These vegan doughnuts are so fluffy and delicious, I dare you to stop at 1! They are baked, not fried, which makes them a healthier alternative to regular doughnuts.
I have topped these with chocolate, however, you can use this recipe as a base for any baked doughnut flavour that you want to create – just top them with any topping that you like!
Let me know if you try out this recipe by tagging me on Instagram. How would you customise yours?
⌁1 1/2 cups flour
⌁3/4 cup brown sugar
⌁1 1/2 tsp baking powder
⌁ 1/4 tsp salt
⌁1/8 tsp cinnamon
⌁1 tbsp egg replacer powder (optional)
⌁1 sachet German vanilla sugar (or 1 tsp vanilla extract)
⌁3/4 cup soy milk
⌁2 tbsp apple sauce
⌁1/4 cup vegan butter at room temperature
⌁Vegan chocolate spread to top
⌁Vegan sprinkles (or whatever your heart desires!)
Preheat your oven to 180 °C (356 F).
In a bowl combine the flour, sugar, baking powder, salt, cinnamon, egg replacer powder (optional) and vanilla and combine well. Make a well in the middle and add the soy milk, apple sauce and vegan butter. Combine well until you can’t see any more lumps.
Grease your doughnut pan well and distribute your dough evenly. Fill the moulds up to 2/3 and bake for 10-12 mins or until an inserted toothpick comes out clean.
This recipe makes around 13-14 doughnuts.
Once your doughnuts have cooled properly, top with a vegan chocolate hazelnut spread or melted vegan chocolate and sprinkles of your choice and enjoy!