Vegan Vanilla Donuts with Sprinkles
They always say that everything is better with sprinkles and these Vegan Vanilla Donuts with Sprinkles aren't an exception. Super fluffy, soft, moist, and completely dairy-free, these donuts truly are like the perfect sweet treat for adults and kids alike, especially during Easter.
- 1 1/2 cups organic all-purpose flour (I used Bob's Red Mill)
- 2 tsps baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup pure cane sugar
- 3/4 cup So Delicious unsweetened coconut milk (You can also use another non-dairy fave!)
- 1 tsp apple cider vinegar
- 3 Tbsps coconut oil
- 1 tsp vanilla extract
- 1-2 cups vegan sprinkles
Preheat oven to 375 degrees Fahrenheit and spray your donut baking pan (that has 6-wells).
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and sea salt.
In a separate bowl, add the unsweetened coconut milk and apple cider vinegar, whisking together well and letting it sit aside for 2 minutes. Then add the pure cane sugar, coconut oil, and vanilla extract. 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.
Bake donuts for 16-18 minutes 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.
Once cooled, dip in prepared vanilla glaze (see recipes notes for ingredients + instructions), add sprinkles, and Bon Appetite!
To Make Vanilla Glaze:
2 cups of powdered sugar, 1 tsp of vanilla extract, and 1-2 Tbsps of coconut milk (add more, 1 Tbsp at a time for desired consistency).
Simply mix all ingredients together and adjust powdered sugar as you please in preference of thickness.