Baked Vegan Donuts

by | March 14, 2018

These whole grain baked vegan donuts are not fried, and I think you’ll agree they’re still completely delish. When I used to make these with my daughter’s class, the kids would always clamor to be my assistant for the day—and also for seconds (and thirds)!
Dry Ingredients:
  • 1 cup whole wheat pastry flour
  • ½ cup organic sugar
  • ½ tablespoon baking powder
  • 1 teaspoon EACH: cinnamon and nutmeg
  • ¼ teaspoon salt

 

Wet Ingredients:
  • One “Flegg” (2 tablespoons flaxseed meal mixed with 3 tablespoons water)
  • ½ cup nondairy milk
  • 3 tablespoons non-virgin coconut oil (or use virgin if you want them to have a strong coconut flavor)
  • 2 teaspoons vanilla
  • ½ teaspoon lemon juice
Final Bit: Organic powdered sugar
Method:
  1. Preheat your oven to 350 F and lightly oil a donut baking pan (that makes six regular sized donuts). Combine the dry ingredients together thoroughly. Set aside.
  2. For the Flegg, stir the flaxseed meal (ground flaxseeds) and water together and let the mixture sit til thoroughly gooey, about five minutes. Then, stir the remaining wet ingredients into the Flegg until well combined.
  3. Gently stir the wet mixture into the dry just until thoroughly combined (don’t overmix). Place evenly into the donut cups, using your fingers or a spoon to spread it out.
  4. Smooth out the tops and bake for about 10-15 minutes, or until a toothpick inserted into the center of one comes out clean. Note: the tops may not be browned.
  5. Place the donut pan, upside-down, on top of a cooling rack or clean counter. The donuts should come right out, but if not, you may tap the pan gently to release them. Dust the tops with powdered sugar and voila! Delicious, warm baked vegan donuts in your life!
Makes 6 donuts (6 servings)
These baked vegan donuts are great for any occasion and are sure to be a hit! Be sure to check out other recipes too like these delicious Chocolate Cupcakes and Vegan Aquafaba Meringues.
 

Tess Challis I’m a vegan chef, five-time cookbook author, and wellness coach. I live in southwest Colorado with my fabulous 14-year-old daughter, Alethea, who makes the best ever vegan pizza and peach pie. She’s been vegan since birth, and I’ve been vegan since 1991—and we both love it! When I’m not writing for VPP, you can find me at Tess Challis

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