10-Minute Vegan Cake Batter Donuts That Taste Like Magic

Name: 10-Minute Vegan Cake Batter Donuts That Taste Like Magic
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup sugar; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup almond milk; 1/4 cup melted coconut oil; 1 tsp vanilla extract; 1/4 cup rainbow sprinkles (optional)

Author: Amelia Francis

Published: May 28, 2025

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You know that moment when you want something sweet, but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with these Vegan Cake Batter Donuts. I first stumbled on the recipe when my niece (who’s allergic to dairy) came over begging for “something fun.” One bowl, ten minutes of prep, and boom—soft, fluffy donuts with that nostalgic cake batter flavor. Even better? They’re studded with rainbow sprinkles, because let’s be honest, everything tastes happier with sprinkles. Whether you’re vegan or just craving a quick treat, these donuts are my go-to for satisfying that sweet tooth without the fuss.

Why You’ll Love These Vegan Cake Batter Donuts

Trust me, these aren’t just any donuts—they’re little clouds of joy that happen to be vegan! Here’s why they’ve become a staple in my kitchen:

So soft, you’ll swear they’re magic: The combo of almond milk and coconut oil gives them an irresistible melt-in-your-mouth texture.
Ready in under 30 minutes: From bowl to baking, these come together faster than running to the donut shop.
Kid-approved (and sneaky-easy): My niece goes wild for the sprinkles, and I love that she’s eating something homemade.
No weird ingredients: Just pantry staples you probably already have—no fancy egg replacers needed!

Vegan Cake Batter Donuts - detail 1

Ingredients for Vegan Cake Batter Donuts

Here’s the beautiful part – you likely have most of these ingredients sitting in your pantry right now! I’ve made these donuts so many times I could probably recite this list in my sleep. But let me walk you through each one because, trust me, the details matter:

1 1/2 cups all-purpose flour: Spoon it into your measuring cup and level it off – no packing! This gives the perfect light texture.
1/2 cup granulated sugar: I use organic cane sugar, but regular white sugar works just fine. Don’t skimp – this is what gives that classic cake batter sweetness.
1 teaspoon baking powder: Make sure yours is fresh! Nothing sadder than flat donuts.
1/4 teaspoon salt: Just a pinch to balance all that sweetness.
1/2 cup almond milk: My go-to, but oat milk or soy milk work beautifully too. Room temp is best for even mixing.
1/4 cup melted coconut oil: Measure it after melting – and don’t panic if you see little flecks in your batter. They’ll disappear while baking.
1 teaspoon vanilla extract: Splurge on the good stuff if you can. It makes all the difference!
1/4 cup rainbow sprinkles (optional): Because let’s be real – sprinkles = instant happiness. Use vegan ones if that’s important to you.

See? Nothing fancy, just simple ingredients that come together to make something magical. The first time I made these, I couldn’t believe how something so easy could taste so good!

Equipment You’ll Need

Okay, don’t panic if you’re not a donut-making pro yet! Here’s the short list of what you’ll need:

Donut pan: My trusty non-stick one is worth its weight in gold (but you can use a muffin tin in a pinch—they’ll just be donut-shaped muffins!).
Mixing bowls: One big one for dry ingredients, one smaller for wet—no fancy stand mixer required.
Whisk & spatula: A whisk for getting rid of lumps, and a spatula to scrape every last bit of that delicious batter.

That’s it! No special gadgets—just simple tools to make magic happen.

How to Make Vegan Cake Batter Donuts

Okay, let’s get to the fun part—making these dreamy donuts! I promise it’s easier than you think, but follow these steps carefully for that perfect fluffy texture. (Pro tip: Read through all the steps before starting—I learned that the hard way after a few “oops” moments!)

Mixing the Dry Ingredients

First things first—grab your biggest mixing bowl. I like to whisk together the flour, sugar, baking powder, and salt until it looks like fine sand. No need to sift unless your flour is super lumpy (we’ve all been there). The key here is making sure the baking powder gets evenly distributed—nobody wants a donut with bitter pockets!

Combining Wet Ingredients

In a smaller bowl, whisk together the almond milk, melted coconut oil, and vanilla. Here’s my secret: if your coconut oil starts to solidify when it hits the cold milk, just warm the mixture slightly—no biggie! Pour this into your dry ingredients and stir just until combined. Seriously, stop when you still see a few flour streaks—overmixing makes tough donuts, and we want clouds, not hockey pucks!

Folding in Sprinkles

Now for the best part—sprinkles! Gently fold them in at the very end so they don’t bleed color everywhere (unless you’re into tie-dye donuts, which, honestly, sounds amazing). If you’re feeling fancy, save some sprinkles to press on top of the batter after piping—it makes them extra pretty when baked.

Baking and Cooling

Pipe or spoon the batter into your greased donut pan, filling each cavity about 3/4 full. They puff up like magic in the oven! Bake at 350°F for 10-12 minutes—you’ll know they’re done when the edges are lightly golden and a toothpick comes out clean. Let them cool in the pan for 5 minutes (this takes willpower, I know), then transfer to a rack. Wait at least 10 minutes before diving in—trust me, burnt tongues aren’t worth it!

Vegan Cake Batter Donuts - detail 2

Tips for Perfect Vegan Cake Batter Donuts

After making these dozens of times (okay, maybe hundreds—I have a problem), here are my hard-earned secrets:

Room temp is your friend: Cold almond milk makes coconut oil clump—warm it slightly for silky smooth batter.
The toothpick lie: Pull them out at 10 minutes even if the toothpick isn’t perfectly clean—they keep cooking as they cool!
Grease like you mean it: Get into every nook of that donut pan, or you’ll lose precious sprinkles to sticking.
Patience pays: Let them cool completely before glazing (if using), or it’ll just slide right off.

Follow these, and you’ll get bakery-quality donuts every single time!

Variations of Vegan Cake Batter Donuts

Here’s the thing – as much as I adore the classic sprinkle version, sometimes you gotta mix it up! Over the years, I’ve played around with this base recipe more times than I can count. These are my absolute favorite twists that still keep that dreamy cake batter flavor:

Chocolate Chip Happiness

Swap out the sprinkles for 1/4 cup mini chocolate chips (use dairy-free if needed). The chips melt slightly as they bake, creating little pockets of gooey chocolate in every bite. For extra decadence, I’ll sometimes drizzle melted chocolate on top after baking – because why not?

Zesty Lemon Surprise

Add 1 tablespoon fresh lemon zest to the dry ingredients and replace half the vanilla with lemon extract. It brightens up the whole donut! My neighbor calls these “sunshine donuts” – perfect for spring mornings with a cup of tea. A light powdered sugar glaze with lemon juice takes them over the top.

Cinnamon Sugar Comfort

Skip the sprinkles and mix 1 teaspoon cinnamon into the dry ingredients. Right after baking (while still warm!), brush the donuts with melted coconut oil and dip them in a cinnamon-sugar mix. These taste like churros but way easier – dangerous knowledge to have!

The beauty of this recipe? It’s like your favorite blank canvas. Once you’ve mastered the basic version, the possibilities are endless. (Though I will say – my niece still insists sprinkles are mandatory!)

Vegan Cake Batter Donuts - detail 3

Serving and Storing Vegan Cake Batter Donuts

Alright, here’s the deal – these donuts are at their absolute best the day you make them, but I won’t judge if you can’t resist eating them warm from the pan (been there!). The sprinkles stay crunchiest if you serve them within a few hours of baking. For that bakery-fresh taste, I like to give them a quick 10-second zap in the microwave right before serving – just enough to make them slightly warm and extra soft.

If by some miracle you have leftovers (rare in my house), here’s how to keep them happy:

Room temp storage: Pop them in an airtight container with parchment between layers. They’ll stay fresh for about 3 days – though the sprinkles might soften after day one.
Freezing magic: These freeze beautifully! Wrap each cooled donut tightly in plastic, then tuck them in a freezer bag for up to 2 months. Thaw at room temp when the craving hits.
Reviving day-old donuts: A 15-second microwave warm-up brings back that just-baked softness. Or toast them lightly for a crispy exterior – game changer with coffee!

One warning though – these disappear fast. I once made a double batch for a party and found my brother hiding the last three in his jacket pocket. True story.

Information

Nutritional values vary based on ingredient brands and are approximate.

Frequently Asked Questions

After sharing this recipe with friends and family (and making it approximately a million times myself), these are the questions I get asked most often. Consider this your donut troubleshooting guide!

Can I use gluten-free flour in these vegan donuts?

Absolutely! I’ve had great success with a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum – this helps mimic gluten’s structure. The texture might be slightly denser, but still delicious. My gluten-free friend swears by adding an extra 1/4 teaspoon of baking powder to help them rise.

Why did my donuts stick to the pan?

Oh no – the heartbreak of losing sprinkles to sticking! This usually happens if the pan wasn’t greased well enough (get into every nook!) or if you tried removing them too soon. Let them cool for 5 full minutes – they’ll release much easier. For stubborn pans, I run a butter knife around the edges first.

Can I make these without a donut pan?

Don’t have a donut pan? No worries! You can use a muffin tin – they’ll be more like donut-shaped muffins, but just as tasty. Fill the cups only halfway since they’ll rise more without the hole. Or get creative – pipe circles onto a parchment-lined baking sheet for free-form donuts!

How do I know when they’re done baking?

The toothpick test can be tricky with moist donuts. Look for these signs: the edges pull slightly from the pan, the tops spring back when gently pressed, and a toothpick comes out with just a few moist crumbs (not wet batter). Remember – they keep cooking as they cool!

Can I double this recipe?

Yes! I regularly make a double batch for parties. Just mix everything in a bigger bowl and work in batches if your donut pan only makes 6 at a time. The batter holds up fine while waiting its turn in the oven. Pro tip: Write “DO NOT EAT” on the second batch if you have snackers in your house!

Share Your Results

I’d love to see your donut masterpieces! Tag me on Instagram with your colorful creations or drop a comment below – did you go classic sprinkles or try a fun variation? Happy baking!