Light and fluffy baked vegan cinnamon donuts with a buttery cinnamon sugar glaze have all of your favorite autumn flavors. They are easy to make and such a treat!
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When I think back to my childhood in Michigan, one of my favorite memories is of my mom taking my brother and me to the Dexter Cider Mill. It’s the oldest cider mill in Michigan and sits beside the Huron River. Their cider is the best I’ve ever had, and their donuts—WOW! I’ve never been a big fan of donuts, but their cinnamon donuts turned me into a donut fanatic!
They are soft, doughy, fried, and coated in cinnamon sugar. Unlike other donuts, they are light and fluffy. It’s like taking a bite of an airy cloud of cinnamon goodness.
The challenge is that these donuts are far away now that I live in another state. Whenever I return to Michigan during the autumn months, I stop by to grab their cider and donuts, but I won’t be able to make the trip this year.
Instead, I recreated their flavor in my kitchen with a slightly healthier twist. Don’t get me wrong, these are donuts with sugar, but they are baked, not fried, and still have that light and airy texture.
If you’re looking for a vegan donut with fall flavors, this vegan cinnamon donut is it! If you love these donuts, be sure to try my vegan apple cinnamon muffins, vegan streusel topping, or homemade sugar-free applesauce!
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Ingredients and Notes
All-Purpose Flour: I find that all-purpose flour works the best to achieve a light and airy texture. However, you could use cake flour, or if you’d like a high-fiber alternative, try white whole-wheat flour. For a gluten-free option, consider using gluten-free 1:1 baking flour. Although I have not tried making these with gluten-free flour, if you do, please let me know if it works well!
Baking Powder & Baking Soda: These leavening agents help the donuts rise when baked.
Cinnamon: Provides tons of warm autumn flavor. Some of the cinnamon is used in the donut dough, and some is for the cinnamon sugar glaze.
Organic Cane Sugar: I opted for organic cane sugar in this recipe because it provides a nice texture when baked. If you want a refined sugar-free option, I suggest using coconut sugar instead.
Applesauce: Provides moisture and apple flavor to the donuts! If you’d like more apple flavor, dice a Honeycrisp apple and add it to the batter.
Plant Milk: I used unsweetened almond milk, but you can use any plant milk you choose.
Avocado Oil: Adds moisture to the donuts to make them super light. If you are oil-free, you can add more applesauce instead. If you don’t have avocado oil, use coconut oil. The important factor here is to use a neutral flavored oil.
Vanilla Extract: Brings out all the lovely warm flavors of the cinnamon.
Vegan Butter: Used in the cinnamon sugar glaze. It helps the cinnamon sugar stick to the muffins. If you don’t want to use butter you can leave it out and simply coat the donuts in cinnamon sugar without it.
Apple (optional): To give these cinnamon donuts more of an apple flavor add peeled and diced apples to the batter.
How to Make Vegan Cinnamon Donuts
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Combine the applesauce, coconut sugar, almond milk, oil, and vanilla extract in another bowl. Stir well to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Spoon the batter into the silicone donut mold, filling each mold about ⅔ full. Place the mold on a baking sheet to easily place it in the oven and take it out. The donut molds can be pretty flimsy on their own.
- Bake in the oven for 12-15 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
- While the donuts are baking, prepare the cinnamon sugar coating. Mix the sugar and cinnamon in a small bowl. Melt the vegan butter in a separate small bowl.
- After baking, allow them to cool for about 5 minutes. Brush the tops of the donuts with the melted vegan butter, then dip them in the cinnamon sugar mixture to coat. Enjoy!
Helpful Recipe Tips
Use a Silicone Donut Mold: I prefer using a silicone donut mold because it makes it super easy for the donuts to pop right out.
Don’t Overmix the Batter: Carefully fold the ingredients together to prevent overmixing, which will cause the donuts to become dense.
More Spice: Don’t skimp on the cinnamon! You can also add a pinch of nutmeg or a dash of allspice for a richer flavor profile.
Filling the Molds: Fill the donut molds only about ⅔ full to allow room for the donuts to rise without spilling over the sides.
Cooling: Allow the donuts to cool in the molds before removing them. This will prevent them from sticking to the molds.
Recipe FAQS
Yes, they can be made gluten-free by substituting all-purpose flour with 1:1 baking flour. However, I recommend looking for a donut recipe that is specifically made gluten-free, as you will likely get better results.
Yes, they can be made without oil. Substitute the oil for more applesauce.
Yes, they can be made without refined sugar. Substitute the cane sugar for coconut sugar.
How to Store Leftover Donuts
Room Temperature: Place the donuts in an airtight container and keep them at room temperature. They will last for 3-4 days. The day after I bake them, I warm them in the microwave for 10 seconds to return them to a fresh, out-of-the-oven texture.
Fridge: If you’d like them to last longer, store them in an airtight container in the fridge for up to a week. Warm them in the microwave for 10 seconds to improve their texture.
Freeze: You can also freeze these donuts. Place them in an airtight, freezer-safe container and freeze for up to 3 months. When ready to enjoy, remove them from the freezer and thaw at room temperature. Bake them in the oven for 5 minutes at 350° F to crisp the outer edges and warm the center.
More Vegan Autumn Bakes!
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Recipe
Vegan Cinnamon Donuts
Equipment
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Ingredients
For the Donuts
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup organic cane sugar or coconut sugar
- ½ cup unsweetened applesauce
- ¼ cup unsweetened almond milk or other plant milk
- ¼ cup avocado oil or other neutral oil
- 1 teaspoon vanilla extract
Cinnamon Sugar Glaze
- ¼ cup organic cane sugar
- 1 teaspoon ground cinnamon
- 3 tablespoon vegan butter melted
Instructions
- Preheat your oven to 350°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the applesauce, coconut sugar, almond milk, oil, and vanilla extract. Stir well to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Spoon the batter into the silicone donut mold, filling each mold about ⅔ full.
- Bake in the oven for 12-15 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
- While the donuts are baking, prepare the cinnamon sugar coating. Mix the sugar and cinnamon in a small bowl. Melt the vegan butter in a separate small bowl. Whisk the butter into the cinnamon sugar.
- After baking, allow them to cool for about 5 minutes in the trays. When cool enough to touch, carefully pop each one out of the mold. Dip each donut in the cinnamon sugar glaxe. Place on a cooling rack to cool completey. Enjoy!
Notes
- For more spice, add ¼ teaspoon of nutmeg, cloves, or allspice.
- Use gluten-free 1:1 flour for a gluten-free version.
- Substitute an additional ¼ cup of applesauce to avoid oil.
- Use coconut sugar instead of cane sugar for a refined sugar-free version.
- Keep in an airtight container at room temperature for 3-4 days.
- Keep in an airtight container in the fridge for up to a week.
- Store in the freezer for up to 3 months.
- Reheat in the oven at 350°F for 5 minutes to warm the donuts and return them to their soft and fluffy texture.
Alison Corey
Light and moist. The buttery cinnamon glaze is what makes these extra special.