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Doughnuts with coconut bacon chips on top cooling on a wire rack.

Vegan Maple Glazed Doughnuts with Coconut Bacon

Easy homemade baked vegan doughnuts with warm spices and a maple glaze. Topped with crunchy coconut bacon, these are dairy-free, egg-free, and can be made gluten-free doughnuts that take less than 30 minutes to make.
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Course: Breakfast, Brunch, Dessert
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 doughnuts
Calories: 307kcal
Author: Linda & Alex


  • Oven


  • 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
  • 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
  • ½ cup powdered sugar
  • 1 tablespoon pure maple syrup
  • 1 to 3 teaspoon water add more if needed
  • 1 cup coconut bacon optional, see link to recipe in 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.
  • 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.


FOR THE EGG REPLACER: We used 3 tablespoon of JUST egg. You can use the equivalent of one egg for your preferred egg replacer, but the texture may turn out differently depending on what you use.
  • 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.
  • If you need to store these, we recommend storing them in an airtight container in the refrigerator for up to two days.


Serving: 28g | Calories: 307kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 235mg | Potassium: 215mg | Fiber: 3g | Sugar: 26g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg
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