Are these donuts really vegan?

Yes! They’re made with plant-based ingredients only —no eggs, no dairy, and still incredibly soft and delicious.

Do I need a donut pan to make these?

A donut pan is recommended for the classic shape, but you can also use a muffin tin . They’ll just be more like donut muffins (still delicious!).

How do I keep the donuts soft?

Avoid over-baking and store them in an airtight container to maintain moisture.

Can I use fresh strawberries for the icing?

You can, but it may thin out the icing. Strawberry powder or freeze-dried strawberries give a stronger flavor and better texture.

Can I make these ahead of time?

Yes! Bake the donuts ahead and add the icing just before serving for the best look and texture.

Baked Vegan Donuts with Strawberry Icing

Baked donuts with strawberry icing and rainbow sprinkles.

Print Recipe

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Baked vegan cake donuts decorated with pink strawberry icing and rainbow sprinkles.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Yield: 12 Donuts 1x
Category: Donuts
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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For the Donuts

2 2/3 cups all purpose flour

1/3 cup granulated sugar

1/3 cup light brown sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 cup nondairy milk

1/2 cup nondairy yogurt*

1/4 cup canola oil

1 teaspoon vanilla extract

For the Strawberry Icing

1/2 cup vegan butter, softened

2 1/2 cups powdered sugar

2 tablespoons strawberry powder*

1 tablespoon nondairy milk

1 teaspoon vanilla extract

1/4 teaspoon salt

vegan sprinkles to top

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Instructions

Prep: Preheat oven to 375 degrees F (190 C) and lightly grease a donut pan. Set aside.
Mix: Combine all purpose flour, granulated sugar, brown sugar, baking powder, salt and nutmeg in a large bowl and whisk together. Add nondairy milk, nondairy yogurt, canola oil and vanilla to the bowl and stir with a large spoon until just-combined. Do not over-mix. Dough will resemble a very thick batter.
Pipe: Scoop donut batter into a plastic piping bag or a ziplock bag. Cut a corner out of the bag to create an opening. Pipe the dough into the prepared donut pan by squeezing the bag gently. Pipe a single, circular layer into each donut mold.
Bake: Place donut pan on center rack of preheated oven and bake for 12 minutes or until toothpick inserted into a baked donut comes out clean with only a few crumbs clinging to it. Allow donuts to cool in pan for about 5 minutes before transferring to a wire rack to cool completely.
Whisk: Prepare the icing while the donuts cool. Add softened vegan butter, powdered sugar, strawberry powder, nondairy milk, vanilla extract and salt to a large bowl. Whisk vigorously until smooth. Add a touch more nondairy milk if necessary.
Decorate: Take a cooled donut and lay it top-down in the bowl of icing. Press it down gently and twist to completely cover the top and sides. Lift donut out of the bowl in a twisting motion to encourage the icing to lie flat. Return frosted donut to cooling rack. Immediately top with vegan sprinkles. Continue until all donuts are decorated.

Equipment

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Notes

*Prepared donuts will keep in an airtight container at room temperature for 1-2 days or in the refrigerator for 2-3. Unfrosted donuts can be frozen for up to 1 month.

*Use unsweetened, unflavored nondairy milk and yogurt.

*Strawberry powder can be purchased or made by taking freeze-dried strawberries and pulsing them in a food processor until they turn to dust. Run through a fine mesh sieve to eliminate seeds and larger chunks.

*If your icing doesn’t lie completely flat immediately upon removal from the bowl, don’t worry! Once sprinkles have been added and donuts have been allowed to sit for a little the icing will settle.

Find it online: https://censoredbaker.com/baked-vegan-donuts/