Baked Vegan Glazed Donuts
User Reviews
5
Baked Vegan Glazed Donuts
Description
The recipe combines dry ingredients—whole wheat pastry flour, baking powder, and cinnamon—with wet ingredients including unsweetened applesauce, maple syrup, soy milk, and vanilla extract. The batter is poured into donut pans and baked at 350°F until the donuts are springy yet firm. Cooling before glazing prevents melting the glaze unevenly.
The glaze mixes powdered sugar, lemon juice, and a small amount of soy milk to create a tangy-sweet coating that sets atop the cooled donuts. The result is a moist donut with a gentle cinnamon flavor and a bright glaze.
This treat offers a baked alternative to fried donuts, with whole wheat pastry flour for a tender crumb. The donuts can be stored and enjoyed as a breakfast or snack option. Accurate flour measurement and fresh baking powder help maintain texture and rise. Allowing the donuts to cool properly before removing from pans and glazing ensures shape and glaze quality.
Ingredients
Dry Ingredients
- 240 grams whole wheat pastry flour approx. 2 cups
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
Wet Ingredients
- ½ cup applesauce unsweetened
- ½ cup maple syrup
- ½ cup soy milk or other non-dairy milk
- 2 teaspoons vanilla extract pure
For the Glaze
- ¾ cup powdered sugar
- 2 teaspoons lemon juice
- 1-2 tablespoons soy milk or other dairy-free milk
Instructions
- Preheat the oven to 350℉/176℃ and grab enough donut pans to make 12 donuts. (I use 2 pans of 6 donuts each.)
- Whisk together the flour, baking powder, and cinnamon in a medium mixing bowl. Then add the wet ingredients and stir until combined.
- Divide the donut batter between the 12 donut tins and bake for 12-15 minutes. The donuts are ready when they are firm to the touch, but give a little when gently pressed. Remove from the oven and let them cool before glazing.
- While the donuts are cooling, prepare the glaze. Combine the sugar, lemon juice, and milk (starting with 1 tablespoon) in a small bowl. Add a little more milk if needed.
- Once cooled, dip the tops of each donut into the glaze, and place them glaze side up on a wire rack to let the glaze set. Enjoy!
Notes
- Measure flour by weight for accurate results and consistent texture.
- Use fresh baking powder within 6 months for proper leavening and rise.
- Allow donuts to cool 10-15 minutes before removing from pans to prevent breaking.
- Let donuts cool fully on a wire rack before dipping into glaze for best coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Donuts
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144cal | 7% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 77mg | 3% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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