Can vegans eat donuts
Make vegan donuts yourself (without yeast, easy, healthy)
You can easily make this simple and quick recipe for vegan donuts from the oven (or donut maker) yourself without yeast, eggs and dairy products. The donuts are not only wonderfully soft and fluffy, but also much healthier than typical American Dunkin 'Donuts! You can use them with fruitCover the glaze or chocolate and decorate it with motley colors so that children can enjoy baking too!
It only takes a few minutes to bake these delicious vegan donuts! The heavenly scent that they give off while baking is guaranteed to make everyone's mouth water! Because the fluffy donuts are baked like mini cakes, they are much healthier than the classic, deep-fried variety from America. You can decorate them with a sweet glaze and colorful sprinkles or just snack with cinnamon and sugar to your heart's content.
Simple and healthy donuts from the oven
One thing is clear: the traditional American donuts are a truly sinful temptation. Although you know, of course, that they are far from healthy, you just can't keep your hands off them! I think there is hardly anything better than biting into a fluffy, soft and beautifully decorated donut.
An ingenious way to satisfy these cravings are therefore healthier vegan donuts from the oven. They are the perfect way to get a piece or two of food without feeling guilty! Since, unlike usual, they are not fried, you save a lot of oil. In my recipe, I also replace eggs, milk, butter and yeast with plant-based milk, vegan butter, baking powder and apple puree / puree. The preparation is so easy and quick that you can make your favorite pastries for yourself, your friends and family in next to no time.
Vegan donuts - baked vs. fried
This baked, vegan version of the popular, sweet donuts is definitely healthier than the traditional fried yeast dough from the bakery. A clear advantage of making it yourself is that you know exactly what is in your donuts and you can choose the ingredients yourself. If you choose these consciously, you can enjoy more than one of the fluffy mini cakes without worry. Instead of normal sugar and powdered sugar, you could, for example, choose coconut blossom sugar, xylitol or erythritol, so that the donuts are even lower in calories, healthier or even sugar-free!
Bake vegan donuts yourself - it's that easy!
As always, I recommend watching the recipe video and this step-by-step guide first. You can find the full recipe with the exact quantities in the recipe card below!
Step 1: make the donut batter.
First sift the flour into a mixing bowl. Then add sugar, baking powder, cinnamon and salt and mix everything together. Now add soy milk, vanilla extract, apple pulp and melted vegan butter and mix everything with a whisk or a spatula to form a batter.
Step 2: Pour the batter into the donut pan.
Now fill the donut batter into a piping bag and squirt evenly into the prepared donut molds (optionally use a teaspoon). I used a 6-cup donut baking pan and an 18-cup mini donut baking pan that I sprayed with release agent beforehand. But you can also use just two 6-cup donut molds or bake the dough in a donut maker.
Step 3: bake vegan donuts.
Bake the donuts for about 20 minutes at 180 ° C top / bottom heat or until the top is lightly browned and a stick comes out clean. Keep in mind that baking time can vary depending on the baking pan. Mini donuts are much faster than larger donuts. If the Minis accidentally get too dry, you can use them like Pancake cereal eat with plant or nut milk as "corn flakes". Then leave to cool completely on a wire rack.
Step 4: making the glaze.
For the naturally colored pink glaze, simply sift powdered sugar into a bowl. Then add beetroot or other vegetable or fruit juice and stir to a smooth glaze. If it's too thick, add more juice. If it's too runny, add more powdered sugar. Dip the bottom of the donuts in the icing and place on a wire rack. Decorate with sprinkles if you like and let the glaze harden.
Variations for baked, vegan donuts
This simple recipe makes 12 delicious donuts, which I decorated with a bright pink glaze and colorful sprinkles. Depending on your preference, you can color your glaze differently with different fruit juices. I chose beetroot juice to achieve an extra rich pink, but you can let your creativity run wild!
If you want to prepare the donuts for chocolate lovers, you can add a chocolate icing to them. If you want to make these yourself, you can melt 160 g chocolate + 1 teaspoon coconut oil over a water bath. Or you can keep it classic and give your fluffy donuts a simple but no less delicious cinnamon-sugar topping! To do this, simply melt 2-3 tablespoons of vegan butter and brush the tops of the donuts with it and then dip them in a mixture of sugar and cinnamon.
You can also bake very small, vegan donuts with this recipe and use them (as an alternative to mine Pancake cereal) a mini donut muesli for a really fancy one breakfast conjure up.
Also possible without a donut shape!
If it's your first time making vegan donuts and haven't bought a baking pan for this purpose yet, don't worry! There is a way to make donuts from the oven anyway. But I recommend that you buy a donut mold, because it doesn't cost much and with this recipe at the latest, it is guaranteed to be worth the investment!
You can make your own donut shape in just a few simple steps. All you need is a muffin tin and some aluminum foil. Simply form solid rings out of the aluminum foil by wrapping them around your index finger and always place them in the center of the troughs of the muffin tin.
Tips for the preparation
- Probably the trickiest part of making the baked donuts is pouring the batter into the baking pan. Pouring in the dough with a spoon is not that easy. I therefore recommend spreading the dough with a piping bag, as it is guaranteed to end up where you want it and nothing is wasted.
- Don't stir the dough for too long or it will get dry and not fluffy. It is best to use a simple whisk or spatula and only mix the ingredients until they have just combined.
Only fill the molds to ¾ the total height. The dough will rise during baking and if you fill the molds too full, your donuts may no longer have holes after baking.
Can you make these donuts gluten-free?
Of course, you can also prepare the donuts from the oven gluten-free. To do this, you can simply replace the wheat or spelled flour specified in the recipe 1: 1 with a gluten-free flour mixture. Depending on the type of flour used, you have to adjust the amount of liquid, as different flours absorb different amounts of liquid.
Storage of the vegan donuts
The soft and fluffy pastries taste best when you serve them fresh from the oven. Since, thanks to this recipe, it has never been easier to make donuts yourself, I therefore recommend not preparing them in advance. If you have a few left over, you can store them airtight in the refrigerator for up to a week. If you want to freeze your donuts, however, you can only do that without the icing. To do this, you should put them individually in freezer bags and let them thaw if necessary. You can then decorate them as you like.
You can easily make these donuts yourself! You are:
- Lighter and healthier than classic, deep-fried donuts
- Without yeast
- Without eggs and milk
- Optional gluten-free
- Perfect for children and the whole family
- Easy to prepare
- Made in less than 40 minutes
- Soft, sweet and fluffy
- Individually adaptable
- Golden brown
- Absolutely delicious!
More delicious and vegan recipes to try out
If you try this easy recipe for vegan donuts from the oven, please leave me a comment and rating! Your feedback is always helpful to me and other readers. And if you take a picture of your delicious donuts and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love to see your pictures! Have fun baking!
Donuts (mini cakes)Author: Bianca Zapatka
Not the right cake pan at hand? Try my baking pan converter!
- 240 g wheat or spelled flour or gluten-free flour *
- 100 g sugar variety as desired
- 2 teaspoons of baking soda
- ½ teaspoon cinnamon
- pinch of salt
- 180 ml soy milk or other vegetable milk
- 1 teaspoon vanilla extract
- 3 tbsp apple puree 50 g, or applesauce or mashed banana
- 60 g vegan butter or margarine melted
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