Who loves old fashioned sugar powdered donuts? Me me me!!! So guess who decided to make her own homemade vegan powdered donuts recipe? Me me me!!!
These melt-in-your-mouth white powdered donuts taste just like the traditional recipe but better because they’re easy to make, baked instead of fried, can be made in the comfort of your own home, and of course, are entirely vegan. Sweet, powdery perfection, vegan donuts make for such a fun snack or dessert, and are excellent dipped in coffee.
There are two keys to making amazing donuts at home.
The first key is to bake and not fry the donuts. Baked donuts are easy to make and are so much safer, (and a little bit healthier) than working with hot oil. All you need is an inexpensive donut pan (I used this one from Amazon) to make the classic donut shape. Or if you want to make donut holes then you can use a donut hole pan instead and bake them for a few minutes less.
The second key is a secret ingredient that gives that classic donut taste and that is nutmeg! It’s that little hint of flavour that makes donuts taste like donuts, whether you realize it or not. Without nutmeg, your donuts will taste more like cake than donuts. For these vegan powdered donuts, I also added a generous amount of vanilla extract, and a dash of almond extract for the perfect vanilla-y almost birthday cake like dough. Omnomnom! Now on to making donuts!
To make Vegan Powdered Donuts:
In a large bowl, whisk together all the dry ingredients.
In a medium bowl mix together all the wet ingredients. Now add the wet ingredients into the dry ingredients and stir until just combined. Do not over mix, lumps are totally cool.
Scoop the batter into a large ziplock bag and cut the corner off of the bag. Alternatively, use a pastry bag. Pipe the batter into the donut pan, dividing it evenly among the 6 donuts wells.
Bake for 10 – 14 minutes until the donuts have fluffed up and are no longer wet looking. Take out of the oven and cool for 5 minutes before removing from the pan. Let cool completely on a wire rack.
Add the powdered sugar to a medium bowl, and one at a time dip a cooled donut into the sugar, flipping the donut and sprinkling over the sugar as needed to evenly coat the donut. Note that as the donuts rest, the moisture in the donut can absorb the powdered sugar coating, so it is best to enjoy these within a few hours of coating the donuts.
If you wish to make these donuts ahead of time, store them un-powdered in an air-tight container at room temperature for 2 – 3 days and coat in powdered sugar before serving. (Although I always think donuts are best prepared fresh).
Want more flavours? Try my chocolate glazed donuts or double chocolate donuts.
Bon appetegan!
Sam Turnbull.
Homemade donuts are easy to make and taste just like old fashioned white sugar powdered donuts. These baked donuts are the perfect dessert or snack, or dipped in coffee.
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 2/3 cup plant-based milk (such as soy or oat)
- 2 tablespoons vegan butter, melted
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar
- 1/4 teaspoon almond extract
- 1/2 cup powdered sugar
-
Preheat your oven to 350F (180C). Lightly grease a donut baking pan.
-
In a large bowl, whisk together all the dry ingredients.
-
In a medium bowl mix together all the wet ingredients. Now add the wet ingredients into the dry ingredients and stir until just combined. Do not over mix, lumps are totally cool. Scoop the batter into a large ziplock bag and cut the corner off of the bag. Alternatively, use a pastry bag. Pipe the batter into the donut pan, dividing it evenly among the 6 donuts wells.
-
Bake for 10 - 14 minutes until the donuts have fluffed up and are no longer wet looking. Take out of the oven and cool for 5 minutes before removing from the pan. Let cool completely on a wire rack.
-
Add the powdered sugar to a medium bowl, and one at a time dip a cooled donut into the sugar, flipping the donut and sprinkling over the sugar as needed to evenly coat the donut. Note that as the donuts rest, the moisture in the donut can absorb the powdered sugar coating, so it is best to enjoy these within a few hours of coating the donuts.
Nutrition
Did you make this recipe?
Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.
Hi,no need for spray I used the same pan and they popped right out after 5 mins using a knife for lifting. They did get darker on the bottom and the top stayed light..even without the spray but they pop out in these pans, this recipe. =)
Glad you enjoyed!
Hi Sam,
Do you think these could be made in an air fryer? Just wondering.
Thanks
Karen
I wouldn’t recommend it but haven’t tried it myself.
Oh my goodness Sam! Felt like a kid again! Delicious and super easy to make . Thank you
Haha! I love that! Amazing 🙂
Hi Sam, i tried your donut recipe this morning and they are delicious
I like to mesure my ingredients and it would be nice if you included the grams in brackets if not too much trouble cause I had to had some additional flour. Thank you for the recipe, it reminded me of my mémère
Hi Chantal, to see grams, simply click the word “Metric” and the bottom of the ingredient list and it will automatically convert it for you 🙂
I didn’t know I could click the word metric to automatically see grams!!! That’s great, thank you so much Sam
Can’t wait to make again
Chantal
You’re most welcome, enjoy!!
Can you make these without sugar? My daughter is allergic to sugar
They are a sugar donut, so I don’t think so.
REALLY!!! I have died and gone to heaven! I LOVE POWDERED DONUTS!!
Haha! Love it 🙂
I love your site Sam and you make such great recipes. I miss your videos. Why don’t you make videos any more?
I’ll be making more again soon! 🙂
I know your recipes are always good. I appreciate seeing you make them first and then I can see if I am missing any steps. I just ordered new pans for these donuts!
Wonderful, I hope you enjoy them 🙂
Do you think this would work with gluten free flour?
It works with gluten free flour. I used one of the 1to1 mixes. It also works with stevia.
Wonderful! Glad to hear it 🙂
I should have mentioned I added a little more baking powder the second time I made it. My seven-year-old granddaughter loved squeezing out the batter in the ziplock bag!
Wonderful!!
I’m not an expert in gluten-free baking so I don’t really know, but I’ve heard good things Bob’s Red Mill 1 to 1 🙂