Recipe: Vegan Maple Doughnuts


As someone wise might say... "MMMM... DOUGHNUTS!!!" Yummy baked maple doughnuts. Ultra yummy moist no-fat-added vegan maple doughnuts even. No that doesn't mean you can eat ALL of them without guilt but it does mean you can eat 2.. well, I'm happy to eat 2! If you just want one send me the other, okay? 


I have to tell you - I made these because I have a really bad addiction. I live right by a Voodoo Doughnut and they happen to make some amazing vegan doughnuts. I know the days and the shifts that they pull the vegan doughnuts on now. That's how addictive they are. But most of those suckers are deep fried sugar bombs that make me think "WHAT AM I DOING?!" after finishing one. I always regret it (but never hate it. I love those dang things.) I decided that I might be better off buying myself a doughnut pan and baking some at home. No they are not the exact same of course but I swear this was the best maple cake doughnut I ever crammed into my mouth. I'm so super proud of these. And I have had many many of them since I made the first batch. So I don't know if its really the BEST idea for me to have a doughnut pan but its keeping me at home getting creative for you guys instead of rushing over to bakery to get a crazy sugar high (followed by the worst ever sugar crash!)


So I was asked a couple of things:

1.) Do I need a doughnut pan?  - Technically no. You could make these in a mini muffin tin and call them doughnut holes if you like. But I found this pan at the local craft store in the cake decorating section for under $9 and it was very much worth it for me.

2.) Do I really need to use freshly grated nutmeg? - I'm going to say YES on this but hear me out. I can buy those little nutmeg nuts for 3 cents a piece at the local store with spices in bulk (they weigh almost nothing.) The microplane I use s about $12 and I use it for ginger, nutmeg, garlic (yum!) and citrus zesting. It is my second favorite tool in the kitchen (#1 being my immersion blender!) Get one and get some crazy great flavor going on in your home. Fresh nutmeg is NOTHING like the preground stuff. It is just fantastic. Okay, so you're saying you can't find either of those things locally and you want doughnuts RIGHT NOW. Promise me you'll order them online and then i'll let you get away with using the preground stuff this time. 

Alright? Doughnut time!


Baked Maple Doughnuts

Makes 12 large doughnuts

  • 2.5 cups whole wheat pastry flour or all-purpose flour
  • 1/2 cup sucanat or organic sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fresh grated nutmeg (NOT optional! use preground if you must but don't leave it out)
  • 1 & 1/3 cup soymilk (or whatever non-milk) 
  • 2 Tablespoons apple cider vinegar
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract


  • 3/4 cup sifted powdered sugar
  • 2 Tablespoons maple syrup
  • 2 teaspoons maple extract 

Preheat oven to 350 degrees. Mix together the soymilk and apple cider vinegar. Set aside.Sift together the flour, sugar, salt, baking powder, baking soda and nutmeg into a large bowl. Add the applesauce and vanilla to the soymilk mixture and stir well. 

Add the wet soymilk and applesauce mixture to the sifted dry mixture and stir to combine. Do NOT overmix!!!! 

Put the batter into either a piping bag or a plastic bag with the corner cut off to pipe it into your doughnut pan. Fill the pan to about 3/4 full in each doughnut. 

Bake for 10-12 minutes (if you want to test it insert a toothpick and pull it out. If there are a few crumbles of cake on it or it is clean that's fine. If it's gooey let them bake a little longer.) Let them cool in the pan for about 5 minutes and then pull them out. Let them cool for 5-10 minutes longer. 

Sift the powdered sugar into a small bowl and stir in the maple syrup and the maple extract. You may want to add a teaspoon or so of soymilk to thin it out. 

Once the doughnuts have cooled slightly you can dip them into the glaze. Make sure to get the excess off before flipping them right side up. You can always dip them 1 time or let them set up and dip a second time. Up to you! 


Nutritional information per serving : Serving size:   1 glazed doughnut

4 WWPointsPlus  167 calories, 0.5g total fat, 0mg cholesterol, 36.5g carbohydrates, 3.6g fiber, 10.9g sugar, 3.2g protein

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