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

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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 (142 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 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 8 donuts


  • 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


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


  • 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.



  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.


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.

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