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4 baked vegan eggnog donuts next to cinnnamon sticks and a glass of almond nog

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.

Course Breakfast, Dessert
Cuisine American
Keyword almond nog, almond nog recipes, best vegan recipes, christmas dessert, christmas donuts, dairy free, dairy free desserts, dairy free donuts, egg free, egg free desserts, egg nog donuts, eggnog donuts, eggnog recipes, homemade donuts, low fat desserts, low fat donuts, low fat vegan desserts, low fat vegan donuts, vegan christmas recipes, vegan donuts, vegan holiday desserts, vegan holiday recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Donuts
Calories 219.2 kcal
Author Ayaka


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

  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 into the butter and sugar, just until combined.
  6. Add the prepared flax “egg,” non-dairy nog, and vanilla extract. Stir to combine.
  7. Spoon batter into 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 confectioners 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 on a cooling rack to allow the glaze to set.

Recipe Notes

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