Vegan Cinnamon Sugar Donuts

If you live in the Midwest (or anywhere that cider mills are a popular attraction), then these Vegan Cinnamon Sugar Donuts will look very familiar. If you have no idea what I’m talking about, stick around so you too can enjoy the best part of fall: donuts.

For more Fall-inspired vegan recipes, try these Vegan Pumpkin Spice Oatmeal Creme Pies, Grain-Free Banana Bread Muffins, or Pumpkin Spice Chocolate Chip Cookies.

Why You’ll Love This Recipe

• Just like the cider mill – This recipe is a perfectly veganized version of the classic cider mill donut. Just the right amount of cinnamon and sugar, begging to be washed down with apple cider.
• Quick & easy – These donuts come together in one bowl in just under 30 minutes using simple ingredients easy to find in the grocery store. It doesn’t get any easier than that.
• Customizable – These donuts are easy to make gluten-free (just swap for a 1:1 gluten-free baking flour) or switch to almond or soy milk if you don’t like oat milk.
• Baked, not fried – These donuts are baked instead of fried, making them a healthier option!

Ingredients

• All-purpose Flour – Swap for a 1:1 gluten-free baking flour to make this vegan donut recipe gluten-free.
• Cane sugar* – We will use this in the batter as well as in the coating. White sugar works, but make sure to select a vegan variety (see notes)
• Cinnamon – Can’t forget this in the batter as well as for the cinnamon-sugar coating.
• Oil – Choose a neutral-flavored oil like canola oil or avocado oil. You can use melted coconut oil if you are okay with a slight coconut flavor. For oil-free, swap for equal parts applesauce.
• Non-dairy milk – Oat or coconut milk work great, but you can use any plant milk you like.
• Baking essentials – Baking powder, salt, and vanilla extract round out the essentials for this recipe.

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large bowl
• 12-space donut pan
• Optional: cooling rack

How to Make Easy Vegan Donuts

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Preheat your oven to 350 degrees Fahrenheit.

In a large mixing bowl, add all of the dry ingredients and mix until evenly combined. Add the wet ingredients and stir until a thin batter is formed.

The batter should be thin enough to pour, but it should pour slowly, not too liquid-y. If your batter is too thin, add pinches of flour. If the batter is too thick, add splashes of milk until the desired consistency is achieved.

Pour or spoon the batter into the donut pan. You could use a piping bag as well, but pouring works fairly easily. This recipe will make 12 smaller donuts or 8 regular sized donuts.

Make sure not to overfill the individual donut spaces, or you may lose the donut holes as it rises during baking.

Bake at 350F for 10 minutes or until golden brown.

Let the donuts cool in the pan or on a wire rack for about 5 minutes before handling.

In a separate bowl, mix the cinnamon sugar coating. 

Once the donuts are cool enough, remove each donut and brush it with water or melted vegan butter before dipping in the cinnamon sugar coating. Brushing the donuts prior to dipping is optional, but it will help the cinnamon sugar mixture stick to the donut.

That’s it! Serve and enjoy!

Variations

• Sprinkle or coat with powdered sugar instead of cinnamon sugar.
• Add 1-2 tbsp cocoa powder to the batter for vegan chocolate donuts. You may need to adjust the amount of non-dairy milk to achieve the right batter consistency
• Make an easy vegan frosting to decorate these donuts.
• Swap the cane sugar for coconut sugar for a less refined option. 

How to Store Homemade Donuts

• Room Temperature: These donuts store well at room temp in an airtight container. For a delicious leftover: reheat in the air fryer at 350 for 1 minute.

More Tips to get the Perfect Vegan Donuts

• Not Vegan? Replace the plant milk with dairy milk. Brush the donuts with melted butter instead of water before coating in the cinnamon sugar.
• Gluten-free? Opt for a 1:1 gluten free baking flour replacement and a certified gluten-free plant milk option.
• Oil-free? I haven’t done this yet, but you can try swapping the oil with equal parts applesauce. The donuts may take a few minutes longer to bake. If you try this, let me know how it goes!

FAQ