How long does baked vanilla bean doughnuts [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make baked vanilla bean doughnuts [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make baked vanilla bean doughnuts [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes baked vanilla bean doughnuts [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does baked vanilla bean doughnuts [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

11 years ago

Baked Vanilla Bean Doughnuts
[Vegan]

LR By: Laura Ryan

Author Bio

Laura is a vegan food blogger and restaurant manager. She spends her free time crafting,... Read More

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Ingredients You Need for Baked Vanilla Bean Doughnuts [Vegan]

For the Donuts:

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup almond milk
1 teaspoon apple cider vinegar
1 tablespoon egg replacer
1/4 cup warm water
2 tablespoons melted vegan butter
1 tablespoon vanilla bean paste (or two vanilla beans)

For the Glaze:

1 1/2 cups powdered sugar
1 tablespoon vanilla bean paste ( or vanilla extract)
1 tablespoon light corn syrup
1-2 tablespoons almond milk

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How to Prepare Baked Vanilla Bean Doughnuts [Vegan]

Preheat the oven to 425F. Spray or grease your donut pan, set aside.
Combine the flour, sugar, baking powder and salt in a large bowl. Whisk together and set aside.
Combine the almond milk and the vinegar and whisk until frothy. The vinegar will start to curdle the almond milk, giving it a buttermilk-like taste.
Whisk together the egg replacer and the water until frothy.
Combine the almond milk mixture, egg replacer mixture, melted margarine and the vanilla bean paste and add it to the flour mixture. Mix until just combined.
Use a spoon and your fingers to fill your donut pan about 2/3 of the way. Bake for 7 or 8 minutes. The donuts should be a little golden and spring back when you touch them.
Let the donuts sit in the pan for about 5 minutes before removing them. Allow to cool.
Repeat steps 6 and 7 with the remaining batter.
For the glaze: Combine all of the ingredients in a small bowl and whisk until smooth. If it’s really thick add a little bit more milk. The idea is that the glaze will solidify and dry on the donut, so you want it to be really thick. The tricky part is finding the perfect consistency so you can actually dip the donuts but it will still dry.
When the donuts are cooled, dip the side that was facing down in the donut pan in the glaze and place on a sheet of wax paper to set.