These vegan cake donuts have a dense and delicious texture with a crumbly sugar topping. They’re flavored with nutmeg and cinnamon, and made with flax eggs and coconut oil.
I’ve never actually liked donuts that much. Of course, I always ate them. But they were certainly never my first choice of a breakfast treat.
Donuts don’t really fill you up. They’re also super fluffy and mostly made of air, leaving you wanting to eat three more after your first one is gone!
Come to find out, those were pastry donuts. Give me a cake donut and we have an entirely different story.
Making donuts also seems intimidating. I would not consider myself any kind of great baker. I’ve got some cookies and some brownies down well. But I have to admit, most of my baked recipes are adapted from cookbooks! Usually I just sub in some healthier ingredients and keep going until I figure out what works.
Cake donuts, I’ve come to realize, are much less intimidating than pastry donuts. As long as you have a donut pan and a trusty recipe, you’re pretty much good to go!
These vegan cake donuts with nutmeg and cinnamon are adapted from a French donut recipe I found in a cookbook I bought for my sister last Christmas. I developed a recipe using coconut sugar, coconut oil, almond milk and flax eggs to replace all the refined sugars and dairy products in the recipe. After a few tries, we had a winner!
Vegan Cake Donuts Grocery List
Make sure to check your pantry for these items before heading to the store!
- coconut oil
- coconut sugar
- ground flax seed
- all-purpose flour
- baking powder
- almond milk
I like to bake with silicone pans. I found these very affordable silicone donut pans on Amazon, and I highly recommend!
You’ll also want to take a look at the size of your donut pan before starting. My donut pans are a bit smaller than some, so this made 8 donuts. Larger pans may only make 6. Use your best judgement when filling pans. Adding too much could result in a bulgy donut. 🙂
Vegan Cake Donuts with Nutmeg and Cinnamon
Yield 8 donuts
For the donut batter
- 5 tablespoons coconut oil
- 1/2 cup coconut sugar
- 1 tablespoon ground flax seed + 2 1/2 tablespoons water
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup almond milk
For the topping
- 2 tablespoons melted coconut oil
- 4 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Mix ground flax seed with water in a small bowl. Let stand 5 minutes until it becomes thick.
- In a medium sized bowl, mix together 5 tablespoons coconut oil (unmelted) and coconut sugar until it becomes fluffy. I used a handheld mixer for this step, but it could also be done by hand!
- Mix in flax egg completely.
- Add flour, baking powder, salt and nutmeg. Mix completely.
- Add in almond milk until a smooth consistency is achieved.
- Spoon all batter into a piping bag, or a ziplock bag with a 1/2 inch hold cut in the end. Pipe batter evenly into donut pan.
- Bake for 20 minutes.
- Remove from pan and let cool to the touch.
- Heat 2 tablespoons of coconut oil in a large bowl, and mix together coconut sugar and cinnamon on a plate.
- Dunk the smooth size of each donut in oil, then coat with the sugar mixture.
- Let cool completely, then eat!
Serving Size 1 donut (for 8 servings)
Amount Per Serving
% Daily Value
Total Fat 13.1 g
Saturated Fat 10.6 g
Unsaturated Fat 2.4 g
Sodium 99.8 mg
Total Carbohydrates 34.8 g
Dietary Fiber 1.4 g
Sugars 18 g
Protein 2.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.