Fluffy Baked Vegan Donuts
Soft, bakery-style vegan donuts that are baked, not fried. Light, fluffy, and topped with a sweet vanilla glaze — made entirely from simple pantry ingredients.
Ingredients
- 1 cup unsweetened plant milk
- 1 tablespoon apple cider vinegar
- ¼ cup aquafaba liquid from canned chickpeas
- ⅓ cup neutral oil like canola or sunflower
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Vanilla Glaze:
- 1 cup powdered sugar
- 1½ –2 tablespoons plant milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- Combine plant milk and vinegar; let sit for 5 minutes to curdle.
- Whisk in aquafaba, oil, sugar, and vanilla until smooth.
- In a separate bowl, mix flour, baking powder, baking soda, salt, and nutmeg.
- Fold wet and dry ingredients together just until combined.
- Spoon or pipe batter into the pan, filling each cavity two-thirds full.
- Bake 10–12 minutes until golden and springy.
- Cool slightly before dipping in glaze.
Notes
For a fluffier texture, avoid overmixing the batter. Unglazed donuts can be stored at room temperature for up to 2 days or frozen for up to 3 months. Glaze only before serving. To make without aquafaba, substitute 2 tablespoons ground flaxseed mixed with 6 tablespoons water.