Baked Vegan Doughnuts
- 4 days ago
- 4 min read
Welcome to my baked Vegan doughnut recipe.
A few words before we jump straight into the recipe. I used Olivani dairy free spread for my vegan butter alternative. I find I always get great results with it. I know margarine is controversial in the baking world, but when you have to find alternatives you keep going back to what works.
For these doughnuts Ive used a local brand Little Beauties -Raspberry for one topping and the other Ive made edible flower sprinkles. you can find the recipe to make those here.
I you're not vegan or dairy free you can use normal dairy butter and milk instead of the alternatives. Do keep in mind that they may cook a little quicker and brown a little quicker, so keep a closer eye on them when baking.
Anyways that's all from me, enjoy your baking and feel free to share pictures and tag me in your creations @jaclynm.studio on instagram.
Baked Vegan Doughnuts
Makes approximately 6–12 doughnuts depending on mould size.
Equipment
Silicone doughnut mould
Piping bag (or a sturdy snap-lock bag with the corner snipped off)
Ingredients
The “Buttermilk”
180g (180ml / ¾ cup) non-dairy milk (soy or oat works best)
10g (2 tsp) apple cider vinegar
Wet Ingredients
50g (¼ cup) vegan butter or margarine, melted and cooled
5g (1 tsp) vanilla extract
100g (½ cup) white sugar
Dry Ingredients
210g (1 ¾ cups) standard plain flour
6g (1 ½ tsp) baking powder
3g (½ tsp) baking soda
3g (½ tsp) salt
1g (½ tsp) ground nutmeg
Topping Options
Cinnamon Sugar
55g (¼ cup) fine caster sugar
6g (1 Tbsp) ground cinnamon
30g (2 Tbsp) vegan butter, melted (for brushing)
Vanilla Glaze
180g (1 ½ cups) icing sugar, sifted
45–60g (3–4 Tbsp) boiling water or hot plant milk
5g (1 tsp) vanilla extract
Pinch of salt
Method
1. Prep
Preheat your oven to 175°C (350°F). Lightly grease your silicone mould with a little oil or spray.
2. Make the "Buttermilk"
Stir the vinegar into the plant milk and let it sit for 5–10 minutes. It should start to curdle and thicken—this is the secret to a tender crumb.
3. Mix the Wet Base
In a large bowl, whisk together the "buttermilk" mixture, melted vegan butter, and vanilla until well combined.
4. Prepare the Dry Mix
In a separate bowl, sift together the sugar, flour, baking powder, baking soda, salt, and nutmeg. Give it a quick whisk to ensure everything is evenly distributed.
5. Combine
Pour the wet ingredients into the dry. Fold them together gently until just combined. Be careful here—if you over-mix the batter, the doughnuts will turn out rubbery rather than light and fluffy.
6. Fill the Moulds
Transfer the batter to your piping bag. Pipe the mixture into the moulds until they are about ⅔ full.
7. Bake
Bake for 15–20 minutes. Every oven is a bit different, so keep an eye on them. If you’re using a thermometer, you’re looking for an internal temperature of 93°C to 96°C (200°F to 205°F). They should be a pale golden colour and spring back when lightly touched.
8. Cool
Let the doughnuts sit in the silicone mould for 10 minutes before carefully popping them out. This resting time lets the structure set so they don't break.
Finishing Touches
For Cinnamon Sugar: Mix the sugar and cinnamon in a small bowl. Brush the warm doughnuts with melted vegan butter, then roll them through the cinnamon sugar until coated.
For the Vanilla Glaze: Sift the icing sugar into a bowl. Add the hot liquid starting with 45g (3 Tbsp), along with the vanilla and salt. Whisk until smooth. Lift your whisk—if the glaze runs off in a steady stream within 2 seconds, it’s ready. If it’s too thick, add a tiny bit more liquid.
Pro Tip: Keep the glaze warm while you work to prevent it from crusting. You can dip the doughnuts directly into the bowl or pour the glaze over the top.
Garnish: While the glaze is still wet, feel free to add flower petals, sprinkles, or a dusting of fruit powder. I love using cornflower petals and Little Beauties dehydrated raspberries for a local NZ touch!
Storing & Freezing
On the Bench: These stay fresh for 2–3 days in a container. Line the bottom with a paper towel to absorb any extra moisture so the sugar doesn't "weep." Keep them in a single layer, or use baking paper between layers to stop them from sticking.
Fridge: Avoid the fridge unless your kitchen is extremely hot and humid, as it can make the cake go stale faster.
Freezing: These freeze beautifully! Place glazed doughnuts on a tray for an hour to firm up, then transfer to a freezer bag. Just thaw them at room temperature for about 30 minutes when you're ready for a treat.
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