Vegan Vanilla Donuts with Sprinkles

Up close shot of frosted donuts with rainbow sprinkles on a wire rack on a pink table.

5 from 1 vote

Vegan Vanilla Donuts with Sprinkles

These fun Vegan Vanilla Donuts with Sprinkles are super easy to make, only requires one bowl, is all dairy-free + vegan, and comes with a gluten-free option. Perfect for any celebration or just because!

Prep Time10

Cook Time15

Total Time25

Course: Brunch, Dessert

Keyword: baked, birthday, classic, cupcakes, dairy-free, dessert, donuts, doughnuts, easter, easy, fluffy, funfetti, healthy, holidays, homemade, indulge, natural, plant-based, recipe, soft, spring, sprinkles, summer, sweet, traditional, valentines day, vanilla, vegan

Servings: donuts

Calories: 244kcal

Author: Shanika

Ingredients

DONUTS:

1 ½ cups organic all-purpose flour (You can also sub with pastry flour; See Notes!)
½ cup organic cane sugar
2 tsps baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
1 ¼ cups Almond milk, unsweetened (You can use your fave plant-based milk!)
1 tablespoon apple cider vinegar (You can also sub with lemon juice)
3 Tbsps vegetable oil (See Notes!)
2 tsps vanilla extract

VANILLA GLAZE:

2 cups organic powdered sugar
1 teaspoon vanilla extract
1-2 Tbsps Almond milk, unsweetened (You can use your fave plant-based milk!)

TOPPING:

Rainbow sprinkles, vegan-friendly (See Notes!)

US Customary - Metric

Instructions

TO CREATE THE "BUTTERMILK":

In a bowl or measuring cup, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 5-6 minutes until "activated" and the milk thickens a bit. This creates the "buttermilk".

TO MAKE THE DONUTS:

Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans that has 6-wells.
In a bowl, add the flour, baking powder, baking soda, sugar, and sea salt. Finally, stir in the 'buttermilk', vanilla, and oil, until combined and batter is thick and smooth, about 1-2 minutes.
Spoon the batter into a piping bag and pipe batter it into prepared donut pan wells, filling them about ¾ of the way.
Bake for 10-13 minutes or until toothpick inserted into donuts comes out clean.
Remove from oven and allow to cool for 5 minutes before releasing the donuts from their pan and unto a cooling rack to cool completely.

TO MAKE THE VANILLA GLAZE:

Whisk together the powdered sugar, vanilla, and Almond milk (1 Tbsp) until smooth and consistency is met. NOTE: For a thicker glaze, add additional powdered sugar (1 tablespoon at a time) until consistency is met. For a desired thinner glaze, add additional milk (1 tablespoon at a time) until consistency is met.
Once fully cooled while still on the cooling rack or a wire rack, spoon the glaze atop each donut and add rainbow sprinkles and allow the glaze to harden a bit and "set".
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
FREEZE (LONGER STORAGE): For longer storage, freeze the donuts (uncoated) in an airtight container for up to three months. To serve, defrost the donuts on the counter for several hours. Add the vanilla glaze and sprinkles just before serving.
GLUTEN-FREE VERSION: To make these donuts GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
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 (aka Pastry Flour)
OIL: Instead of vegetable oil, you can substitute with melted coconut oil or melted vegan butter, if preferred.

Nutrition