Adventures in Baking Vegan Doughnuts, Part 2

Vegan Doughnuts

In my last post on baking vegan doughnuts, I tried out three different recipes, and decided that I wanted to make something somewhere between Zainab’s mini vegan caramel doughnuts (recipe at La Gallette) and Lisa’s vegan lemon doughnuts (recipe at je suis alimentageuse). The key change I wanted to make was using a mixture of both chickpeas and flaxseed as an egg replacer, so that they kept the background taste of chickpeas, but had the slight bounce that flaxseed provides. The result is the following recipe, which I’m very happy with. This makes 6 doughnuts, and though I’ve gone for very simple vanilla/cinnamon flavouring here, this recipe would make a great base for further doughnut experimentation!

Vegan Doughnuts

You’ll need:
a 6-hole doughnut pan
a blender
a piping bag or syringe

For the doughnuts:
175g plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
125g almond milk
30g muscovado light brown sugar
20g agave syrup
2 tsp vanilla extract
1tsp cinnamon
50g vegan margarine, melted
50g chickpeas
1 tsp milled flaxseed
1/2 tbsp water

For the icing:
125g icing sugar
4 tsp water
1 tsp vanilla extract
whatever else you like to make them pretty: I like using freeze-dried raspberry sprinkles

Vegan Doughnuts


  1. Preheat the oven to 180C.
  2. In a large bowl, sift and combine the 175g plain flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp salt, and 30g light brown muscovado sugar.
  3. In a small bowl, mix the 1 tsp flaxseed with 1/2 tbsp water, stir and set aside for two minutes.
  4. Blend together the 125ml almond milk, 20ml agave nectar, 50g melted margarine, 2 tsp vanilla extract and 50g chickpeas. After blending, mix in the flax seed mixture.
  5. Add the wet mix to the dry, mix until completely combined. Pipe into a greased 6-doughnut pan, bake for 12-15 minutes.
  6. Prepare the glaze by mixing the 125g icing sugar, 1/2 tsp vanilla extract, and 4 tsp water. When the doughnuts are cool, simply spoon on, let set, and enjoy! If you’re adding sprinkles, I recommend sprinkling as you go rather than waiting until you’ve iced all the doughnuts, as the icing starts to set pretty quickly.

Vegan Doughnuts

Vegan Doughnuts


  • You can, of course, replace the sweetener or adjust the quantities, I like a mix of brown sugar and agave, but you might prefer to use 50ml agave, or 50g stevia instead.
  • If you replace the cinnamon and vanilla you can experiment with a world of flavours: try lemon zest and juice instead, or go for cocoa and almond for a chocolatey nutty version.
  • If you don’t have margarine, use oil. If you don’t have flaxseed, up the chickpea content.
  • A decoration idea: to make your doughnut look like a little planet (see below), roll out a thin layer of blue icing, sprinkle with water, place a baked doughnut on top. Then with a sharp knife cut a circle around the doughnut, and make a small hole in the icing through the doughnut hole. Flip the doughnut over with the ring of icing and press it down so it covers the top. Satisfying! Now you just need to roll out some green icing, cut it into the shape of continents and arrange them however you like.

Vegan Doughnuts


5 Responses to “Adventures in Baking Vegan Doughnuts, Part 2”
  1. Wow, would love to try these out. I didn’t even realise doughnuts could be baked but now it makes perfect sense 🙂

    • I didn’t either until recently! They are quite different to normal deep-fried doughnuts, a bit more like cake, but they’re also a lot healthier and they still look great. I recommend getting hold of a doughnut pan if you can, they’re very fun to make!

  2. Lisa Le says:

    Wow these look great! Love the Earth donut, and I’m glad you perfected your donuts ^_^ Thanks for linking back

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