Can I make vegan donuts without a donut pan?

Donut pans are used to achieve consistent shape and texture in your donuts. While we don't recommend making donuts without a donut pan, it is possible. Pipe donut rings into a baking sheet lined with parchment paper and bake as directed in recipe.

How do I achieve a consistent donut shape when piping the batter into the pan?

Use a piping bag or a zip-top bag with the corner snipped off to neatly fill the donut wells. This also helps create a more uniform and professional appearance.

How do I prevent my vegan donuts from becoming too dry?

To prevent dryness, avoid over-baking the donuts and make sure not to over-mix the batter. Adding a bit of non-dairy yogurt or applesauce to the batter can also help retain moisture.

Can I make gluten-free vegan donuts?

Yes, you can make gluten-free vegan donuts by using a gluten-free flour blend instead of all-purpose flour. Look for a gluten-free flour blend specifically formulated for baking. Be sure to use gluten-free baking powder to ensure the donuts rise properly.

Baked Vegan Donuts

Baked donuts with pink frosting and sprinkles covering a white surface.

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Baked vegan cake donuts decorated with pink strawberry icing and multicolored 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 c all purpose flour

1/3 c sugar

1/3 c light brown sugar

2 tsp baking powder

1 tsp salt

1/2 tsp nutmeg

3/4 c nondairy milk

1/2 c nondairy yogurt

1/4 c canola oil

1 tsp vanilla extract

For the Strawberry Icing

1/2 c vegan butter, softened

2 1/2 c powdered sugar

2 tbsp strawberry powder*

1 tbsp nondairy milk

1 tsp vanilla extract

vegan sprinkles to top

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Instructions

Donut Batter: Preheat oven to 375 degrees F (190 C) and lightly grease a donut pan. Set aside. Combine all purpose flour, 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 wooden spoon until just-combined. Do not over-mix. Dough will resemble a very thick batter.
Fill the Molds: 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. This should leave each mold about 3/4 full.
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.
Icing: Prepare the icing while the donuts cool. Add softened vegan butter, powdered sugar, strawberry powder, nondairy milk and vanilla extract 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 2-3 days or in the refrigerator for 4-5. Unfrosted donuts can be frozen for up to 1 month.

*Strawberry powder is made by taking freeze-dried strawberries and pulsing them in a food processor until they turn to dust. It should then be 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/