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Vegan Christmas Wreath Doughnuts

Vegan Christmas Wreath Doughnuts – A Festive Holiday Treat

Delight in these Vegan Christmas Wreath Doughnuts, a festive and plant-based treat perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 doughnuts
Course: Dessert
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Doughnuts
  • 1 cup Dairy-Free Milk almond or soy milk is recommended
  • 1 tbsp Apple Cider Vinegar can substitute with lemon juice
  • 2 cups Plain Flour gluten-free all-purpose flour is an alternative
  • 1 tbsp Baking Powder ensure it's fresh
  • 1 tsp Ground Nutmeg substitute with extra cinnamon if desired
  • 1 tbsp Ground Cinnamon best used fresh
  • 1 tsp Ground Ginger omit for a milder flavor
  • 1 tsp Salt
  • 1 cup White Sugar coconut sugar can be a substitute
  • 1 tbsp Vanilla Extract opt for pure vanilla for best flavor
  • 1 tsp Almond Extract optional, exclude if nut-free
  • 1 tbsp Zest of 1 Orange about 1 tablespoon, optional
  • 1/2 cup Melted Coconut Oil cooled, can substitute with melted vegan butter
For the Vanilla Glaze
  • 1/4 cup Melted Coconut Oil light vegetable oil can also be used
  • 1 tbsp Vanilla Extract
  • 1/4 cup Dairy-Free Milk adjust for consistency
  • 1 cup Icing Sugar powdered sugar for finer texture
For the Buttercream
  • 1/2 cup Dairy-Free Butter for the buttercream
  • 2 cups Icing Sugar
  • 1 tbsp Vanilla Extract
  • 2-4 tbsp Dairy-Free Milk add until pipeable
  • 2-3 drops Green Food Coloring for a festive appearance
  • 1/4 cup Sprinkles or Mini Red Candies optional decorations

Equipment

  • doughnut pan
  • mixing bowls
  • whisk
  • spatula
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your doughnut pans with coconut oil or a non-stick spray.
  2. In a medium bowl, combine dairy-free milk and apple cider vinegar and let sit for 5 minutes.
  3. In a large bowl, whisk together the flour, baking powder, nutmeg, cinnamon, ginger, and salt.
  4. In a separate bowl, mix the sugar, the milk mixture, vanilla extract, almond extract, and cooled coconut oil until smooth.
  5. Gently fold the wet mixture into the dry ingredients until just combined, being careful not to over-mix.
  6. Fill each doughnut cavity halfway with the batter and bake for 8-10 minutes.
  7. Let the doughnuts cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  8. Mix the melted coconut oil, vanilla extract, dairy-free milk, and icing sugar for the glaze until smooth.
  9. Dip the tops of the cooled doughnuts into the glaze and allow the excess to drip off.
  10. For the buttercream, beat dairy-free butter, gradually adding icing sugar, vanilla extract, and milk until pipeable; tint green.
  11. Pipe the buttercream in a wreath shape on the glazed doughnuts and top with sprinkles or mini red candies.
  12. Serve and enjoy your festive Vegan Christmas Wreath Doughnuts!

Notes

These doughnuts can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or frozen for up to a month without glaze.