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.
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
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.
- 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.
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