Print

Vegan Vanilla Bean Donuts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Gourmet vegan baked donuts that are ready in just 30 minutes! Vanilla bean paste gives this easy recipe a bakery-style flavor!

Ingredients

DONUTS:

  • 1/2 cup unsweetened almond milk
  • 1/2 tsp. apple cider vinegar
  • 1/3 cup melted coconut oil
  • 2/3 cup cane sugar
  • 2 tsp. vanilla bean paste
  • 1/2 cup unsweetened dairy free yogurt*
  • 1/2 cup Bob’s Red Mill Organic Whole Wheat Flour
  • 1 cup Bob’s Red Mill Organic All-Purpose Flour
  • 2 tsp. baking powder
  • pinch salt
  • pinch freshly grated nutmeg

ICING:

  • 1 and 1/2 cups powdered sugar, sifted
  • 2–3 Tbsp. unsweetened almond milk
  • 1 tsp. vanilla bean paste

Instructions

  1. DONUTS: Preheat your oven to 350 degrees F. Grease two 6-cavity donut pans with a bit of coconut oil. Set aside.
  2. Combine almond milk and apple cider vinegar in a measuring cup—this is your homemade vegan buttermilk. Mix and set aside.
  3. Add coconut oil, cane sugar, vanilla bean paste, and yogurt to a large bowl and whisk to combine. 
  4. In a separate smaller bowl, mix your whole wheat flour, all-purpose flour, baking powder, salt, and nutmeg.
  5. Add your dry ingredients to your wet ingredients, then add your homemade buttermilk. Mix until just combined.
  6. Evenly divide the batter into 10-11 of your donut cavities, filling the batter to just below the top. Smooth out the tops with your finger, and bang the pans on the counter.
  7. Bake for 15 minutes, or until the donuts spring back when lightly poked. They’ll be light in color.
  8. Allow your donuts to rest in the pan for 20 minutes, then carefully remove them and place them on a cooling rack and allow to cool. They’ll firm up as they cool.
  9. ICING: Mix your powdered sugar, almond milk, and vanilla bean paste in a bowl. Whisk to remove any clumps. Your icing should be thick but drippy.
  10. Once your donuts are at room temperature, dip them one-by-one (the smooth side will be the top) into the icing. Place back on your cooling rack (preferably over a baking sheet to catch the drippings) to set.

Notes

*I like So Delicious’ unsweetened coconut yogurt! Also, make sure it’s not SUPER cold from the fridge. I like to take it out of the fridge 15-20 minutes before I start baking.

You can also use Bob’s Red Mill’s Vegan Egg Replacer instead if you prefer. You’ll need two eggs worth (2 Tbsp). You’ll also need to decrease the amount of baking powder if you use the egg replacer — just use 1 and 1/2 tsp. instead.

Find it online: https://www.fooduzzi.com/2020/11/vegan-vanilla-bean-donuts/

Pin It on Pinterest

Share This