Can I substitute the chickpea flour with something else?

Yes, you can use all-purpose flour if you're not concerned about gluten, though the texture will change slightly. For a gluten-free alternative that's not chickpea flour, try an all-purpose gluten-free blend, but you may need to adjust the liquid slightly as different flours absorb moisture differently.

My batter seems too thick. What should I do?

The batter should be thick enough to pipe but still somewhat fluid. If it's too thick, add a tablespoon of plant milk at a time until you reach the right consistency. Different brands of flour can absorb different amounts of liquid.

Can I make these without a donut pan?

While a donut pan gives the classic shape, you can use a muffin tin for "donut holes." Fill each cup halfway and reduce baking time by about 2 minutes. You could also try making a freeform ring on a parchment-lined baking sheet, though they may spread more.

How do I know when the donuts are perfectly baked?

Beyond the toothpick test, look for slightly golden edges and a spring-back when gently pressed with your finger. If they appear wet or shiny on top, they need more time. If they're pulling away from the sides of the pan, that's another good indicator they're done.

Easy Homemade Vegan Donut Recipe

Name: Easy Homemade Vegan Donut Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 cup chickpea flour; 1/2 cup brown rice flour; 2 tbsp arrowroot powder; 1 tsp baking powder; 1 tsp baking soda; pinch salt; 1/3 cup maple syrup; 1/2 cup unsweetened apple sauce; 3 heaping tbsp meyer lemon juice; 1 tsp raw apple cider vinegar; 1 tsp vanilla extract; 1/2 cup organic powdered sugar; 8 tsp lemon juice; 1/2 cup frozen or fresh blackberries; 1/4 cup filtered water; 1-2 tbsp maple syrup; 1 tbsp chia seeds

These incredible vegan donuts are a game-changer for anyone craving a sweet treat without any animal products. Light, fluffy, and bursting with bright lemon flavor, these donuts come together in just 25 minutes from start to finish. The chickpea flour gives them a wonderful texture while keeping them completely plant-based. Top them with a simple lemon glaze and optional blackberry chia jam for a bakery-worthy treat made right in your own kitchen!

Why You’ll Love This Recipe

Truly Vegan: These donuts are 100% plant-based but don’t sacrifice an ounce of flavor or texture.
Quick and Simple: From start to finish in just 25 minutes – perfect for when you need to satisfy that donut craving fast!
No Special Equipment: No deep fryer needed! These are baked donuts, making them easier and healthier.
Versatile: The basic donut recipe works beautifully with different toppings and flavor variations.
Allergen-Friendly: Free from eggs, dairy, nuts, and gluten (if you use certified gluten-free ingredients).

Ingredients You’ll Need

Chickpea Flour: The star of our show, providing protein and a tender crumb without traditional wheat flour.
Brown Rice Flour: Works with the chickpea flour to create the perfect texture, while keeping things gluten-free.
Arrowroot Powder: Acts as a binder in the absence of eggs, helping to create that perfect donut structure.
Baking Powder & Baking Soda: The dynamic duo that gives our donuts their rise and fluffy texture.
Maple Syrup: Natural sweetener that adds depth of flavor you simply don’t get from refined sugar.
Unsweetened Apple Sauce: Adds moisture and helps bind the donuts without needing eggs.
Meyer Lemon Juice: Provides brightness and works with the baking soda for rise. Regular lemon works too!
Apple Cider Vinegar: Reacts with the baking soda for extra lift and tenderness.
Vanilla Extract: Rounds out the flavors and adds that classic bakery aroma.
Powdered Sugar: Creates that classic donut glaze we all love.
Blackberries: For the optional chia jam topping that takes these donuts to the next level.
Chia Seeds: Thickens the jam naturally without pectin or gelatin.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Here are some fantastic options:

Chocolate Glaze: Replace lemon juice in the glaze with plant milk and add 2 tablespoons of cocoa powder.
Cinnamon Sugar: Skip the glaze and toss warm donuts in a mixture of cinnamon and sugar.
Different Fruits: Try raspberries, blueberries, or strawberries in place of blackberries for the jam.
Coconut Topping: Add toasted coconut flakes on top of the glaze before it sets.
Orange Zest: Replace lemon juice with orange juice and add orange zest to the batter for a different citrus flavor.

How to Make Vegan Donuts

Step 1: Prepare Your Oven and Wet Ingredients

Preheat your oven to 350°F. In a large bowl, thoroughly whisk together maple syrup, apple sauce, lemon juice, apple cider vinegar, and vanilla extract until completely smooth and well combined.

Step 2: Add Dry Ingredients

Sift the chickpea flour, rice flour, arrowroot powder, baking powder, baking soda, and salt directly into your wet mixture. This prevents lumps and helps incorporate air. Gently fold with a spatula until just combined – the mixture might puff up slightly as the leavening agents react, which is perfectly normal!

Step 3: Fill Your Donut Molds

Transfer your batter to the donut molds. For best results, use a piping bag to neatly fill each cavity. If using a spoon, tap the mold gently on the counter and use a toothpick to pop any air bubbles, ensuring even baking and smooth donuts.

Step 4: Bake to Perfection

Bake for 15-17 minutes until golden. Test with a toothpick inserted into the thickest part – it should come out clean when they’re done. Most batches need about 16 minutes, but trust the toothpick test over the timer!

Step 5: Prepare Toppings

While the donuts bake, mix powdered sugar and lemon juice in a small bowl until smooth for your glaze. For the blackberry chia jam, gently heat blackberries, water, and maple syrup in a covered saucepan. Once the berries soften and burst, mash them, stir in chia seeds, and remove from heat to thicken.

Step 6: Glaze and Finish

Allow the donuts to cool completely before dipping the tops into the glaze. Let excess drip off over a cooling rack. If using the blackberry jam, spoon a dollop into the center of each donut just before serving.

Pro Tips for Making the Recipe

Room Temperature Ingredients: For the smoothest batter, have your apple sauce and other refrigerated ingredients at room temperature.
Don’t Overmix: Mix just until combined to keep donuts light and fluffy – overmixing develops gluten and makes them tough.
Use Silicone Molds: They make removal so much easier than metal pans, even when greased.
Cooling is Crucial: Don’t rush the glazing process – donuts must be completely cool or the glaze will melt and run off.
Toothpick Test: Always check doneness with a toothpick rather than relying solely on time, as oven temperatures vary.

How to Serve

These vegan donuts are perfect for so many occasions!

Breakfast Treat:

Serve with fresh fruit and a hot oat milk latte for a special breakfast.

Afternoon Snack:

Pair with herbal tea for a lovely afternoon pick-me-up.

Dessert:

Transform into a dessert by serving warm with a scoop of vegan vanilla ice cream.

Gift:

Package in a beautiful box for a thoughtful homemade gift that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep these donuts in an airtight container at room temperature for up to 2 days. The glaze will soften slightly but they’ll still taste fantastic.

Freezing

Freeze unglazed donuts for up to 1 month. Place in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or container.

Reheating

Thaw frozen donuts at room temperature and warm briefly in a 300°F oven for 3-5 minutes if desired. Add fresh glaze after warming.

Remember to add the jam just before serving to prevent the donuts from becoming soggy.

FAQs

Can I substitute the chickpea flour with something else?

Yes, you can use all-purpose flour if you’re not concerned about gluten, though the texture will change slightly. For a gluten-free alternative that’s not chickpea flour, try an all-purpose gluten-free blend, but you may need to adjust the liquid slightly as different flours absorb moisture differently.
My batter seems too thick. What should I do?

The batter should be thick enough to pipe but still somewhat fluid. If it’s too thick, add a tablespoon of plant milk at a time until you reach the right consistency. Different brands of flour can absorb different amounts of liquid.
Can I make these without a donut pan?

While a donut pan gives the classic shape, you can use a muffin tin for “donut holes.” Fill each cup halfway and reduce baking time by about 2 minutes. You could also try making a freeform ring on a parchment-lined baking sheet, though they may spread more.
How do I know when the donuts are perfectly baked?

Beyond the toothpick test, look for slightly golden edges and a spring-back when gently pressed with your finger. If they appear wet or shiny on top, they need more time. If they’re pulling away from the sides of the pan, that’s another good indicator they’re done.

Final Thoughts

These vegan donuts prove that plant-based baking can be just as delicious as traditional methods. Light, fluffy, and bursting with flavor, they’re perfect for breakfast, dessert, or anytime you need a special treat. The lemon glaze adds just the right amount of sweetness, while the optional blackberry jam brings a touch of sophisticated flavor. Even if you’re not vegan, these donuts are sure to become a household favorite!