Breakfast
Baked Vegan Donuts from the Pantry
I already have a Pumpkin Vegan Donuts recipe but genuinely wanted to have a simple vegan donut recipe that’s welcome
- Serves 6 donuts
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
What donut dreams are made of!
Everyone at the table went nuts over these Baked Vegan Donuts! They are the go-to addition to your breakfast or brunch menu, and you’re going to love them. They disappeared SO fast in my house, and I’ll surely be making another batch soon!
I used THIS simple donut pan but THIS silicon mold would also be great!
Love a simple vegan baking recipe? Well that’s convenient because you need to try these No bake Cheerio Bars, my Standout Vegan Chocolate Chip Cookies, as well as my straightforward Peanut Butter Bars.
I already have a Pumpkin Vegan Donuts recipe but truly wanted to have a simple vegan donut recipe that’s welcome all year round. These turned out better than I could have dreamed!
Ingredients you’ll need
This vegan donut recipe packs in the nutrients with nut butter, mashed banana and they are naturally sweetened with pure maple syrup! Here are the main ingredients
- Flour: I recommend using all-purpose or whole wheat pastry flour for a soft, tender crumb. To keep these gluten free, use a 1-to-1 gluten-free all-purpose flour.
- Maple syrup: For the dependable amount of natural sweetness.
- Non-dairy milk: Any dairy-free milk will work great! I typically like to use almond milk, soy milk or oat milk.
- Nut butter: Gives these donuts a boost of healthy fats while making the texture certainly dependable.
- Mashed banana: For moisture and extra natural sweetness.
How to cook this method
Frequently asked questions
Donut baking pans
I have THIS donut baking pan but here are a few other options as well:
- Bellemain Non-stick pans
- Silicone Donut pans
- CopperKitchen Non-stick pans
The recipe
Baked Vegan Donuts from the Pantry
These unfussy Baked Vegan Donuts are perfectly light, fluffy and moist! This healthier donut recipe is plant based and can be whipped up in less than 30 minutes! The cinnamon sugar coating is notable, but optional if you want to keep these a little on the lighter side.
- Serves 6 donuts
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Ingredients
- 1 medium banana (mashed)
- ½ cup almond milk
- 3 tablespoons nut butter (peanut butter or almond butter works)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup flour (I use all-purpose but you can also use whole wheat, pastry flour, or a gluten free 1-to-1 substitute)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- ½ teaspoon cinnamon
For the cinnamon sugar coating:
- Cooking spray
- ½ cup sugar
- ½ tablespoon ground cinnamon
Method
- 1
Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
- 2
In a large bowl, mash your banana until few lumps remain. Stir in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
- 3
Over top of the wet ingredients, sift together the flour, baking soda, baking powder, salt, and cinnamon and mix everything together to combine.
- 4
Evenly spoon the mixture into the 6 donut pan.
- 5
Bake in oven for 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Let cool slightly and then remove from the pan to a wire rack to cool more.
- 6
Make the cinnamon sugar coating by combining the cinnamon and sugar in a shallow bowl. Once the donuts have cooled enough to easily handle them, lightly spray each one with cooking spray and then roll them in the sugar coating. ENJOY!
Cook notes
Like most donuts, these don’t stay good for more than about a day and are dependable enjoyed soon after baking. Store any leftovers in an airtight container at room temperature.
Per serving
- Serving1 donut
- Calories250 kcal
- Carbohydrates49 g
- Protein4 g
- Fat5 g
- Saturated Fat0.4 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat3 g
- Sodium192 mg
- Potassium188 mg
- Fiber2 g
- Sugar28 g
- Vitamin A15 IU
- Vitamin C2 mg
- Calcium119 mg
- Iron1 mg
