Description
These baked vanilla-spiced doughnuts are soft, festive, and fully vegan. Topped with a silky glaze and decorated like mini Christmas wreaths using vibrant buttercream and sprinkles, they’re a showstopping seasonal treat. We’ve doubled the batch and added orange zest and almond extract for extra holiday warmth.
Ingredients
For the Doughnuts:
1 cup dairy-free milk
1 tbsp apple cider vinegar
2 cups plain flour
2 tsp baking powder
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
1 cup white sugar
2 tsp vanilla extract
½ tsp almond extract (optional twist)
Zest of 1 orange (optional twist)
4 tbsp melted coconut oil (cooled)
Vanilla Glaze:
2 tbsp melted coconut oil
2 tsp vanilla
2–4 tbsp dairy-free milk
2 cups icing sugar
Buttercream (for wreath piping):
120g dairy-free butter
4 cups icing sugar
1 tsp vanilla
2–4 tbsp dairy-free milk
Green food coloring
Sprinkles or mini red candies (for holly berries)
Instructions
Make the Doughnuts:
Preheat oven to 350°F (175°C). Grease two doughnut pans.
Mix milk and vinegar, set aside to curdle.
In a large bowl, whisk flour, baking powder, spices, salt, and orange zest.
In another bowl, combine sugar, milk mixture, vanilla, almond extract, and oil.
Fold wet into dry until just combined. Spoon into doughnut pans.
Bake 8–10 mins or until springy. Cool completely.
Glaze & Decorate:
Mix glaze ingredients until smooth. Dip cooled doughnuts and let set.
Beat buttercream until fluffy, tint green, and pipe wreaths using a star tip.
Decorate with red sprinkles or candy “berries.”
- Category: Dessert
Nutrition
- Calories: 220
- Fat: 9g
- Carbohydrates: 32g
- Protein: 2g