Is there anyone on Earth who doesn’t love donuts? Well, now you can make them right at home, using fully plant-based ingredients, in less than an hour. These donuts are soft and fluffy and come out perfect every time. Once cooled, they can be dipped, drizzled, and sprinkled with any number of creative glazes and toppings. Below, we’ve included two of our favorite glazes: chocolate and maple cinnamon. If you want to get fancy, you can prep half a batch of each glaze and make two-toned donuts.
Yield: 10 donuts
Prep time: 20 minutes | Cook time: 19 minutes | Total time: 39 minutes
You’ll need: a standard-sized nonstick donut pan
1½ cups vanilla soy milk (any variety)
2 tablespoons ground flaxseed meal
6 tablespoons canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
Classic Chocolate Glaze:
1 cup vegan chocolate chips, melted
1 teaspoon coconut oil (refined or unrefined), melted
Maple Cinnamon Glaze:
1½ cups powdered sugar
¼ cup pure maple syrup
1 teaspoon vanilla extract
1½ tablespoons water
3 pinches ground cinnamon
Optional Toppings:
Vegan sprinkles
Shredded coconut
Contrasting glaze to drizzle on top (see Friendly Suggestion below)
1. Preheat the oven to 350 degrees F. Grease your donut pan well.
2. In a small bowl, whisk together the soy milk, flaxseed meal, canola oil, and vanilla extract. Set aside for at least 5 minutes.
3. In a large bowl, combine the flour, sugar, baking powder, and salt and mix well.
4. Pour the wet mixture into the dry mixture and stir just until combined.
5. Spoon the batter evenly into the prepared donut pan, filling 10 donut molds partway (about three-quarters full). Do not fill them all the way to the top—doing so could cause the holes of the donuts to close up.
6. Bake for 17 to 19 minutes, until a toothpick inserted in the center comes out clean. Allow the donuts to cool in the pan, then pop the donuts out upside down onto a cooling rack with parchment paper beneath it (which will catch the frosting drips).
7. Prepare your desired glaze by whisking together the glaze ingredients in a medium bowl.
8. Once the donuts have completely cooled to room temperature (we repeat: do not glaze the donuts before they have fully cooled!), dip each donut into the glaze to generously coat the top and some of the sides. Lift the donut out of the glaze, flip it over, and set it back on the cooling rack, allowing the glaze to drip down the sides and harden. Sprinkle with any optional toppings and allow the glaze to set completely. If you’d like the glaze to harden faster, place the donuts in the refrigerator.
Friendly Suggestion: Want to create a double-glaze drizzle effect? First, prepare two contrasting glazes (such as chocolate and maple). Dip the donut in the primary glaze, set it on the cooling rack, and use a spoon to drizzle on the secondary glaze.
Tester Tip: “I used this batter to make mini-donuts and simply adjusted the baking time to 12 minutes. They were delicious!” —Melissa B.
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