These baked doughnuts are infused with chai spice in the batter and the crunchy glaze. A unique doughnut that’s easy to make and sure to be a big hit. The taste is a bit like snickerdoodles.

Chai Spiced Baked Doughnuts [Vegan]




Cooking Time




  • ¾ cup  chai tea or water
  • 2 cups  all-purpose flour
  • ¾ cup  vegan sugar
  • 1 tsp.  baking powder
  • 1 tsp.  baking soda
  • 1 tsp.  chai spice
  • ¼ tsp.  kosher salt
  • 1/4 cup  vegetable oil
  • 1 Tbsp.  apple cider vinegar
  • 1 tsp.  vanilla extract
  • 1/4 cup  full-fat coconut milk (or other non-dairy milk)
  • 2 cups  powdered sugar
  • 1 teaspoon  vanilla
  • 3/4 tsp.  chai spice


  1. Preheat oven to 375° F.
  2. In a large bowl, whisk together the flour through and including the salt for the doughnuts.
  3. Make a well in the center with a large spoon.
  4. In a small bowl, whisk together the tea or water, oil, vinegar, and vanilla. Pour into the dry well, while stirring. Stir until just combined.
  5. Scoop the batter into a regular doughnut pan coated with a nonstick cooking spray. The wells should be filled about ¾ the way full. Too full and the doughnut hole will close in, not filled full enough and the doughnut will have a huge hole in the center. If you have a six doughnut pan like me, you will bake them in batches. If you have a twelve doughnut pan, you can do them all at once, just be sure they are cooled for about 20 minutes before glazing.
  6. Bake for 10 minutes.
  7. Remove from the oven and allow to rest for a minute. Then, run a butter knife blade around each doughnut to loosen it from the pan. Tip the pan upside-down to remove the doughnuts. Place them on a wire cooling rack.
  8. Repeat with remaining batter.
  9. Once the second batch of donuts is done baking and has cooled for about 5 minutes, it’s time to make the glaze.
  10. Whisk together the glaze ingredients in a small saucepan over low heat for several minutes until runny.Then, immediately dip the doughnuts face-first into the glaze one by one and set back on the cooling rack. Then repeat again for a second glaze dip.
  11. Sprinkle with cinnamon sugar if you like and allow to dry on the rack. It will take a few hours for the glaze to set and be somewhat hard.
  12. Store in an airtight container.
Prep time:  Cook time:  Total time:  Yield: 12 doughnuts


For an extra chai kick, try using chai tea by steeping one tea bag in ¾ cup water. Or, just plain water can be used. If you need a chai spice mix recipe, I like the one from Fit Foodie Finds.


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