Vegan Donuts
Equipment
- 1 Donut Pan Essential if you're baking instead of frying. Silicone pans make it even easier.
- 1 Mixing Bowls and Whisk For smooth, lump-free batter.
- 1 Piping Bag (or a Zip-Top Bag) For neatly filling your donut molds without a mess.
- 1 Cooling Rack Air circulation keeps the texture just right after baking or frying.
- 1 Fryer Thermometer If frying, keeping oil at the perfect 350°F ensures golden perfection without greasy disasters.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup organic cane sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup almond milk
- 1 tbsp apple cider vinegar
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp almond milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, whisk flour, sugar, baking powder, soda, and salt.
- In a separate bowl, combine almond milk, vinegar, coconut oil, and vanilla.
- Stir wet ingredients into dry just until combined.
- Pipe or spoon into donut pan, filling each 3/4 full.
- Bake for 10–12 minutes until golden and springy.
- Cool slightly, then dip in glaze and let set.
Notes
Nutrition Information (Per Donut)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Carbohydrates | 32g |
| Sugars | 18g |
| Protein | 2g |
| Fiber | 1g |
| Sodium | 160mg |