Vegan Christmas Wreath Doughnuts

Let’s Make Some Magic: Vegan Christmas Wreath Doughnuts!

Hey there, friend! Isla here, from BiteTide. Can you smell that? It’s the unmistakable scent of the holidays wafting through the air—cinnamon, nutmeg, and a whole lot of joy. If your kitchen is your happy place (and let’s be real, it’s definitely mine), then you are in for the most delightful treat today. We’re whipping up a batch of Vegan Christmas Wreath Doughnuts that are so festive, so soft, and so downright gorgeous, they might just become your new holiday tradition.

I know what you might be thinking: “Doughnuts? Vegan? But are they actually… good?” Trust me, I get it. I’ve had my fair share of baking flops that were more hockey puck than holiday cheer. But after many, many batches (my taste-testing neighbors are not complaining), I’ve perfected a recipe that is foolproof. These baked—not fried!—beauties are light as a cloud, spiced to perfection, and topped with a silky glaze and the cutest little buttercream wreaths. They’re a showstopper on any dessert table, and the best part? They’re completely plant-based and surprisingly simple to make. So, preheat that oven, put on your favorite holiday playlist, and let’s create some edible magic together. This is the kind of baking that fills your home with warmth and your heart with happiness. Ready to ride this flavor wave?

A Doughnut Kind of Christmas

My love for festive baking started young, in my grandma’s wonderfully chaotic kitchen. Every December, her counters would disappear under a blizzard of flour, glittery sprinkles, and bowls of brightly colored icing. My job, as her official “sprinkle sprinkle,” was to add the final touches to her famous Christmas cookies. One particularly snowy year, a power outage put a halt to our cookie plans. Undeterred, my dad, the king of improvisation, gathered us around the gas stove. “No cookies?” he said, “Then we make doughnuts!” We whipped up a simple batter, fried little rings in a skillet, and dusted them with cinnamon sugar we shook in a paper bag. They were lopsided, a little greasy, and absolutely perfect. We sat by candlelight, eating warm doughnuts and laughing. That’s when it hit me: it’s not about perfection. It’s about the joy of creating something together. These vegan wreath doughnuts are my grown-up, slightly more elegant, nod to that memory—a reminder that the best holiday moments are often the sweet, simple, and slightly messy ones.

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Gathering Your Flavor Arsenal

Here’s everything you’ll need to make a double batch of these festive wonders. Trust me, you’ll want extras! I’ve included all my favorite chef insights and swaps so you can bake with confidence.

• 1 cup dairy-free milk: I use unsweetened almond or oat milk for their neutral flavor. The key here is to make sure it’s unsweetened so we can control the sugar level. Soy milk works great too!
• 1 tbsp apple cider vinegar: This is our magic trick! Mixed with the milk, it creates a quick “vegan buttermilk” that makes the doughnuts incredibly tender and gives them a slight tang.
• 2 cups plain flour: All-purpose flour gives us the perfect, soft structure. For a gluten-free swap, a 1:1 baking blend works wonderfully.
• 2 tsp baking powder: Our leavening hero. Make sure it’s fresh for the best rise.
• ½ tsp each of ground nutmeg, cinnamon, and ginger: The holy trinity of holiday warmth. Feel free to add a pinch of cloves or allspice if you’re feeling extra cozy.
• ½ tsp salt: Crucial for balancing all the sweetness and making the flavors pop.
• 1 cup white sugar: For that classic doughnut sweetness. Coconut sugar can be used for a deeper, caramel-like flavor.
• 2 tsp vanilla extract: Use the real stuff! It makes a world of difference.
• ½ tsp almond extract (optional twist): My secret weapon. It adds a beautiful, sophisticated depth that pairs amazingly with the orange.
• Zest of 1 orange (optional twist): This bright, citrusy note cuts through the richness and makes the spices sing. Don’t skip it!
• 4 tbsp melted coconut oil (cooled): Provides moisture and richness. Make sure it’s cooled so it doesn’t solidify when it hits the cold milk. Vegan butter, melted, is a fine substitute.

For the Vanilla Glaze:

• 2 tbsp melted coconut oil: Helps the glaze set with a slight snap.
• 2 tsp vanilla: More vanilla goodness!
• 2–4 tbsp dairy-free milk: Start with 2 and add more until you reach a smooth, dippable consistency.
• 2 cups icing sugar: Sift it! This is my number one tip for a lump-free, silky glaze.

For the Buttercream Wreaths:

• 120g dairy-free butter: Let it come to room temperature! This is non-negotiable for a fluffy, pipeable buttercream.
• 4 cups icing sugar: Yes, it’s a lot. It’s a celebration! Sift this too for the smoothest texture.
• 1 tsp vanilla: The flavor foundation.
• 2–4 tbsp dairy-free milk: To get the perfect piping consistency.
• Green food coloring: Gel food coloring is best—it gives vibrant color without thinning out the buttercream.
• Sprinkles or mini red candies: For our cute little “holly berries.” Use whatever you have!

Let’s Get Baking: Your Foolproof Guide

Follow these steps, and you’ll have a kitchen full of the most amazing smells and a platter of stunning doughnuts. Let’s do this!

1. Preheat and Prep: Fire up your oven to 350°F (175°C). Now, grab your two doughnut pans and give them a really good grease with a little extra coconut oil or non-stick spray. Get into every nook and cranny! This ensures your beautiful rings will pop right out after baking. Chef’s Hack: If you don’t have two pans, just bake in batches. No stress!
2. Make the “Buttermilk”: In a small bowl or measuring cup, combine your dairy-free milk and apple cider vinegar. Give it a quick stir and then walk away for about 5 minutes. You’ll come back to find it slightly thickened and curdled—this is exactly what we want! It’s our key to a tender crumb.
3. Whisk the Dry Goods: In a large mixing bowl, add the flour, baking powder, nutmeg, cinnamon, ginger, salt, and that beautiful orange zest. Whisk it all together until it’s one uniform, fragrant mixture. This ensures our spices are evenly distributed so every single bite is perfect.
4. Combine the Wet Team: In a separate bowl, whisk together the sugar, your prepared “buttermilk,” vanilla extract, almond extract, and the cooled, melted coconut oil. Whisk until the sugar has begun to dissolve and everything is happily combined.
5. Marry Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Now, here’s the most important step: use a spatula and fold gently. I mean it! Fold until the flour is *just* incorporated. A few lumps are totally fine. Overmixing is the enemy of soft, fluffy doughnuts—it develops gluten and makes them tough. You’ve got this!
6. Fill the Pans: The easiest way to get batter into the pans is to spoon it into a piping bag or even a large zip-top bag. Snip the corner and pipe the batter into each mold, filling them about ¾ of the way full. You can also use two spoons, but the bag is so much cleaner! Smooth the tops gently.
7. Bake to Perfection: Slide those pans into your preheated oven and bake for 8-10 minutes. They’re done when the tops are springy to the touch and a toothpick inserted comes out clean. Chef’s Hack: Don’t overbake! They cook quickly. We want them pale gold, not brown.
8. The Cool Down: Let the doughnuts cool in the pan for exactly 5 minutes. Then, gently coax them out onto a wire rack to cool completely. I know it’s tempting, but do not glaze warm doughnuts! The glaze will just melt right off. Patience, my friend.

Time for the Fun Part: Decorating!

1. Whip Up the Glaze: While the doughnuts are cooling, make your glaze. In a medium bowl, whisk together the sifted icing sugar, melted coconut oil, vanilla, and 2 tablespoons of milk. Whisk until smooth. It should be thick but dippable. Add more milk, a teaspoon at a time, if it’s too thick.
2. The Dip: Once the doughnuts are completely cool, take each one and dip the top side straight down into the glaze. Lift it straight up, give it a gentle twist, and place it back on the wire rack. Let the excess drizzle down. Allow this glaze to set for about 15-20 minutes. This creates a stable base for our buttercream wreaths.
3. Fluffy Buttercream: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the room-temperature dairy-free butter on medium speed for about 2 minutes until it’s light and fluffy. Gradually add the sifted icing sugar, one cup at a time, beating on low speed first to avoid a sugar cloud, then increasing to high. Add the vanilla and 2 tablespoons of milk, and beat for another 2-3 minutes until incredibly fluffy. Add your green gel coloring and beat until the color is uniform. Add more milk if needed to reach a stiff-but-pipeable consistency.
4. Pipe the Wreaths: Fit a piping bag with a star tip (Wilton 1M or 2D are perfect). Fill the bag with the green buttercream. Pipe a circle of “leaves” around each doughnut, creating a wreath shape. Start on the outside edge and pipe small star shapes in a continuous circle. Overlap them slightly for a lush, full look.
5. The Final Flourish: Immediately after piping each wreath, add three little red sprinkles or candies to look like holly berries. And voila! You’ve just created a masterpiece.

How to Serve These Festive Rings of Joy

Presentation is part of the fun! Pile these doughnuts high on a rustic wooden board or a beautiful cake stand. They look absolutely stunning arranged in a circle, like one big wreath themselves. For a real holiday vibe, dust the platter with a little powdered sugar “snow” and scatter a few extra red sprinkles around. These are perfect with a hot cup of coffee, spiced chai tea, or a glass of cold oat milk. They’re the star of the holiday brunch table, a wonderful homemade gift boxed up with ribbon, or the sweetest dessert after a big festive dinner. Share them, because joy tastes better together!

Mix It Up! Creative Twists on the Classic

Feel like playing? Here are a few ways to make these doughnuts your own:

• Chocolate Peppermint: Add ¼ cup of cocoa powder to the dry ingredients. Swap the vanilla in the glaze for peppermint extract and crush some candy canes on top instead of buttercream.
• Lemon Rosemary: Omit the spices and use lemon zest instead of orange. Add 1 tsp of finely chopped fresh rosemary to the dry ingredients. Top with a simple lemon glaze (lemon juice instead of milk).
• Gingerbread Spice: Boost the ginger to 1 tsp and add ¼ tsp of cloves. Use molasses instead of sugar for a deep, dark gingerbread flavor.
• Cranberry Orange: Add ½ cup of dried cranberries (chopped) to the batter. Top with an orange zest-flecked glaze.
• Nut-Free: Use soy or oat milk and ensure your sprinkles are nut-free. Use vegan butter instead of coconut oil if needed.

Isla’s Kitchen Confidential

This recipe has evolved from a one-pan experiment to a holiday staple in my home. The first time I made them, I was so excited I tried to glaze them while they were still warm. It was a delicious, drippy mess! We ended up eating them with spoons and calling them “doughnut sundaes.” Not a failure, just a happy accident. Over time, I learned that the almond extract and orange zest are the real game-changers—they add a complexity that makes people say, “Wow, what is that flavor?!” I also highly recommend doubling the batch. They freeze beautifully (unglazed) for up to a month. Just thaw and decorate when you’re ready. Most importantly, have fun with it. Your doughnuts don’t need to be perfect. They just need to be made with love.

Your Questions, Answered

Q: Can I make this without a doughnut pan?
A: Absolutely! You can bake this batter in a muffin tin for “doughnut muffins.” Just increase the baking time to 15-18 minutes. You won’t get the ring shape, but you can still pipe a wreath on top of the muffin! Alternatively, you can roll the cooled doughnut “muffins” in cinnamon sugar for a simpler treat.

Q: My buttercream is too runny/too stiff. Help!
A: This is a common one! If it’s too runny, you likely added too much liquid or your butter was too soft. Pop the whole bowl in the fridge for 15-20 minutes to firm up, then re-whip. If it’s too stiff and crumbly, simply beat in more dairy-free milk, one teaspoon at a time, until it reaches a smooth, pipeable consistency.

Q: Why are my doughnuts tough?
A: The number one culprit is overmixing the batter. Remember, fold until *just* combined. The second reason could be overbaking. Set a timer for 8 minutes and check them. Ovens vary, so yours might be done a minute or two sooner or later.

Q: Can I make the batter ahead of time?
A: I don’t recommend it. The baking powder starts working as soon as it gets wet, so letting the batter sit will result in less-risen, denser doughnuts. For the best results, mix and bake immediately!

Nutritional Information (Per Doughnut)

Approximate values: 220 calories | 9g fat | 32g carbs | 2g protein

Please note: This is an estimate provided by an online nutrition calculator. It is not a substitute for professional dietary advice. Values can vary based on specific ingredients and brands used.

These Vegan Christmas Wreath Doughnuts are as beautiful as they are delicious. With their soft, spiced vanilla base, silky glaze, and festive buttercream decorations, they make the perfect plant-based treat for celebrating the season. Whether served at a holiday brunch, shared at a party, or gifted to loved ones, these doughnuts are guaranteed to spread joy and holiday cheer.