Vegan Cinnamon Sugar Baked Donuts
Soft, warmly spiced vegan cake donuts baked until tender and coated in classic cinnamon sugar for a bakery-style finish. No frying required.
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Servings: 12
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.