These delicious vegan powdered donuts are light and fluffy, and so simple to make in a donut pan! You can enjoy tender, soft donuts at home – without the dairy or eggs. These are absolutely irresistible!
Do you have a favorite treat from your childhood? Maybe one that you can’t enjoy any longer due to food allergies?
I have a few, but one that I can think of right now are Hostess powdered sugar donuts. I loved those things! A box of store bought donuts covered in lots of powdered sugar? Yes, please!
But I was thinking about it, and I realized that my boys have never had powdered donuts. So I decided to fix that right away! These vegan powdered donuts were a big hit – there’s a light dusting of powdered sugar on my floor to attest to that!
Now, sometimes there may be vegan donuts at your local bakery, or you can find store bought brands that are dairy and egg free. But if you can make them yourself, you may save some money! It’s often expensive to buy baked goods for special diets.
- Egg Replacer – The egg replacers are simple in this recipe. Baking powder and vinegar allow this batter to rise very nicely and create a light and fluffy donut. Applesauce is also added to the batter to help bind it together.
- Flour – I used white spelt flour for these donuts, but you could also use all-purpose flour. This recipe should work well with a light gluten free flour blend. I recommend my homemade gluten free flour recipe, or a blend that does not contain any gums.
- Vegan Buttery Spread – I like the flavor that melted vegan buttery spread adds to this batter. You could also try organic canola oil or coconut oil if you prefer.
- Powdered Sugar – A nice coating of powdered sugar is the perfect finishing touch! You could also coat these in cinnamon sugar for a different flavor.
It’s nice to have a donut pan to make donuts, and this is a pretty easy item to find in a home goods store or at a craft store like Jo Ann’s.
I have a metal pan, but I think a silicone pan would work just fine! If you don’t have a donut pan, this recipe could be made in a muffin pan.
Store leftover donuts in an airtight container. They should stay fresh for about 3 days.
These can be frozen – store in the freezer for up to 3 months. Wrap them well in plastic wrap and foil, or store them in a freezer bag.
Disclosure: This post contains affiliate links.
Vegan Powdered Donuts.
For the coating:
- ½ cup powdered sugar
- Preheat the oven to 350º F. Grease a donut pan with some vegan buttery spread. Even though donut pans are non-stick, I prefer to grease them so the donuts don't stick.
- Mix the melted vegan buttery spread, unsweetened applesauce, non-dairy milk, vanilla, and apple cider vinegar in a large bowl.
- Add the dry ingredients and mix together. Allow the batter to rise for a few minutes. The baking powder will make the batter puff up.
- Spoon the batter into the donut pan. Each well will be full almost to the top. Smooth out the batter with the back of a spoon.
- Bake for 11-13 minutes. Let cool in the pan for a few minutes, then overturn the pan onto a cookie sheet and tap until each donut falls out.
- Pour the powdered sugar into a bowl. Place each donut into the sugar and turn to coat on all sides. Enjoy!