The best thing about these vegan donuts is how easy they are to make! Everyone will love these cinnamon sugar coated donuts that are baked, not fried.

stack of donuts with a bite taken out of the top of one

This post contains affiliate links. Read my full disclosure here.

Would you like to have fresh, warm donuts in just 20 minutes? That’s all it takes to make these EASY Cinnamon Sugar Coated Vegan Donuts! Perfect to enjoy along with a nice cup of tea or coffee.

The only special tool you will need is a donut pan. I highly recommend getting one (or two) so you can make your very own baked vegan donuts at home! It’s such a fun thing to bake with kids, and pretty hard to mess up. If you don’t have a donut pan and want to make these like NOW, you can make them in a muffin pan instead! But they are so much better in a donut pan.

two donuts stacked, more in back, one close up side photo

How do you make baked vegan donuts?

It’s so easy. First, whisk the dry ingredients in a large bowl. Then, pour in the soy milk, applesauce, melted vegan butter and vanilla. Mix until combined.

Spoon into a greased donut pan. Bake for about 9-10 minutes, until lightly golden brown on the sides.

collage 1 of how to make vegan donuts

Let the donuts cool in the pan for a few minutes, then carefully pop them out and transfer to a wire rack with a large sheet of parchment paper underneath it (to catch the mess).

Dunk them into melted vegan butter, on each side, then into cinnamon sugar. Coat with the cinnamon sugar all over, then place back on the wire rack.

collage 2 of how to make donuts, dip in butter and sugar-cinnamon mixture

Substitutions & Tips

  • Oil Free: For oil free donuts, you could skip the melted vegan butter in both the batter and the coating. The cinnamon sugar still sticks but the donuts will taste much lighter.
  • Gluten Free: I haven’t tested it, but a decent gluten free flour blend should work well here. Don’t try subbing all almond flour, that will not work.
  • Other flours: Whole wheat pastry flour will work, or white whole wheat, perhaps even oat flour or spelt flour though I haven’t tested those.
  • Don’t have applesauce? Simply substitute an extra tablespoon of melted vegan butter instead.
  • Non-dairy milk: It is fine to use any non-dairy milk here in place of soy milk, such as almond, coconut or oat milk.

stack of vegan donuts, milk in a cup in background and more donuts

I think you will LOVE these donuts! They are

  • Baked, not fried, so much lighter than regular donuts
  • Perfectly sweet with a delicious cinnamon sugar coating
  • Quick & easy to make
  • So fun for kids to help bake!
  • Made with easy to find ingredients

Want more vegan donut or muffin recipes?

close up of 3 donuts stacked, grey background

4.96 stars (118 ratings)

Cinnamon Sugar Vegan Donuts

The best thing about these vegan donuts is how easy they are to make! Everyone will love these cinnamon sugar coated donuts that are baked, not fried.
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 8 donuts

Ingredients 
 

  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup + 2 tablespoons soy milk
  • 1 tablespoon applesauce
  • 1 tablespoon melted vegan butter
  • 1 teaspoon pure vanilla extract

Topping

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup melted vegan butter

Instructions 

  • Preheat the oven to 350 degrees F and spray a donut pan with non-stick spray.
  • Whisk the flour, sugar, baking powder, salt and cinnamon in a large bowl. Pour the soy milk, applesauce, melted vegan butter (1 tablespoon) and vanilla into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine. The batter will be similar to cake batter; not too thick but not very runny either.  
  • Spoon the batter into the donut pan, OR fill a large ziplock bag with the batter, cut a hole in the corner and pipe into the pan, filling about 3/4 of the way full. Be careful not to overfill, as the donuts will rise and you might lose the "hole" of your donut. 
  • Bake for 9-10 minutes or until the edges are lightly golden brown. If your donut pan is larger than mine, they could take a few extra minutes to bake. Let cool for two or three minutes in the pan, then carefully transfer to a wire rack with a large piece of parchment paper beneath it (to help with the mess).

For the Topping

  • Stir together the sugar and cinnamon for the topping in a medium bowl, and melt the vegan butter in a separate bowl. 
  • Dip the donuts into the melted butter, both sides or just one side if you prefer. Then dunk the donut into the cinnamon sugar mixture to coat. 
  • Serve immediately, or within one day for best results. Leftover donuts will keep for two days at most, covered and at room temperature.

Video

Notes

  1. May substitute whole wheat pastry flour or spelt flour for the all purpose flour. I haven't tested them with gluten-free flour, but it would likely work.
  2. May use any kind of non-dairy milk in place of the soy milk.
  3. These donuts should freeze well, though I haven't tested it. Simply freeze, then thaw overnight and perhaps warm in the microwave.
  4. If you don't have a donut pan, consider making these as little muffins instead! Bake at the same temperature for 18-20 minutes, then coat in the melted vegan butter and cinnamon sugar.
  5. For oil free donuts, simply omit the melted vegan butter in the batter and the coating. The cinnamon sugar will still stick, but the donuts will taste lighter and less rich.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 140mg | Potassium: 93mg | Fiber: 1g | Sugar: 26g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was originally published in December of 2018, and has been reposted with new photos and some additional tips and substitutions. The recipe in unchanged.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , , ,

you may also like:

Comments

  1. Has anyone tried freezing these? Would love to know some tips! Especially if anyone sees this comment before Jan 24 when I’d like to make them and freeze in time before I go away! I want to make them ahead of time for my best friends birthday, which I’m going to be out of town for! His partner has graciously agreed to defrost them on his birthday!
    Thanks!

    1. Hi Li. They should freeze just fine, but I wouldn’t coat them with the cinnamon sugar until you are ready to eat them.

  2. Just so you know, I am not a baker and have never made donuts, or even a cake. I looked at this recipe and thought, I can do this. And I did. Wow. Everyone in my family loves these donuts. I used my muffin pan and put 3 TB in each spot. So freaking amazing. I had been buying vegan donuts periodically at Whole Foods, where they are about $2 a piece. This saves me money and is dangerously tasty and easy enough, even for me.

    1. Hi Sarah. I am thrilled to hear that the donuts turned out wonderful for you and that your family loves them! I’m glad that you decided to try the recipe! Thank you for sharing your terrific feedback and review! Wishing you lots of happy cooking!

  3. Wow! Wonderful donuts! My husband (non-vegan) loved them as much as I did. Light, fluffy and so tasty. I did add about 1/8+ tsp of fresh nutmeg to the batter (I love nutmeg!) and they just brought home feelings of fall! I didn’t have applesauce, so did as you suggested and subed another tablespoon of melted butter. Can’t wait to try them with the applesauce. Thanks for a terrific and fun recipe that I will make often!!

    1. Hi Debbie. These are wonderful for the fall season! I’m so glad you and your husband loved them, and that you’ll be enjoying them often! Thanks for sharing your wonderful feedback and review! Wishing you lots of happy cooking!

  4. These donuts are amazing! My husband and I aren’t vegan, but I love to experiment with vegan recipes and decided to try these donuts. My husband couldn’t believe they were vegan and said he liked them better than the ones we buy at the farm every fall! Thank you for the wonderful recipe, Nora! P.S. For those of you who haven’t tried Nora’s best vegan chocolate cake recipe – you MUST! It’s now my family’s favorite cake ever!

    1. Quick question – If I wanted to make these the night before, would you recommend not doing the topping until the day of, and storing the donuts in an airtight container? Thanks!

      1. You can definitely bake the donuts the night before and dip them in the cinnamon sugar the next morning. This is much better than dipping them the night before (as they will become soggy overnight). Happy cooking!

    2. Hi Alexandra. I am so thrilled that you and your husband love the donuts! I’m also glad you are loving the cake! Thanks for taking time to share your fantastic feedback and review!

  5. Nora, These donuts were so yummy! I made these along with your vegan chocolate donut recipe. I am planning to make them for an upcoming event, so my question for you is-Can I make the batter the night before and refidgerate? and then bake them the following day? Will the batter still be good? Or does it need to be made the day of? Thanks in advance, and again love your recipes! Would never know its vegan!!!

    1. I’m so happy you loved the donuts, Annabella! I haven’t tried making the batter ahead of time, but it should be fine if you make it ahead and refrigerate overnight. Thanks so much for your wonderful review!

  6. So many more reasons to love your website! Donuts are my weakness right after chocolate chip cookies, and this recipe is amazing! I’ve made my second batch and adjusted the recipe by adding two tablespoons of Mexican hot chocolate mix and they came out incredible.  I might up the ratio and add a little more for a richer chocolate flavor.  Next batch I am going to use a muffin pan to try a filled donut. 

    1. Hi Michael. Oooh, your donuts sounds amazing! I am thrilled that you are loving my website and my recipes! Thank you for your great feedback and yummy idea! Happy baking!

  7. Omg Nora…..these are the bomb ..no more buying donuts ..so easy and delicious .You definitely are the bomb.Thank you once again

    1. Hi Diana. Thank you for your kind words and wonderful feedback! Aren’t these just so fun! I’m so glad you loved them and find them easy and delicious!

  8. My 11 year old daughter made these yesterday. An easy to follow and delicious recipe.  I came across your blog yesterday, whilst I was looking for vegan baked donuts.  I gave up eggs and dairy a couple of years back and lost the joy of baking. I was very excited to see your recipes for things such as tiramisu and vegan mascarpone – items that I haven’t seen recipes or those ingredients here in the UK. Thankyou x

    1. Hi Claire. Welcome to my site! I hope that you (and your daughter) enjoy your journey through my recipes! Reach out with any questions you may have! I appreciate you taking time to share your awesome feedback, and am glad you guys loved the donuts! I wish you lots of happy cooking!

    1. Substituting a liquid sweetener is difficult here, and I haven’t tried it so I’m not sure it will work. I would recommend a granulated sweetener if possible, such as coconut sugar.

    1. You are welcome! Thank you for sharing your wonderful feedback! I’m glad your family is loving the donuts!

  9. I’ve made this 3 times before, 2 as mini donuts which came out great and once as regular donuts baked which came out even better. As regular sized donuts, the donuts were moister, but both were super yummy. I have had donuts from vegan bakeries and I actually like these better. What I like about them is they’re sweet and delicious, but not overly sweet and heavy. I don’t feel like I gained 2 pounds by eating this donut lol. My kids really enjoyed it too, even my 3 yr old that doesn’t like too many sweets. My husband gobbles them up too.

    This time I used all purpose flour and oat milk. But I have made them with spelt flour and a mix of spelt and all purpose. I use whatever milk I have on hand. Thanks for the recipe!  Your recipes never fail!

    1. Your feedback is so helpful and positive! Thank you for sharing your experience and ideas! I am so glad that you guys are loving the donuts! Wishing. you happy cooking!

  10. They turned out great!  I used almond milk since I didn’t have soy.  I did have to bake them for about 20 minutes and probably could have baked them a few minutes more but they were still great!

    1. I’m thrilled that you loved the donuts! Thank you for sharing your wonderful review and feedback!

  11. I replaced the milk by water because I don’t have non flavored milk on hand. I used my mini donut maker and they came out great! I’m going to invest a donut pan because this is easy to make. Thank you for the recipe!

    1. Hi Cindy. You are welcome! I’m so glad the donuts came out great for you! My family loves them as well! Thank you for sharing your wonderful feedback!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.