Description
Delicious and fluffy dairy-free doughnuts glazed to perfection.
Ingredients
Scale
- 1 cup Dairy-Free Milk (almond or soy milk, or oat milk for a nut-free option)
- 1 tablespoon Apple Cider Vinegar (or lemon juice as a substitute)
- 2 cups Plain Flour (can be replaced with gluten-free all-purpose flour)
- 2 teaspoons Baking Powder (ensure it’s fresh for optimal fluffiness)
- 1 teaspoon Ground Nutmeg (could be substituted with extra cinnamon)
- 1 teaspoon Ground Cinnamon (using fresh ground will enhance flavor)
- 1/2 teaspoon Ground Ginger (omit for a milder flavor)
- 1 pinch Salt (enhances overall flavor)
- 1 cup White Sugar (consider coconut sugar for a healthier alternative)
- 1 teaspoon Vanilla Extract (use pure vanilla for best taste)
- 1/2 teaspoon Almond Extract (optional for flavor; omit for nut-free)
- Zest of 1 Orange (or lemon zest can be used)
- 1/3 cup Melted Coconut Oil (or vegan butter)
- 1/4 cup Melted Coconut Oil (base for the glaze)
- 1 cup Icing Sugar (use powdered sugar for a finer texture)
- 1 teaspoon Vanilla Extract (for flavor enhancement)
- 2 tablespoons Dairy-Free Milk (to achieve desired consistency)
Instructions
- Preheat your oven to 350°F (175°C) and grease your doughnut pans with a light coating of coconut oil or non-stick spray.
- In a mixing bowl, combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar and let it sit for about 5 minutes.
- In a large bowl, whisk together 2 cups of plain flour, 2 teaspoons of baking powder, 1 teaspoon of ground nutmeg, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and a pinch of salt.
- In another bowl, combine 1 cup of sugar, the vegan buttermilk mixture, 1 teaspoon of vanilla extract, ½ teaspoon of almond extract (if using), and ⅓ cup of melted coconut oil.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Fill each doughnut cavity halfway with the batter and bake for 8-10 minutes until golden brown.
- Let the doughnuts cool in the pans for about 5 minutes before transferring to a wire rack.
- Prepare the vanilla glaze by whisking together ¼ cup of melted coconut oil, 1 teaspoon of vanilla extract, 2 tablespoons of dairy-free milk, and 1 cup of icing sugar until smooth.
- Dip the tops of the cooled doughnuts into the glaze and allow any excess to drip off.
- For decoration, prepare a simple buttercream and pipe in wreath shapes on top of the glazed doughnuts, adding festive decorations.
Notes
- Store glazed doughnuts in an airtight container for up to 3 days.
- Use a toothpick to check if baked through.
- Feel free to experiment with different extracts or add chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg