These Vegan Buttermilk Doughnuts are baked, soft and incredibly easy to make! The base is ready within just a few minutes.
Doughnuts are always a good option when it comes to a delicious vegan snack – and these delicious Vegan Buttermilk Doughnuts are definitely a real treat!
Ingredients for the Vegan Buttermilk Doughnuts
- Vegan Buttermilk: The buttermilk for this recipe is very easily created from soy milk (or your favourite plant milk) and apple cider vinegar. See the simple steps for the vegan buttermilk below.
- Buckwheat flour: For this recipe I’ve decided to keep it gluten-free. Buckwheat flour is one of my favourite gluten-free flours as it holds together very nicely and it’s neutral in flavour, making it the perfect gluten free flour for a whole range of recipes. I usually get my buckwheat flour in bulk from BuyWholeFoodsOnline.
- brown sugar: you know I love cooking without refined sugar, but these doughnuts are a treat, not an everyday recipe and they simply taste the best with the addition of a little sugar. I’m using brown sugar for the recipe, as it’s less refined than white caster sugar.
- baking powder: the baking powder will help these doughnuts rise and become more fluffy. As we are using gluten-free flour, the baking powder is essential for the right texture of these doughnuts.
- salt: a tiny serving of salt will. help balance the flavour profile of the doughnuts and it will also bring out the natural sweetness in some of the ingredients.
- vanilla powder: I’m a huge fan of anything vanilla flavoured! A little addition of vanilla powder will give these doughnuts a wonderful flavour.
- vegan butter: the vegan butter adds the fats to the recipe and aids in creating a wonderful texture and help the doughnuts remain wonderfully moist.
- banana: for the egg replacement I have used a smashed banana in this recipe. It helps bind all the other ingredients together and also adds a wonderful natural flavour to these doughnuts. Ensure to generously mash the banana before adding it to the other ingredients, or you could end up with chunks in your doughnut batter.
How to make vegan ‘buttermilk’
As you’re probably aware there’s no ready-made vegan buttermilk available in stores – but let me show you how easy it is to make your own!
To create the vegan buttermilk for this recipe, simply combine 125 ml soy milk with one tablespoon of apple cider vinegar. Gently stir for 10 seconds, then set the mix aside for 10 minutes, ideally in the fridge. During this time the apple cider vinegar will do its job and it will curdle the soy milk, which will be the perfect buttermilk replacement and leave our doughnuts wonderfully fluffy and soft.
Equipment you will need:
- large mixing bowl
- doughnut tray
These doughnuts are:
- 100% vegan
- gluten free (we’re using buckwheat flour)
- easy to make
- super quick
These Vegan Buttermilk Doughnuts are so incredibly easy to make! They are baked, no fried, wonderfully soft and sweet – and the base is ready within just a few minutes.
- 125ml soy milk
- 1 tbsp apple cider vinegar
- 150g buckwheat flour
- 100g brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla powder (or 2 tsp vanilla extract)
- 3 Tbsp vegan butter, melted
- 1 smashed banana
For the icing:
- 2 Tbsp soy milk
- 2 Tbsp melted vegan butter
- 250g icing sugar
For the topping:
- dark vegan chocolate, melted
- flaked almonds
1. In a large jug, combine the soy milk with the apple cider vinegar, stir and set aside to create the vegan buttermilk.
3. Add the smashed banana and melted vegan butter to the vegan buttermilk and stir thoroughly.
4. Gently pour the wet ingredients into the bowl with the dry ingredients and stir to combine.
5. Add your dough to a greased doughnut tray and. bake at 180C for 10 minutes. Let them cool down entirely before adding the glaze.
6. Combine the ingredients for the glaze: soy milk, butter and icing sugar and cover your doughnuts in the glaze. Let it sit for 15-20 minutes, then add the melted vegan chocolate to decorate. Top with flaked almonds and either serve directly or let them sit for the chocolate and icing to dry before serving.
If you’re not gluten-free you can simply swap out the buckwheat flour for self-raising flour.
Keywords: vegan doughnuts, buttermilk doughnuts, baked vegan doughnuts, vegan donuts, buttermilk donuts
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