Baked Cardamom Donuts with Maple Glaze (Vegan)
Some baked cardamom donuts (or doughnuts) with maple glaze for when frying is just a big NOPE. These are fluffy and delicious, aside from also being way easier to make. The whole thing can be made (by hand), baked and glazed in under 1 hour. No kneading or proofing involved.
But, don’t expect these to taste like a bakery-style donut. Those take more time for a reason. Baked donuts are really just a way to feel like you’re eating a donut, when you’re basically eating cake. It quells the craving though, so it’s good enough for me!
Making baked cardamom and maple donuts
The batter is an airy cake batter that gives the characteristic bubblage of a fried donut. The yogurt adds moisture without weighing it down and also helps bind it almost as an egg would.
The cardamom isn’t overpowering and complements the maple glaze, but feel free to omit it and double the vanilla or replace it with another spice of your choice like cinnamon or even pumpkin pie spice if you want.
Same goes for the maple glaze. You can make a plain one or just not glaze them at all and cover them in cinnamon sugar instead!
To make the batter, simply whisk the dry ingredients in one bowl, the wet in another and then combine. You can use a piping bag or just a spoon to fill the mold about halfway up. Then just bake while you mix up the glaze and let the donuts cool completely before dipping them.
And that’s it, it’s that easy. So if frying is intimidating to you or you simply don’t want to deal with the mayhem or mess of it, these are a great quicker and easier option!
If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!
Baked Cardamom Donuts with Maple Glaze
Ingredients
Donuts
- 95 g all-purpose flour
- 70 g white granulated sugar, make sure it’s vegan
- 3/4 tsp baking powder
- 1/4 tsp cardamom
- 1/8 tsp salt
- 15 g plain vegan yogurt
- 90 g plant based milk
- 10 g neutral oil, (grapeseed, canola, vegetable…)
- 1/2 tsp vanilla extract or paste
Maple Glaze
- 60 g powdered sugar
- 30 g maple syrup
- plant based milk
- pinch of salt
- flaky salt or sea salt for topping
Instructions
Donuts
- Preheat your oven to 180°C/350°F and grease your donut pan.
- Whisk together the flour, sugar, baking powder, cardamom and salt.
- In a separate bowl, whisk the yogurt, milk, oil and vanilla.
- Add to the flour mixture and stir until smooth. Pipe (using a piping bag or ziploc bag with the corner cut off) or spoon the batter halfway up the mold.
- Bake for about 20 minutes or until a toothpick inserted comes out clean. Let them cool 10 minutes in the pan before removing to a wire rack to cool completely before glazing.
Maple Glaze
- Mix together the ingredients except the milk. Add the milk about 1/2 tsp at a time until it runs off the spoon smoothly but still coats it well. It should take about 1 tsp.
- Once the donuts are completely cool, dip the tops or bottoms in the glaze, place on the wire rack, sprinkle with salt and let set.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- The cardamom can be replaced with another spice you might prefer. Or leave it out and double the vanilla.
- The glaze can also be changed to a glaze of your choice or they can be made without it and dipped in cinnamon sugar.
- The mold I use makes donuts that are on the smaller side so you might need more batter depending on the size of yours.