Lucy's Friendly Foods

Dairy-free Baked Mini Doughnuts


vegan baked doughnuts

I don’t know about you, but for us, other people eating doughnuts seems to crop up a lot! They feature as the treat of choice in so many scenarios – from the highlight of school match tea to that Halloween game of dangling them on strings and trying to eat them with no hands . I’ve made ‘proper’ doughnuts before with great success, but you really don’t want to eat or make deep fried dough too regularly, so here is a great baked doughnut recipe idea to have to hand.

I’ve made baked doughnuts before too and although they were perfectly passable, they weren’t as fantastic as I’d hoped. This recipe instead is far better, the doughnuts don’t stick (bonus!), they’re light and fluffy but also distinctly doughnutty rather than cakey.  They are an absolute joy to eat and make! And the secret? Well it’s a dose of good old aquafaba to replace the usual eggs in a doughnut batter and it works a treat, giving a fantastic rise and thankfully no hint of beanyness in sight!

I know the aquafaba direction has gone from simple meringues to general egg replacement  – however, I haven’t always been convinced. The cookies I’ve tried with aquafaba haven’t been as good as my egg-free versions and you certainly don’t want to use too much in any recipe. This recipe is  an exception, the aquafaba really, really improves it.

I don’t have a doughnut pan so I improvised with foil tubes placed in the centre of muffin holes – they may not be as perfect but they’re still doughnuts with holes!

homemade doughnut tin

Mini Baked Doughnuts

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes 20 mini doughnuts

3 cups self-raising flour

1/2 tsp bicarbonate of soda

3/4 cup caster sugar

Pinch of salt

1/2 cup dairy-free margarine, melted

5 tbsp of aquafaba

2 tsp vanilla

1 cup dairy-free milk

  1. Grease your pan, place foil tubes in the centre of each and preheat the oven to 220 degrees centigrade
  2. Mix together the dry ingredients. Combine the wet ingredients and pour into the dry. Gently mix until fully combined.
  3. Pipe or spoon into the tin
  4. Bake for 7-10 minutes until well risen and a knife comes out clean. Remove  from the tins and cool.

baked mini donuts, nut-free

For the icing:

pink iced doughnuts, egg-free, dairy-free

2 cups icing sugar, sifted

2 tbsp dairy free margarine, melted

2 tbsp dairy free milk

Food colouring

1/2 tsp vanilla

  1. Whisk together then use to coat the doughnuts and sprinkle with decorations.

vegan iced donuts

24 Responses

  1. It does seem like doughnut shops are the new cupcake shops, ha ha. I love that you baked them too. They look lovely!

  2. Very nice! Clever idea with the foil! I got TWO donut pans at the local thrift store, so I can make baked vegan donuts in both regular and mini. (My sweetie refers to the first one as the Lost Donut Pan of Azteroth since I carried on so much when I found it.) It might be worth your time to have a look at your local thrift store, you might luck out!

  3. I prefer making baked doughnuts, because they’re less messy and quicker, but ya sometimes the texture isn’t quite there. Next time I’ll try yours, they look like those mini ones I see in the grocery store… Love your innovative hole maker 🙂

  4. I love your idea for a make-shift doughnut pan. I’d been about to cave and buy one, but I will give this a go first. Will have to investigate the recipe too. I’m going aquafaba crazy and using it in everything, AF brownies are cooling right now 🙂

      1. Thank you! I have to admit I’ve bought a doughnut pan, just for convenience but somehow I almost prefer the homemade look of these ones!

  5. Can you use parchment paper instead of aluminum foil for crafting the holes? And they look amazing btw 😁😊😊

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