With exams finally over (as of yesterday), I’m ready to get in the holiday spirit! Since there’s less than a week remaining until Christmas, I’ve decided to jam-pack this week with holiday fun. That means I’ll be posting bonus holiday recipes this weekend! Instead of my usual weekly post on Sunday, I’ll be sharing vegan holiday treats on Friday, Saturday, and Sunday. All three posts will feature recipes that have been requested on my Instagram stories. Thank you guys for all the great suggestions!
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’re going to 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.
Baked Vegan Eggnog Donuts With Eggnog Glaze
Why simply drink your nog, when you can have it donut form? These baked vegan donuts are covered in a dairy-free eggnog glaze that’s perfect for the holidays.
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
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 into the butter and sugar, just until combined.
Add the prepared flax “egg,” non-dairy nog, and vanilla extract. Stir to combine.
Spoon batter into 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 confectioners 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.
- Raw cane sugar can be substituted for equal amounts of packed light brown sugar or coconut sugar
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