I had a serious craving to make my own vegan donuts. I got The Hubs on board to help and we had fun experimenting with various batches of donut mix until we found the one that worked for us.
This treat is easy to put together and healthier than most donuts because I didn’t fry them in a bunch of grease. I baked them in the oven instead.
Results? Perfect! Taste? To die for! Check out what I did.
Makes 12 donuts
Preheat the oven to 375 degrees.
Lightly grease two donut pans. I purchased my donuts pans at Bed, Bath and Beyond for $9.99 each (original price). I had a coupon so I saved $4 bucks total.
- 2 2/3 cups organic all-purpose unbleached flour
- 2/3 cup organic cane sugar
- 2 teaspoons baking soda
- 2 teaspoons organic freshly ground nutmeg (it doesn’t have to be freshly ground)
- 1 teaspoon sea salt
- 1 cup organic soy, almond or rice milk
- ¼ cup organic sunflower oil
- ¼ cup organic white or apple cider vinegar
- 1 teaspoon organic pure vanilla extract
In a large bowl, whisk flour, sugar, baking soda, nutmeg and salt. In a medium bowl, whisk nondairy milk, oil, vinegar and vanilla. Add the wet ingredients to the dry and whisk together quickly until just combined or you can use a mixer set at speed one. Do not over mix.
Using a pastry bag or plastic Ziploc bag with the tip cut, pipe batter into the prepared donut pans and bake for 10 to 13 minutes. Remove the pan from the oven and let sit 5 minutes before unmolding.
- ¼ cup organic semisweet chocolate chips (dairy-free)
- 2 tablespoons plus 1 teaspoon organic soy, almond, or rice milk
- ½ cup organic powdered sugar
In a double boiler melt the chocolate chips and nondairy milk together. Whisk in the powdered sugar until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.
To assemble donuts: Dip each donut into the glaze, covering the top. Twist the donut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.