Today we’re talking White Christmas vibes in the form of a delicious vegan baked donut!
Okay. If given the choice between chocolate and vanilla, I’d choose chocolate 98.99999% of the time.
The only two exceptions to that very important moral code is:
- Pudding (I just really like vanilla pudding)
- These Donuts
You know when you have an idea that you talk about forever and keep putting it off, but you finally do it, and it’s even better than expected?
That’s these donuts for me. I’ve been thinking about a vanilla bean baked donut for…forever. But man.
They taste so gourmet! So bakery-esque! So fancy!
But they take just 30 minutes to make (that’s mixing and baking, my friend).
So easy, so pretty, so gosh-darn tasty. Let’s dive into what makes these donuts reign supreme:
There are a few ingredients that make these donuts the baked-good marvel that they are:
A Mix of Flours
It may sound high maintenance, but the mix of flours (Bob’s Red Mill’s Organic All-Purpose Flour and their Organic Whole Wheat Flour) is key here. If you’ve ever made any of my other donut recipes, you’ll know this is my go-to combo because it’s light (thanks to the all-purpose) with just the right amount of structure and denseness (thanks to the whole wheat). I never bake donuts without these two flours at the ready!
Adds just the right amount of tang, moistness, and tenderness. It acts as our egg replacer in this recipe, but if you happen to have some of Bob’s Red Mill’s Vegan Egg Replacer, you can use that too (notes in the recipe about that!).
Vanilla Bean Paste
And a whole dang tablespoon of the stuff! This is a new-to-me product that gives us those beautiful specks of vanilla bean goodness and an unforgettable vanilla flavor. Feel free to use vanilla extract if you have and prefer, but I really recommend snagging a bottle of the paste for a superior taste.
Sifted Powdered Sugar
Not really a specific ingredient, but a way to treat the ingredient, I guess. It’s a pain. I know. I hate sifting things. Even more, I hate cleaning my fine-mesh strainer. But it’s really worth it here to get a smooth and creamy glaze.
Just a little bit of freshly-ground nutmeg amps up the “gourmet donut shop” flavor. I don’t really know why, but trust me. It’s so worth it.
I think these make a fine addition to our donut lineup here on Fooduzzi. I’m just so excited for you to make them because they truly do taste like they came straight out of a bakery.
Huzzah for homemade donuts!Print
Vegan Vanilla Bean Donuts
Gourmet vegan baked donuts that are ready in just 30 minutes! Vanilla bean paste gives this easy recipe a bakery-style flavor!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–11 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
- 1/2 cup unsweetened almond milk
- 1/2 tsp. apple cider vinegar
- 1/3 cup melted coconut oil
- 2/3 cup cane sugar
- 2 tsp. vanilla bean paste
- 1/2 cup unsweetened dairy free yogurt*
- 1/2 cup Bob’s Red Mill Organic Whole Wheat Flour
- 1 cup Bob’s Red Mill Organic All-Purpose Flour
- 2 tsp. baking powder
- pinch salt
- pinch freshly grated nutmeg
- 1 and 1/2 cups powdered sugar, sifted
- 2–3 Tbsp. unsweetened almond milk
- 1 tsp. vanilla bean paste
- DONUTS: Preheat your oven to 350 degrees F. Grease two 6-cavity donut pans with a bit of coconut oil. Set aside.
- Combine almond milk and apple cider vinegar in a measuring cup—this is your homemade vegan buttermilk. Mix and set aside.
- Add coconut oil, cane sugar, vanilla bean paste, and yogurt to a large bowl and whisk to combine.
- In a separate smaller bowl, mix your whole wheat flour, all-purpose flour, baking powder, salt, and nutmeg.
- Add your dry ingredients to your wet ingredients, then add your homemade buttermilk. Mix until just combined.
- Evenly divide the batter into 10-11 of your donut cavities, filling the batter to just below the top. Smooth out the tops with your finger, and bang the pans on the counter.
- Bake for 15 minutes, or until the donuts spring back when lightly poked. They’ll be light in color.
- Allow your donuts to rest in the pan for 20 minutes, then carefully remove them and place them on a cooling rack and allow to cool. They’ll firm up as they cool.
- ICING: Mix your powdered sugar, almond milk, and vanilla bean paste in a bowl. Whisk to remove any clumps. Your icing should be thick but drippy.
- Once your donuts are at room temperature, dip them one-by-one (the smooth side will be the top) into the icing. Place back on your cooling rack (preferably over a baking sheet to catch the drippings) to set.
*I like So Delicious’ unsweetened coconut yogurt! Also, make sure it’s not SUPER cold from the fridge. I like to take it out of the fridge 15-20 minutes before I start baking.
You can also use Bob’s Red Mill’s Vegan Egg Replacer instead if you prefer. You’ll need two eggs worth (2 Tbsp). You’ll also need to decrease the amount of baking powder if you use the egg replacer — just use 1 and 1/2 tsp. instead.
Keywords: vanilla bean donuts, baked donut recipe
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