Baked Vegan Donuts “Revisited” Recipe

Hi! I just wanted to let everyone know that I completely forgot to put SUGAR on the ingredients list of the newly changed Vegan Baked Donuts Recipe found here. Sara over at Innocent Primate alerted me to it and I was HORRIFIED! I forgot SUGAR! ME!! I never forget sugar!! Well, I never forget to eat it or add it, but apparently I am capable of forgetting to TYPE it! Grr! I am so sorry to anyone that this recipe error has affected. I have made the appropriate changes on the original post as well.

**Please note: only change in recipe is the addition of 1/2 cup sugar in the heated mixture!

Baked Vegan Donuts and Donut Holes Revisited

Yummy Vegan Baked Donuts

Yummy Vegan Baked Donuts

A couple weeks ago I posted a Yummy Baked Vegan Donuts recipe. Well since then I have been trying to revamp it so that the donuts would come out a tad sweeter and softer. Well I’ve done it! I think this recipe is even better than the first (especially for donut holes) and they even keep longer. Please refer to the recipe above for instructions unless otherwise noted!

Baked Vegan Donuts

2 cups soymilk (I use very vanilla)

1/4 cup canola

1/4 cup agave nectar

2 1/2 tsp yeast

1/2 cup sugar

1/4 cup applesauce    **Add the applesauce and vanilla during the first flour stage!**

1 1/2 tsp vanilla

1/2 Tbsp salt      **Just like the other recipe, the salt is added with the remainder of the flour**

4 3/4 cups & 2 Tbsp flour

Bake at 350 Degrees F for about 10 minutes, if they begin getting light brown sooner then remove them early. Unlike the previous recipe, these donuts come out much more soft and unlike dinner rolls.

The main changes were adding applesauce (for moisture), vanilla and eliminating the baking powder and baking soda. Baking powder and baking soda essentially only work to help the dough rise or “fluff” if baked soon after it is added to the dough. Since I recommend placing the donuts in the fridge overnight, these two ingredients were of little use. However, if you do want to bake immediately, let the dough rise for about 30 minutes. A small adjustment may have to be made for flour, but not a significant one since there is only a total of 1 tsp of baking powder/baking soda in the recipe.

These donuts are great if you are having a large (or small) gathering and want something sweet. These donuts can easily be glazed then left out to dry fully on a serving dish. The donuts actually take on an even greater donut texture when let to sit out for a few hours. The way in which the glaze dries on the donuts and the texture of this new dough makes me remember getting a glazed donut at Dunkin Donuts when I was a kid. They’re delicious! (Mine, not the ewy non-vegan Dunkin Donut ones ;) ) Only problem with these donuts is that they do not keep especially long, just a few days before the dough is no longer soft like we all enjoy (although the same thing happens when you buy a donut and bring it home and don’t eat it for days!). Therefore, if you are not having a large gathering or sharing with family members (aka baking just for you), I would recommend halving the recipe as it does make about 80 donut holes and 12 large donuts!

Hope you enjoy!!!

Yummy Baked Vegan Donuts & Donut Holes

I used to love doughnuts before my vegan days. A good glazed doughnut was always a huge treat now and then. Since it is nearly impossible for find vegan doughnuts to buy (unless you count doughnuts you can order online and receive in smushed pieces), I have found my craving for a good doughnut growing and growing. I have tried other vegan doughnut recipes before and none have come out quite the way I like. So I decided to take the doughnuts into my own hands. I wasn’t sure how they would come out, especially since it was my first attempt at creating my own doughnut recipe, but I must say that the recipe I created is quite good—especially for doughnut holes!!! I must warn you, the directions may seem overwhelming but most of the work is waiting for dough to rise or things to cool!

Nikki’s Baked Vegan Doughnuts

*I prefer organic ingredients*

2 cups vanilla soymilk (or very vanilla)

1/2 cup white cane sugar

1/3 cup canola oil

1/4 cup agave nectar (just for a touch of extra sweetness)

2 1/2 tsp yeast

4 1/2 cups flour

1/2 tsp baking powder (aluminum-free best!)

1/2 tsp baking soda

1/2 Tbsp salt

Bake at 350 Degrees, 10-12 minutes

You want to begin by bringing the soymilk, sugar, canola oil and agave nectar to a boil. As soon as it boils, remove it from the heat and let it cool until it is about 110 degrees Farhenheit (it can take about an hour). It is important to remain patient to bring it down to 110 degrees as the next step is to add the yeast to the mixture and let sit for 5-10 minutes. (Yeast has a higher tolerability range than 110 degrees but I prefer to be safe).

After the 5-10 minutes, add 4 cups of flour and mix until fully incorporated. Let the dough rise to about double the size (or about an hour). Once the dough has risen, add the remaining 1/2 cup flour and the baking powder, baking soda and salt. Mix completely and let rest for at least 10 minutes. The dough will be somewhat sticky but this is what we want.

If you want to make doughnuts simply take small amounts of dough and work it into about a 6 inch rope. The width of the dough “rope” depends entirely on how large you wish the doughnuts to be. Remember that the dough will expand to at least double the size it is at this point. When you have determined the size of doughnuts you want, simply attach the two ends of the “rope” (this is where sticky dough comes in handy) and make sure to adjust the hole of the doughnut to the size you want. Place it on a silicon baking mat on a cookie sheet or a greased cookie sheet. Repeat until all the dough is used.

Then place towels or aluminum foil over the cookie sheets and place in your fridge overnight. Remove the trays in the morning and let sit for at least an hour to be brought to room temperature and so the doughnuts can rise some more. Before you put them in the oven you may wish to adjust the doughnut centers if they have been overcome by expanding dough! **Alternatively, you can let the dough rise for about 30 more minutes then place them in the oven directly after making the doughnuts, but I think that placing them in the refrigerator overnight makes them taste just THAT much better….afterall, good things come to those that wait! =)

To make the doughnut holes, you can do one of two things. Simply grab very small amounts of dough and work them into doughnut holes (about an inch at the most) until all of the dough is consumed. You can also make more “dough ropes” and cut about every inch and form those pieces into balls. Depends entirely on your preferred style. Everything else is the same for doughnut holes.

Once the doughnuts or doughnut holes come out of the oven they will look more like dinner roll consistency than doughnuts, but have no fear! Remove the doughnuts from the cookie sheets immediately to a cooling rack. While the doughnuts are cooling mix the glaze:


1 1/2 cups powdered sugar

3 Tbsp soymilk

I personally used a silicone basting brush to coat each donut entirely, but you could easily dunk each doughnut or doughnut hole into the mixture. The glaze, especially when the doughnuts are still warm, soaks into the dough just a bit and gives it an extra kick when you enjoy the doughnuts later! I preferred the doughnuts just with the glaze but you can also add additional frostings to the doughnuts. Some of the doughnuts received a chocolate icing, which I made this way:

Chocolate Icing

1 cup powdered sugar

1/3 cup cocoa powder

2 1/2 Tbsp soymilk (or less depending on thickness you want)

Makes about 12 large doughnuts and about 80 doughnut holes.

Best stored in a cool place in a sealed container.

Hope you enjoy!!!

**There is an updated donut recipe for anyone interested, available here.**


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