Vegan Mini Vanilla Baked Donuts
If you love treating yourself to cute little sweets, these vegan baked donuts are in the top cutest! They beautifully light, slightly sweet, and incredibly easy to make. I love cute desserts or snacks and these are just so stinkin’ cute I can’t get over it!
Now, I’m not shy when it comes to frying, or deep frying. I’m also pretty confident with my enriched, yeasted dough skills. But putting those two things together and I start imagining having to spend hours on my feet in the kitchen, and then having to clean it all up, and then I give up before I even start. Enter the concept of baking donuts and I’m back on board!
Baked Donuts – You Need a Donut Tray
I was hesitant to buy a donut tray at first. However, I realized how long it had been since I had eaten a donut, and vegan donuts are non-existent in my town, and I broke down and got one! And to make this recipe, a donut tray is required. you could always make-shift on with a muffin tin and a wad of tin foil in the middle of each muffing space, but that’s too much work for me again! I bought this donut tray, and it makes the perfect mini donuts.
The Making of Vegan Mini Vanilla Baked Donuts
Making these donuts could not be easier. The ingredients are simple, and you will have most of them on hand. The icing calls for blue spirulina, but you can substitute blue food coloring if you’d prefer. Here is a breakdown of the steps
Preheat the oven and mix the batter together.
Fill the donut tray and bake the donuts.
Allow the donuts to cool completely in the donut tray before removing them. (I just find that it is easier to get them out of the tray this way. I do not use cooking spray, so with the tray being non-stick, just waiting until they are cool is all you need to do)
Make the icing and dip each donut. Add sprinkles if desired before the icing sets.
Allow the icing to harden before eating them
Vegan Mini Vanilla Baked Donuts
- Mini Doughnut Pan
- 1 1/2 cups All Purpose Flour (can be substituted with a gluten free flour)
- 1/2 cup Granulated Sugar
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 3/4 cup Soy milk (or any plant milk)
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Vegan Egg Replacer (flax egg or bottle vegan egg replacer)
- 1/4 Cup Vegetable Oil
- 1 Cup Confectioners Sugar
- 1/4 teaspoon Blue Spirulina (blue food coloring can be substituted)
- 2-3 Tablespoons Soy Mlik
- Preheat oven to 350 degrees F.
- Prepare a mini donut tray, you can chose to use non-stick spray if desired. Set aside.
- Sift the flour, sugar, baking soda and salt in a mixing bowl.
- Pour in the soy milk, vanilla, egg replacer, and oil. Stir until a smooth batter forms, but do not overwork.
- Pour the batter into the individual donut spaces. This can be done by spooning it in, however using a piping is much cleaner and may be preferred.
- Bake in the oven for 10 minutes, testing with a toothpick to ensure they are done.
- Remove the pan from the oven and allow the donuts to cool in the pan before removing them. Then allow them to cool completely on a wire rack before icing.
- Sift together the powdered sugar and the blue spirulina.
- Add the soy milk one tablespoon at a time and beat together until a smooth icing forms. It should be smooth, but still stiff enough to stay on top of the donuts when dipped.
- Dip the top of each donut into the icing and then place on a wire rack.
- Optional: sprinkle with sprinkles if you want sprinkles!