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.
Servings 6 servings
- 1 1/2 cups organic all-purpose flour (I use Bob's Red Mill)
- 2 tsps baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup pure cane sugar (I use Wholesome Sweet; See Notes!)
- 1 cup Almond milk, unsweetened (You can use your fave plant-based milk!)
- 1 tsp apple cider vinegar (I use Bragg's)
- 3 Tbsps vegan butter, melted (I use Earth Balance)
- 1 tsp vanilla extract
- 1-2 cups rainbow sprinkles, vegan-approved!
- 2 cups organic powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbsps Almond milk, unsweetened (You can use your fave plant-based milk!)
- rainbow sprinkles, vegan-approved!
Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans that has 6-wells.
In a bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2-3 minutes. Then add the melted butter, vanilla, and whisk everything together.
In a separate bowl, sift together the flour, baking powder, baking soda, sugar and sea salt. Finally, stir in the dry ingredients until just well combined and batter is thick and smooth, about 2-3 minutes. Fold in funfetti sprinkles.
Spoon the batter into a piping bag and pipe batter it into prepared donut pan wells, filling them about 3/4 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.
Whisk together the powdered sugar, Almond milk, and vanilla until smooth and consistency is met. NOTE: For a thicker glaze, add additional powered sugar (1 Tbsp at a time) until consistency is met. For a desired thinner glaze, add additional milk (1 Tbsp at a time) until consistency is met.
Once fully cooled, dip each donut into the prepared Vanilla Glaze and set them back onto cooling rack so that glaze hardens a bit. Top with Funfetti sprinkles onto all donuts. Repeat until all donuts are glazed and sprinkled.
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 pure cane sugar, you can always substitute with coconut sugar, Agave, or pure maple syrup instead. For liquid sweeteners, just adjust the amount of milk used by reducing it by 2 Tbsps to start.
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.