Satisfy your doughnut cravings in under 30 minutes! No need to visit the doughnut shop or bust out the deep fryer. These vegan baked doughnuts are absolutely scrumptious and easy to make.
- 1 ¼ cups unsweetened non-dairy milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon salt
- 1 cup vegan chocolate chips
- ¼ cup vegan butter
- 2 tablespoons maple syrup
- 1 cup organic powdered sugar
- 1 tablespoon unsweetened non-dairy milk
- 1 teaspoon vanilla extract
- ½ cup organic granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons vegan butter, melted
- ½ cup organic powdered sugar
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Preheat the oven to 350°F and lightly oil a 12 cavity doughnut pan. (Note 1)
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Stir the milk, oil and vanilla together in a small container, such as a large liquid measuring cup.
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Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large mixing bowl.
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Pour the milk mixture into the bowl with the flour mixture and stir the ingredients together just until combined.
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Divide the batter among the cavities of your doughnut pan, using either a pastry bag or spoon.
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Bake the doughnuts for 10 to 12 minutes, until set.
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Place the doughnut pan on a cooling rack and let the doughnuts cool for at least 5 minutes before removing them from the pan (Note 2). Place them back on the rack to continue cooling once they're out of the pan.
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Prepare your toppings while the doughnuts cool. Choose one topping option per batch. (Note 3)
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Place the chocolate chips into a microwave-safe bowl. Microwave them in 30-second increments, stirring in between, until fully melted.
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Stir in the butter until it melts and blends in with the chocolate.
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Stir in the maple syrup.
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Dip the top of each doughnut into the bowl to coat it with the chocolate frosting.
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Stir the frosting ingredients together in a medium bow, adding more milk if the mixture seems to thick, more powdered sugar if it seems too thin.
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Dip the top of each doughnut into the bowl to coat it with the vanilla frosting.
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Stir the cinnamon and sugar together in a medium bowl.
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Brush each doughnut with melted butter, then roll each doughnut in the cinnamon sugar until coated.
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Place the powdered sugar in a bowl, then roll each doughnut in the powdered sugar until coated.
- You can use a 6 cavity pan and bake your doughnuts in batches if needed.
- Run a small sharp knife around the edges of each doughnut if you have trouble releasing them from the pan.
- Each topping recipe makes enough for 12 doughnuts, so divide the topping recipes if you want to make more than one topping variation. Otherwise you'll have lots of leftover toppings!
- Nutrition information does not include toppings, because it will obviously vary depending on which topping you use.