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Summer Vegan Donut Board
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Summer Vegan Donut Board

This Summer Vegan Donut Board is the perfect way to entertain friends and family. Each donut is super fluffy, soft, moist, and completely dairy-free/vegan. This board includes mini vanilla donut holes with sprinkles, vanilla donuts with strawberry glaze + walnuts, and vanilla pecan donuts with wild blueberry glaze; all of which are sure to become a new favorite in your house. A great breakfast, brunch, or dessert board for any occasion. Gluten-free option available.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Brunch, Dessert
Keyword: baked, Berries, blueberry, brunch, classic, dairy-free, dessert, donuts, doughnuts, easy, fluffy, healthy, holidays, homemade, indulge, pecans, plant-based, recipe, soft, sprinkles, strawberry, sweet, vanilla, vegan, walnuts
Servings: 24 donuts
Calories: 362kcal
Author: Shanika

Ingredients

For Vegan Vanilla Donut Holes:

  • 1 ½ cups organic all-purpose flour + 2 Tbsps (I use Bob's Red Mill)
  • 2 tsps baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup Agave (I use Wholesome Sweets)
  • 1 cup Almond milk (I use Califia Farms; You can use your fave plant-plant-based milk!)
  • 1 tablespoon apple cider vinegar (I use Bragg's)
  • 3 Tbsps melted coconut oil (I use Spectrum Organics)
  • 1 teaspoon vanilla extract

For Vegan Vanilla Donuts:

  • 1 ½ cups organic all-purpose flour + 2 Tbsps (I use Bob's Red Mill)
  • 2 tsps baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup Agave (I use Wholesome Sweets)
  • 1 cup Almond milk (I use Califia Farms; You can use your fave plant-plant-based milk!)
  • 1 tablespoon apple cider vinegar (I use Bragg's)
  • 3 Tbsps melted coconut oil (I use Spectrum Organics)
  • 1 teaspoon vanilla extract

For Vegan Vanilla Pecan Donuts:

  • 1 ½ cups organic all-purpose flour + 2 Tbsps (I use Bob's Red Mill)
  • 2 tsps baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup Agave (I use Wholesome Sweets)
  • 1 cup Almond milk (I use Califia Farms; You can use your fave plant-plant-based milk!)
  • 1 tablespoon apple cider vinegar (I use Bragg's)
  • 3 Tbsps melted coconut oil (I use Spectrum Organics)
  • 1 teaspoon vanilla extract

For Glaze:

  • 4 ½ cups organic powered sugar + more if needed!
  • 3-4 Tbsps Almond milk + additional 1-2 Tbsps, if needed! (You can use your fave plant-based milk!)
  • 1 ½ Tbsps vanilla extract
  • 1 tablespoon wild blueberry preserve/jam (I use Bonne Maman)
  • 1 tablespoon strawberry preserve/jam (I use Bonne Maman)
  • 1-2 cups vegan sprinkles

Other:

  • flowers, if desired
  • 1 cup Diamond Nuts Shelled Walnuts (See Notes!)
  • 1 cup Diamond Nuts Pecans (See Notes!)
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans (that has 6-wells + mini donut hole wells).

For Vegan Vanilla Donut Holes:

  • In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and sea salt.
  • In a separate bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2 minutes. Then add the Agave, coconut oil, and vanilla extract in and whisk everything together.
  • Finally, stir in the dry ingredients until just well combined.
  • Spoon the batter into a plastic ziplock bag (or piping bag), cutting the tip and pipping it into prepared donut hole pan.

For Vegan Vanilla Donuts:

  • In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and sea salt.
  • In a separate bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2 minutes. Then add the Agave, coconut oil, and vanilla extract in and whisk everything together.
  • Finally, stir in the dry ingredients until just well combined.
  • Spoon the batter into a plastic ziplock bag (or piping bag), cutting the tip and pipping it into prepared donut pan.

For Vegan Vanilla Pecan Donuts:

  • In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and sea salt.
  • In a separate bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2 minutes. Then add the Agave, coconut oil, and vanilla extract in and whisk everything together.
  • Finally, stir in the dry ingredients until just well combined. Gently fold in chopped pecans until incorporated.
  • Spoon the batter into a plastic ziplock bag (or piping bag), cutting the tip and pipping it into prepared donut pan.
  • Bake donuts for 16-18 minutes (donut holes might bake sooner) or until golden brown and then let them cool for 5 minutes. Lastly, turn them out onto a cooling rack so that they continue to cool completely.

For Glaze:

  • Whisk together the powdered sugar, vanilla extract, and Almond milk until smooth and consistency is met. **NOTE: After mixing, you may need to add additional milk (1 tablespoon at a time) for it to become thinner and glaze -like or additional powdered sugar for more thickness. Just ensure that you continue whisking until glaze runs ‘slowly’ off the whisk when slightly lifted. This means that consistency is perfect.**
  • Separate glaze into 3 equal size bowls. In one bowl, add wild blueberry jam to glaze and whisk until well combined. In another bowl, add strawberry jam to glaze and whisk until well combined.
  • Next, dip mini donut holes in the prepared Vanilla Glaze, sprinkle with your favorite vegan sprinkles and set back onto cooling rack so that glaze hardens a bit. Repeat until all donut holes are glazed and decorated.
  • Now, dip vegan vanilla donuts into the strawberry glaze, sprinkle with chopped walnuts, and set back onto cooling rack so that glaze hardens a bit. Repeat until all donut are glazed.
  • Finally, Now, dip vegan pecan donuts into the wild blueberry glaze and set back onto cooling rack so that glaze hardens a bit. Repeat until all donut are glazed.

For Donut Board:

  • Place all donuts onto your favorite wood or marble board, spacing them out a bit, decorating with flowers (if desired), and adding small bowls of walnuts + pecans.
  • Bon Apettit!

Notes

STORAGE: Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
SWEETENER: If you choose to opt out of Agave, you can always substitute for organic pure cane sugar, coconut sugar or pure maple syrup instead. 
GLUTEN-FREE VERSION: To make these donuts GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: When using this GF flour, be sure to reduce the ‘buttermilk’ by ½ cup and add 1 tablespoon additional milk if needed.**
OIL: Instead of coconut oil, you can also use vegetable oil, if preferred.
FLOUR: If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of All-purpose flour with Super-Fine Cake Flour. 
DIAMOND NUTS: If you're looking to purchase the specific nuts used, visit Walnuts and Pecans here.

Nutrition

Calories: 362kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 258mg | Potassium: 69mg | Fiber: 2g | Sugar: 39g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 1mg