vegan chai baked donuts easy plant-based recipe

Vegan Chai Baked Donuts

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These Vegan Chai Baked Donuts are baked not fried, which makes them a little healthier than traditional donuts, and a whole lot easier to make! Disclosure: Eats with Marie received free product and was sponsored by Arkadia Beverages for an Instagram post, HOWEVER, this blog post is not sponsored – I just loved the product and recipe so much that I wanted to share it. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Eats with Marie possible! vegan chai baked donuts recipe As someone who doesn’t drink coffee very often, a velvety chai tea latte has always been my go-to. The warm, aromatic blend of spices like cardamom, cinnamon, ginger and star anise are simply magical, and they also work perfectly in delicious baked treats! This small-batch vegan recipe is like a healthier, turbo-charged cinnamon donut featuring a soft chai infused sponge rolled in chai spiced sugar. They’re incredibly quick and easy to whip up making them the perfect afternoon snack!

BAKED vs. FRIED DONUTS

I love traditional fried donuts a lot, like – A LOT, A LOT, but I tend to leave those as an occasional treat. The beauty of baked donuts is that they are SO simple to make and they truly taste amazing! There’s no dough to be made, no waiting hours for it to rest and rise, and absolutely no deep frying involved! Instead, you can have a tray of freshly baked chai spiced donuts in under 30 minutes.

THE SECRET INGREDIENT TO VEGAN CHAI BAKED DONUTS

Whether you choose to make these chai baked donuts plant-based or not (see substitutions below), majority of the ingredients are probably already in your pantry! That’s all well and good for a vanilla donut, but this ain’t a vanilla donut recipe! Enter, the secret ingredient (and a must-have for chai lovers) – Arkadia Chai Tea Spice! It comes in several varieties, including Vegan, regular, vanilla and low-sugar, plus some fun variations like chai tea matcha and dirty chai with espresso (which is a great idea for a BREAKFAST DONUT 😍) I absolutely loved how easy it was to incorporate lots of delicious chai flavour into these donuts, without having to buy 5 different spices! I’ve used the Arkadia Vegan Chai Tea in this plant-based donut recipe, but any of them will work just fine! You can find this product at Coles Supermarkets nationwide (the regular chai is also available at Woolworths).

HOW TO MAKE VEGAN CHAI BAKED DONUTS – TIPS & SUBSTITUTIONS

Greasing the Pan

  • I recommend greasing your donut pan well with some neutral vegetable oil or cooking spray. This will help to ensure your lovely donuts don’t stick to the pan when lifting them out!
  • For non-vegan folks, a little melted butter works a treat. 

Milk

  • I recommend using soy milk but almond milk will work just fine.
  • If you don’t follow a plant-based diet – use regular cow’s milk or even better, buttermilk instead!

Vegan Egg Substitute

  • I’ve chosen to use 1 tsp of baking soda and 1 tbsp of white vinegar as the vegan egg substitute in this recipe because they’re commonly found in most pantries!
  • Of course, if you don’t follow a plant-based diet, add one lightly beaten egg to the wet ingredients instead.

Vegan Butter or Coconut Oil

  • As this is a dairy-free and vegan donut recipe, I’ve recommended using 2 tsp of vegan butter or coconut oil in the batter. If using coconut oil, I recommend bringing your milk to room temperature first, otherwise, the coconut oil will solidify upon contact. If you’ve forgotten to bring your milk to room temperature, I recommend mixing the melted coconut oil into the dry ingredients before mixing in the wet ingredients. 
  • If you don’t follow a plant-based diet – use butter instead.

Pouring the Batter

  • I recommend using a mixing bowl with a small lip for ease of transferring batter to the donut pan (remember, they only need to be filled to 3/4 full!)
  • You can also spoon the batter into the donut pan or pipe it in, but since this is a small batch recipe there isn’t a whole lot of batter to transfer, so I find piping an unnecessary step. Each to their own! 

Cooling & Coating the Donuts

  • Once you’ve allowed the donuts to cool for 5 minutes in the pan, carefully turn them out onto a wire cooling rack. You may need to use a thin edged spoon or spatula to encourage them out of the pan.
  • The beauty of this recipe is that you don’t need to wait for the donuts to cool completely before adding the chai sugar coating (trust me, I know how excruciating that wait is!) I recommend preparing the coating once you’ve turned the donuts out onto the cooling rack, then once the donuts are cool enough to handle (they can still be a little warm!), give them a light spray/brush with vegetable cooking oil and a good roll in the chai spiced sugar. 

STORING VEGAN CHAI BAKED DONUTS

Baked donuts are 100% best eaten on the same day that they’re made. They can be kept in an airtight container and stored at room temperature for up to 3 days, however, you may find that they become a little more moist and sticky (albeit still delicious!) easy vegan chai baked donutsFor more easy small-batch recipes, check out:

 

Yield: 6

Vegan Chai Baked Donuts

vegan chai baked donuts easy plant-based recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

Vegan Chai Baked Donuts

  • 2/3 cup (80g) all purpose plain flour, sifted
  • 4 tbsp Arkadia Vegan Chai powder
  • 1/3 cup (63g) caster sugar
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp white vinegar
  • 100ml soy milk, room temperature*
  • 1/2 tsp pure vanilla extract
  • 2 tsp melted vegan butter or refined coconut oil*

Chai Sugar Coating

  • 1/4 cup sugar
  • 2 tsp Arkadia Vegan Chai powder
  • Vegetable cooking spray

Instructions

    1. Preheat oven to 180°C. Lightly grease a 6-hole standard donut pan with some vegetable cooking spray.

    2. In a large mixing bowl, sift together the flour, Arkadia Vegan Chai powder, sugar, salt and baking powder. Stir to combine.

    3. In a measuring jug, whisk together the baking soda and white vinegar. Add the soy milk, vanilla and vegan butter or coconut oil (see note) then whisk to combine.

    4. Add wet ingredients to dry ingredients and mix until just combined.

    5. Fill the donut pans 3/4 full with the donut batter then bake for about 15-18 minutes or until the donuts spring back when lightly touched.

    6. Leave the donuts to cool for about 5 minutes then turn onto a cooling rack.

    7. Meanwhile, make the chai sugar coating by combining the sugar and Arkadia Vegan Chai powder in a shallow bowl.

    8. Lightly spray the cooled donuts, one at a time, with a little vegetable cooking spray, then roll each donut in the chai sugar coating. Enjoy!

Notes

* If using coconut oil, I recommend bringing your milk to room temperature first, otherwise, the coconut oil will solidify upon contact. If you've forgotten to bring your milk to room temperature, I recommend mixing the melted coconut oil into the dry ingredients before mixing in the wet ingredients. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 158Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 414mgCarbohydrates: 27gFiber: 1gSugar: 10gProtein: 3g

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