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Vegan Donuts

Category: food

These oven-baked doughnuts with icing and wintery sugar deco make the perfect dessert to serve up at a party, or to make at home with your family or friends to celebrate any upcoming occasions. The fact that they’re vegan will have you coming back to fill up your plate, guilt-free. These donuts are essentially like mini cakes because, let’s be honest, it’s way more fun to eat that way!


1. For the donuts: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line two baking trays with parchment paper.

2. In a large mixing bowl, combine the flour, coconut sugar, baking powder, flaxseed, and salt; stir well.

3. Warm the almond milk and vanilla extract in a small saucepan set over medium heat. Once bubbles start to form at the edges of the milk, remove from the heat and stir in the coconut oil until thoroughly melted and combined.

4. Slowly stir the wet ingredients into the dry, mixing until the batter is lump-free.

5. Divide the batter between the two 6-hole donut tins. Bake until golden and springy to the touch on top. 15-20 minutes.

6. For the glaze and decoration: As the donuts bake, combine the chocolate, coconut cream, and coconut oil in a heatproof bowl.

7. Set the bowl over a half-filled saucepan of simmering water, stirring occasionally until melted and smooth. Remove from the heat and let cool and thicken.

8. When ready, remove the donuts from the oven. Let them cool in their tins for 5 minutes.

9. After cooling, turn them out and spread with the chocolate glaze; decorate with the wintery decorations. Let the glaze set before serving.



Sugar decorations are available from online retailers and specialty cookware or baking stores.  


Fresh Food spread out on a grey background | Food in Common

  • Serves: 10-12
  • Time needed: 1 Hour
  • Difficulty Medium


  • For the donuts:
  • 55 g | 1/4 cup raw coconut oil, plus extra for greasing
  • 250 g | 2 cups unbleached plain flour
  • 110 g | 1/2 cup coconut sugar1 tsp baking powder
  • 1 1/2 tbsp ground flaxseed
  • 1 pinch salt
  • 250 ml unsweetened almond milk
  • 1 1/2 tsp vanilla extract
  • For the glaze and decoration:
  • 175 g | 1 cup dark chocolate, at least 70% cocoa solids, chopped
  • 2 tbsp coconut cream
  • 2 tbsp coconut oil
  • 225 g | 1 cup assorted wintery sugar decorations, see Tips

Christmas baking and edible gifts