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Vegan Funfetti Donuts

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 48 mini donuts
Course: Baked Goods
Cuisine: Vegan

Ingredients

For the donuts:
  • 2 Ener-G eggs or egg replacer of your choice
  • 1/2 cup vegan butter + more for preparing the donut pans
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 2 cups all-purpose flour
  • 1/2 tsp freshly ground nutmeg
  • 1 cup soy milk
  • 1 tbsp vegan sprinkles for the batter + 3 tbsp for sprinkling
For the frosting:
  • 1/2 tsp vanilla extract
  • 1/3 cup water
  • 1 1/2 cups icing sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Prepare two mini donut pans by greasing liberally with vegan butter.
For the donut batter
  1. Prepare your two Ener-G eggs in a small bowl and set aside.
  2. In a large mixing bowl, cream together butter and sugar.
  3. Whisk in egg replacer and vanilla extract until incorporated.
  4. Sift in baking powder, salt, all-purpose flour, and nutmeg and whisk. Add soy milk and whisk until all ingredients are combined.
  5. Fold in 1 tbsp of vegan sprinkles. Transfer batter to a piping bag fitted with a large circle tip. (It should be about the same diametre as the radius of your donut cavities.
  6. Bake for 15-17 minutes, until the edges are golden and have pulled slightly from the pan.
  7. Let cool on a wire rack for 2 minutes, then remove from pan to continue cooling. Wash and grease your pans, then pipe the remaining batter in to bake again for 15-17 minutes.
For the frosting:
  1. Whisk together vanilla extract, water, and icing sugar until combined. It should be quite thick but still sort of runny.
  2. Dip your donuts and add a little sprinkle of funfetti, and let the icing set for about 5 minutes.
  3. Enjoy! Store donuts in an airtight container, with parchment in between the layers (otherwise the donuts will kinda stick to each other)