Name: Vegan Donuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour (125 g); ⅓ cup white granulated sugar (70 g); 1 tsp baking powder; ¼ tsp ground cinnamon; ⅛ tsp salt; 1 flax egg; 2 tbsp vegan butter, melted; 1 tsp vanilla extract; ⅓ cup unsweetened plant milk (85 ml), I used soy milk; 2 tbsp white granulated sugar; ½ tsp ground cinnamon; 1 tbsp vegan butter, melted

Ingredients

For the vegan donuts:

1 cup all-purpose flour (125 g)
⅓ cup white granulated sugar (70 g)
1 tsp baking powder
¼ tsp ground cinnamon
⅛ tsp salt
1 flax egg
2 tbsp vegan butter, melted
1 tsp vanilla extract
⅓ cup unsweetened plant milk (85 ml), I used soy milk

For the topping:

2 tbsp white granulated sugar
½ tsp ground cinnamon
1 tbsp vegan butter, melted

Instructions

Preheat the oven to 350ºF or 180ºC and spray a donut pan with non-stick spray or grease it with some oil. Set aside.
Combine the dry ingredients in a large mixing bowl (flour, sugar, baking powder, ground cinnamon, and salt).
Add all the remaining ingredients (flax egg, melted vegan butter, vanilla extract, and milk) and stir until well combined.
Fill each pan cavity approximately 3/4 full. You can spoon the batter into the donut pan (it can get messy), or fill a ziplock bag with the batter, cut a hole in the corner, and pipe it into the pan.
Bake for 15 to 20 minutes or until lightly golden brown and a toothpick comes out clean.
Remove from the oven and allow the donuts to cool for at least 5 minutes before removing them from the donut pan. Then place on a wire rack to cool completely.
The topping is optional but so delicious and easy to make! To make the cinnamon sugar just mix the sugar and ground cinnamon in a small bowl until well combined.
Then use a brush to brush the melted butter onto the top of a donut and then immediately dip it into the bowl of cinnamon sugar.
Serve with a glass of rice milk, coconut milk, or any other kind of plant milk.
Keep the vegan donuts in an airtight container in the fridge or at room temperature for up to 1 week.

Notes

You can use any other kind of flour, but you may need to add more or less of it.
If you want gluten-free donuts, I’d use oat flour and buckwheat or rice flour (half and half). Add more or less quantity if needed.
Soy milk can be replaced with any other kind of plant milk, such as almond milk or oat milk.
Feel free to use any kind of sugar, although I’ve never tried this recipe with liquid sweetener.
Vegan butter can be replaced with oil (coconut oil is my favorite choice).
Be careful not to overfill, as the donuts will rise and you might lose the hole of your donuts.
Although vanilla extract is optional, I suggest you use it because it will give your vegan donuts a wonderful flavor!
Feel free to add your favorite spices, like pumpkin pie spice, nutmeg, or even cocoa powder.
Nutritional info has been calculated without the topping.

Nutrition

Serving Size: 1 donut
Calories: 151
Sugar: 11.9 g
Sodium: 29 mg
Fat: 2.7 g
Saturated Fat: 0.7 g
Carbohydrates: 28.8 g
Fiber: 1 g
Protein: 2.9 g