Baked vegan donuts can go dry and dense if you push the batter, but this recipe gives you a cakey crumb that stays tender. The key is a quick vegan buttermilk and applesauce, they handle the binding and moisture so you don’t need eggs or butter. That makes this vegan donut recipe reliable enough for a first try, as long as you stop mixing the moment the flour disappears.
Replace eggs and butter with applesauce and coconut oil
Applesauce does two jobs in vegan donuts. It adds moisture so the crumb stays tender, and it binds the dry ingredients together, the same role eggs play in a standard recipe.
You won’t get a dry, crumbly donut because the pectin in applesauce holds onto water. Coconut oil brings the fat that butter normally provides. Fat coats flour proteins, limiting gluten formation, which keeps donuts soft rather than tough.
Together they mimic the structure and richness of eggs and butter without any animal products. The result is a cakey donut that doesn’t taste lean or gummy.
Let vegan buttermilk activate leavening and tenderize the crumb
Mixing non-dairy milk with apple cider vinegar creates a quick buttermilk substitute. The acid reacts with baking soda to produce carbon dioxide bubbles, giving the donuts lift without relying on eggs.
That same acid also weakens gluten strands as the batter rests, resulting in a more tender bite. You notice the difference in texture: a donut made without this acidic component tends to be denser and tougher.
The five-minute rest lets the reaction fully develop before the batter goes into the oven. Baked donuts rely on this chemical leavening for their airy crumb.
Bake donuts for a lighter texture and fewer calories
Baking instead of frying changes the donut’s character. Fried donuts absorb oil, creating a greasy crust and a dense interior, while baking gives a cakey, even crumb with no added fat from oil. The texture is lighter, think a muffin with a hole.
Calorie count drops because there’s no oil absorption: these baked vegan donuts come in at 180 calories each. You also skip the mess of hot oil and the need for a deep-fry thermometer. A donut pan shapes them; without it you’d get flat, uneven rounds.
Prep: 10 min · Cook: 25 min · Total: 35 min · Servings: 8 · Calories: 180 kcal
Ingredient notes for these vegan donuts
Non-dairy milk: Use unsweetened plain milk; vanilla or sweetened will change the sugar balance.
Apple cider vinegar: Standard 5% acidity works fine; don’t use white vinegar, it’s too harsh.
Unsweetened applesauce: No sugar added; sweetened applesauce will make the donuts overly sweet.
Coconut oil: Melt it first, then cool slightly; hot oil can curdle the buttermilk.
All-purpose flour: Bleached or unbleached both work; spoon and level for accurate measuring.
I still catch myself wanting to stir until every lump is gone, even though I know that’s exactly what makes them rubbery.
Bake these vegan donuts until the tops spring back
Make the vegan buttermilk
Stir the non-dairy milk and apple cider vinegar together, then let it sit for 5 minutes. It will look curdled, that’s the acid reacting, and it’s exactly what you want.
Whisk the dry ingredients
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon if using. Make sure there are no lumps; uneven leavening causes domed or sunken donuts.
Combine wet and dry
Pour the buttermilk, applesauce, melted coconut oil, and vanilla into the dry mix. Stir just until the flour disappears, a few streaks are fine. Overmixing develops gluten, making the donuts tough.
Fill the donut pan
Grease the pan lightly with oil or spray. Spoon or pipe the batter into each cavity, filling about ¾ full. Too much batter and the holes close up; too little and you get flat donuts.
Bake and test for doneness
Bake at 350°F for 12 to 15 minutes. The donuts are done when the tops spring back when touched and a toothpick inserted in the thickest part comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack.
Glaze and set
Whisk powdered sugar, non-dairy milk, and vanilla until smooth. Dip each cooled donut top into the glaze, let the excess drip off, then set on a rack until the glaze firms up, about 10 minutes.
Vegan Donut Recipe
Ingredients
Vegan Donuts
- 2 cups all-purpose flour 250g
- ½ cup granulated sugar 100g
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon optional
- ¾ cup non-dairy milk almond, oat, soy
- 2 tbsp apple cider vinegar
- ¼ cup unsweetened applesauce
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar 120g
- 2-3 tbsp non-dairy milk
- ½ tsp vanilla extract
Instructions
Vegan Donuts
Make vegan buttermilk:
Prepare vegan buttermilk by combining ¾ cup non-dairy milk with 2 tbsp apple cider vinegar; allow to rest for 5 minutes.Whisk dry ingredients:
In a large bowl, whisk 2 cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon (if desired).Mix wet into dry:
Pour in the vegan buttermilk, ¼ cup unsweetened applesauce, 3 tbsp melted coconut oil, and 1 tsp vanilla extract. Mix until just incorporated; avoid overmixing.Fill donut pan:
Lightly grease a donut pan. Fill each cavity about ¾ full with batter.Bake donuts:
Bake at 350°F (175°C) for 12-15 minutes, until a toothpick inserted into a donut emerges clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool fully.
Glaze
Prepare glaze:
For the glaze: in a small bowl, whisk 1 cup powdered sugar, 2-3 tbsp non-dairy milk, and ½ tsp vanilla extract until smooth. Dip cooled donuts into the glaze and allow to set before serving.
Storage and Serving
These glazed donuts taste best the day they’re made, when the crumb is tender and the glaze is set but not hardened. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. The glaze will soften slightly but the texture stays pleasant.
Refrigeration dries out the crumb and makes the glaze tacky, so avoid it. For longer storage, freeze unglazed donuts. After baking and cooling completely, wrap each donut in plastic wrap, then place in a freezer bag.
Freeze for up to 1 month. Thaw at room temperature, then glaze and serve.
Do not freeze glazed donuts; the glaze will crack and become sticky. The glaze should be applied just before serving for the best sheen and snap.
Plan to glaze and eat within 2 hours for optimal texture.
Swap flour, sugar, or oil without ruining the crumb
All-purpose flour: Gluten-free all-purpose blend (with xanthan gum). Use the same amount by weight (250g).
The donuts will be slightly more tender and may dome less; the crumb feels a little more delicate. If your blend lacks xanthan gum, add 1/2 tsp to mimic the structure gluten provides.
Granulated sugar: Maple syrup. Use 1/2 cup (120ml) maple syrup and reduce the non-dairy milk by 2 tbsp to balance moisture.
The donuts will brown faster and taste less sweet, with a subtle maple flavor. They may also be slightly denser because maple syrup doesn’t cream with fat the way sugar does.
Coconut oil: Vegetable oil (or any neutral oil). Use the same 3 tbsp. The donuts will be slightly less rich and the crumb a bit more fluffy because vegetable oil is 100% fat with no solids.
Coconut oil solidifies at room temp, giving a firmer bite; vegetable oil keeps them soft throughout.
Tips
- If your donut pan is dark nonstick, reduce the baking temperature by 25°F to prevent overbrowning before the center sets.
- For a thicker glaze that sets with a matte finish, replace 2 tablespoons of the powdered sugar with 2 tablespoons of coconut cream (the solid part from a chilled can of full-fat coconut milk).
Frequently Asked Questions
Can I make these donuts ahead of time?
You can bake the donuts a day ahead and store them unglazed in an airtight container at room temperature. Glaze them just before serving, within 2 hours for best texture. Freeze unglazed donuts for up to 1 month, then thaw and glaze.
Why did my donuts turn out dry?
Most likely you overbaked them. Check at 12 minutes; the tops should spring back and a toothpick should come out clean but not dry. Overmixing the batter also develops gluten, squeezing out moisture.
Stir just until flour disappears.
How do these compare to traditional fried donuts?
Baked donuts are cakey and light, like a muffin with a hole, instead of greasy and dense. They skip the oil absorption, so each donut has 180 calories. The texture is tender but not fried-crisp on the outside.
