Vegan Birthday Cake Donuts
These vegan sprinkled birthday cake donuts taste like an absolute dream come true. But let’s be real, anything with sprinkles is sure to boost your mood, right? These donuts cannot be any easier to make are sure to be one of your most re-made recipes, here’s why:
Why You’ll Love These Baked Donuts:
- one bowl
- baked, not fried
- filled with non-toxic colorful sprinkles
- drizzled with a warm vanilla glaze
- soft, dense, and fluffy (more like a cupcake than a fried donut)
- perfect for any occassion
- made with better-for-you ingredients
Ingredients in Vegan Birthday Cake Donuts
These donuts are both vegan and made with healthier ingredients. I used almond butter instead of oil, almond milk instead of dairy milk, and vegan cane sugar rather than processed white sugar. Grab these ingredients below and let’s get cooking:
- almond milk
- apple cider vinegar
- almond butter
- vanilla extract
- vegan cane sugar
- all purpose flour
- baking powder
How to make vegan baked donuts
As I mentioned previously, you only need one big bowl to make this recipe. Truthfully, anything that doesn’t require a ton of dishes is always a great recipe in my book.
To start, preheat the oven to 350F and prepare a donut pan by lightly coating it with your favorite non-stick spray.
Then, in a large mixing bowl combine almond milk, apple cider vinegar, almond butter, vanilla extract and sugar. Mix with a whisk until ingredients are really well combined.
Next, add in flour, baking powder and salt and mix with a spatula until a thick dough starts to form. Add in your sprinkles last and mix until well incorporated.
Pour the batter into the prepared donut dish and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Let the donuts cool for a few minutes before removing and placing on a cooling rack.
Then in a small bowl, combine powdered sugar, vanilla and almond milk. Drizzle over cooled donuts and enjoy!
Donuts are best stored in an airtight container on the counter for 2 days or in the fridge for 5 days.