Baked Cinnamon Sugar Donuts
Soft and tender inside, buttery and crackly outside, these baked vegan donuts have the cinnamon sugar coating and just-fried flavor you want. They’re easy to stir together by hand and ready in under 30 minutes.
Notes
~ Brush and dip the donuts while they're still warm so the cinnamon sugar sticks.
~ Using a standard 6-cavity donut pan? Fill each about two-thirds full and bake for 18 to 20 minutes, until a toothpick comes out clean.
~ Refined coconut oil works in place of the vegan butter for brushing.
Ingredients
For the baked donuts:
- 1/2 cup unsweetened soy milk
- 1/2 cup unsweetened applesauce
- 1/3 cup firmly packed light brown sugar
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the cinnamon sugar topping:
- 2 tablespoons vegan butter or refined coconut oil
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Make the donuts:
- Preheat the oven to 350°F. Lightly grease a 12-cavity mini donut pan.
- In a large bowl, whisk together the soy milk, applesauce, brown sugar, oil, vanilla and vinegar. Sift in the flour, baking powder, baking soda, cinnamon and salt. Stir with a fork or whisk until relatively smooth and there are no large clumps, a minute or so.
- Transfer the batter to a piping bag or use a spoon to fill the donut pan about two-thirds full. Leave slightly mounded. Bake for 16 to 18 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then turn out onto a rack. You want them still warm for the topping.
In the meantime, make the topping:
- Melt the butter for 15 seconds or so in a microwavable bowl, until melted. Combine the sugar and cinnamon in a shallow dish. Brush each warm donut with melted vegan butter, then dip into the topping mixture.
Tried this recipe?Let us know how it was!
