Why simply drink your nog, when you can have it donut form? These baked vegan donuts are covered in an eggnog glaze perfect for the holidays.

For today’s recipe, I’m going to be combining two of the requests I received on my Instagram page: Christmas donuts and anything nog!  As you can probably guess, I’ll be showing you how to make eggnog donuts. Even if you aren’t a huge fan of eggnog, you will love these donuts! Trust me, I’m not big on nog either, but these donuts ready blew me away.

Obviously, to make these donuts, you will need your favorite vegan eggnog. I used almond nog, but you can you any version you like. Vegan eggnogs can be found at lots of stores this time of year. I found mine on sale at my local Whole Foods 365, but Trader Joe’s also makes a great one! You will also need a donut pan for this recipe. I purchased mine at a craft store, but they are also available online. If you don’t have a donut pan and you don’t want to purchase one, this recipe can also be used to make eggnog muffins. Just follow the same directions, but bake the batter in a muffin pan!

For more holiday donut recipes, try out these apple cider donuts.

How to Make Vegan Eggnog Donuts With Eggnog Glaze

Ingredients

For the Donuts:

• 1 tbsp ground flax seed mixed with 4 tbsp water
• 2 tbsp vegan buttery spread melted
• 1/4 cup raw cane sugar see notes for substitutions
• 1 cup all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1/2 cup + 2 tbsp non-dairy eggnog I used almond nog
• 1/2 tsp pure vanilla extract

For the Glaze:

• 3/4 cup confectioners’ sugar
• 2 tbsp non-dairy eggnog
• 1/8 tsp pure vanilla extract

Instructions

For the Donuts:

1. Preheat oven to 325°F. Lightly grease a regular-sized donut pan and set aside.
2. Stir together the ground flax and water and set aside to thicken.
3. Combine melted vegan butter and raw cane sugar (or brown/coconut sugar) in a mixing bowl.
4. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
5. Gently mix the flour mixture with the butter and sugar until combined.
6. Add the prepared flax “egg,” non-dairy nog, and vanilla extract. Stir to combine.
7. Spoon batter into the prepared donut pan, filling each cavity about 3/4 of the way full.
8. Bake for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean. Remove donuts from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to finish cooling completely.

For the Glaze:

1. Whisk together the confectioner’s sugar, nog, and vanilla extract until smooth.
2. Once the donuts have cooled, dip the tops into the glaze one at a time and place them on a cooling rack to allow the glaze to set.

Notes

• Raw cane sugar can be substituted for equal amounts of packed light brown sugar or coconut sugar

Tips for Perfect Baked Vegan Eggnog Donuts:

• Flaxseed “Egg” Consistency: Ensure that the ground flaxseed and water mixture has thickened adequately to achieve the best binding effect in the donut batter.
• Even Filling: When spooning the batter into the donut pan, aim for even distribution to ensure uniform-sized donuts.
• Cool Before Glazing: Allow the donuts to cool completely before dipping them into the glaze to achieve a smooth and well-set coating.

FAQ

Can I use a different non-dairy milk for the eggnog?

• Certainly! While almond nog is used in this recipe, feel free to use your preferred non-dairy eggnog, such as soy nog or coconut nog.

What can I substitute for raw cane sugar?

• You can substitute raw cane sugar with an equal amount of packed light brown sugar or coconut sugar for a slightly different flavor profile.

How should I store these Vegan Eggnog Donuts?

• Store these donuts in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to a week.

Can I freeze these Eggnog Glazed Donuts?

• Yes, these donuts can be frozen. Ensure they are fully cooled, then store them in a freezer-safe container. Thaw at room temperature before enjoying.

Vegan Eggnog Donuts With Eggnog Glaze

Recipe by Food by AyakaCourse: Breakfast, DessertCuisine: American, VeganDifficulty: Easy

Servings

6

Donuts

Prep time

15

minutes

Cooking time

15

minutes

Calories

219.2

kcal

Why simply drink your nog, when you can have it donut form? These baked vegan donuts are covered in a dairy-free eggnog glaze perfect for the holidays.

Ingredients

• For the Donuts

• 1 tbsp ground flax seed mixed with 4 tbsp water

• 2 tbsp vegan buttery spread melted

• 1/4 cup raw cane sugar see notes for substitutions

• 1 cup all-purpose flour

• 3/4 tsp baking powder

• 1/4 tsp salt

• 1/8 tsp baking soda

• 1/2 cup + 2 tbsp non-dairy eggnog I used almond nog

• 1/2 tsp pure vanilla extract

• For the Glaze

• 3/4 cup confectioners’ sugar

• 2 tbsp non-dairy eggnog

• 1/8 tsp pure vanilla extract

Directions

• For the Donuts
• Preheat oven to 325°F. Lightly grease a regular-sized donut pan and set aside.
• Stir together the ground flax and water and set aside to thicken.
• Combine melted vegan butter and raw cane sugar (or brown/coconut sugar) in a mixing bowl.
• In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
• Gently mix the flour mixture with the butter and sugar until combined.
• Add the prepared flax “egg,” non-dairy nog, and vanilla extract. Stir to combine.
• Spoon batter into the prepared donut pan, filling each cavity about 3/4 of the way full.
• Bake for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean. Remove donuts from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to finish cooling completely.
• For the Glaze
• Whisk together the confectioner’s sugar, nog, and vanilla extract until smooth.
• Once the donuts have cooled, dip the tops into the glaze one at a time and place on a cooling rack to allow the glaze to set.

Notes

• Raw cane sugar can be substituted for equal amounts of packed light brown sugar or coconut sugar