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Servings: 10 doughnuts
Calories: 128kcal
Ingredients
For the batter:
- 1 cup all-purpose flour
- ½ cup pure cane sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 2 tablespoons apple sauce unsweetened
- ½ cup non-dairy milk
- 1 tablespoon butter vegan
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the topping:
- 1 cup confectioners’ sugar
- 2 ½ tablespoons butter vegan
- ½ teaspoon vanilla extract
- ½ teaspoon food coloring optional
Instructions
For the Batter
- Preheat the oven to 350°F (175°C).
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.1 cup all-purpose flour, ½ cup pure cane sugar, ½ teaspoon ground cinnamon, 1 teaspoon baking powder, ¼ teaspoon salt
- Add the milk, melted butter, apple sauce, and vanilla extract to the bowl. Whisk until smooth.2 tablespoons apple sauce, ½ cup non-dairy milk, 1 tablespoon butter, 1 teaspoon vanilla extract
- Spray the doughnut mold with non-stick spray. Divide the batter into the doughnut mold, filling each about ¾ full.
- Bake for 8-10 minutes, or until a toothpick comes out clean.
For the Topping
- While the doughnuts are baking, prepare the icing. Melt the butter in the microwave until completely melted.2 ½ tablespoons butter
- In a small to medium-sized bowl, mix the confectioners’ sugar, melted butter, vanilla extract, and food coloring. Whisk until well combined. You can add a little bit of water or milk, if you feel like your icing is not liquid enough.1 cup confectioners’ sugar, ½ teaspoon vanilla extract, ½ teaspoon food coloring
- Once the doughnuts are finished baking, remove them from the oven and let them cool for approximately 15 minutes.
- Dip each donut in the icing and let the excess drip off.
- Serve and enjoy your Vegan Baked Vanilla Doughnuts!
Notes
- ugar Swap: Want a richer flavor? Use a brown sugar blend instead of all pure cane sugar. The brown sugar adds a hint of molasses for a deeper taste.
- Applesauce Out? No problem! Substitute mashed banana (⅓ cup) for a slightly different twist. The banana adds a touch of natural sweetness and keeps the donuts moist.
- Milk Matters: Any non-dairy milk will work here! Choose your favorite – almond, oat, soy – they all add delicious creaminess.
- Don’t Overmix: This is key to achieving fluffy donuts. A few lumps are perfectly fine! Overmixing activates the gluten in the flour, making your donuts tough.
- Too Thick? If your batter seems too thick after whisking the wet and dry ingredients together, simply add a tablespoon or two of extra non-dairy milk until it reaches a smooth, pourable consistency.
- Easy Release: Lightly greasing your donut mold with a neutral oil spray helps ensure the donuts pop out easily after baking.
- Mess-Free Filling (Optional): Want perfectly round donuts with minimal mess? Fill a piping bag with the batter and pipe it into the molds. This gives you more control and avoids overflow.
- Patience is Key: Let the donuts cool completely before icing them. This prevents the icing from melting and running off.
- Consistency is King: For thicker icing, use less milk or water. For a thinner, drippier icing, add a bit more. The ideal consistency allows for easy dipping and coating without being too runny.
- Get Creative! Don’t stop at vanilla icing! This recipe is a fantastic base for experimenting with different flavors. Add a touch of cocoa powder for chocolate, a pinch of espresso powder for a mocha twist, or a splash of fruit puree for a burst of berry flavor.
Nutrition
Calories: 128kcal | Carbohydrates: 33g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 138mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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