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Cinnamon Sugar Vegan Donuts

vegan donuts horizontal
Parker Feierbach

Donuts...that are delicious and vegan?! Believe it.

Pick your favorite non-dairy milk.

You don't have to use almond milk, although we tend to like its mild flavor for baked goods. But if you're more into soy or oat milk, go for it. Coconut would give these a nice subtle sweetness, too.

And your favorite vegan butter.

Donuts need a little bit of fat—but not as much as everyone might think! These are far from being fat bombs. We just use 1/4 cup of melted vegan butter for the whole batch.

Make them cinnamon sugar—or glaze 'em.

We love the classic flavor of cinnamon sugar donuts, but you can totally make a non-dairy glaze for these by whisking together 1/4 cup of your favorite non-dairy milk, 2 cups powdered sugar, and 1/2 teaspoon vanilla extract.

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Yields: 1 dozen
Prep Time: 0 hours 20 mins
Total Time: 0 hours 30 mins
For the donuts

Cooking spray

1 c.

all-purpose flour

1 tsp.

baking powder

1 tsp.

ground cinnamon

1/2 tsp.

baking soda

1/2 tsp.

kosher salt

2/3 c.

unsweetened almond milk

1/2 c.

granulated sugar

1/4 c.

melted vegan butter

1 tsp.

apple cider vinegar

1 tsp.

pure vanilla extract

For the cinnamon-sugar coating
1 c.

granulated sugar

4 tsp.

ground cinnamon

Pinch kosher salt

  1. Preheat oven to 350° and grease a donut pan with cooking spray. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. 
  2. In a medium bowl, whisk together almond milk, sugar, butter, apple cider vinegar, and vanilla. Pour into dry ingredients and mix until just combined. Transfer batter to a piping bag and pipe into prepared donut pan. 
  3. Bake until edges are golden and middles are set, 10 minutes. Remove donuts from pan and let cool slightly on a cooling rack. 
  4. In a medium bowl combine sugar, cinnamon, and a pinch of kosher salt. Gently toss donuts in cinnamon sugar while still warm.

Parker Feierbach
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