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Vegan Christmas Wreath Doughnuts

Vegan Christmas Wreath Doughnuts: Soft, Spiced Holiday Joy

Vegan Christmas Wreath Doughnuts that blend cozy flavors with a playful twist, providing a healthier and delightful holiday treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 doughnuts
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Doughnuts
  • 1 cup Dairy-Free Milk try oat or almond milk
  • 1 tbsp Apple Cider Vinegar can substitute with lemon juice
  • 2 cups Plain Flour or gluten-free flour blend
  • 2 tbsp Baking Powder ensure it's fresh
  • 1 tsp Ground Nutmeg or more cinnamon if preferred
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger optional
  • 1 tsp Salt kosher or sea salt
  • 1 cup White Sugar or coconut sugar
  • 1 tsp Vanilla Extract can use almond extract
  • 1 tsp Almond Extract optional
  • 1 tbsp Orange Zest or lemon zest
  • 1/3 cup Melted Coconut Oil or any light oil
For the Glaze
  • 1 cup Icing Sugar sift for best texture
  • 2 tbsp Dairy-Free Butter can substitute with vegan margarine
For Decoration
  • as needed Green Food Coloring optional
  • as needed Sprinkles or Mini Red Candies for decoration

Equipment

  • Doughnut pans
  • Mixing bowls
  • Whisk
  • spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two doughnut pans.
  2. In a small bowl, combine dairy-free milk and apple cider vinegar. Let it sit for 5-10 minutes.
  3. In a large mixing bowl, whisk together the plain flour, baking powder, nutmeg, cinnamon, ginger, and salt.
  4. In another bowl, combine sugar, the prepared milk mixture, vanilla extract, almond extract, and melted coconut oil.
  5. Fold the wet mixture into the dry ingredients until just combined.
  6. Spoon the batter into the prepared doughnut pans, filling each cavity about two-thirds full.
  7. Bake for 8-10 minutes, until they spring back to the touch.
  8. Let them cool in the pans for about 5 minutes, then transfer to a wire rack.
  9. Mix icing sugar with a bit of dairy-free milk until smooth to prepare the glaze.
  10. Dip the tops of the cooled doughnuts into the glaze.
  11. Beat dairy-free butter until fluffy, then gradually mix in icing sugar for the buttercream.
  12. Pipe the buttercream onto the glazed doughnuts and decorate with sprinkles or mini candies.

Nutrition

Serving: 1doughnutCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gCalcium: 2mgIron: 6mg

Notes

Store unglazed doughnuts in an airtight container for up to 2 days; glaze them right before serving for best results.

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