10 Best Vegan Doughnut Recipes For Your Kids
10 Best Vegan Doughnut Recipes For Your Kids
Everything should have a fall flavour now! We can't get enough fall flavours, from cinnamon to maple, pumpkin, chai, apple, gingerbread, and beyond.
We especially adore them when they take the form of vegan doughnuts, one of our all-time favorite sweets.
Fortunately, November 5 is National Doughnut Day, making it the ideal time to make some vegan homemade doughnuts.
We offer the perfect fall doughnut to dunk in your dairy-free pumpkin spice coffee, no matter which flavour you're craving. So, we located some of our vegan homemade doughnuts with a fall theme.
1. Vegan Pumpkin Spice Doughnuts With Maple Glaze
These vegan pumpkin spice doughnuts are a festive vegan doughnut recipe perfect for a fall morning. It is a healthier version of a popular fried fall dish.
Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 12
Ingredients For The Doughnuts
- Whole wheat pastry flour: 1¾ cups
- Ground cinnamon: 1 teaspoon
- Pumpkin pie spice: 1 teaspoon
- Baking powder: 1 tablespoon
- Baking soda: ½ teaspoon
- Salt: ¼ teaspoons
- Pumpkin purée: ⅓ cup
- Applesauce: ½ cup
- Brown sugar: ½ cup
- Melted vegan butter: 2 tablespoons
- Unsweetened almond milk: ¾ cup
Ingredients For The Glaze
- Powdered sugar: 1 cup
- Maple syrup: 2 tablespoon
- Almond butter: 1 tablespoon
- Unsweetened almond milk: 2-3 tablespoons
- Ground cinnamon: ¼ teaspoons
- Toasted walnuts: ¼ cup, finely chopped
Method
- Set the oven to 350°F (177°C) and oil a doughnut pan with vegan butter.
- Combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin spice in a medium basin. Set aside.
- Mix the pumpkin puree, applesauce, brown sugar, vegan butter, and almond milk in a separate, big basin. Using a rubber spatula, combine the flour mixture and wet ingredients.
- Bake the batter for 10 to 12 minutes in the doughnut pan. Remove the donuts from the pan and set them on a cooling rack after baking.
- While the donuts are cooling, combine the powdered sugar, maple syrup, almond butter, unsweetened almond milk, and ground cinnamon to make the glaze. Glaze the donuts after cooling, then top them with toasted walnuts.
2. Spiced Apple Doughnuts With Apple Cider Glaze
These spiced apple doughnuts perfectly encapsulate fall. Spices and hot apple cider? Can you think of anything more autumnal than that?
After going apple picking, enjoy doughnuts and a cup of warm apple cider before jumping in a big pile of leaves to feel full fall.
Prep time: 30 minutes | Cook time: 45 minutes | Total time: 1¼ hours | Servings: 8
Dry Ingredients
- Gluten-free oat flour: 1 cup
- Ground golden flax seeds: 3 tablespoons
- Cinnamon: 1½ teaspoons
- Ground nutmeg: ¼ teaspoon
- Ground ginger: ¼ teaspoon
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Sea salt: 1 pinch
- Allspice: 1 dash
Wet Ingredients
- Unsweetened applesauce: ⅓ cup
- Almond milk: ⅓ cup
- Medjool dates: 4
- Almond butter: 2 tablespoons
- Vanilla: 1 teaspoon
- Maple syrup: 1 tablespoon
Ingredients For The Apple Cider Glaze
- Apple cider: 2 cups
- Ginger: 1 dash
- Nutmeg: 1 dash
- Cinnamon: 1 dash
- Powdered coconut sugar (optional)
Method
- Heat the oven to 325°F. Grease a donut pan using coconut or avocado oil.
- Thoroughly combine the dry ingredients with a whisk and a large bowl and break up any clumps.
- Blend on high until completely smooth after adding all wet components to your blender. Use a wooden spoon to combine the liquid elements with the dry ingredients. If the batter looks too dry, add a tablespoon of almond milk. They must be thick, moist, and sticky without any dry clumps.
- After levelling the tops, fill the doughnut pan ⅔ to ¼ full. Don't forget they will rise.
- As you smooth the batter, keep a dish of warm water nearby for your fingers to dip into to prevent sticking.
- Bake them for 15-18 minutes at 325°F (160°C). They'll feel sturdy to the touch and have a light golden hue.
- Allow them to cool completely in the pan for at least 10 to 15 minutes before removing them from the pan.
- Bring the apple cider and spices to a low boil in a small pot for the glaze. Once the cider has decreased by more than half, simmer it for 20 to 30 minutes.
- Observe cooling. Mix a tablespoon or two powdered sugar with the reduced cider if you want a more conventional glaze. As it cools, it will thicken.
- Alternatively, coat the donuts in coconut sugar powder and then top them with more cinnamon.
3. Vegan Coconut Maple Bacon Doughnut Recipe
This vegan coconut maple bacon doughnut recipe combines two gourmet favourites. Sweet, fluffy doughnuts and smoky maple coconut bacon! The bacon marries thick coconut flakes in soy sauce, liquid smoke, and maple syrup.
The doughnut is a guilt-free cake form of a donut, so no frying is required. Mix the two with a dash of vegan fondant maple icing, and you will get a deliciously healthy doughnut.
Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 18
Ingredients For The Coconut Bacon
- Coconut flakes: 3 cups
- Soy sauce: 3 tablespoons
- Liquid smoke: 2½ tablespoons
- Maple syrup: 2 tablespoons
Ingredients For The Doughnuts
- All-purpose flour: 1¼ cup
- Salt: ¼ teaspoon
- Baking soda: 1 teaspoon
- Almond milk: ½ cup
- Brown sugar: ⅓ cup
- Ground flax seed: 1 tablespoon
- Hot water: 3 tablespoons
- Coconut oil: 4 teaspoons, melted
- Vanilla extract: 1 teaspoon
Ingredients For The Fondant Icing
- Confectioner's sugar: 1 cup
- Water: 1-3 tablespoons
Method
- In a big bowl, combine all the ingredients, distributing and coating them well.
- Layer onto a sheet pan and bake in a 325°F oven for 10 to 20 minutes, checking and turning to ensure everything bakes evenly.
- Mix the hot water and the ground flax seed. Set it aside until it is paste-like (about 10 minutes).
- Blend the almond milk, melted coconut oil, vanilla extract, brown sugar, flax egg, and salt in a sizable mixing basin.
- Smoothly mix in the sifted flour and baking soda.
- Fill each cavity of a small or regular-sized doughnut mould pan with batter by spooning it into a pastry bag and filling it halfway.
- For the minis, bake for 8–12 minutes in a 325°F oven; for the bigger ones, bake for 22–24 minutes. When they softly spring back, the process is complete.
- The doughnuts should cool. Then, add the maple extract or 1 cup of confectioners sugar and 1-3 tablespoons water to the cube fondant to achieve the correct consistency.
- Dip in icing glaze before coating with bacon-like, crunchy coconut.
4. Vegan Pumpkin Spice Doughnut Holes
Are you putting pumpkin pie-like spices inside a tiny dough ball? What is there to dislike? These vegan pumpkin spice doughnut holes are so delicious.
Prep time: 15 minutes | Cook time: 50 minutes | Total time: 65 minutes | Servings: 24
Ingredients
- Granulated sugar: ½ cup
- Melted vegan butter: ¼ cup
- Pumpkin spice coconut milk: ½ cup
- Ground nutmeg: ¾ teaspoon
- Pumpkin pie spice: ¼ teaspoon
- Baking powder: 1 teaspoon
- Unbleached all-purpose flour: 1 cup
- Melted vegan butter: ¼ cup
- Cinnamon sugar: ½ cup
Method
- Preheat your oven to 375°F.
- Add ¼ cup of the vegan butter that has been melted, along with the granulated sugar, nutmeg, and pumpkin pie spice. Add the coconut milk with pumpkin spice in it. Stir just until mixed after adding the flour and baking powder.
- Half-fill each muffin cup in a greased mini muffin tray.
- Bake for 15 to 20 minutes, until the tops begin to brown lightly.
- Remove from the muffin tray after they have cooled, then dip each one in the remaining vegan butter that has melted before rolling it in cinnamon sugar.
- Serve instantly.
5. Vegan Cinnamon Doughnuts With A Coffee And Vanilla Glaze
Everyone likes doughnuts. However, these vegan cinnamon doughnuts with a coffee and vanilla glace are exceptional.
It is baked rather than fried, so it's healthier than a regular doughnut. Following the glazing, you can get creative and embellish these doughnuts with whatever is in the kitchen.
Prep time: 20 minutes | Cook time: 55 minutes | Total time: 1¼ hours | Serving: 18
Dry Ingredients
- Gluten-free self-rising flour: 2 cups
- Fine caster sugar: 1¼ cup
- Ground ginger: ¼ teaspoon
- Ground nutmeg: ¼ teaspoon
- Ground cinnamon: 1 teaspoon
- Baking powder: 2 teaspoons
Wet Ingredients
- Unsweetened soy milk: 1¼ cup
- Vegan egg: 1
- Vegan butter: ¼ cup melted
- Vanilla extract: 2 teaspoons
Ingredients For The Coffee Glaze
- Powdered sugar: 1 cup
- Coffee: 2½ tablespoons
- Espresso powder: 1 pinch
Ingredients For The Vanilla Glaze
- Powdered sugar: 1 cup
- Unsweetened soy milk: 1 teaspoon
Method To Make The Doughnuts
- Grease your doughnut pans and preheat the oven to 350°F. In a big mixing bowl, combine the dry ingredients.
- In a small saucepan over low heat, melt the butter until smooth.
- Whisk together the soy milk, vanilla extract, melted butter, and vegan egg in another dish.
- When thoroughly blended, add the wet mixture to the dry mix.
- Fill the tins with the dough until they are ¾ full by placing the doughnut mixture in a piping bag with a round tip nozzle.
- The doughnuts should bake for 15 to 18 minutes in the preheated oven. When a knife or skewer is inserted and comes out clean, they are finished.
- Before glazing, place the doughnuts on a cooling rack to finish cooling.
- As soon as the mixture is glossy and smooth, add the coffee and stir until well combined.
Method For The Glazes
- Use the ingredients for the vanilla glaze instead of repeating this step to create the vanilla glaze.
- Dip the doughnuts in the glaze before returning them to a cooling rack. You can now use nuts, coconut curls, coffee beans, cacao nibs, or coffee powder to embellish your doughnuts.
- Please place them in the fridge for five minutes.
6. Vegan Gingerbread Chia Doughnuts
Chia seeds are the star ingredient in this deliciously spiced vegan gingerbread chia doughnut. They are in the dough's binding and significantly increase the fiber. Are there doughnuts that are delicious and healthy? Yes, please!
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Serving: 8
Ingredients
- Flour: 2 cups
- Baking soda: 1 teaspoon
- Salt: ¼ teaspoon
- Cinnamon: ½ teaspoon
- Ginger: ½ teaspoon
- Milk of your choice: ½ cup
- Sugar/brown sugar: ⅓-½ cup
- Molasses: ¼ cup
- Chia seeds: 2 tablespoons
Method
- Set your oven to 355°F (180°C).
- Soak the chia seeds in water for ten minutes before you use them.
- Combine the flour, salt, baking soda, cinnamon, and ginger in a large bowl.
- Mix the milk, sugar, molasses, and chia mixture in a medium mixing bowl, and then pour the liquid mixture over the dry ingredients.
- Pour the ingredients into the doughnut pan after barely mixing it.
- Bake the doughnuts for 10-15 minutes. Insert a toothpick to check if it comes out clean.
7. Raw Vegan Apple Cider Doughnuts
These raw vegan apple cider doughnuts are a delicious and healthier alternative to the usual fried delights because they are dense, crusty outside, and soft in the middle. They're fairly simple to create as well.
The main ingredients are almond flour, oats, and almonds, which are then expertly flavoured with a mix of warm cinnamon and nutmeg.
Don't forget to add a generous sprinkle of cinnamon sugar for the finishing touch! You can still make them at the lowest temperature setting in your oven if you don't have a dehydrator.
Prep time: 30 minutes | Cook time: 45 minutes | Total time: 1¼ hours | Serving: 6
Ingredients For The Doughnuts
- Old fashioned rolled oats: 2½ cups
- Brazil nuts: 1 cup
- Almond flour: ½ cup
- Apples juiced: 1-2
- Coconut sugar: ¼ cup
- Agave: ⅓ cup
- Cinnamon: 1 tablespoon
- Nutmeg: ⅛ teaspoon
- Vanilla extract: 1 teaspoon
- Sea salt: 1 teaspoon
Ingredients For The Cinnamon Sugar Coating
- Coconut sugar: ¼ cup
- Cinnamon: 1 tablespoon
Method
- Juice 2 apples and set the juice aside.
- Grind the oats in a food processor until they become flour.
- Add the Brazil nuts and blend the mixture until they are fine.
- Reprocess after including the remaining dry ingredients.
- Add the apple juice to the mixture and blend.
- Spread the mixture into a doughnut pan and dehydrate at 165°F (74°C) for an hour. Since the meal won't reach 165°F (74°C) due to water evaporation, it will still be raw during this time.
- Dehydrate for 3 to 4 hours with the thermostat set to 105°F (40°C).
- Remove the doughnuts from the pan with a knife, flip them over, and pound on the back.
8. Vegan Maple Zucchini Doughnuts With Date Frosting
The best fall weekend morning delight are these vegan maple zucchini doughnuts, which are soft and mildly spiced with cinnamon.
They require much less oil and are simpler to make than fried donuts. For the finishing touch, don't forget the homemade maple glaze!
Prep time: 20 minutes | Cook time: 55 min | Total time: 1¼ hours | Serving: 6
Ingredients For The Doughnuts
- Flour: 3½ cups
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Sea salt: 1 teaspoon
- Shredded zucchini: 3 cups
- Pure maple syrup: 2 cups
- Pecans or walnuts: 1 cup, chopped
- Vegetable or coconut oil: 1 cup
- Ground flax seed: 3 tablespoons
- Vanilla extract: 1 tablespoon
Ingredients For The Date Frosting
- Dried dates: 1 cup
- Warm water: 2-3 tablespoons
- Maple syrup: 1 tablespoon
Method
- Set your oven to 375°F (190°). Gather all the dry ingredients: Bread crumbs, salt, baking soda, and nuts.
- Combine the zucchini with the dry ingredients.
- Together, combine all the wet ingredients. Mixing the dry and wet materials is necessary.
- Spoon the batter into a doughnut pan and bake them for 12-15 minutes. Insert a toothpick into the center. If it comes out clean, the doughnuts are ready. Remove the dates from the water. Save the water.
- In a food processor, combine the dates and maple syrup; process until thick and fairly smooth.
- If it is excessively thick, thin it out by adding hot water as needed.
- Spread the date frosting on the donuts.
9. Healthy Vegan Carrot Cake Baked Doughnuts
These healthy vegan carrot cake baked doughnuts are deliciously healthy. Your kids will enjoy them tremendously.
Cake for supper? And it's good for you too? Even though they taste just as excellent, baking doughnuts is much more beneficial than the conventional way.
They take only 15 minutes to prepare and only require 10 simple ingredients. Naturally vegan and gluten-free. This recipe uses vegan cream cheese and cashew icing on a carrot cake.
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Serving: 8
Ingredients For The Doughnuts
- Gluten-free flour: 1¼ cups
- Granulated sugar: ¾ cup
- Baking powder: ½ teaspoon
- Cinnamon: 1 teaspoon
- Ground nutmeg: ¼ teaspoon
- Chia egg: 1
- Coconut oil: ⅔ cup
- Almond milk: ½ cup
- Maple syrup: 1 tablespoon
- Carrots: ½ cup, finely grated
Ingredients For The Cashew Cream Frosting
- Raw cashews: ¾ cup
- Coconut oil melted: 1½ tablespoons
- Maple syrup: 2 tablespoons
- Almond milk: 1 tablespoon
Method
- Set your oven to 350°F (177°C).
- Lightly coat a doughnut pan with avocado or coconut oil.
- Combine the flour, brown sugar, baking soda, salt, cinnamon, and nutmeg in a larger basin.
- Whisk together the grated carrots, non-dairy milk, maple syrup, and chia egg in a second bowl.
- Add the wet ingredients to the dry ones and stir enough to mix.
- Fill the doughnut pan roughly halfway with the mixture.
- Bake the doughnuts on the middle oven rack for 10 to 12 minutes.
- When doughnuts are golden around the edges and spring back when touched, remove them from the oven.
- Repeat with the remaining batter.
Method For The Cashew Cream Frosting
- Combine all the ingredients and pulse until thoroughly smooth in a food processor.
- Sprinkle chopped walnuts on top of the carrot cake doughnuts, layer, then, if preferred, sprinkle chopped walnuts.
10. Vegan Pumpkin Spice Toasted Coconut Doughnuts
Doughnuts are one of the nicest foods since they can decorate as you wish and for every season. For example, this recipe's vegan pumpkin spice toasted coconut doughnuts are the ideal fall treat!
Warm, soft, comforting pumpkin spice doughnuts, crunchy toasted coconut topping and a delightfully sweet vanilla frosting.
Who would have thought that pumpkin and coconut would taste so amazing together? Enjoy this while sipping a hot cup of your preferred tea.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Serving: 5
Ingredients
- Whole wheat flour: 1 cup
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Pumpkin pie spice: 1 teaspoon
- Cinnamon: 1 teaspoon
- Salt: ¼ teaspoon
- Non-dairy milk: ½ cup
- Apple cider vinegar: 1 teaspoon
- Chia egg: 1
- Pumpkin purée: 1 cup
- Maple syrup: ¼ cup
- Powdered sugar: ½ cup
- Non-dairy milk: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Shredded coconut: ½ cup
Method
- Spray non-stick cooking spray into your doughnut pan and preheat the oven to 350°F.
- Mix 1 tablespoon of chia seeds with 1 tablespoon of water in a small bowl to prepare your chia egg. Ideally, give it five minutes to sit. Combine ½ cup non-dairy milk with 1 teaspoon of apple cider vinegar to prepare your vegan buttermilk. Also, give it at least five minutes to sit.
- Combine whole wheat flour, spices, baking soda, and baking powder in a large basin. Combine wet ingredients in another bowl, including milk, chia eggs, pumpkin purée, and maple syrup. Add the wet ingredients to the wet ones and mix well.
- Pour the batter into a large plastic bag, then snip a corner off to make a piping bag. Fill the 6 holes of the doughnut pan with the batter, evenly distributing it. Bake for 9 to 11 minutes or until a toothpick comes out clean.
- To toast the coconut shreds, spread them on a baking sheet lined with parchment paper and place them in the oven for about four minutes. To prevent burning, watch the coconut closely. A lovely golden brown colour is what you want.
- Before removing them from the pan, give the doughnuts 15 minutes to cool. In the interim, make your glaze—mix 1 tablespoon of milk, 1 teaspoon of vanilla extract, and powdered sugar.
- Apply the glaze with a spoon to the doughnuts' tops, then top with the toasty coconut.
Conclusion
Compared to normal doughnuts, vegan donuts are healthier. Most vegan doughnut recipes use more nutritive sweeteners like dates or maple syrup.
Additionally, most of the donuts in this collection are baked rather than fried, making them significantly healthier.
Since vegan doughnuts don't contain a lot of butter, milk, or cream, they frequently have fewer calories than traditional donuts.
Vegan doughnuts can be a fantastic choice for anyone trying to manage weight. So don't miss trying vegan doughnut recipes at your home.
I trust you enjoyed this article about the 10 Best Vegan Doughnut Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
JeannetteZ
>>>Please click here to read my Vegan Travel Guides To World Destinations<<<
>>>Want To Learn How To Create Delicious, Cruelty-Free, Healthy AND 100% Vegan Meals? Try These Awesome Vegan Cooking Courses With A Free 7-DAY MEMBERSHIP<<<
Your Opinion Is Important To Me
Do you have thoughts, ideas, or questions? I would love to hear from you. Please leave me your questions, experiences, and remarks about this article on the 10 Best Vegan Doughnut Recipes For Your Kids in the comments section below. You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.
Disclosure
This post may contain affiliate links. I earn from qualifying purchases as an Amazon Associate and other affiliate programs. Read my full disclosure.
Here are links to some of my favourite articles:
9 Best Vegan Liqueur-Infused Dessert Recipes For Your Kids
9 Best Vegan Chocolate Almond Recipes For Your Kids
9 Best Vegan Father's Day Recipes
6 Best Vegan Taco Recipes For Your Kids
9 Best Vegan Pickle Recipes For Your Kids
