Vegan Confetti Mini Donuts


Made with simple ingredients and baked in the oven, these Vegan Confetti Mini Donuts are a healthier alternative to everyone’s favorite breakfast food. Make them ahead of time for an easy weekday breakfast or fun treat! 

If you’ve been here awhile, you know about my obsession with donuts. From these Vegan Coconut Donuts, to my Mini Blueberry Donuts, everyone’s favorite Mini Chocolate Donuts, and more, there’s no shortage of baked breakfast goods around here. You could say it’s a love language. Whatever you want to call it, I’m not planning on stopping any time soon! Recently, I added another homemade donut recipe to the collection with these Vegan Confetti Mini Donuts! 

You know those speckled cupcakes you had as a kid? The vanilla ones with little sprinkles on them and icing for days. Yeah, those. I took those to the next level and turned them into drool-worthy iced donuts. BUT, I made them vegan. So, they’re basically healthy right?

Okay, so they might not be the most nutrient-dense food in the world. However, thanks to a few simple swaps, they are better for you than the store bought versions. I call that a win. Even better, my kids loved them, too! This recipe makes 12 donuts, but you’re probably going to want to double it. If your house is anything like mine, they’re going to go quick! 

So, let’s get baking! 

How to Make Vegan Donuts in the Oven

This recipe could not be any easier! ‘Cause ain’t nobody got time to be spending hours in the kitchen, am I right? Seriously, all you need is about 15 minutes and 5 simple steps for the best donuts of your life. 

To start, preheat your oven to 350 degrees Fahrenheit, and grease a mini donut tin.

Then, in a large bowl, add your ingredients, and stir until just combined. Be careful not to overmix! Use a piping bag to pipe the batter into the donut pan, and bake for 12 minutes. 

Let the vegan donuts cool completely before removing them from the pan. In the meantime, add the ingredients for the glaze into a medium-sized bowl, and whisk until smooth.

To finish, dip, dunk, or spoon on the glaze, and enjoy!  

Alternative Cooking Methods & Baking Tips 

To ensure that your donuts turn out perfect every time, take a look at these easy tips and tricks.

Make sure to heavily grease your baking pan before baking to prevent the donuts from sticking. For the best results, use an oil spray or butter, and be sure to get into all the nooks and crannies of the donut molds. 

If you don’t have a piping bag for the batter, cut a 1-2 inch hole in the tip of the plastic bag. Then, fill the bag with the batter, and pipe it into the molds. 

To prevent tears, gently use a knife to pop the donuts out of the pan once they are completely cooled. 

To ensure the glaze sticks to the donuts, make sure they are completely cooled. Otherwise, it wil slide off. 

Ingredient Substitutes for Vegan Donuts

  • Pancake Mix – For this recipe, I used a store bought confetti pancake mix from Birch Benders. However, you can use any mix you like. Or, use a self-rising flour as a substitute instead. Then, to make it ‘confetti’ like, simply add sprinkles. 
  • Yogurt- Greek yogurt works best for these homemade donuts! However, the important thing is that the yogurt you use is thick and not runny. I recommend using a plain or vanilla flavored yogurt. Strawberry yogurt might be fun as a substitute as well. If the yogurt is not super thick, reduce the plant-based milk of choice to 1/4 cup to start, and add 1 tablespoon at a time until a thick but moist batter forms.
  • Plant-Based Milk – Baked goods need a little fat or else they’ll be dry so these donuts need something! To keep this recipe moist, I chose to use an unsweetened vanilla creamer by NutPods. However, if you only have a ‘light’ plant-based milk on hand, try replacing 2 tablespoons of milk with 2 tablespoons of melted butter to really amp up the dreaminess.
  • Powdered Sugar – I added no sugar in the donuts themselves so trust when I say the sugar is needed in the glaze. That being said, I like a little sweetness without the sugar crash. So, I used Lakanto powdered monkfruit sweetener which is a 1:1 sugar replacement for powdered sugar. If you’re anti-sugar all together, you can use a yogurt topping or coconut butter. However, I can’t guarantee the  outcome. These donuts really need some sweetness!

How Long Do Vegan Donuts Last? The Best Storage Tips 

These mini donuts are great for meal prep, because they can last all week. Although, I’m not sure who can wait that long to eat them all. You do you. To keep these donuts fresh, store them in an airtight container either in the refrigerator or at room temperature. In all honesty, they keep best at room temperature. The refrigerator tends to dry them out.

Also, if you want to freeze them make sure you wrap them individually with wax paper. Then, place the donuts one-by-one in a freezer bag, and make sure all air is pushed out. They will stay fresh for up to 2 months. To thaw them, just pop them in the microwave for 10 second-intervals. 

Fun Toppings & Extras

Obviously, these vegan donuts are incredible by themselves. I mean, the glaze is the perfect level of sweet. However, more is always better right? Right. Feel free to dress this recipe up any way you please! For example, try adding extra sprinkles, sprinkle chocolate chips, or top them with fresh berries. Or, leave them plain! Whatever floats your boat works for me. 

If you make this or any of my other recipes, I’d love it if you let me know in the comments below. I can’t wait to see your recreations! 

Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!

Vegan Confetti Mini Donuts

Made with simple ingredients and baked in the oven, these Vegan Confetti Mini Donuts are a healthier alternative to everyone’s favorite breakfast food. Make them ahead of time for an easy weekday breakfast or fun treat! 
Prep Time 2 minutes
Cook Time 12 minutes
Course Breakfast, Dessert


  • 1 1/2 cups confetti pancake mix *see above for substitutes
  • 1 5.3 oz container of thick yogurt, can be plain or vanilla *see above for suggestions
  • 1/2 cup plant-based milk or unsweetened vanilla creamer
  • 1/4 tsp almond extract
  • Glaze:
  • 1/2 cup powdered sugar *see above for substitutes
  • 1 tbsp unsweetened vanilla creamer


  • Preheat your oven to 350 degrees F. Generously grease a mini donut tin and set aside.
  • In a large bowl, add all your ingredients and stir until just combined.
  • Use a piping bag (read above for alternative methods!), pipe the batter into your mini donut pan. You will get 12 donuts.
  • Bake the donuts for 12 minutes and let them cool completely before removing them from their pan.
  • Whisk the glaze ingredients together and dip the donuts or spoon on the glaze and enjoy!
Keyword vegan

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. Remember peeps- I’m real AF and would only recommend products I absolutely love and use myself. Thank you for supporting me in my realness- you make my LIFE!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to top