Name: Easy Vegan Baked Donuts
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Ingredients: 1½ cups all purpose flour; ½ cup granulated sugar; 2 tsp baking powder; ¼ tsp salt; ½ tsp ground cinnamon; ½ cup non-dairy yogurt; 1 cup non-dairy milk; ½ tsp vanilla extract; 1 cup powdered sugar; 2 Tbsp lemon juice ((freshly squeezed)); 1 Tbsp lemon zest; 1 cup rainbow sprinkles

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5 from 6 votes

These easy vegan baked donuts are so delicious! The simple lemon glaze adds the perfect tangy combo to these sweet and fluffy donuts. And rainbow sprinkles makes them look so festive. Plus they're ready in just about 30 minutes, from start to finish!

a hand picking up a vegan baked donut covered in rainbow sprinkles

Since these yummy donuts are baked in the oven instead of fried in oil, they are a lot healthier! Plus homemade vegan donuts made with simple ingredients are much cheaper than store-bought vegan donuts.

The texture is soft and fluffy, like a traditional cake donut. And trust me, even if you aren't vegan, you won't be able to resist reaching for another one of these tasty plant based treats!

I personally love eating one (or three) of these sweet vegan baked donut with a cup of coffee or a mug of homemade chai or a matcha almond milk latte. And if you love making donuts at home, be sure to also try baked mochi donuts!

two vegan baked donuts stacked on a white cupcake stand

These vegan baked donuts only take about 12 to 14 minutes to bake in the oven. That's probably faster than going to the store to buy them! Plus there's no yeast, eggs, dairy or obscure ingredients in this recipe.

And while donuts have creeped their way into the breakfast category, these healthy morsels are great any time of the day or night!

Ingredients

All purpose flour
Granulated sugar
Baking powder
Salt
Ground cinnamon
Non dairy yogurt
Non dairy milk
Vanilla extract
Powdered sugar
Lemon juice and lemon zest
Rainbow sprinkles

Watch How to Make this Recipe

Read How to Make this Recipe

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.

3. Add the wet ingredients into the dry ingredients and mix just until it's all combined.

5. Bake for 12 to 14 minutes at 350°F. Let them cool completely.

7. Whisk in the lemon juice and lemon zest.

2. In a separate bowl, mix together the non-dairy yogurt, non-dairy milk, and vanilla extract.

4. Pour the batter into a greased donut pan, until each donut hole is about ¾ full.

6. Sift the powdered sugar into a medium bowl.

8. Dip the donuts in the glaze, then in the sprinkles.

Carissa's Kitchen Tip

After dunking the tops of your donuts in icing and rainbow sprinkles, return them to the wire cooling rack for a few minutes to allow any excess glaze to drip off.

a stack of five vegan baked donuts next to more lying on a white surface

Substitutions and Variations

Cinnamon Sugar: For an alternative to the glaze and sprinkles, create a cinnamon sugar coating by dipping the baked donuts into melted vegan butter or coconut oil, then in cinnamon sugar.
Chocolate: If you aren't a fan of lemon glaze, make a chocolate glaze for your donuts instead with vegan melted chocolate.
Milk: You can use any type of dairy free milk - I usually use homemade oat milk or homemade almond milk but soy milk and cashew milk also work great.
Yogurt: For the dairy free yogurt, I usually use one that's plain or vanilla flavor, or Greek non-dairy yogurt for a little tangy flavor.
Gluten Free: If you plan to make these donuts gluten-free, use a gluten free flour blend in place of the all purpose flour like Bob's Red Mill 1:1 Baking Flour.

Tips for the Novice Home Baker

Only fill the donut pan about ¾ full. Otherwise the donuts will rise and bake over the hole, so you'll end up with hole-less donuts.
The batter can be tricky to cleanly pour into the small donut pan. Use a piping bag, a Ziplock bag with the corner cut off, or bowl with a small spout to pour your batter into the donut pan without making a mess.
If you don't have a donut pan, you can bake the batter in a muffin tin and fill each muffin cup about half full. Or squish aluminum foil into cylinders and place it in the center of muffin tin cups then pour the batter around the foil to create donuts in a muffin tin!
Carefully remove the donuts out of the pan and set them to cool on a wire cooling rack. If you're working with just one donut pan, continue greasing your donut pan with cooking spray or vegan butter and baking the donuts until all the donut batter is used up.

Storing and Freezing

Storing: These donuts taste best fresh, and will probably be eaten right away! But if you happen to have leftover vegan baked donuts, store them in an airtight container at room temperature for up to 3 days.

Pro Tip: Note that they get a little soft and soggy if they're stored after being glazed. And the color from the sprinkles can tend to blead if they sit out for more than a day.
Therefore I recommend to store leftover un-glazed donuts and then add the glaze and sprinkles just before you're ready to serve them.

Freezing: Store unglazed donuts in a single layer in an airtight container or freezer bag. Allow them to defrost at room temperature, then add the glaze and sprinkles.

a white cake stand piled with rainbow sprinkle vegan baked donuts

More Vegan Dessert Recipes

If you enjoyed this baked vegan donuts recipe, try these other delicious vegan dessert recipes!