Vegan Cinnamon Sugar Baked Donuts
There are two kinds of cinnamon sugar donuts: the forgettable ones and the ones you keep thinking about long after they’re gone. These are the second kind. Soft, warmly spiced, and rolled in cinnamon sugar so the coating clings to every bite. They’re baked instead of fried, completely vegan, and honestly hard to stop eating.
Baked donuts get a bad reputation for being dry. That’s usually because the batter is overmixed or overbaked. When done right, though, a baked cinnamon sugar donut should be tender, lightly cakey, and structured enough to hold that sandy cinnamon coating without crumbling. That balance is everything, and once you get it right, you won’t miss frying at all.
Ingredients for Vegan Cinnamon Sugar Donuts
All Purpose Flour
Provides structure while keeping the crumb soft. Measure carefully; too much flour leads to dense donuts.
Cane Sugar
Sweetens the batter and helps create lightly golden edges.
Baking Powder
This is your lift. Fresh baking powder makes a noticeable difference in texture.
Cinnamon + Nutmeg
Cinnamon brings warmth. Nutmeg deepens the flavor without overpowering it.
Oat Milk
Keeps the batter smooth and moist without heaviness.
Applesauce
Acts as the egg replacement and keeps the crumb tender.
Vegan Butter
Adds richness and flavor. Melt it first, then let it cool slightly before mixing.
Vanilla Extract
Rounds everything out and enhances the cinnamon.
How to Make Vegan Cinnamon Sugar Baked Donuts
Preheat and Prep
Preheat your oven to 350°F and lightly grease a donut pan.
Mix the Batter
In a large bowl, whisk together the flour, cane sugar, baking powder, cinnamon, and nutmeg.
Add the oat milk, vanilla extract, applesauce, and melted vegan butter. Stir until just combined.
Once the flour disappears, stop mixing. Overmixing is how you lose that soft cake texture.
The batter should be thick but smooth and easy to pipe.
Pipe and Rest
Transfer the batter to a piping bag (or a zip-top bag with the corner cut) and pipe it into the prepared donut pan, filling each cavity about three-quarters full.
Let the filled pan sit for five minutes before baking.
That short rest allows the baking powder to hydrate and helps the donuts rise evenly.
Bake
Bake until the donuts are lightly golden around the edges and spring back gently when pressed. A toothpick inserted into the thickest part should come out clean.
Let the donuts cool in the pan for a few minutes before transferring to a wire rack.
Allow them to cool completely before coating.
The Cinnamon Sugar Coating
Let the donuts cool fully on the rack before moving on.
If they’re still warm, the butter will soak in too much and the coating won’t sit properly on the surface.
Once cooled, brush each donut lightly with melted vegan butter.
In a separate bowl, whisk together the cane sugar and cinnamon.
Roll each donut in the cinnamon sugar mixture until evenly coated.
You’re looking for a soft, sandy coating, not a glaze, not a dusting.
Let them sit for a few minutes so the coating sets into that classic cinnamon sugar shell.
The Donut Don’ts
Don’t overmix.
Stop once the batter comes together.
Don’t skip the rest time.
Five minutes improves texture.
Don’t overbake.
Pull them once the edges are lightly golden.
Don’t coat warm donuts.
Cool donuts give you a cleaner, more even cinnamon sugar finish.
Can You Make These Ahead?
These are best the day they’re made, when the cinnamon sugar coating is fresh.
If needed, bake the donuts and store them uncoated in an airtight container. Before serving, let them come to room temperature, brush with butter, and roll in cinnamon sugar.
Vegan Cinnamon Sugar Baked Donuts
Equipment
Ingredients
Donuts
- 1 ½ cups all-purpose flour
- ¾ cup cane sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup oat milk
- 1 teaspoon vanilla extract
- 2 tablespoons applesauce
- ⅓ cup vegan butter melted and slightly cooled
Cinnamon Sugar Coating
- 3 tablespoons vegan butter melted
- ½ cup cane sugar
- 1 teaspoon cinnamon
Instructions
Make the Donuts
- Preheat oven to 350°F and lightly grease a donut pan.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and nutmeg.
- Add the oat milk, vanilla extract, applesauce, and melted vegan butter. Stir until just combined. Do not overmix.
- Transfer batter to a piping bag or zip-top bag with the corner cut. Pipe batter into donut cavities, filling about three-quarters full.
- Let the filled pan rest for 5 minutes before baking.
- Bake for 15 minutes, or until lightly golden and the tops spring back when touched.
- Cool in the pan for a few minutes, then transfer to a wire rack and allow donuts to cool completely.
Cinnamon Sugar Coating
- Once donuts are fully cooled, brush each donut lightly with melted vegan butter.
- In a bowl, combine the cane sugar and cinnamon.
- Roll donuts in the cinnamon sugar mixture until evenly coated.
- Let sit for a few minutes before serving so the coating sets.
Notes
- Avoid overmixing the batter to keep the donuts soft and tender.
- Letting the batter rest before baking helps create an even rise.
- Donuts should be completely cooled before coating for the best cinnamon sugar texture.
