Baked vegan cinnamon sugar doughnuts that will fulfill all of your doughnut dreams! They're perfectly spiced, soft, fluffy and are coated with cinnamon and sugar. These vegan doughnuts can also be made gluten free!
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.
In a small bowl, mix the non-dairy milk, melted coconut oil, vanilla extract, and flax mixture together.
Pour wet ingredients into dry ingredients and mix well to combine. Don't over mix.
Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity of your doughnut pan.
Bake for 10 minutes.
Remove from oven and let the pan sit for a few minutes before removing the doughnuts.
Remove the doughnuts from the pan and place on a cooling rack.
While the doughnuts are cooling, make the cinnamon sugar topping:
Add the sugar to a small bowl, add cinnamon, nutmeg and mix together.
When the doughnuts have fully cooled, one at a time, brush the tops with a little of the melted coconut oil and dip each one into the sugar topping until the top is coated. Repeat with all the doughnuts.
Please read all of the helpful info and FAQ above before making this recipe to ensure your doughnuts turn out perfectly.
If you are making the vegan gluten-free version, it's important to know that every gluten-free flour blend uses different ingredients and ratios. Results will always vary when different flours are used. I have never used any other brand of flour to make these doughnuts, other than Bob's Red Mill 1 to 1 Baking Flour, so please know that your results may not be the same as mine if you substitute with a different gluten free flour.
Coconut flour will NOT work in this recipe.
If you are making the vegan gluten-free version, the batter will be very thick. That's OK! Just pipe it into the pan as-is.
Coconut sugar can be used instead of regular sugar in the doughnut batter, they will just turn out a little darker.
A piping bag is recommended for getting the batter into the pan. If you don't have a piping bag, use a large Ziploc bag and snip off the end to stand in for a piping bag. If you don't have either, carefully spoon the batter into each doughnut cavity.
It's best to eat the doughnuts the same day they were made. If you have leftovers, refrigerate them but know that the sugar cinnamon topping melts into the doughnuts if kept for too long.
Nutrition info is based on 1 vegan only doughnut and is only to be used as a rough guide. Calorie count for 1 doughnut using the vegan gluten free recipe is 207 calories. Click to learn how nutrition info is calculated on this website.