Craving a little cozy sweetness with a fun twist? Our vegan sweet potato cake donuts are the perfect blend of comfort and quirk. Think soft, cinnamon-kissed bites with a hint of sweet potato magic! The best part? It’s all totally plant-based and absolutely delicious. Perfect for sharing… or not! Enjoy every bite of this simple, homemade treat that’s sure to brighten up your day!
Ingredients (makes about 10–12 donuts)
Dry Ingredients:
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg (optional but adds warmth)
• ½ cup organic cane sugar or coconut sugar
Wet Ingredients:
• ¾ cup mashed cooked sweet potato (about 1 medium sweet potato)
• ½ cup non-dairy milk (almond, oat, or soy)
• ¼ cup neutral oil (like grapeseed or sunflower oil)
• 2 tbsp maple syrup or agave
• 1 tsp apple cider vinegar or lemon juice
• 1 ½ tsp vanilla extract
Cinnamon Maple Glaze:
• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1–2 tbsp non-dairy milk
• Pinch of cinnamon
Whisk until smooth and drizzle over cooled donuts.
Instructions
1. Prepare the Sweet Potato:
Roast or steam your sweet potato until soft. Mash until smooth and measure ¾ cup. (Non-Syrup canned sweet potatoes can suffice)
2. Preheat & Prep:
Preheat your oven to 350°F (175°C). Lightly oil or spray a donut pan.
3. Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
4. Mix Wet Ingredients:
In another bowl, whisk the mashed sweet potato, milk, oil, maple syrup, apple cider vinegar, and vanilla until smooth.
5. Combine:
Pour wet into dry and stir gently until just combined. Do not overmix! The batter should be thick but pourable.
6. Fill Donut Pan:
Spoon or pipe the batter into the donut molds (about ¾ full).
7. Bake:
Bake for 14–16 minutes (16-18 minutes in mini Bundt tray), or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack.