Vegan Vanilla Bean Donuts (Baked)

So you want donuts… but not the deep-fried, oil-splattered, “why is my kitchen smoking?” kind?

Same.

These baked vegan vanilla bean donuts are for those moments when you want something soft, fluffy, and sweet—but you also want to keep your dignity (and your stovetop clean). No frying. No fancy equipment. No dramatic kitchen meltdowns.

Just cozy, bakery-style donuts with real vanilla flavor and zero animal products. Let’s do this.

Why This Recipe Is Awesome

First of all, they’re baked. Which means:

• No hot oil.
• No grease splatters.
• No standing there wondering if you’re about to burn down the house.

Second, they’re vegan. No eggs. No dairy. No “wait, is this ingredient secretly not plant-based?” stress. You still get that soft, cake-donut texture with a tender crumb and that classic vanilla flavor that makes you close your eyes dramatically after the first bite.

Also? They’re ridiculously easy. If you can stir things in a bowl without launching flour into the air like a snowstorm, you can make these. Even I didn’t mess them up, and that’s saying something.

They’re perfect for:

• Weekend brunch
• Random Tuesday cravings
• Impressing guests who say, “Wait… these are vegan?”

Yes. Yes, they are.

Ingredients You’ll Need

Nothing weird. Nothing suspicious. Just simple pantry stuff:

• 1 ½ cups all-purpose flour – The base. The backbone. The hero.
• ½ cup sugar – Sweet but not dentist-scary.
• 1 ½ tsp baking powder – For that fluffy lift.
• ¼ tsp baking soda – Backup support.
• ¼ tsp salt – Makes everything taste better. Don’t skip it.
• ½ cup unsweetened plant milk – Almond, soy, oat… pick your fighter.
• ¼ cup neutral oil – Vegetable or canola works great.
• 2 tbsp unsweetened applesauce – Egg replacer magic.
• 1 tbsp vanilla extract – The good stuff, please.
• 1 vanilla bean (or 1 tsp vanilla bean paste) – For those fancy specks.
• Optional glaze:
  • 1 cup powdered sugar
  • 2–3 tbsp plant milk
  • Splash of vanilla

That’s it. No 27-step ingredient list. No obscure powders from the depths of the internet.

Step-by-Step Instructions

1. Preheat like you mean it.

Set your oven to 350°F (175°C). Grease your donut pan lightly. Don’t “kind of” grease it. Actually grease it. Future you will thank you.

2. Mix the dry team.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Break up any lumps. We want smooth vibes only.

3. Mix the wet squad.

In another bowl, whisk plant milk, oil, applesauce, vanilla extract, and those gorgeous vanilla bean seeds.
Pro tip: Slice the vanilla bean lengthwise and scrape it with the back of a knife. Yes, it feels fancy. Enjoy it.

4. Combine—but don’t overdo it.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
Do not overmix. This is donuts, not a workout. A few small lumps? Totally fine.

5. Fill the pan smartly.

Spoon or pipe the batter into the donut cavities, filling them about ¾ full.
Want less mess? Transfer the batter into a zip-top bag, snip the corner, and pipe it in. Instant pro move.

6. Bake.

Bake for 10–13 minutes. They’re done when they spring back lightly when touched. Don’t overbake unless you enjoy dry sadness.

7. Cool before glazing.

Let them cool in the pan for about 5 minutes, then transfer to a rack.
Glazing hot donuts = melted sugar puddle situation. Be patient.

8. Glaze and live your best life.

Whisk powdered sugar, plant milk, and vanilla until smooth. Dip each donut face-down into the glaze. Let excess drip off.
Place back on the rack and allow glaze to set.

Or don’t wait. I won’t judge.

Common Mistakes to Avoid

Let’s save you from donut disappointment:

• Skipping oven preheating. Rookie mistake. Temperature matters.
• Overmixing the batter. This isn’t bread. Stir until combined, then stop.
• Overfilling the pan. You want donuts, not muffin-top blobs.
• Not greasing properly. You will regret it. Deeply.
• Overbaking. Check at 10 minutes. Dry donuts are a crime.

Bold rule to remember: Moist batter + gentle mixing = fluffy donuts.

Alternatives & Substitutions

Because life happens.

• No vanilla bean? Use extra vanilla extract or vanilla bean paste. IMO, the paste gives you that cute speckled look without the scraping drama.
• Gluten-free? Swap in a 1:1 gluten-free flour blend. Make sure it contains xanthan gum.
• No applesauce? Mashed banana works. Just know you’ll taste a hint of banana.
• Want them sweeter? Add a simple vanilla glaze AND a dusting of powdered sugar. Go big.
• Oil-free version? Sub oil with extra applesauce. Texture changes slightly, but it still works.

Want chocolate vibes? Toss in a handful of vegan white chocolate chips. You didn’t hear it from me.

FAQ (Frequently Asked Questions)

1. Can I fry this batter instead?

Technically? Maybe. Should you? No. This batter is designed for baking. Frying it might turn into chaos. Let’s not.

2. Can I make these without a donut pan?

Yes! Use a muffin tin. They’ll taste the same—just donut-shaped in spirit.

3. How do I store them?

Keep them in an airtight container at room temperature for up to 2 days. After that, refrigerate.
Pro tip: Warm them for 10 seconds in the microwave before eating.

4. Can I freeze them?

Absolutely. Freeze unglazed donuts in a sealed container for up to 2 months. Thaw, glaze, devour.

5. Why are my donuts dense?

You probably overmixed the batter or overbaked them. Be gentle next time. Donuts need love, not aggression.

6. Can I reduce the sugar?

Yes, but don’t go wild. Reduce by 2–3 tablespoons max or the texture may change.

7. Are these “healthy”?

They’re baked and vegan. They’re not kale. Let’s be realistic. But they’re definitely lighter than fried donuts, so we’ll call that a win.

Final Thoughts

These vegan vanilla bean baked donuts are proof that you don’t need deep fryers, eggs, or complicated techniques to make something that feels bakery-level fancy.

They’re soft. They’re fluffy. They’ve got those adorable vanilla specks that make people think you tried really hard.

And honestly? You did try. You just did it the smart way.

So go preheat that oven, mix that batter, and make your kitchen smell like vanilla heaven. Then eat one while standing at the counter like a true baking champion.

You’ve earned it.