fbpx Print
Square photo of a pile of vegan donuts

Vegan Donuts

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 15 mins
  • Total: 25 mins
  • 6 donuts 1x
  • Snack, Breakfast
  • American
  • Vegan

Servings 6 donuts 1x

Scale Tap or hover over number to scale servings

Vegan donuts, fluffy, sweet, baked, and super easy! They are the perfect snack or breakfast, and they require less than 30 minutes.


For the vegan donuts:

For the topping:

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


  1. Preheat the oven to 350ºF or 180ºC and spray a donut pan with non-stick spray or grease it with some oil. Set aside.
  2. Combine the dry ingredients in a large bowl (flour, sugar, baking powder, ground cinnamon, and salt).
  3. Add all the wet ingredients (flax egg, melted vegan butter, vanilla extract, and milk) and stir until well combined.
  4. 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. 
  5. Bake for 15 to 20 minutes or until lightly golden brown and a toothpick comes out clean.
  6. 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.
  7. 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.
  8. 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.
  9. Serve your vegan donuts with a glass of rice milk, coconut milk, or a cup of coffee. 
  10. Store the vegan donuts in an airtight container in the fridge or at room temperature for up to 1 week, or in the freezer for up to 3 months. Thaw overnight in the fridge. 


  • 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. You could also use our gluten-free flour blend
  • Soy milk can be replaced with any other kind of plant 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 such as nutmeg, or even cocoa powder to make chocolate donuts.
  • If you don’t have a donut pan, you’ll easily find the one that I conveniently used through this link.
  • Nutritional info has been calculated without the topping.


  • 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