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Baked Vegan Cake Donuts

We found these donuts at


1 tablespoon ground flax + 3 tablespoons water

1/2 cup light coconut milk (or any plant milk)

1 teaspoon apple cider vinegar (or lemon juice)

1 cup all-purpose flour

1/2 cup cane sugar

1 + 1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/2 teaspoon vanilla extract

1/4 cup melted coconut oil

optional – Miss Jones Baking Co. frosting

optional – sprinkles

vanilla glaze recipe

3 tablespoons melted coconut oil

1 tablespoon room-temperature maple syrup

1/4 teaspoon vanilla extract

optional – natural food coloring drops, until you reach desired color (or use the natural food coloring options above!)


Preheat oven to 350 degrees F. Lightly grease a donut pan.

In a small bowl, stir the flax and water together, and set aside for 10 minutes, to create a flax “egg”.

In a separate, smaller sized bowl, combine the coconut milk and apple cider vinegar and set aside to make a vegan “buttermilk”.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Melt the coconut oil and pour into the dry ingredients, along with the vanilla, flax “egg” and “buttermilk” mixture. Stir together until well combined.

Spoon mixture into the donut pan and bake for 12-15 minutes, or until a toothpick comes out clean.

Use the store-bought frosting or make the glaze (it’s quick!). Then glaze/frost your donuts and decorate with sprinkles and/or marshmallows.


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