Vegan Maple Glazed Doughnuts

These maple glazed doughnuts are the perfect easy baked sweet treat to make at home. Made without eggs or dairy, these vegan doughnuts are lightly spiced and finished with a sweet, sticky maple glaze that tastes just as good as any bakery doughnut. Enjoy one fresh from the oven with a cup of coffee, or make a batch on the weekend to share.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings doughnuts

Calories 231kcal

Author Sally

Equipment

doughnut pan

Ingredients

For the doughnuts:

½ cup dairy free milk such as oat milk or almond milk
½ tablespoon white vinegar
1 cups plain flour/all purpose flour
1 teaspoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon salt
½ cup brown sugar
1 teaspoon vanilla extract
2 tablespoons coconut oil melted and cooled

For the maple glaze:

1 tablespoon coconut oil
2 tablespoons pure maple syrup
1 cup icing sugar
1 tablespoon dairy free milk

Instructions

Preheat the oven to 180°C (350°F) and lightly spray a doughnut pan with cooking oil.
In a small bowl, combine the vanilla almond milk and white vinegar. Set aside for a few minutes to curdle slightly.
In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt until evenly combined.
In a large bowl, whisk together the brown sugar, melted coconut oil, and vanilla extract until smooth. Add the almond milk mixture and whisk again to combine.
Gradually add the dry ingredients to the wet mixture, whisking gently after each addition until the batter is smooth.
Transfer the batter to a large piping bag or a ziplock bag with the corner snipped off. Pipe the batter into the doughnut pan, filling each cavity about halfway.
Place in the oven and bake for 8-10 minutes, or until the tops spring back when lightly touched. Let the doughnuts cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.

Make the glaze

In a medium bowl, whisk together the coconut oil and maple syrup. Gradually add the icing sugar, whisking until smooth. Slowly add the almond milk a little at a time until the glaze is thick but still pourable.
Dip the top of each cooled doughnut into the glaze, letting any excess drip off. Place on a wire rack with baking paper underneath to catch drips. Allow the glaze to set before serving.
Once the glaze has set, store doughnuts in an airtight container at room temperature for 1-2 days, or in the fridge for up to 4 days.

Notes

Doughnut Pan: I have a 6 hole doughnut pan, so I repeat steps 6 and 7 with the remaining batter to make 8 doughnuts in total.

Nutrition