Vegan Maple Glazed Doughnuts with Coconut Bacon

Name: Vegan Maple Glazed Doughnuts with Coconut Bacon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 doughnuts
Ingredients: Dry ingredients; 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cardamom; ½ teaspoon ground nutmeg; ¼ teaspoon ground salt; Wet ingredients; 2 tablespoon vegan butter; ¼ cup plant-based milk; 2 teaspoon lemon juice; ¼ cup brown sugar; 1 egg replacer; 2 tablespoon pure maple syrup; 1 teaspoon pure vanilla extract; For the glaze; ½ cup powdered sugar; 1 tablespoon pure maple syrup; 1 to 3 teaspoon water; Topping; 1 cup Coconut bacon

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6 doughnuts
Calories
307 kcal
Course
Dessert, Breakfast, Brunch
Cuisine
American, Vegan

Vegan Maple Glazed Doughnuts with Coconut Bacon

Demi Foster

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Easy homemade baked vegan doughnuts with warm spices and a maple glaze. Topped with crunchy coconut bacon, these are dairy-free, egg-free, and can be made gluten-free doughnuts that take less than 30 minutes to make.

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Ingredients

Servings

Dry ingredients
1 cup all-purpose flour to make gluten-free we recommend King Arthur all-purpose gluten-free flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
¼ teaspoon ground salt
Wet ingredients
2 tablespoon vegan butter melted
¼ cup plant-based milk any kind except coconut milk
2 teaspoon lemon juice
¼ cup brown sugar
1 egg replacer see note
2 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
For the glaze
½ cup powdered sugar
1 tablespoon pure maple syrup
1 to 3 teaspoon water add more if needed
Topping
1 cup Coconut bacon optional, see link to recipe in instructions

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Instructions

Preheat your oven to 350˚F (176˚C) and lightly grease the doughnut pan.
In a large mixing bowl, whisk the flour, baking powder, nutmeg, cardamom, and salt until completely combined.
Melt the vegan butter.
In a medium sized bowl, whisk the plant-based milk (anything except coconut milk will do) and lemon juice together. Let sit for 5 minutes.
Pour the melted butter into the milk and add the brown sugar, vanilla, maple syrup, and vegan egg and whisk until the sugar melts.
Pour the butter and sugar mixture into the flour mixture and stir until just combined.
The batter will be thick.
Fill a pastry bag with the batter or spoon it into the greased doughnut pan, filling three-quarters of the way full, making sure that the batter is evenly distributed around the ring.
Bake for approximately 10 to 12 minutes, or until the edges begin to pull away from the pan.
Let the doughnuts cool in the pan for about 5 minutes then remove them from the pan and let them cool completely on a rack.
FOR THE GLAZE
In a small bowl, whisk the powdered sugar and maple syrup. Add 1 teaspoon of water at a time and whisk until it turns into a sticky and smooth glaze.
Dip the tops of the completely cool doughnuts into the glaze, sprinkle with the coconut bacon chips, and place them on a parchment lined baking sheet to set.
CLICK HERE FOR THE COCONUT BACON RECIPE

Notes

NUTRITION DISCLAIMER
FOR THE EGG REPLACER: We used 3 tablespoon of JUST egg. You can use the equivalent of one egg for your preferred egg replacer, but the texture may turn out differently depending on what you use.
TIPS FOR MAKING THE BEST BAKED DOUGHNUTS
Don’t skip adding the lemon juice to the plant-based milk. Baking soda needs acid to activate, so be sure to add the lemon.
You can use any plant-based milk you like, just don’t use coconut milk. It will completely change the flavor of the doughnuts.
Stir the wet ingredients into the dry until the flour is just incorporated. You don’t want to see dry flour, and you don’t want to over mix it or the doughnuts will be tough.
As soon as the batter is mixed, get it into the pan and the oven. Baking soda starts to break down quickly, so make sure the pan is greased before you make the batter and the oven is fully preheated.
Make sure the oven is fully preheated. For best results, make sure the oven is 350˚F (176˚C) for about 10 minutes before putting the doughnuts in. This will ensure that they rise properly and bake evenly.
Cool the doughnuts in the pan for five minutes and then invert them onto a cooling rack. Leaving them in the pan will result in soggy bottoms.
Make sure the doughnuts are completely cool before dipping in the glaze or the glaze will melt into the doughnuts.
These are best when eaten the same day.
HOW TO STORE BAKED DOUGHNUTS
If you need to store these, we recommend storing them in an airtight container in the refrigerator for up to two days.

Nutrition Information

Show Details

Serving 28g Calories 307kcal (15%) Carbohydrates 46g (15%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 9g (45%) Cholesterol 1mg (0%) Sodium 235mg (10%) Potassium 215mg (6%) Fiber 3g (12%) Sugar 26g (52%) Vitamin A 217IU (4%) Vitamin C 2mg (2%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6doughnuts

Amount Per Serving

Calories 307 kcal

% Daily Value*

Serving	28g
Calories	307kcal	15%
Carbohydrates	46g	15%
Protein	4g	8%
Fat	13g	20%
Saturated Fat	9g	45%
Cholesterol	1mg	0%
Sodium	235mg	10%
Potassium	215mg	5%
Fiber	3g	12%
Sugar	26g	52%
Vitamin A	217IU	4%
Vitamin C	2mg	2%
Calcium	68mg	7%
Iron	2mg	11%