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.
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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.
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.
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.
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.
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?
- Vegan Chocolate Glazed Donuts
- Vegan Chocolate Donuts
- 1 Bowl Vegan Blueberry Muffins
- Easy Vegan Banana Muffins
Cinnamon Sugar Vegan 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.Â
- 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
- 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.
- May use any kind of non-dairy milk in place of the soy milk.
- These donuts should freeze well, though I haven't tested it. Simply freeze, then thaw overnight and perhaps warm in the microwave.
- 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.
- 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
*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.
Delicious! If I glaze the donuts (Nutella, biscoff cream,…), so no butter/cinnamon topping, do u think i can make them 1 day in advance? Because the other donuts get soggy the next day as u said.
Thanks a lot😊
The donuts are best when glazed and served the same day they’re baked, but you can for sure glaze them 1 day in advance if you’re short on time. They shouldn’t be as soggy without the butter/cinnamon.
Hello,
I was craving apple filled doughnuts. Chose your recipe and layered the filling between the batter. Just finished baking. Hit the spot so well I’ve come back to say thank you. It wasn’t in the shape of a doughnut but the taste is what I was going for.
I did all sorts of experimental substitutions but what came out of the oven blew me away, when I tasted it, I felt smiled upon by the God of heaven .
I used ww pastry flour, I added 6tbls aquafaba blended in fresh apple mixed with 2tbls flaxseed and 2tbls raw acv. About 1/4 cup extra flour. Cut the sugar in half, added pumkin spice and cardamon to taste along with the cinnamon. 1tbls baking powder and 1/2 tsp baking soda. Used around 1tsp of ground vanilla beans. Rubbed the dry ingredients in 2tbls coconut oil (not completely melted). And thankfully you mentioned the ideal texture, which I have come to find out is the key to the final out the Result. I added more almond milk to make the texture as described.
What can I use instead of apple sauce? Will it make a difference?
Hi Serena. You can substitute an extra tablespoon of melted vegan butter instead. It will be delicious!
I haven’t tried these yet but plan on it in the next couple days. I came across the recipe and when I saw who the author was-I knew I had to try it. Your recipes have been a saving grace for my family!! When our first born had lots of dietary restrictions a few years ago, we’d make your vegan vanilla cake. It was a staple in our house. And then when I had my second son last year very prematurely, and we had to cut out all allergens again and we’ve now used a good handful of your creations. Thank you so so much for sharing your joy of baking!!
Hi Rachel. I am heart warmed that my recipes have been so helpful to your family. Thank you for sharing with me. Enjoy the donuts! They are wonderful!
I made these today and they are wonderful. I didnt have applesauce and subbed almond butter. Really tasty. I live in California and vegan pastries are hard to find and when you do its very expensive. This saves me some money too
Absolutely perfect! My hubby loved them and devoured as soon as out of the oven. Next time I’ll make them but with the glaze. Thank you.!
You are welcome! How terrific that the donuts were a hit with your husband! Thank you for sharing your fantastic feedback and review!
These were so good! Nobody was able to stop eating them! They were probably the quickest, easiest crowd pleaser dessert we’ve ever made. Thanks Nora!
I just made these and they were so good. My husband is raving as I type!
How fantastic! Thanks for your fun and fabulous feedback and review!
Hello, Thank you so much for this recipe. My daughter has an egg allergy and has never had a donut before. I have made donut holes before but she was requesting the whole ones. These are perfect. So excited for her to try them after school.
I’m so thrilled your daughter gets to eat a doughnut! Thanks for your wonderful feedback and review!
Made these this morning, following the recipe to the letter and they turned out just so nicely!
I live in Italy and don’t find donuts, let alone vegan ones, very easily. Thank you for this!
Hello Tina in Italy! I’m so glad the donuts turned out wonderful for you! Thanks for your fabulous feedback and review!
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!
Hi Li. They should freeze just fine, but I wouldn’t coat them with the cinnamon sugar until you are ready to eat them.
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.
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!
How long do these donuts last ?
Leftover donuts will keep for two days at most, covered and at room temperature. They become soggy as they sit.
I am eager to try this recipe! Wondering if raw can turbinado sugar can be used instead of white sugar?
I don’t see why not! Happy baking 🙂
Sorry to join this comment, but am I able to fry these donuts instead of bake them?
Yes, they probably would work in an air fryer!
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!!
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!
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!
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!
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!
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!
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!!!
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!
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.Â
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!
Omg Nora…..these are the bomb ..no more buying donuts ..so easy and delicious .You definitely are the bomb.Thank you once again
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!
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
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!
Can I substitute maple syrup for the sugar?
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.
Super delicious! My family loved them a lot. Thank you!
You are welcome! Thank you for sharing your wonderful feedback! I’m glad your family is loving the donuts!
Absolutely delicious! Light & fluffy & so simple to make.
Thanks for your wonderful feedback! Glad you love it!
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! Â Your recipes never fail!
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!
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!
I’m thrilled that you loved the donuts! Thank you for sharing your wonderful review and feedback!
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!
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!