• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Let's Eat Smart

  • All Recipes
  • About
    • The girl behind Let’s Eat Smart
    • Privacy Policy
    • Affiliate Discretion
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Tips
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter
You are here: Home / Dessert / Vegan Cinnamon Baked Donuts (Christmas Edition)

Vegan Cinnamon Baked Donuts (Christmas Edition)

22nd November 2020 by letseatsmart Leave a Comment

Who doesn’t love a good donut?!

Get festive with these super easy, vegan reindeer donuts. Perfectly sweet and lightly spiced with cinnamon, these donuts are the perfect way to get Christmassy. They are really soft and fluffy and take just 5 minutes to prep and 15 minutes to bake. You can decorate them as you wish – get creative!

This baked variety is just as satisfying as the traditional fried version, but SO much healthier. I dipped mine in chocolate and peanut butter, but I can imagine these would also be delicious rolled in cinnamon sugar (churro-style).

These Vegan Baked Donuts are:

  • Egg-free
  • Dairy-free
  • A healthier option – they are baked not fried!
  • Soft and fluffy
  • Completely delicious!

The best part about these baked vegan donuts is that the recipe is sooo simple! You probably have all of the ingredients needed to make them in your cupboard right now!

Let’s bake!

Print Recipe

Vegan Cinnamon Baked Donuts (Christmas Edition)

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Keyword: donut
Servings: 6 donuts

Equipment

  • Donut baking tin

Ingredients

For the batter

  • 100 g plain flour
  • 70 g white sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp apple cider vinegar
  • 2 tbsp vegan butter, melted
  • 1/3 cup plant milk
  • 1 vegan egg replacer (I used Orgran)

For decorating (optional)

  • 12 edible sugar eyes
  • 12 pretzels
  • 80 g chocolate (melted)
  • 2 heaped tbsp smooth peanut butter
  • red sprinkles or marshmallows (for the nose)

Instructions

  • Preheat the oven to 180C Gas mark 4. Spray a donut tray with non0stick spray and set aside.
  • Sift the flour into a large mixing bowl. Add the sugar, cinnamon, baking powder and salt, mix to combine.
  • Add the apple cider vinegar, melted butter, plant milk and egg replacer. Whisk until smooth.
  • Pour the batter into a jug and evenly pour into the prepared donut tray.
  • Bake in the middle of the oven for 15 minutes or until lightly golden on top.
  • Remove from the oven and let them cool for a couple of minutes before transferring onto a wire rack. Cool completely before decorating.

To decorate

  • Melt the peanut butter and chocolate in two separate small dishes. Dip three of the donuts in the peanut butter and the remaining three in the chocolate.
  • Stick the edible eyes and sprinkles or marshmallows for the nose. Using a knife, gently cut two 1.5cm lines in the side of each donut and stick the pretzel ears.

Share this recipe with your friends!

  • Twitter
  • Facebook
  • Pinterest
  • LinkedIn
  • Tumblr

Filed Under: Dessert

Previous Post: « Vegan Caramel-Filled Cookies
Next Post: No-bake Chocolate Orange Dominosteine »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

Foodies100 Index of UK Food Blogs
Foodies100

Recent Posts

  • Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)
  • Home-made Vegan Berry Yoghurt with Buttery Almond Crumble
  • Easy ‘cheat’ vegan yule log
  • Vegan Rum, Hazelnut & Marzipan Mince Pies
  • No-bake Chocolate Orange Dominosteine

Categories

  • Breakfast
  • Dessert
  • Dinner
  • Gluten-Free
  • Lunch
  • Smoothie Bowls
  • Tips
  • Uncategorised

TOP RECIPES

Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)

Home-made Vegan Berry Yoghurt with Buttery Almond Crumble

Easy ‘cheat’ vegan yule log

Vegan Rum, Hazelnut & Marzipan Mince Pies

Footer

TAKE AN INSTA-PEEK

One of my most popular recipes this month are thes One of my most popular recipes this month are these beautiful sourdough scones. You guys seem to be loving them! They are a great way of using up your sourdough discard and you can serve them warm or cold, and they taste great with a generous dollop of jam! 
#sourdough #sourdoughrecipe #sourdoughdiscard #veganbaking
AD Valentines day is approaching... They say all AD  Valentines day is approaching... They say all you need is love... I say all you need is CHEESE! Vegan of course 😜  Today I am working with my FAVOURITE cheese brand @greenvie_dairyfree to bring you another epic recipe 🤩 Take your brekkie up to the next level with these easy cheesy vegan beans 🤓  * 1 small onion, finely chopped
* olive oil
* 1 tbsp tomato puree
* 400g passata 
* 1 tbsp balsamic vinegar
* 2 tbsp smoked sweet paprika
* 1 tsp sugar
* 1/2 tsp garlic granules
* 1 tsp mixed herbs
* 3 tbsp vegan parmesan cheese (alternatively use 2 tbsp nutritional yeast flakes)
* 400g can haricot or cannelloni beans
* salt and pepper  Heat a little oil in a saucepan. Add the onion and fry over low heat until soft. Add the tomato puree, passata, vinegar, paprika, sugar, garlic and mixed herbs to the pan together with salt and pepper and cook for 10 minutes.  Stir in the beans and vegan parmesan cheese and cook for a further 10 minutes or until the sauce has thickened. Enjoy warm ✨  #vegancheese #greenvie2021 #veganbreakfast
Pesto pasta! 🍝 yet another #veganuary favourite Pesto pasta! 🍝 yet another #veganuary favourite 🤩 Recipe for this beauty is on my blog, just search ‘pesto pasta’ in the search bar ☺️ link in bio ✨
Roasted tomato tagliatelle with garlicky panko cru Roasted tomato tagliatelle with garlicky panko crumb 🍝 #veganuary does not have to be boring! 🤩 Double tap if you like pasta! #pastalover #pastarecipe
Looking for #veganuary recipe inspo? Check out my Looking for #veganuary recipe inspo? Check out my blog for lots of delicious, nutritious recipes including these gorgeous stuffed bell peppers - Tender pepper, fluffy and flavoursome cauliflower rice filling and perfectly seasoned rich tomato sauce. Need I say more?
Easy Vegan Butternut Squash Mac n’ Cheeze 🧀 D Easy Vegan Butternut Squash Mac n’ Cheeze 🧀 Double tap if you want the recipe! 🤓
#macaronicheese #macandcheese #vegancheese #veganmacandcheese
AD Overnight Bounty Oats 🥥 1 cup porridge oat AD  Overnight Bounty Oats 🥥  1 cup porridge oats
3/4 cup coconut milk
1-2 coconut @biomel.life probiotic drinks depending on desired consistency
1/3 cup desiccated coconut  Place all ingredients into a large glass or container and mix until combined.  Cover the glass container with a lid and place in the fridge for at least 2 hours, ideally overnight.  Uncover and enjoy from the glass container the next day. Top with grated chocolate and more desiccated coconut if desired.
AD This week I’ve had the pleasure of working w AD  This week I’ve had the pleasure of working with one of my favourite hummus brands @chicpfood ✨ Their hummus is made from wonky veggies to try and reduce waste and their objective is to change people’s attitudes to food prep, consumption & waste.  Naturally I had to make some yummy flatbreads to dip into their delicious hummus. They came out amazing! 🤩  Turmeric, ginger and garlic vegan flatbreads 🫓 
Makes 4 small or 2 large flatbreads (which lasted about 0.5 seconds in my house - in other words - double the recipe 😂)  Ingredients 
* 130g plain flour
* 1 teaspoon baking powder
* 1/2 teaspoon sea salt
* 1 tsp turmeric
* 1 tsp ginger
* 1 tsp basil
* 1 garlic clove, minced
* 1 tablespoons olive oil
* 1/2 teaspoon golden syrup
* 90ml cold water
* Vegetable oil for cooking  Instructions  * In a large bowl, combine the flour, baking powder, salt, turmeric, ginger and basil. Once combined, add the garlic, olive oil, golden syrup and most of the water (save a little to add later if necessary).
* Mix using a silicone spatula to form a dough. If the dough seems a little dry, add the remaining water. Knead for 4-6 minutes then transfer onto a floured work surface, cover with a clean tea towel and leave for 5 minutes.
* Divide the dough into four (or 2 if making larger ones) pieces. Dust each piece in a little flour and roll into a disc. 
* Add two tablespoons of oil to a pan over medium heat. When the oil looks shimmery, add a flatbread and cook until golden on one side, flip and cook until golden on the second side (1 to 2 minutes on each side).
* Once cooked, transfer to a plate and cover with a clean tea towel to keep warm. Continue with the remaining flatbreads and if the pan looks a little dry, add a bit more oil before continuing.  #poweredbyplants #flatbreads #bread #veganuary #hummus

Stay up to date!

  • Facebook
  • Instagram
  • Twitter

Welcome to Let's Eat Smart! Here you’ll find easy vegan recipes that don't sacrifice flavour. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs. Read More →

My favourites

Copyright © 2021 Let's Eat Smart