This vegan donut recipe is the one I wish I’d found years ago — soft, fluffy, perfectly sweet, and completely free of eggs and dairy.
It’s beginner-friendly and uses simple pantry ingredients you probably already have.
Whether you’re vegan, dairy-free, or just donut-obsessed, this recipe is absolutely for you.
The Best Homemade Vegan Donut Recipe – Fluffy, Sweet & Totally Plant-Based
Recipe Overview
| Detail | Value |
| COURSE | Dessert / Snack |
| CUISINE | American |
| DIFFICULTY | Easy |
| SERVINGS | 10–12 donuts |
| PREPARATION TIME | 20 minutes (+ 1 hour rising) |
| COOKING TIME | 15 minutes |
| CALORIES | ~220 per donut |
Equipment Needed
- Large mixing bowl
- Stand mixer with dough hook (or hands work fine!)
- Donut cutter or two round cookie cutters (different sizes)
- Baking sheet lined with parchment paper
- Deep pot or Dutch oven (for frying) OR donut pan (for baking)
- Candy/oil thermometer
- Wire cooling rack
- Shallow bowl for glazing
Ingredients
For the Donut Dough:
- 3 cups all-purpose flour (plus extra for dusting)
- 2¼ tsp active dry yeast (one standard packet)
- ¾ cup warm oat milk or almond milk (about 110°F)
- ¼ cup granulated sugar
- 3 tbsp melted coconut oil or vegan butter
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes)
- ½ tsp salt
- 1 tsp pure vanilla extract
For the Classic Vanilla Glaze:
- 1½ cups powdered sugar (sifted)
- 3–4 tbsp oat milk or plant milk of choice
- ½ tsp vanilla extract
For the Chocolate Glaze (optional but dreamy):
- 1 cup powdered sugar
- 3 tbsp cocoa powder
- 3–4 tbsp plant milk
- 1 tbsp maple syrup
If you love vegan desserts, you’ll definitely want to try these rich and fudgy vegan brownies next.
Substitutes & Variations:
- Swap all-purpose flour with bread flour for an even chewier, bakery-style donut
- Use aquafaba (3 tbsp) instead of flax egg for a lighter, airier texture
- Replace coconut oil with vegan margarine if preferred
- Add ½ tsp cinnamon or nutmeg to the dough for a warm spiced flavor
- Top with crushed freeze-dried strawberries, sprinkles, or shredded coconut for fun variations
- Want baked instead of fried? Use a donut pan and bake at 375°F for 10–12 minutes
Step-by-Step Instructions
Step 1: Start by making your flax egg — combine 1 tbsp ground flaxseed with 3 tbsp water in a small bowl.
Stir and set aside for 5 minutes until it becomes gel-like and slightly thick.
Step 2: Warm your plant milk to about 110°F — it should feel like warm bathwater, not hot.
Add the yeast and 1 teaspoon of sugar, stir gently, and let it sit for 8–10 minutes until foamy.
(No foam after 10 minutes? Your yeast is dead — grab a fresh packet before moving on.)
Step 3: In your large mixing bowl, whisk together the flour, remaining sugar, and salt.
Make a well in the center of the dry ingredients — this makes mixing easier and cleaner.
Step 4: Pour the activated yeast mixture, melted coconut oil, flax egg, and vanilla extract into the flour well.
Mix everything together until a soft, slightly sticky dough forms.
Step 5: Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
It should bounce back slightly when you poke it — that’s the gluten doing its thing!
(Stand mixer users: use the dough hook on medium speed for 6 minutes — you’re welcome.)
Step 6: Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour.
It should roughly double in size — mine usually takes closer to 75 minutes in my drafty kitchen.
Step 7: Once risen, gently punch the dough down and turn it out onto a lightly floured surface.
Roll it out to about ½-inch thickness — not too thin or your donuts won’t have that fluffy, pillowy interior.
Step 8: Cut out donut shapes using your donut cutter or two round cutters (a large one and a small one for the hole).
Place the cut donuts on your parchment-lined baking sheet and cover loosely.
Let them puff up for another 20–30 minutes — this second rise is what makes this vegan donut recipe incredibly light and airy.
Step 9: If frying — heat about 2–3 inches of neutral oil (vegetable or canola) in a deep pot to 350°F.
Use your thermometer here — oil temperature is everything for perfectly golden donuts.
Step 10: Fry 2–3 donuts at a time for about 60–90 seconds per side until golden brown.
Don’t crowd the pot — too many donuts at once drops the oil temperature and makes them greasy.
Transfer immediately to a wire cooling rack lined with paper towels.
Step 11: While the donuts cool for 5 minutes, whisk together your glaze ingredients in a shallow bowl until completely smooth.
If the glaze is too thick, add plant milk one teaspoon at a time.
Step 12: Dip each donut face-down into the glaze, let the excess drip off, then place back on the rack.
Add your toppings — sprinkles, crushed nuts, coconut flakes — while the glaze is still wet so everything sticks beautifully.
This final step is honestly the most fun part of making this vegan donut recipe — go wild with the toppings!
Ideas for Serving
These plant-based donuts are made to be shown off and shared — or selfishly enjoyed alone with coffee, no judgment.
- Stack them on a tiered cake stand for a gorgeous brunch table centerpiece
- Pair warm glazed donuts with a big mug of oat milk latte or hot cocoa for the ultimate cozy morning
- Cut mini donuts in half and serve with dairy-free vanilla ice cream for a fun dessert — this is where this vegan donut recipe really shines
- Pack individually in parchment-wrapped bags for bake sale boxes or homemade gifts
- Set up a DIY donut decorating station with different glazes and toppings for kids’ parties or weekend fun
Nutrition Information
| Nutrient | Amount (Per Donut) |
| Calories | ~220 kcal |
| Protein | 4g |
| Fat | 7g |
| Carbs | 36g |
A quick note on nutrition:
These homemade plant-based donuts are a treat — and there’s absolutely nothing wrong with that.
Compared to many store-bought options, you’re skipping the artificial preservatives, hydrogenated fats, and mystery ingredients.
Using oat milk adds a touch of natural fiber, and coconut oil provides a cleaner fat source than many commercial shortenings.
If you bake instead of fry, the fat content drops noticeably.
They’re an indulgence, yes — but a much more wholesome and transparent one you made with your own hands.
Common Mistakes to Avoid
- Not proofing the yeast — skipping this step is the fastest way to end up with flat, dense donuts that nobody wants
- Rolling the dough too thin — aim for ½ inch thickness; anything thinner loses that signature fluffy interior
- Frying oil too hot or too cold — below 340°F makes greasy donuts, above 365°F burns the outside before the inside cooks; use a thermometer!
- Skipping the second rise — those extra 20–30 minutes after cutting give your donuts that light, airy lift that makes all the difference
- Glazing too soon — dunking hot donuts into glaze makes it slide right off; let them cool at least 5 minutes first
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Best Easy Vegan Donut Recipe – Try Today!
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Make this delicious vegan donut recipe at home with no eggs or dairy! Soft, fluffy, and perfectly glazed. Beginner-friendly and totally irresistible – bake some today!
Introduction
This vegan donut recipe is the one that made me realize I never needed eggs or butter to make something truly magical.
These donuts are soft, fluffy, perfectly sweet, and completely plant-based.
Whether you’re vegan, dairy-free, or just curious, this recipe delivers bakery-level results right from your own kitchen.
The Best Homemade Vegan Donut Recipe – Fluffy, Glazed & Totally Irresistible
Recipe Overview
| Detail | Value |
| COURSE | Dessert / Breakfast |
| CUISINE | American |
| DIFFICULTY | Easy |
| SERVINGS | 10–12 donuts |
| PREPARATION TIME | 20 minutes (+ 1 hour rising) |
| COOKING TIME | 15 minutes |
| CALORIES | ~220 per donut |
Equipment Needed
- Large mixing bowl
- Stand mixer with dough hook (or hand mixer)
- Donut cutter or two round cookie cutters (one large, one small)
- Deep pot or Dutch oven (for frying) OR donut pan (for baking)
- Candy thermometer (for frying)
- Wire cooling rack
- Shallow bowl for glazing
- Parchment paper
Ingredients
For the Donut Dough:
- 3 cups all-purpose flour (plus extra for dusting)
- 2¼ tsp active dry yeast (one standard packet)
- ¾ cup warm oat milk or almond milk (about 110°F)
- ¼ cup cane sugar
- 3 tbsp vegan butter, melted (Earth Balance or Miyoko’s work great)
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg — mix and let sit 5 minutes)
- 1 tsp pure vanilla extract
- ½ tsp salt
- Vegetable oil for frying (about 4 cups) — or skip frying and bake at 375°F
For the Classic Vanilla Glaze:
- 1½ cups powdered sugar, sifted
- 3–4 tbsp oat milk (add gradually for consistency)
- ½ tsp vanilla extract
Optional Toppings & Variations:
- Chocolate glaze: Melt ½ cup dairy-free chocolate chips + 2 tbsp coconut oil
- Strawberry glaze: Mix powdered sugar with 2 tbsp freeze-dried strawberry powder
- Sprinkles, crushed Oreos, or shredded coconut for topping fun
- Swap all-purpose flour for a 1:1 gluten-free blend if needed
- Use coconut sugar instead of cane sugar for a slightly caramel-like flavor
Step-by-Step Instructions
Step 1: Start by making your flax egg — stir together the ground flaxseed and water in a small bowl.
Set it aside for 5 minutes while you prep everything else; it’ll turn into a gel that does the same job as a regular egg.
Step 2: Warm your oat milk to about 110°F — it should feel warm to the touch but not hot.
Stir in the sugar and yeast, then let it sit for 5–10 minutes until it’s nice and foamy.
(No foam after 10 minutes? Your yeast needs replacing — happens to the best of us!)
Step 3: In your large mixing bowl, combine the flour and salt with a quick whisk.
Step 4: Add the yeast mixture, melted vegan butter, flax egg, and vanilla extract to the flour.
Mix until a soft dough forms — it’ll look a little shaggy at first, which is totally normal.
Step 5: Knead the dough for 6–8 minutes by hand on a floured surface, or 5 minutes using a stand mixer with the dough hook.
You’re looking for smooth, soft, slightly tacky dough that bounces back when poked.
Step 6: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour.
It should double in size — this is where all that gorgeous fluffiness comes from, so don’t rush it.
Step 7: Once risen, gently punch the dough down and turn it out onto a lightly floured surface.
Roll it out to about ½ inch thickness — not too thin, or your donuts won’t have that satisfying pillow-soft bite.
Step 8: Cut out your donuts using a donut cutter or two round cutters.
Don’t toss those donut holes — they’re honestly the best part of making this vegan donut recipe, and everyone fights over them.
Step 9: Place the cut donuts on a parchment-lined baking sheet, cover loosely, and let them rest for 20–30 minutes for a second rise.
They’ll puff up beautifully and that’s exactly what you want.
Step 10: For frying: Heat vegetable oil in a deep pot to 350–360°F.
Fry 2–3 donuts at a time for about 60–90 seconds per side until golden brown, then transfer to a wire rack.
For baking: Brush donuts lightly with melted vegan butter and bake at 375°F for 10–12 minutes until just golden.
(Fried donuts are fluffier and more indulgent; baked donuts are lighter — both are absolutely delicious!)
Step 11: While the donuts cool slightly, whisk together your glaze ingredients in a shallow bowl.
Dip each warm donut face-down into the glaze, let the excess drip off, then set back on the rack.
Step 12: Add your toppings immediately before the glaze sets sprinkles, crushed cookies, or a drizzle of chocolate all work beautifully.
This vegan donut recipe is best enjoyed the same day, but honestly they rarely last long enough to worry about storage anyway!
Ideas for Serving
These plant-based donuts are perfect for so many occasions and pairings.
- Set up a DIY donut bar with multiple glazes and toppings for a fun brunch spread — guests will go absolutely wild
- Serve alongside a hot oat milk latte or black coffee for the ultimate cozy morning treat
- Pack them into a cute box as a homemade gift — this vegan donut recipe makes people feel incredibly special
- Arrange on a platter with fresh berries and mint for a gorgeous, photogenic dessert table
- Serve the donut holes warm with a small dipping bowl of chocolate sauce for an easy crowd-pleasing snack
Nutrition Information
| Nutrient | Amount (Per Donut) |
| Calories | ~220 kcal |
| Protein | 3g |
| Fat | 7g |
| Carbs | 36g |
A quick note on nutrition:
Let’s be real — donuts are a treat, not a health food, and that’s perfectly okay!
That said, this recipe skips the cholesterol from eggs and the saturated fat from dairy butter, making it a lighter choice compared to traditional fried donuts.
Using oat milk adds a small boost of fiber, and if you choose to bake instead of fry, the fat content drops noticeably.
For an even lighter version, reduce the glaze and load up on fresh fruit toppings instead.
Enjoy them mindfully and savor every single bite!
Common Mistakes to Avoid
- Using milk that’s too hot — anything above 120°F will kill your yeast and leave you with flat, dense donuts that no amount of glaze can save
- Skipping the second rise — that 20–30 minute rest before frying or baking is what gives you that airy, fluffy interior texture
- Rolling the dough too thin — less than ½ inch thick means your donuts won’t have enough substance; aim for a nice thick cut
- Frying oil at the wrong temperature — too cool and they absorb excess grease; too hot and they burn outside while staying raw inside; use a thermometer!
- Glazing donuts when they’re too hot — the glaze will just slide right off; wait 2–3 minutes for them to cool slightly first
- Over-kneading the dough — this makes the gluten too tight, resulting in chewy rather than fluffy donuts
Conclusion
Honestly, the first time I pulled a batch of these out of the fryer, I just stood in my kitchen staring at them like I’d accomplished something life-changing.
And maybe I had — because a great homemade vegan donut recipe is genuinely one of life’s simple joys.
They’re soft, pillowy, sweet, and completely free of eggs and dairy without sacrificing a single thing.
This recipe is perfect for weekend baking, special brunches, or just treating yourself on a Tuesday because why not.
Once you try making these at home, I promise the bakery line will feel a lot less necessary.
Now go make some donuts you absolutely deserve them!
FAQs
Can I bake this vegan donut recipe instead of frying?
Yes, absolutely!
Bake at 375°F for 10–12 minutes for a lighter version that’s still delicious, though slightly less fluffy than the fried version.
What’s the best plant-based milk to use?
Oat milk gives the richest, creamiest result, but almond milk or soy milk both work perfectly well in this vegan donut recipe.
How do I store leftover donuts?
Store in an airtight container at room temperature for up to 2 days.
Warm them for 10 seconds in the microwave to bring back that fresh-baked softness.
Can I make the dough the night before?
Yes! Let the dough complete its first rise, then refrigerate overnight.
Bring it to room temperature before rolling and cutting the next morning.
Why are my donuts dense and not fluffy?
The most likely cause is inactive yeast or skipping one of the rise times.
Always proof your yeast first and never rush those resting periods!
