Vegan baked doughnuts with cinnamon sugar
These cinnamon sugar-coated doughnuts are so light and pillowy that you would never guess they are vegan, let alone baked and not fried! Serve with a little pot of melted vegan chocolate or warm cookie butter for a delicious pudding with churros vibes.
You will need a 12-hole doughnut baking tin for this recipe.
Ingredients
For the doughnuts
- 160ml/5½fl oz unsweetened almond milk, at room temperature
- 2 tsp apple cider vinegar or distilled white vinegar
- 50ml/2fl oz neutral oil (such as vegetable), plus extra for greasing
- 40ml/1½fl oz aquafaba
- 2 tsp vanilla extract
- 255g/9oz plain flour
- 2 tsp baking powder
- 75²µ/2¾´Ç³ú caster sugar
For the cinnamon sugar coating
- 100²µ/3½´Ç³ú caster sugar
- 1½ tsp ground cinnamon
- 50g/1¾oz vegan butter, melted
Method
Grease a 12-hole doughnut baking tin with oil.
Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled.
Whisk in the oil, aquafaba and vanilla extract. Sift the flour, baking powder and caster sugar into a large bowl. Pour the milk mixture into the flour mixture and mix with a balloon whisk for about 30 seconds, or until a thick batter is formed. It will feel sticky but this is normal. Preheat the oven to 190C/170C Fan/Gas 5.
Transfer the batter to a piping bag fitted with a round nozzle or a sandwich bag with the corner cut off. Pipe the batter into the holes of the baking tin. Bake for 10–12 minutes. (The tops won’t brown a great deal.)
Remove the doughnuts from the oven and leave to cool in the tin for 5 minutes. Carefully run a knife around the edge of each doughnut to loosen it from the tin. Gently twist each doughnut to release. Set aside.
Meanwhile, to make the cinnamon sugar, mix the sugar and cinnamon in a bowl. Very briefly dip a doughnut in the melted butter and then toss in the cinnamon sugar to coat. Remove and set aside. Repeat with the remaining doughnuts and serve.