Vegan Baked Cake Donuts
There’s something magical about a warm cake donut—soft, tender, and just sweet enough to feel like a treat. This dairy-free version skips the fryer but keeps all the cozy bakery vibes. Made with plant-based butter and a smashed banana, these donuts are moist, flavorful, and easy enough for a weekday morning yet impressive enough for a weekend brunch spread. Glazed or plain, they’re guaranteed to disappear fast.
What you'll need:
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg (adds classic donut flavor)
1/2 cup unsweetened almond milk (or other plant milk)
1/2 cup smashed banana, or dairy-free yogurt (plain or vanilla)
1/4 cup plant butter, melted
1 tsp vanilla extract
Optional: 1/2 tsp cinnamon for a warm flavor boost
Optional Glaze:
1 cup powdered sugar
2–3 tbsp dairy-free milk
1/2 tsp vanilla extract
(Optional: a dash of maple syrup for a bakery-style twist)
How to make it:
Preheat your oven to 375°F.
Lightly grease a non-stick donut pan with cooking spray or plant butter.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, nutmeg, and (optional) cinnamon.
In a separate bowl, combine almond milk, dairy-free yogurt (or banana), melted plant butter, and vanilla.
Add the wet ingredients to the dry and stir with a spatula until just combined — do not overmix.
Spoon the batter into a piping bag or zip-top bag with the tip cut off, and pipe it into the donut cavities, filling each about 3/4 full.
Bake for 11–14 minutes, or until the tops spring back when gently pressed and a toothpick comes out clean. Let donuts cool in the pan for 5 minutes, loosen with a butter knife then transfer to a wire rack. Wipe out the pan before you do the second batch.
Make the glaze in a small bowl, whisk together powdered sugar, dairy-free milk, and vanilla. Dip the tops of the cooled donuts into the glaze, then place them back on the rack to set.