These easy vegan donuts baked are a delightful treat that everyone will love. With a soft, pillowy texture and a burst of warm pumpkin spice flavor, they’re perfect for breakfast or dessert. Plus, they’re dairy-free and egg-free, making them a healthy, family-friendly option that’s super simple to whip up!
Table of Contents
Why You’ll Love These Easy Vegan Baked Donuts
The Perfect Pillowy Texture
Imagine sinking your teeth into a soft, moist donut that feels light as air. These easy vegan donuts baked are incredibly fluffy, providing the ideal texture for a comforting treat. Each bite melts in your mouth, leaving you craving more.
Bursting with Pumpkin Spice Flavor
These donuts are infused with rich pumpkin spice, making them the perfect autumn indulgence. The warm notes of cinnamon, nutmeg, and cloves dance on your palate, creating a cozy atmosphere reminiscent of crisp fall days. Each donut is a sweet hug for your taste buds!
Simple Egg-Free and Dairy-Free Recipe
This recipe is not just easy—it’s also entirely plant-based! Using simple ingredients like flax eggs and dairy-free milk, you can create a tasty treat that everyone can enjoy, even those with dietary restrictions.
Quick and Easy Dough Preparation
You’ll love how quickly you can prepare the dough for these delightful donuts. With a few easy steps and minimal fuss, you’ll have a batch of freshly baked donuts ready to impress your family or guests.
Ingredients for Your Baked Vegan Donuts
For the Dough
- 330ml warm dairy-free milk (almond, oat, cashew, or soya)
- 14g active dry yeast
- 75g caster sugar
- 600g self-raising flour
- 2 teaspoons pumpkin spice
- 100g dairy-free butter (melted)
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 2 tablespoons canned pumpkin puree
- Sunflower oil (for frying)
For the Pumpkin Spice Sugar Coating
- 150g caster sugar
- 2 tablespoons pumpkin spice
For the Cream Cheese Filling
- 100g dairy-free cream cheese (chilled)
- 100g icing sugar
- 2 tablespoons canned pumpkin puree
- 1/2 teaspoon pumpkin spice
- Small cinnamon sticks (for decoration only)
Step-by-Step Guide to Making Baked Vegan Donuts
Activating the Yeast
Start by combining warm dairy-free milk, yeast, and sugar in a bowl. Cover this mixture and let it sit in a warm place for 10-15 minutes until it becomes frothy. This step is crucial as it activates the yeast, allowing your donuts to rise beautifully.
Preparing the Dough Ingredients
While your yeast is activating, sift together the self-raising flour and pumpkin spice in a separate bowl. This helps to evenly distribute the spices and aerate the flour for a lighter donut.
Mixing and Kneading the Dough
Once your yeast mixture is frothy, mix it with the flax egg mixture and pumpkin puree into the dry ingredients. Knead the dough until smooth, using a stand mixer with a dough hook or your hands for a few minutes.
The First Rise
Transfer the dough to an oiled bowl, cover it, and let it rise in a warm area for about 2-3 hours. You’ll know it’s ready when it doubles in size, creating a light and fluffy dough.
Shaping Your Donuts
After the first rise, roll the dough to a thickness of 1.5-2 inches. Use a cookie cutter to cut out your donut shapes. You can also get creative by using string to form pumpkin shapes if desired!
The Second Rise
Cover the shaped donuts and allow them to rise for another 30 minutes. They should puff up nicely, ready to be fried to golden perfection.
Baking the Donuts
Heat sunflower oil in a deep pan to 180°C. Carefully fry the donuts for 2-3 minutes on each side until they turn golden brown. Drain them on paper towels to remove excess oil.
Making the Pumpkin Spice Sugar Coating
To make the coating, mix together the caster sugar and pumpkin spice in a bowl. Roll your freshly fried donuts in this sweet mixture while they’re still warm, ensuring they’re well-coated.
Preparing the Cream Cheese Filling
For the filling, whip the dairy-free cream cheese until smooth. Then add in the icing sugar, pumpkin puree, and pumpkin spice, whipping for about 5 minutes until creamy and airy.
Filling and Decorating Your Donuts
Using a piping bag, fill each donut with the creamy filling. For a decorative touch, insert a broken cinnamon stick into the top of each donut, making them look as good as they taste.
Tips for Perfect Baked Vegan Donuts Every Time
Choosing the Right Dairy-Free Milk
Opt for unsweetened almond or oat milk for a rich flavor that complements the pumpkin spice beautifully. Avoid sweetened varieties to keep the sugar content balanced.
The Importance of Canned Pumpkin Puree
Using canned pumpkin puree rather than fresh pumpkin ensures the right consistency without excess liquid that could affect the dough’s texture.
Accurate Flour Measurement is Key
For perfect results, measure your flour using kitchen scales in grams. This helps prevent dryness and ensures your donuts are soft and fluffy.
Don’t Overmix the Dough
Gently knead the dough until smooth without overmixing. This allows for proper rising and results in beautifully airy donuts.
Ensuring Proper Oil Temperature for Frying
If you’re frying, check the oil temperature by inserting a wooden spoon handle; if it bubbles, you’re ready to go. This ensures even frying and a delightful, crispy exterior.
Cooling Donuts Completely Before Filling
Make sure to cool the donuts completely before filling them to prevent the cream cheese from melting. This ensures a delightful experience when you take that first bite!
Storing Your Delicious Donuts
These donuts are best consumed the day they’re made. However, you can store any leftovers in an airtight container to maintain their freshness.
Related Recipes to try
- Vegan Summer Squash Casserole
- Nutty Golden Cake With A Crunchy Topping
- Oreo Cookies Cream Cheesecake Bars
- Peach Cake
- Yellow Cupcakes
- Honey Peach Cupcakes
FAQs
What ingredients do I need for easy vegan donuts baked?
To make easy vegan donuts baked, you need warm dairy-free milk, active dry yeast, caster sugar, self-raising flour, pumpkin spice, dairy-free butter, flax eggs, canned pumpkin puree, and sunflower oil for frying.
How do I make easy vegan donuts baked step by step?
Begin by activating the yeast, preparing the dry ingredients, mixing and kneading the dough, allowing it to rise, shaping the donuts, frying them, preparing the sugar coating, and finally filling and decorating them. Follow the detailed steps above for more guidance.
Can I make easy vegan donuts baked ahead of time?
While these donuts are best enjoyed fresh, you can prepare the dough and shape the donuts in advance, then fry them just before serving to retain their fluffy texture.
How should I store leftover easy vegan donuts baked?
Store any leftovers in an airtight container at room temperature for a day. For longer storage, refrigerate them, but they are best consumed fresh.
Conclusion
These easy vegan donuts baked are truly special and worth making now. Not only are they delicious, but they also offer a unique twist with their creamy filling and pumpkin spice flavor. If you’re looking for more delightful recipes, you can explore options like those on our Pinterest page for even more plant-based inspiration!
Easy Vegan Donuts Baked: Delightfully Simple Treats
Equipment
- skillet
- mixing bowl
Ingredients
- Dough:
- 330 ml warm dairy-free milk almond, oat, cashew, or soya
- 14 g active dry yeast
- 75 g caster sugar
- 600 g self-raising flour
- 2 teaspoons pumpkin spice
- 100 g dairy-free butter melted
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 2 tablespoons canned pumpkin puree
- Sunflower oil for frying
- Pumpkin Spice Sugar Coating:
- 150 g caster sugar
- 2 tablespoons pumpkin spice
- Cream Cheese Filling:
- 100 g dairy-free cream cheese chilled
- 100 g icing sugar
- 2 tablespoons canned pumpkin puree
- 1 /2 teaspoon pumpkin spice
- Small cinnamon sticks for decoration only
Instructions
- Activate yeast: Combine warm milk, yeast, and sugar in a bowl. Cover and let sit in a warm place for 10-15 minutes until frothy.
- Prepare dry ingredients: Sift flour and 2 teaspoons pumpkin spice into a separate bowl.
- Prepare flax egg: Mix ground flaxseed, water, and melted butter. Set aside for 10 minutes to thicken.
- Combine dough: Add the yeast mixture, flax mixture, and pumpkin puree to the flour. Knead until smooth using a stand mixer with a dough hook or by hand.
- First rise: Place dough in an oiled bowl, cover, and let rise in a warm area for 2-3 hours until doubled in size.
- Shape dough: Roll dough to 1.5-2 inch thickness. Cut into flower shapes using a cookie cutter. Use string to form pumpkin shapes if desired.
- Second rise: Cover shaped doughnuts and let rise for 30 minutes until puffed.
- Fry: Heat oil in a deep pan to 180°C. Fry doughnuts for 2-3 minutes per side until golden brown. Drain on paper towels.
- Coat: Mix coating sugar and pumpkin spice. Roll fried doughnuts in the mixture.
- Prepare filling: Whip cream cheese until smooth. Add icing sugar, pumpkin puree, and pumpkin spice. Whip for 5 minutes until creamy and airy.
- Fill and decorate: Pipe filling into the center of the doughnuts. Insert a broken cinnamon stick into the top for decoration.
Notes
– Measure flour using kitchen scales in grams to ensure accurate results and prevent dryness.
– Do not overmix the dough to allow for proper rising.
– Cool doughnuts completely before filling to prevent the cream cheese from melting.
– Cinnamon sticks are for decoration only and should not be eaten.
– Oil temperature can be checked by inserting a wooden spoon handle; bubbling indicates the oil is ready