Vegan Baked Peppermint Donuts

Perfect for the holiday season (or anytime!), these vegan baked peppermint donuts are just like eating a candy cane, only softer and more delicious.

Course Dessert

Cuisine American

Keyword baked donuts, holiday donuts, pepermint donuts, vegan baked donuts

Prep Time 15

Cook Time 20

Cooling 10

Total Time 45

Servings donuts

Calories 246kcal

Author Ari

Cost $2.49

Preheat oven to 350ºF.
Prepare a piping bag inside a tall glass with the small end of the bag sticking up. If you don't have a piping bag, you can snip off the end of a food storage bag.
Grease 4 cavities of donut pan with coconut oil.
Combine dry ingredients (flour, baking powder, salt).
If solid, melt the coconut oil in a pot on a very low heat until nearly liquid, then remove. Continue to stir until melted.
If milk is not room temperature, warm along with coconut until both are room temperature.
Combine wet ingredients (coconut oil, sugar, milk, applesauce, vanilla extract, peppermint extract).
Combine all of the ingredients and stir until combined.
Use a large spoon or rubber spatula to place batter into piping bag.
Twist the top of the piping bag to seal it closed, and gently squeeze the bottom so the batter is evenly distributed around each cavity of the donut pan.
If uneven, use a butter knife to smooth the batter.
Place the donut pan in the oven (I place my silicone pan on a baking sheet) and bake at 350ºF for 15-20 minutes. If a toothpick comes out clean, they should be done.
Let them sit in the pan for a few minutes to cool. Then, take a wire rack and place it on top of the donut pan. Flip the pan over so the donuts are now resting on the wire rack.
Allow to sit for a minute, then gently lift the pan from the donuts.
Let the donuts completely cool before dipping in glaze.

Nutrition data is provided as a courtesy, calculated automatically, and may differ depending on your specific ingredients and amounts.
Donut recipe adapted from Vegan Yum Yum.
Glaze recipe adapted from Veganbaking.net.
The vanilla glaze should be runny enough so it drips off the donut. If yours is too thick, add a bit more milk. If too liquid, add a bit more powdered sugar.
For my recipe, I used oat milk, but any milk should work.
Note that peppermint extract is very strong. I found that using 1/2 tsp was too much so I knocked it down to 1/4 tsp. If you don't have it or don't like it, you can leave it out completely and the donuts will still taste good, just more like traditional vanilla.