These Cinnamon Sugar Vegan Donuts are soft, fluffy, and coated in that classic cozy cinnamon-sugar hug we all love. They’re baked (not fried!), completely plant-based, and so easy to make perfect for weekend mornings, sweet snacks, or whenever you’re craving something comforting and homemade.
Ingredients
For the donuts:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened plant-based milk (almond or oat work well)
- 1/4 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
For the coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp melted vegan butter
Helpful swap: Use melted vegan butter instead of oil in the batter for a richer flavor.
Steps
- Preheat and prep. Heat oven to 350°F and lightly grease a donut pan.
- Mix dry ingredients. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Add wet ingredients. Stir in plant milk, oil, vanilla, and vinegar until just combined. Don’t worry if the batter looks thick that’s perfect.
- Fill the pan. Spoon or pipe batter into the donut cavities, filling about 3/4 full.
- Bake for 10–12 minutes, until the donuts spring back lightly when touched.
- Cool briefly. Let donuts rest in the pan for 5 minutes, then remove carefully.
- Coat in cinnamon sugar. Brush warm donuts with melted vegan butter, then roll generously in cinnamon sugar.
Chef’s Tips
- Don’t overbake: Pull them as soon as they’re set to keep them soft and fluffy.
- Coat while warm: Cinnamon sugar sticks best when the donuts are still slightly warm.
- No donut pan? Bake as mini muffins same time, same delicious result.
Variations
- Apple cinnamon donuts: Add 1/4 tsp cinnamon to the batter and a spoon of applesauce.
- Pumpkin spice version: Replace cinnamon with pumpkin pie spice.
- Glazed option: Skip the cinnamon sugar and drizzle with a simple powdered sugar glaze.