These delicious vegan powdered donuts are light and fluffy, and so simple to make in a donut pan! Enjoy fresh donuts at home this weekend!
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!
Can you buy vegan donuts?
Yes, you sure can! There may be vegan donuts at your local bakery, or you can sometimes find store bought brands that are dairy and egg free. Our local Farmer’s Market has a baker that makes gluten free and vegan donuts each week. But if you can make them yourself, you may save some money! It’s often expensive to buy baked goods for special diets.
Don’t you need eggs to make baked donuts rise?
No, you don’t! Baking powder and vinegar allow this batter to rise very nicely and create a light and fluffy donut.
Can these donuts be fried?
I have never tried that, and I don’t think it would work. Usually when you fry donuts, they have yeast in the dough. This is a different type of batter.
Should I use a metal donut pan or a silicone donut pan?
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.
Can these vegan powdered donuts be frozen?
Yes, these vegan donuts can be stored in the freezer for up to 3 months. Wrap them well in plastic wrap and foil, or store them in a freezer bag.
Can this recipe be made with gluten free flour?
Yes, this recipe will 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.
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Vegan Powdered Donuts.
These vegan powdered donuts are light and fluffy - perfect for a sweet weekend treat!
- 1 cup white spelt flour or gluten free flour, or regular all purpose flour
- 1/2 cup organic cane sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup non-dairy milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 Tablespoons unsweetened applesauce
- ¼ cup vegan buttery spread melted
For the coating:
- 1/2 cup powdered sugar
Preheat the oven to 350ºF. 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!
Serving size is one donut.
You can store these donuts in an airtight container. They should stay soft for 2-3 days.
These donuts can be frozen for up to 3 months.
If you can have dairy, feel free to use dairy butter and milk.
I use So Delicious Unsweetened Coconut Milk, but feel free to use any milk that works for your dietary needs.
I recommend my gluten free flour recipe if you would like to use gluten free flour for these donuts.
Adapted from this recipe.