Description
These Cinnamon Sugar Vegan Donuts are a quick and delicious plant-based treat that bake up light and fluffy with a perfect cinnamon sugar coating. Made with simple pantry ingredients like flour, soy milk, and applesauce, these donuts are moist and flavorful without any eggs or dairy. Perfect for a cozy breakfast or a sweet snack, they bake in just 10 minutes and are coated with melted vegan butter and a classic cinnamon sugar mixture for irresistible sweetness and cinnamon warmth.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup + 2 tablespoons soy milk
- 1 tablespoon applesauce
- 1 tablespoon melted vegan butter (for batter)
- 1 teaspoon vanilla paste
Topping
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup melted vegan butter (for coating)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and lightly spray a donut pan with non-stick spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together all purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
- Add wet ingredients and combine: Pour the soy milk, applesauce, 1 tablespoon melted vegan butter, and vanilla paste into the dry ingredients. Stir well with a large wooden spoon until the batter is smooth and has the consistency similar to cake batter—not too thick, not too runny.
- Fill the donut pan: Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full. Alternatively, place batter in a large ziplock bag, cut a corner off, and pipe the batter evenly into the pan. Do not overfill, as the donuts will rise and you want to maintain the donut hole.
- Bake the donuts: Bake for 9-10 minutes or until edges turn lightly golden brown. If your donut pan is larger, the baking time may be slightly longer. Let donuts cool in the pan for 2-3 minutes.
- Cool and prepare coating area: Carefully remove the donuts from the pan and place them on a wire rack set over parchment paper to catch excess sugar and butter drips.
- Mix the topping: In a medium bowl, stir together the 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. In a separate small bowl, melt the remaining 1/4 cup vegan butter.
- Coat the donuts: Dip each donut into the melted vegan butter, coating either both sides or just one side, according to preference. Then immediately dip and roll the donut in the cinnamon sugar mixture to coat evenly.
- Serve and store: Serve the donuts immediately for the best texture and flavor, or enjoy within one day. Leftover donuts can be stored covered at room temperature for up to two days.
Notes
- Do not overfill the donut pan to avoid losing the donut hole as the batter rises.
- Use a wire rack over parchment paper to catch excess butter and cinnamon sugar for easier cleanup.
- For variation, try using different plant-based milks such as almond or oat milk.
- Leftover donuts are best eaten within two days; store at room temperature covered to maintain freshness.
- Ensure the melted vegan butter for the topping is not too hot to prevent dissolving the sugar coating.
