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What donut dreams are made of!
My family went nuts over these Baked Vegan Donuts! They are the best addition to your breakfast or brunch menu, and you’re going to love them. They disappeared SO fast in my house, and I’ll definitely be making another batch soon!
I used THIS simple donut pan but THIS silicon mold would also be great!
Love a simple vegan baking recipe? Well that’s convenient because you need to try these No bake Cheerio Bars, my Amazing Vegan Chocolate Chip Cookies, as well as my easy Peanut Butter Bars.
I already have a Pumpkin Vegan Donuts recipe but really wanted to have a simple vegan donut recipe that’s wonderful all year round. These turned out better than I could have dreamed!
Ingredients you’ll need
This vegan donut recipe packs in the nutrients with nut butter, mashed banana and they are naturally sweetened with pure maple syrup! Here are the main ingredients
- Flour: I recommend using all-purpose or whole wheat pastry flour for a soft, tender crumb. To keep these gluten free, use a 1-to-1 gluten-free all-purpose flour.
- Maple syrup: For the perfect amount of natural sweetness.
- Non-dairy milk: Any dairy-free milk will work great! I typically like to use almond milk, soy milk or oat milk.
- Nut butter: Gives these donuts a boost of healthy fats while making the texture absolutely perfect.
- Mashed banana: For moisture and extra natural sweetness.
How to make this recipe
- Make the batter: in a large bowl, mash the bananas and mix in the remaining wet ingredients. Add the dry ingredients in and mix.
- Pie into the pan: I put the batter in a piping bag and pipe it into the donut pan but you can also just use a spoon.
Frequently asked questions
Baked donuts are really delicious but they don’t taste exactly like fried donuts. They will also have more of a cakey texture more like a muffin or small round cake.
Once these have been baking for 15 minutes, check on them and if they look golden brown and set, insert a toothpick in the middle and if it comes out clean or with just a few moist crumbs they’re done.
Yes, mix 1 cup powdered sugar with 2 to 3 tbsp of milk and 1/2 tsp vanilla extract. Dip the cooled donuts into the glaze, allowing any excess to drip off.
If your donuts are sticking to the pan, my advice is to make sure that you grease the pan well. I never have any issues as long as the donut pan is well greased.
Donut baking pans
I have THIS donut baking pan but here are a few other options as well:
Baked Vegan Donuts
Video
Ingredients
- 1 medium banana, mashed
- ½ cup almond milk
- 3 tablespoons nut butter, peanut butter or almond butter works
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup flour, I use all-purpose but you can also use whole wheat, pastry flour, or a gluten free 1-to-1 substitute
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- ½ teaspoon cinnamon
For the cinnamon sugar coating:
- Cooking spray
- ½ cup sugar
- ½ tablespoon ground cinnamon
Instructions
- Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
- In a large bowl, mash your banana until few lumps remain. Stir in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.1 medium banana, 1/2 cup almond milk, 3 tablespoons nut butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract
- Over top of the wet ingredients, sift together the flour, baking soda, baking powder, salt, and cinnamon and mix everything together to combine.1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, pinch salt, 1/2 teaspoon cinnamon
- Evenly spoon the mixture into the 6 donut pan.
- Bake in oven for 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Let cool slightly and then remove from the pan to a wire rack to cool more.
- Make the cinnamon sugar coating by combining the cinnamon and sugar in a shallow bowl. Once the donuts have cooled enough to easily handle them, lightly spray each one with cooking spray and then roll them in the sugar coating. ENJOY!Cooking spray, 1/2 cup sugar, ½ tablespoon ground cinnamon
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my family’s favourite. So much better than fried and I love how soft and fluffy they are. Also taste like real donuts!
Hi does the banana need to be very ripe/ brown like those used in banana bread o regular yellow is ok?
These were delicious! I made them for Easter morning breakfast and they were a hit! I felt less guilty eating these vs a traditional donut but didn’t have to sacrifice taste or quality. Definitely making these again!
Yay! So glad that you liked, Annie!!
I am known to my friends as a serious donut snob. These donuts were DELICIOUS!! I am not a big baker myself so the fact that they’re so easy was such a big deal to me too. Came out absolutely perfect!!!! Seriously wishing i quadrupled the recipe!
Can you substitute the flour with something else like quick oats (if processed in a food processor/blender until fine)?
Made these today and am in love! I love loelve love anything with cinnamon and these were made in a few minutes and the texture turned out amazing! So fluffy. Definitely gonna make them again and maybe experiment a little with the recipe (add apple for example). Thank you for the great recipe!
Made these for my family last night. Everyone loved them and my husband said it’s some of the best baked donuts he’s had!
How much apple sauce should I use to replace banana?
Hello, these look so good and I would like to try and make them. I eat paleo and would need a nut flour for the gluten free flour in the recipe. What would you suggest?
Thank you!
-W. Rusie
unfortunately I’ve never tried these with a gluten free flour that’s paleo appropriate. Maybe try this recipe: https://thevegan8.com/vegan-cinnamon-sugar-donuts-gluten-free/#wprm-recipe-container-34167
Really simple and delicious and mellow. I used a mixture of gluten-free flour with rice and coconut flour, I tested with hazelnut butter a real treat.
Thank you for this recipe which I will do again with pleasure.
Jessica M.
Hello, it’s a pleasure for me to follow and actually write this message too to you. I’m new in the vegan pastry/bakery world and I want to ask you what you meant when you said (1 cup of flour (I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1–1 substitute), in the recipe. Can you break that down for me and thank you in advance.