Vegan Mini Doughnuts

Vegan Mini Doughnuts

4.1 from 17 votes

Finding vegan desserts that truly hit the spot can sometimes be a challenge, but these tasty little bites did not disappoint.

Ingredients

• cooking spray

• Doughnut:

• 1 cup all-purpose flour

• 2 1/2 teaspoons baking soda

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1 pinch ground cinnamon, or to taste

• 1/2 cup soy milk

• 1/4 cup vegetable oil

• 1/2 teaspoon apple cider vinegar

• 1/2 teaspoon vanilla extract

• Glaze:

• 1 cup confectioners’ sugar

• 1 tablespoon soy milk

• 1 dash vanilla extract, or more to taste

Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease a mini doughnut pan with cooking spray.
• Mix flour, baking soda, nutmeg, salt, and cinnamon together in a bowl.
• Mix soy milk, vegetable oil, vinegar, and vanilla extract together in a bowl.
• Combine the flour mixture and the soy milk mixture and stir until smooth; pour into a mini doughnut pan.
• Bake in the preheated oven until doughnuts are light brown and the tops spring back when touched, 5 to 7 minutes.
• Combine confectioners’ sugar, soy milk, and vanilla extract together in a bowl; stir until glaze is combined.
• Dip doughnuts into glaze and cool on a wire rack.

The recipe was surprisingly simple and required basic pantry ingredients that are easily accessible. I started by combining flour, sugar, baking powder, and a pinch of salt in a mixing bowl. Then, I added plant-based milk, melted coconut oil, and a splash of vanilla extract to the dry ingredients. I mixed everything together until a smooth batter formed.

To give the doughnuts their classic shape, I used a mini doughnut pan. I spooned the batter into each well, filling it about two-thirds full to allow room for the doughnuts to rise.

Next, I baked the doughnuts in a preheated oven until they were golden brown and cooked through. The aroma of freshly baked doughnuts filled my kitchen, making it even more exciting to try them.

Once the doughnuts were done, I let them cool slightly before removing them from the pan. Meanwhile, I prepared a simple glaze using powdered sugar, plant-based milk, and a touch of vanilla extract. I dipped each doughnut into the glaze, ensuring they were coated on all sides, and placed them on a cooling rack to allow the glaze to set.

The final result was a batch of perfectly fluffy and delicious vegan mini doughnuts. They had a delightful sweetness and a tender texture that made them irresistible. Whether enjoyed as a quick snack or a special treat, these vegan doughnuts proved that you can still indulge in mouthwatering desserts while staying true to your vegan lifestyle.