Vegan Salted Maple Donuts
These Vegan Salted Maple Donuts are baked in the oven rather than fried and topped with a maple glaze and a sprinkle of sea salt for a sweet n’ salty donut you’ll love!
Healthier baked donuts
These Salted Maple donuts are a fun treat to make that are a little different than your average donut.
Rather than being a traditional donut that is made with a yeast-based dough and fried, these donuts are made without yeast and are baked in the oven. You’ll need a donut pan to make this recipe (which you can get here.) OR you can also bake this recipe into muffins.
If baking these as muffins, you may need to adjust the baking time slightly, so keep that in mind for baking.
Why you’ll love this recipe
- This recipe is quicker and easier to make than typical donuts that require a yeast dough and need to be fried.
- This recipe is vegan and can be easily made gluten-free with a 1-1 gluten free baking flour.
- These donuts make for a fun activity!
Tips for making this recipe perfectly
- This recipe calls for a tsp of apple cider vinegar. If you don’t have any on hand, you can use regular vinegar, but it’s important not to leave out this ingredient. This helps the donuts become light and fluffy!
- Don’t over-mix the batter! Over-mixing can lead to dense donuts, which we don’t want. Gently fold the wet and dry ingredients just until incorporated. (It’s okay if there’s a few little clumps.)
- Grease your donut pan well to prevent sticking. I like to use a coconut-oil based spray to generously spray the pan.
- Keep an eye on them while baking. These donuts take about 8-10 minutes to bake. Overbaking can leave you with dry donuts.
- Let cool completely before icing the donuts.
More donut recipes to try
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Vegan Salted Maple Donuts
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
These Salted Maple Donuts are baked rather than fried and make for a fun treat!
- 2 cups flour (can sub 1–1 gluten-free flour)
- 1/2 cup sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup almond milk
- 1 tsp apple cider vinegar (can sub regular vinegar)
- 3 tbsp maple syrup
- 3 tbsp apple sauce
- 1 tsp vanilla extract
- 1 1/2 cup icing sugar
- 3 tbsp maple syrup
- 1–3 tsp of almond milk (to thin out the glaze)
- Sea salt to top
- Preheat the oven to 400 degrees F
- Mix the dry ingredients together in a bowl.
- Mix the wet ingredients together in a separate bowl.
- Gently fold the dry ingredients into the wet ingredients just until incorporated. Don’t overmix the batter.
- Using a piping bag or a large ziplock bag with the corner cut out, pipe the donuts into a greased donut pan filling about 3/4 of the way full.
- Bake for 8-10 minutes or until a toothpick comes out clean. Let cool completely before glazing.
- To glaze the donuts, mix all the glaze ingredients together in a bowl, then dunk each donut into the glaze. Let sit for the glaze to harden slightly, then sprinkle with sea salt.
This recipe calls for a tsp of apple cider vinegar. If you don’t have any on hand, you can use regular vinegar, but it’s important not to leave out this ingredient. This helps the donuts become light and fluffy!
Don’t over-mix the batter! Over-mixing can lead to dense donuts, which we don’t want. Gently fold the wet and dry ingredients just until incorporated. (It’s okay if there’s a few little clumps.)
Grease your donut pan well to prevent sticking. I like to use a coconut-oil based spray to generously spray the pan.
Keep an eye on them while baking. These donuts take about 8-10 minutes to bake. Overbaking can leave you with dry donuts.
This recipe is best enjoyed within 2 days of baking.
- Serving Size: 1 donut
- Calories: 250
- Sugar: 25g
- Fat: 5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
Keywords: how to make vegan donuts, baked vegan donuts
Hi! These sound amazing!! Is there any chance I can do all flour either almond, oat, chickpea…? Or if I do sub, does it have to be 1:1 white flour and another kind? Thank you!(:
Hi Julianna, oat would be the best option here. I wouldn’t recommend using all almond flour-it’s more absorbant than regular flour so it would throw off the ratio of dry and wet ingredients. If you want to sub with a gluten-free flour, you just need to make sure it contains xantham gum!
Omg, yum! I’ve always loved maple doughnuts the most, so vegan ones are so exciting!
Looks yummy! Would’ve liked to see a photo of piping the batter into the donut pan.