There’s something undeniably comforting about biting into a warm, soft doughnut fresh from the fryer. Now, imagine that treat made entirely plant-based, without sacrificing any of the delightful texture or flavor.
This vegan cake doughnut recipe is perfect for those craving a classic doughnut experience that’s kind to animals and easy on the conscience. Whether you’re a seasoned vegan or simply exploring plant-based options, this recipe offers a foolproof way to enjoy doughnuts that are fluffy, tender, and irresistibly sweet.
With simple pantry staples and straightforward steps, you’ll have a batch of golden doughnuts ready in no time. Plus, these doughnuts are perfect for sharing, celebrating, or simply indulging in a cozy moment at home.
Ready to bring a bit of vegan magic into your kitchen? Let’s dive in!
Why You’ll Love This Recipe
This vegan cake doughnut recipe stands out for several reasons. First, it relies on everyday ingredients that you probably already have on hand, making it accessible for everyone.
The texture is perfectly cakey and moist, striking a wonderful balance between lightness and richness without using eggs or dairy.
Another highlight is the versatility of this recipe. You can easily customize the flavorings or coatings—from classic cinnamon sugar to a rich chocolate glaze.
And because it’s made with oil for frying, these doughnuts have that authentic crispy exterior that makes every bite satisfying.
Finally, if you’re looking for a recipe that’s both comforting and cruelty-free, this vegan doughnut recipe fits the bill beautifully. It’s a perfect treat for breakfast, brunch, or dessert, and a great way to impress friends and family with your baking skills.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups (315 g) | For structure and crumb |
| Granulated sugar | ¾ cup (150 g) | Sweetness |
| Baking powder | 2 ½ teaspoons | Leavening agent |
| Baking soda | ½ teaspoon | Helps with rise and texture |
| Salt | ½ teaspoon | Enhances flavor |
| Ground cinnamon | 1 teaspoon | Optional for warmth and flavor |
| Plant-based milk (soy, almond, oat, etc.) | 1 cup (240 ml) | Use unsweetened for best results |
| Apple cider vinegar | 1 tablespoon | Reacts with baking soda for rise |
| Vanilla extract | 1 teaspoon | For flavor depth |
| Vegetable oil (plus more for frying) | ¼ cup (60 ml) | Oil in batter and frying medium |
Equipment
- Mixing bowls (medium and large)
- Whisk or electric mixer
- Measuring cups and spoons
- Doughnut cutter (or two round cookie cutters, approx. 3-inch and 1-inch)
- Deep frying pan or heavy-bottomed pot
- Thermometer (for oil temperature)
- Cooling rack
- Paper towels
- Spatula or slotted spoon
Instructions
- Prepare the wet ingredients: In a small bowl, combine the plant-based milk and apple cider vinegar. Stir gently and set aside for 5 minutes. This creates a vegan buttermilk substitute that adds tenderness to the doughnuts.
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and optional ground cinnamon until well combined.
- Combine wet and dry ingredients: Pour the vegan buttermilk mixture, vegetable oil, and vanilla extract into the dry ingredients. Gently fold together using a spatula or whisk until you have a smooth, thick batter. Avoid overmixing to keep the texture light.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes. Chilling makes the dough easier to handle and prevents it from spreading too much during frying.
- Roll out and cut doughnuts: Lightly flour a clean surface. Turn the chilled dough onto it and roll it to about ½ inch thickness. Use your doughnut cutter (or two round cutters) to cut out doughnuts and holes. Re-roll scraps as needed, but try not to overwork the dough.
- Heat the oil: In a deep frying pan or pot, heat enough vegetable oil to cover the doughnuts (about 2-3 inches deep) to 350°F (175°C). Use a thermometer to monitor the temperature carefully.
- Fry the doughnuts: Fry the doughnuts in batches of 3-4 to avoid overcrowding. Cook each side for about 1-2 minutes or until golden brown. Turn carefully with a slotted spoon or spatula.
- Drain and cool: Transfer fried doughnuts to a paper towel-lined plate or cooling rack to drain excess oil. Allow them to cool slightly before glazing or coating.
- Add your favorite coating: Toss the warm doughnuts in cinnamon sugar or dip them in a simple glaze made from powdered sugar and plant-based milk. Let the glaze set before serving.
Tips & Variations
Tip: Maintaining the oil temperature is crucial for perfectly cooked doughnuts. If the oil is too hot, the outside will brown too fast while the inside stays raw.
Too cool, and the doughnuts absorb excess oil, making them greasy.
For a fun twist, try adding nutmeg or ground ginger to the batter for a warm spice flavor. You can also swap the vanilla extract for almond or maple extract for a unique taste.
Variation: Instead of frying, bake the doughnuts in a doughnut pan at 375°F (190°C) for 12-15 minutes for a lighter, less oily version. Though the texture will be slightly different, they remain delicious.
Want to get creative? Check out our Vegan Halloween Dessert Recipes That Will Wow Your Guests for themed toppings or explore Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat for another fried dough delight.
Nutrition Facts
| Nutrient | Amount per Doughnut (1 of 12) |
|---|---|
| Calories | 180 kcal |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Sugar | 9 g |
| Protein | 2 g |
| Fiber | 1 g |
| Sodium | 150 mg |
Serving Suggestions
These vegan cake doughnuts are best enjoyed fresh and warm, paired with your favorite hot beverage. Try them alongside a cup of coffee, tea, or even a creamy option like our Vegan Chocolate Milk Recipe Easy and Delicious Guide for an indulgent treat.
For brunch gatherings, serve them with fresh fruit or a plant-based yogurt dip to complement their sweetness and texture. They also make a delightful snack for kids’ parties or a cozy weekend breakfast.
If you’re interested in exploring more vegan baked goods, be sure to check out our Vegan Bread Maker Recipe for Soft and Delicious Loaves or the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for savory pairing ideas.
Conclusion
Making vegan cake doughnuts at home is an incredibly rewarding experience that brings the joy of classic comfort food into a compassionate kitchen. This recipe ensures that even those new to plant-based baking can easily create doughnuts that are soft, flavorful, and wonderfully satisfying.
Whether you fry them up for a special occasion or a weekend treat, these doughnuts offer a delicious way to enjoy a timeless favorite without any animal products.
With a few simple ingredients, some patience during frying, and a little creativity with coatings, you’ll have a batch of doughnuts that everyone will love—vegan or not. Remember, the best part of baking is sharing, so invite your friends or family to enjoy these sweet treats together.
Happy baking, and be sure to explore more tasty vegan recipes on the blog!
📖 Recipe Card: Vegan Cake Doughnut
Description: A soft and fluffy vegan cake doughnut that's easy to make and perfect for any occasion. Enjoy a plant-based treat with a tender crumb and sweet glaze.
Prep Time: PT15M
Cook Time: PT15M
Total Time: PT30M
Servings: 8 doughnuts
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 2 tbsp plant-based milk (for glaze)
Instructions
- Preheat oil in a deep fryer or pot to 350°F (175°C).
- Mix almond milk and apple cider vinegar in a bowl; let sit 5 minutes.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add oil and vanilla to the milk mixture; stir to combine.
- Pour wet ingredients into dry ingredients; mix until just combined.
- Roll dough on a floured surface to 1/2 inch thickness and cut doughnuts.
- Fry doughnuts in batches for 2-3 minutes per side until golden brown.
- Drain on paper towels and let cool slightly.
- Mix powdered sugar and plant-based milk to make glaze.
- Dip warm doughnuts in glaze and set on a rack to dry.
Nutrition: Calories: 220 | Protein: 2g | Fat: 10g | Carbs: 30g
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