Mini Baked Vegan Donuts

Everyone needs a good donut recipe, and just because these donuts are vegan does not mean they compromise in flavour. Mini baked vegan donuts are perfect for when you get that late night craving. They are ready in 30 minutes and don’t require any fancy deep frying. These are defiantly more of a cakey type of donut but its still super delicious. They are fluffy and moist. You can easily adapt them to have all kinds of different flavours and glazes.

These donuts are dairy free, yeast free, and egg free. You can also easily make these mini donuts gluten free by using a flour replacement. All you need is a silicon or metal donut pan like this one. You can bake these as full sized donuts but the mini ones are the perfect quick sweet snack.

Ingredients:

• 1 cup of All-Purpose Flour
• 1/3 cup of cane sugar 
• 1 tsp baking powder
• ¼ cup of coconut oil
• 3 tbsp of Aquafaba
• 1 tsp of vanilla extract
• ¼ tsp of salt
• ½ cup of unsweetened plant milk

Vanilla Glaze

• ¾ cup of powdered sugar (more if needed)
• 1 – 2 tbsp non sweetened plant milk, (more if needed)
• Food colouring (optional)

Alternate Glaze Ideas:

• Lemon Glaze: ¾ cup of powdered sugar, 1 – 2 tbsp lemon juice, and lemon zest to garnish
• Chocolate Glaze: ¾ cup of powdered sugar, 1 – 2 tbsp non sweetened plant milk, 1 tbsp of cacao powder, and chocolate sprinkles to garnish
• Peanut Butter: ¾ cup of powdered sugar, 1 tbsp of powdered peanut butter, 1 – 2 tbsp non sweetened plant milk

Tips & Tricks:

• Donut Pan: I used this mini pan to make these donuts. Depending on how high you fill the pan you can get 6-7 donuts.
• Coconut Oil: I used this to grease my pan as well as in the recipe. If you notice while creaming the oil and sugar it started to harder up just microwave for 15 seconds.
• Glaze: Make sure to wait until your donuts are almost cooled before dipping them in the glaze. If they are still hot the glaze will run right off.
• Storage: Keep in an airtight container for up to 3 days. I do not recommend freezing these as they would become very moist and dense.

This recipe is based on the book Love On The Brain by Ali Hazelwood. This is the second book released in her women in STEM books. In this romance novel the main character Bee takes a job working for NASA where the co-lead of the project happens to be an old university “enemy” Levi. On her first day at work the whole team has a meeting where they provide donuts for everyone. Only one of the donuts is vegan (the one with blue icing) and Levi takes it. This becomes a serious issue for her.

Mini Baked Vegan Donuts

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Course: DessertCuisine: AmericanDifficulty: Easy

Cook Mode

Keep the screen of your device on

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

265

kcal

Total time

30

minutes

Mini baked vegan donuts are the perfect late night treat. Sweet, fluffy, soft and ready in 30 minutes or less.

Ingredients

• 1 cup All-Purpose Flour

• 1/3 cup cane sugar

• 1 tsp baking powder

• 1/4 cup coconut oil

• 3 tbsp Aquafaba

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1/2 cup unsweetened plant milk

• Glaze

• 3/4 cup powdered sugar (more if needed)

• 1 -2 non sweetened plant milk, (more if needed)

• Food colouring (optional)

Directions

• Start by preheating the oven to 375º F. Grease a donut pan if it is not silicon. Set aside until later.
• In a small dish melt the coconut oil using a microwave. Allow the oil to cool for 5-10 minutes but not harden.
• Using a stand mixer or mixing bowl, cream together the cooled coconut oil and cane sugar. If your oil starts to harden again simply microwave the bowl in 10 second intervals.
• Add the aquafaba and whisk until fully combined with oil and sugar.
• Add plant milk, vanilla extract and desired additional flavours (lemon extract, mint, etc.). Mix until evenly combined.
• Add the flour, baking powder and salt and stir gently until a smooth batter is formed.
• Using a small spoon, add the batter to the prepared donut pan. Smooth out the batter using a spatula or spoon to get a flat top.
• Bake for 12-18 minutes or until golden brown on top or insert a toothpick and if it comes out clean, they’re ready.
• Let the donuts cool for 3-4 minutes then transfer to a cooling rack.
• Once the donuts have cooled, make the glaze.
• Glaze
  
• Add all the ingredients to a shallow bowl. Whisk until you have a smooth glaze. If the glaze is too thick add more liquid. If it’s too thin add more powdered sugar.
• Dip the top of the cooled donut in the glaze.
• Allow the glaze to dry and enjoy!

Notes

• Nutrition Facts: Serving Size: 1, Calories 265, Total Fat 9.6g (12% Daily Value), Saturated Fat 7.9g (40% Daily Value), Cholesterol 0mg (0% Daily Value), Sodium 116mg (1% Daily Value), Carbohydrate 42.6g (15% Daily Value), Dietary Fiber 0.7g (2% Daily Value), Sugars 126g Protein 2.2g

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