Vegan Mini Doughnuts

This weekend has been a weekend of baking and prepping for the wedding (only just over a month until Emelie ties the knot)

I decided recently to try and bake my own wedding cake and sweet nibbles. I must have spent over 4 hours just looking for inspiration on Pinterest (it’s so addictive!)
And I came across some lovely photos of something I had never heard about before, something called Doughnut Walls. It looked so pretty and to be honest, who doesn’t enjoy a doughnut or two? Doughnuts are pretty easy to make and taste great so I thought I would try out and make some vegan mini doughnuts(I’m a little bit obsessed mini versions of things). In true wedding spirit I decided to go for pastel glazing and have to say they came out great 🙏

If you are impatient (like myself) or haven’t got time to make some intricate culinary creations, this recipe is for you!

Baked Vegan Doughnuts

1/2 tsp of Vanilla extract

180 grams all-purpose flour

75 grams of confectionery sugar

1 tsp. baking powder

1/3 tsp nutmeg

150 ml soy milk or oat milk

1/3 tsp cinnamon

30 grams of dairy-free butter

Egg substitute( you need to substitute 1 large egg) we used Orgran Egg Replacer


200 grams of confectionery sugar

food colouring (we used pink purple and blue and made a chocolate glaze by just adding some cacao.

add water as required, you want the mixture to be firm but not hard or solid.




Preheat the oven to 180°C and lightly butter a 12-hole mini doughnut pan. Combine the soy milk, the butter, vanilla extract and mix until well combined. Once this is done, add your egg replacer and mix once more. Into a clean bowl sift the flour, sugar, baking powder, nutmeg, cinnamon and salt, and stir to combine then add our dry mix to your wet ingredients and mix until fully combined.

Pour the mixture into the mini doughnut pan and fill each ring until it’s about half full. Bake in the oven for 7 – 9 minutes.

Remove the doughnuts from the tin and allow them to cool on cake rack.

How to make the glaze

Whisk the icing sugar, a tsp of water and a drop or two of food colouring in a bowl, we separated our icing sugar into 4 different bowls as we decided to be greedy and go for 4 different colours. Dip one side of each doughnut into the glaze and then place in the fridge for 5 minutes to set the icing.

If you feel like saving some for another day, these bad boys will last for about 3 days in an air tight container.



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