 2–3 tbsp almond milk (add 1 tbsp at a time)
- 1/2 tsp vanilla extract
Whisk until smooth and pourable.
Step 9: Dip and Decorate
Dip each cooled donut face-down into the glaze, then lift and let excess drip off. Sprinkle immediately with rainbow sprinkles.
Step 10: Serve
Let the glaze set for a few minutes and serve the donuts on a plate.
Macros (Per Donut, approx.)
- Calories: 165
- Carbs: 27g
- Protein: 2g
- Fat: 6g
- Sugar: 15g
Why This Recipe Works (Quick Science)
- The vinegar + baking soda creates bubbles that make the donuts super fluffy
- Almond milk keeps the batter moist without overpowering the flavor
- Baking instead of frying keeps them light and easy on your stomach
- Glazing them only once cool helps lock in moisture without getting soggy
Common Mistakes
- Overmixing the batter — makes them tough
- Not greasing the donut pan — they’ll stick
- Glazing while still warm — glaze melts right off
- Using too much almond milk in the glaze — makes it runny and hard to set
What to Serve With
- Hot coffee or a chai latte
- Fresh fruit salad
- A dollop of coconut whipped cream
- Iced almond milk or a smoothie
FAQ
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Do they taste like fried donuts?
They’re different — more cakey, but just as satisfying.
Can I freeze them?
Freeze unglazed donuts for up to 2 months. Glaze after thawing.
What can I use instead of a donut pan?
Try a mini muffin pan to make donut holes! Adjust baking time to ~10 mins.
Leftovers & Storage
Store leftovers in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Reheat briefly in the microwave (unglazed is best for this). You can also freeze unglazed donuts and thaw as needed.
Wrap-Up
I hope you fall in love with these soft, baked vegan donuts just like I did. They’re the kind of treat that feels special but only takes about half an hour to whip up. If you try them, leave a comment and let me know how it went or what fun toppings you tried!