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Vegan Cinnamon Baked Donuts (Christmas Edition)

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


  • Donut baking tin


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)


  • 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.