Indulging in a sweet treat doesn't have to compromise your values, and these Vegan Baked Jelly Doughnuts prove just that. This delightful recipe combines the classic flavors of traditional jelly-filled doughnuts with a plant-based twist, making them perfect for anyone craving a guilt-free indulgence. Baked rather than fried, they are not only lighter but also easier to prepare at home, requiring less oil and resulting in a lower-fat option.
Ingredients
Scale:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsweetened almond milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup fruit jelly or jam
Powdered sugar for dusting (optional)
Cinnamon sugar mixture (1/4 cup sugar mixed with 1 tablespoon cinnamon) (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a doughnut pan lightly with vegetable oil.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate bowl, mix the wet ingredients: almond milk, vegetable oil, and vanilla extract. Stir until well mixed.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Using a piping bag or a spoon, fill each doughnut cavity about halfway with the batter.
Fill each doughnut with approximately 1 teaspoon of jelly, then cover the jelly with additional batter until the cavity is about three-quarters full.
Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden.
Allow the doughnuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
If desired, roll the cooled doughnuts in the cinnamon sugar mixture or dust with powdered sugar before serving.
