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These Vegan Chai Latte Donuts with Maple Glaze feature all the best Fall spices baked up in a light & fluffy donut. They taste just like a warm chai latte, and are topped with a sweet and sticky maple frosting!
The best chai latte donuts, with the best maple glaze!
Ever since I ordered my first donut pan, I’ve become a die-hard fan of making baked donuts at home. While I of course do still love a good muffin recipe for fall, like these Banana Nut Muffins, donuts are definitely my new jam.
They’re lighter and airier than a muffin, can be topped off with a variety of glazes and toppings, and they’re just SO much more fun to eat. Plus, they feel more like a dessert, you know?
Anyways, I’ve pretty much settled on making more donut recipes this fall. For October, we did Vegan Pumpkin Spice Donuts, and now we’re doing Vegan Chai Latte Donuts with Maple Glaze.
How to make these chai latte donuts
In one large bowl, add the dry ingredients together and mix. In a separate bowl, add the wet ingredients and mix together.
Then, add wet ingredients to the dry bowl and mix until everything is nicely uncorporated – but be careful not to overmix! It’s okay if there are a few clumps. But, some air bubbles in the mixture help keep the donuts light and airy. So, just mix until everything is blended together evenly.
You can either use a piping bag to pipe the mixture into the donut moulds, or you can use a large ziplock bag and just cut a hole in the corner. (yay life hacks!) Both will work well.
Pipe the batter into the donut moulds, about halfway full. Then, bake at 400 degrees F for 10-12 minutes.
A few notes on this recipe:
- For these vegan chai latte donuts with maple
gla ze, I use a gluten-free flour blend. However, if you want to sub all-purpose flour, go right ahead! - If you’re using a gluten-free flour blend, make sure to check if it already has xanthan gum added in. If it doesn’t, make sure to add 1 tsp to the recipe. Xanthan gum helps to replace the elasticity in gluten-free flours so your baked goods come out nice and fluffy.
- I make my own mixture of spices to create that perfect chai flavour. But if you had a pre-mixed “chai spice blend” you can definitely use 1-2 tsp of that in the recipe instead.
More donut recipes to try
If you tried these Vegan Chai Latte Donuts with Maple Glaze or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Vegan Chai Latte Donuts with Maple Glaze
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These vegan chai latte donuts are light, airy, fluffy and loaded with warming chai flavours! YUM!
Ingredients
- 2 cups all-purpose gluten-free flour blend (or regular all-purpose flour)
- 1/2 cup organic cane sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 1 & 1/3 cups almond milk
- 1/4 cup coconut oil, melted and cooled
- 1 tsp vanilla extract
Maple glaze:
- 1 cup icing sugar
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- 2–3 tsp almond milk
Instructions
- Preheat the oven to 400 degrees F and spray a donut pan with cooking spray.
- Mix all the dry ingredients together in a bowl. Set aside.
- In a separate bowl, whisk together the wet ingredients until incorporated.
- Pour the wet ingredients into the dry and mix until combined. Do not overmix.
- Spoon the donut mixture into a piping bag, or a large ziplock bag with a hole cut in the corner.
- Pipe the batter into the pan filling 3/4 of the way full.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- To make the glaze, mix all the glaze ingredients together in a shallow bowl until smooth. The mixture should be smooth and silky, but not too thin. (If yours is very thin, simply add a bit more icing sugar)
- Once the donuts are cooled, dip them in the glaze and (optionally) sprinkle of crushed pecans on top.
- Let sit for 30 minutes for the glaze to set.
Notes
Make sure to spray your donut pan before baking so the donuts don’t stick!
You can skip out of the glaze and enjoy these donuts on their own, still delish!
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Oh my these look like a dream!
I just finished making these and they are so good! They’re perfect for fall (even though I made them in March lol). I didn’t have cardamom and I used only 1/4 tsp ginger. I would’ve never known they were vegan they’re so amazing! Thank you so much for this recipe!
Happy you love them Sophie! I shared these with my family and no one could believe they were vegan!
I’m in the UK where it’s shockingly difficult to find a donut pan… so these made great muffins!! I baked them for about 15-16 minutes. My boyfriend can’t eat gluten or dairy so I’m always on the look for tasty things I can make for him – this has been the best so far!!
Hi Megan, so happy to hear these worked out as donuts! Sorry it was difficult to find a pan, I know there are some specialty cooking stories online that ship internationally if you ever decide you want one 🙂
Hi!!! I would love to to this recipe, can it be done with almond and coconut flour and xhantan of course, or it wouldn’t work?
Hi Michelle, I wouldn’t recommend replacing the flour with almond and coconut. They have very different textures and absorb liquid different so the donuts won’t turn out well
what would be a good substitute for the coconut oil? Just recently found out I have an allergy 🙁
Hi Ashley – you can try any other oil, or maybe a vegan butter option would work well. If you try a different replacement, I’d love to know how they turn out!