Vegan baked donuts that are truly out of a bakery.
The smell, the flavor and that texture. So light, so moist and so fluffy. These vegan donuts are a delish treat when the sweet tooth kicks in or for a quick on-the-go brekkie. They are also insanely easy and quick to whip up!
I like the use of spelt flour in this recipe because a really yummy nuttiness comes through that truly make for that bakery style donut, sans fried. The coconut butter icing resembled the texture as a regular glaze and is so satisfying. Coconut butter on its own is quite sweet, so the maple syrup just gives it a bit of a deeper flavor.
HOW TO MAKE COCONUT BUTTER WHEN YOU DON'T HAVE ANY
Coconut butter requires one simple, cheap ingredient that you likely already have in your pantry, shredded or flaked coconut. So, you can absolutely buy coconut butter at the store, but I find it really expensive if you do. Toss the coconut into a high powered blender or food processor and give it a whirl. It should take no more than a few minutes, but here a few tips that may help you along the way.
Though you can absolutely use both shreds and flakes (unsweetened), the coconut flakes will give you a slightly smoother finished product than the shreds. But if you don't mind a little more texture, use the shreds! Both are delicious!
When you are using a blender, you need to make sure you have enough coconut flakes in the blender for the blades to really blend. 6 cups is the perfect amount! If you are using a food processor, just keep scraping the sides down because the coconut will get pushed way up to begin with
If you are using a blender, use that tamper that came with it! It truly helps push the coconut flakes into the blades, lending in a super smooth texture!
HOW TO MAKE VEGAN BAKED DONUTS
First things first, make sure your donut pan is greased super well. This silicon donut pan seriously saved me! I'm not an affiliate with amazon (although I should be) so that is just a resource for you! Literally nothing ever sticks to it!
Begin by combining all dry ingredients in a large bowl. In a separate bowl, whisk together all of your wet ingredients. Fold your wet into your dry until just combined. Don't over mix, keep in mind some lumps are good! Spoon or pipe your batter into you donut pan filling about half way up because these puff up quite well. Bake those babies off and let cool while you make your glaze.
Make a double broiler by placing a medium pot with an inch of water over low heat and placing a mixing bowl on top of the pot. To the mixing bowl add your coconut butter, coconut oil, beet powder, and maple syrup. Whisk very well on low heat. Melt your chocolate in a separate bowl as well.
Once your glaze is made and your donuts are cool, ice your donuts with the chocolate or coconut butter and top with your favorite things. I love adding flaked coconut and hemp seeds!
These donuts are phenomenal the second day, just be super to wrap them tightly with plastic wrap and keep on your counter.
YOU CAN ALSO MAKE:
- Vegan Rugelach 3 Ways
- Vegan + Paleo No Bake Brownies
- Vegan Pecan Caramel Pear Upside Down Cake with a Ginger Chocolate Cake
- The BEST Dark Chocolate Fudgy Brownies (Dairy Free)
If you make these Vegan Baked Donuts please let me know by leaving a rating/review below! And make sure to sign up for emails so you never miss a new recipe and follow along on my Instagram, Pinterest, and Facebook for more About to Sprout goodness!
Vegan Baked Donuts with Coconut Butter Beet Glaze
Vegan Baked Donuts
- 1 cup spelt flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fresh or ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
- ⅔ cup unsweetened almond milk or any non-dairy milk
- ⅓ cup coconut sugar
- 2 tablespoons coconut oil melted and cooled
- 1 tablespoon vanilla
- 1 teaspoon apple cider vinegar
Coconut butter beet icing
- ½ cup coconut butter slowly melted (see notes)
- 1 tablespoon melted coconut oil
- 1 teaspoon beet powder can replace with pulverized freeze dried fruit
- Splash of maple syrup
- ½ - ¾ cup dark chocolate melted
- Preheat oven to 350 degrees F and grease your donut pan. (Silicon donut pan saved me!)
- In a large bowl, combine flour, baking powder, baking soda and spices
- In a separate bowl, add all milk, sugar, oil, vanilla, and vinegar
- Add your wet ingredients to your dry and fold together until just combined. Do not over mix-- some lumps are ok!
- Spoon or pipe batter into your prepared donut pan and fill each about half way. These really puff up!
- Bake for 12 minutes and then let fully cool in pan
- While donuts are cooling, make a double boiler by adding an inch of water to a medium pot over low heat and placing a mixing bowl on top of it
- Add your coconut butter, coconut oil, beet powder and maple syrup and whisk very well on low heat
- Melt your chocolate as well
- Once your donuts are completely cool, ice your donuts in the chocolate or coconut butter icing, top with your favs and enjoy enjoy enjoy!
*If you don't have beet powder, don't want to invest in it, or don't like the flavor of beets; crushed freeze dried strawberries would work and be super delicious
*Topping suggestions: coconut butter and chocolate icing, unsweetened shredded coconut, dried rose petals, freeze dried strawberries, hemp seeds
*These donuts are even better the second day, just make sure to cover with plastic wrap completely to keep them moist