Vegan maple glazed doughnuts, sprinkled with coconut bacon bits, we’ll take a dozen! These dairy-free, egg-free, and gluten-free (if you like) vegan doughnuts are baked, not fried, and they’re delicious. They’re sweet, warm, and a little bit savory, thanks to the coconut bacon chips.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
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BAKED VEGAN DOUGHNUT RECIPE
One of the best inventions of our time is the doughnut pan.
If you don’t have one, you need to get one. It’s a game changer for anyone who loves doughnuts.
We all know that fried food is not good for us, especially when it’s fried flour and sugar, which is where doughnut guilt comes from.
Thankfully, you can wave that fried doughnut guilt goodbye, because baked doughnuts are taking over, and they’re here to stay!
Our maple glazed doughnuts are also oil-free, yo! Who’s excited?!!
A CLASSIC CAKE DOUGHNUT WITH WARM SPICES AND REAL MAPLE SYRUP
Another wonderful thing about these doughnuts is that they’re yeast-free.
We used baking powder and baking soda to get these to rise. So you won’t need to proof yeast and wait for them to rise.
They have a cake like texture, hence, they’re not as light and airy as a fried doughnut made with yeast.
In our minds, it’s like if a pound cake and a doughnut had a baby. A really delicious baby.
What makes this doughnut recipe so delicious? The warm spices and maple syrup.
We used cardamom and nutmeg in the doughnut recipe and reduced the amount of brown sugar with maple syrup.
For the glaze we combined powdered sugar with maple syrup and a little bit of water.
This is an easy doughnut recipe that takes less than 30 minutest to make.
HOW DO YOU MAKE BAKED VEGAN MAPLE GLAZED DOUGHNUTS?
STEP ONE
Preheat your oven to 350˚F (176˚C)
While the oven is preheating, whisk the flour, baking powder, nutmeg, cardamom, and salt until completely combined.
STEP TWO
Melt the vegan butter.
In a medium sized bowl, whisk the plant-based milk (anything except coconut milk will do) and lemon juice together.
Pour the butter into the milk and add the brown sugar, vanilla, maple syrup, and vegan egg and whisk until the sugar melts.
STEP THREE
Pour the butter and sugar mixture into the flour mixture and stir until just combined.
The batter will be thick.
STEP FOUR
Fill a pastry bag with the batter or spoon it into the greased doughnut pan, filling three-quarters of the way full, making sure that the batter is evenly distributed around the ring.
Bake for approximately 10 to 12 minutes, or until the edges begin to pull away from the pan.
Let the doughnuts cool in the pan for about 5 minutes then remove them from the pan and let them cool completely on a rack.
STEP FIVE
In a small bowl, whisk the powdered sugar and maple syrup. Add 1 teaspoon of water at a time and stir until it turns into a sticky and smooth glaze.
Dip the tops of the completely cool doughnuts into the glaze, sprinkle with the coconut bacon chips, and place them on a parchment lined baking sheet to set.
WHY PUT COCONUT BACON ON MAPLE GLAZED DOUGHNUTS?
Because the smokiness of the “bacon” and the sweet glaze are amazing together!!
You can certainly skip this part and just enjoy the glazed doughnuts; however, we think you’re going to love the flavor combination, and the crunchy coconut chips with the tender doughnut.
CLICK HERE TO LEARN HOW TO MAKE COCONUT BACON.
TIPS FOR MAKING THE BEST BAKED DOUGHNUTS
- Don’t skip adding the lemon juice to the plant-based milk. Baking soda needs acid to activate, so be sure to add the lemon.
- You can use any plant-based milk you like, just don’t use coconut milk. It will completely change the flavor of the doughnuts.
- Stir the wet ingredients into the dry until the flour is just incorporated. You don’t want to see dry flour, and you don’t want to over mix it or the doughnuts will be tough.
- As soon as the batter is mixed, get it into the pan and the oven. Baking soda starts to break down quickly, so make sure the pan is greased before you make the batter and the oven is fully preheated.
- Make sure the oven is fully preheated. For best results, make sure the oven is 350˚F (176˚C) for about 10 minutes before putting the doughnuts in. This will ensure that they rise properly and bake evenly.
- Cool the doughnuts in the pan for five minutes and then invert them onto a cooling rack. Leaving them in the pan will result in soggy bottoms.
- Make sure the doughnuts are completely cool before dipping in the glaze or the glaze will melt into the doughnuts.
- These are best when eaten the same day.
HOW TO STORE BAKED DOUGHNUTS
If you need to store these, we recommend storing them in an airtight container in the refrigerator for up to two days.
Baked doughnuts dry out fairly fast, so for best results, eat them the same day.
MORE BAKED DOUGHNUT RECIPES YOU’LL LOVE
BAKED VEGAN PUMPKIN SPICE DOUGHNUTS
VEGAN BAKED LEMON & THYME DOUGHNUTS
BAKED VEGAN APPLE CIDER DOUGHNUTS
VEGAN BAKED STRAWBERRY MARGARITA DOUGHNUTS
Make our healthy vegetable pot pie recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Vegan Maple Glazed Doughnuts with Coconut Bacon
Equipment
- Oven
Ingredients
- DRY INGREDIENTS
- 1 cup all-purpose flour to make gluten-free we recommend King Arthur all-purpose gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground salt
- WET INGREDIENTS
- 2 tablespoon vegan butter melted
- ¼ cup plant-based milk any kind except coconut milk
- 2 teaspoon lemon juice
- ¼ cup brown sugar
- 1 egg replacer see note
- 2 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- FOR THE GLAZE
- ½ cup powdered sugar
- 1 tablespoon pure maple syrup
- 1 to 3 teaspoon water add more if needed
- TOPPING
- 1 cup coconut bacon optional, see link to recipe in instructions
Instructions
- Preheat your oven to 350˚F (176˚C) and lightly grease the doughnut pan.
- In a large mixing bowl, whisk the flour, baking powder, nutmeg, cardamom, and salt until completely combined.
- Melt the vegan butter.
- In a medium sized bowl, whisk the plant-based milk (anything except coconut milk will do) and lemon juice together. Let sit for 5 minutes.
- Pour the melted butter into the milk and add the brown sugar, vanilla, maple syrup, and vegan egg and whisk until the sugar melts.
- Pour the butter and sugar mixture into the flour mixture and stir until just combined.
- The batter will be thick.
- Fill a pastry bag with the batter or spoon it into the greased doughnut pan, filling three-quarters of the way full, making sure that the batter is evenly distributed around the ring.
- Bake for approximately 10 to 12 minutes, or until the edges begin to pull away from the pan.
- Let the doughnuts cool in the pan for about 5 minutes then remove them from the pan and let them cool completely on a rack.
- FOR THE GLAZE
- In a small bowl, whisk the powdered sugar and maple syrup. Add 1 teaspoon of water at a time and whisk until it turns into a sticky and smooth glaze.
- Dip the tops of the completely cool doughnuts into the glaze, sprinkle with the coconut bacon chips, and place them on a parchment lined baking sheet to set.
Notes
- Don’t skip adding the lemon juice to the plant-based milk. Baking soda needs acid to activate, so be sure to add the lemon.
- You can use any plant-based milk you like, just don’t use coconut milk. It will completely change the flavor of the doughnuts.
- Stir the wet ingredients into the dry until the flour is just incorporated. You don’t want to see dry flour, and you don’t want to over mix it or the doughnuts will be tough.
- As soon as the batter is mixed, get it into the pan and the oven. Baking soda starts to break down quickly, so make sure the pan is greased before you make the batter and the oven is fully preheated.
- Make sure the oven is fully preheated. For best results, make sure the oven is 350˚F (176˚C) for about 10 minutes before putting the doughnuts in. This will ensure that they rise properly and bake evenly.
- Cool the doughnuts in the pan for five minutes and then invert them onto a cooling rack. Leaving them in the pan will result in soggy bottoms.
- Make sure the doughnuts are completely cool before dipping in the glaze or the glaze will melt into the doughnuts.
- These are best when eaten the same day.
- HOW TO STORE BAKED DOUGHNUTS
- If you need to store these, we recommend storing them in an airtight container in the refrigerator for up to two days.
Nutrition
Christine @ Run Plant Based says
These look insanely delicious! Thanks!
Linda Meyer says
Thank you! They're really good. 🙂