• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Breakfast Recipes

    Spiced Vegan Baked Sweet Potato Donuts

    Published: Nov 14, 2013 · Modified: Feb 9, 2022 by Richa 41 Comments

    Jump to Recipe   Print Recipe

    An easy recipe for Baked Vegan Sweet Potato Donuts that you can feel good about! These vegan donuts are made with spelt flour, less sugar, and only the smallest amount of oil. Perfect for a cozy fall breakfast!

    three sugar-dusted Baked Vegan Sweet Potato Doughnuts stacked on a white plate

    It is a breakfast week on the blog. After these Savory Lentil Bean Omelets, let’s whip up these baked vegan sweet potato donuts. 

    Let’s be honest, baked donuts are essentially muffins. However, I find there’s something about that donut shape that makes eating them that much more fun.

    It feels super indulgent eating one of these baked donuts, but these babies aren’t half bad because they are baked instead of fried. Plus, they are made with spelt flour instead of white flour and have way less sugar than a traditional donut recipe.

    Oh, and let’s not forget that these baked donuts have a vegetable in them. A starchy vegetable, but hey, that still counts towards our five a day.

    overhead shot of Baked Vegan Sweet Potato donuts glazed with salted caramel on a white plate

    I tossed a few of these baked sweet potato donuts in cinnamon sugar and glazed a few with my homemade salted caramel. I prefer the cinnamon sugar ones as I like my desserts less sweet. Hubby loved the ones glazed with salted caramel. It’s really up to you how you want to enjoy them.


    Ingredients for making this recipe for vegan donuts:

    • Sweet potato puree – I use canned. You can also use homemade puree made from baked or boiled sweet potatoes. 
    • Spelt flour –  is an excellent source of manganese, and a good source of protein, copper, and zinc.  Another bonus of baking with spelt flour is that some people who are sensitive to wheat can tolerate spelt.  Please remember that spelt is not gluten-free, so if you are gluten-intolerant or have Celiac disease, this biscuit recipe is not for you
    • Flax meal mixed with water makes for a great vegan egg substitute.
    • Maple syrup adds some sweetness to the batter.
    • Spices – ground ginger, cinnamon powder, ground cloves and a generous pinch of nutmeg. You can use a pre-made pumpkin spice if you want but I prefer blending the spices myself. 


    side view of vegan sweet potato donuts with salted caramel glaze on a white plate

    Tips and variations for this baked sweet potato donuts recipe:

    • For making vegan pumpkin donuts, you can use canned or homemade pumpkin puree. Or make my yeasted pumpkin donuts. 
    • I topped these baked donuts with cinnamon sugar and my homemade salted caramel glaze but I also listed some more options for your below.
    • I used a standard 6-cavity pan ( 12.5 x 8 inches). Donut pans can vary a lot in size, so the yield might vary. You may need to adjust your baking time accordingly if you have a mini-donut pan.
    • Don’t have a donut pan? No problem! You can use the batter to make delicious vegan sweet potato muffins. Just bake the muffins for an additional 3-5 minutes, or until a toothpick inserted in the center comes out clean.
    • For mini sweet potato muffins, bake these for just 8-10 minutes total.


    How to make this recipe for vegan donuts: 


    1. Whisk all the dry ingredients together. Mix wet in a separate bowl.

    wet ingredients for vegan sweet potato donuts being whisked in a glass bowl

    2. Add dry to wet ingredients and mix your donut batter until just about combined. Do not overmix. Pipe the batter into your doughnut pan. I do this using a ziplock bag as a DIY piping bag.

    3. Even out the tops and bake for 17-18 minutes. Let cool a bit before removing from pan. 

    4. Toss the vegan baked sweet potato donuts in cinnamon sugar once cooled. Alternatively, glaze them with salted caramel or your favorite glaze. 

    three vegan baked sweet potato donuts on a white plate

    Alternative glazes for these Sweet Potato Donuts:

    • Rum Chocolate Glaze
    • Chai Spiced Caramel
    • Pumpkin Caramel Glaze
    • Chocolate Glaze 
    • Chocolate Peanut Butter Glaze


    three cinnamon sugar-dusted vegan baked sweet potato donuts on a white plate

    More vegan donut recipes on the blog:

    • Vegan Chocolate Donuts 
    • Strawberry Doughnuts with Chocolate Ganache Glaze
    • Mocha Chocolate Doughnuts with Salted Caramel
    • Gulab Jamun – Indian Sweet Potato Doughnuts
    overhead shot of glazed baked vegan sweet potato donuts on a white plate
    Print Recipe
    No ratings yet

    Spiced Vegan Sweet Potato Doughnuts with Cinnamon sugar and Salted Caramel

    An easy recipe for Baked Vegan Sweet Potato Donuts that you can feel good about! These vegan donuts are made with spelt flour, less sugar, and only the smallest amount of oil. Perfect for a cozy fall breakfast! Allergen Information: free of Dairy, egg, soy, yeast, nut. Can be made corn-free with arrowroot starch. 
    Prep Time15 mins
    Cook Time18 mins
    Total Time33 mins
    Course: Breakfast, brunch, Dessert
    Cuisine: American
    Keyword: baked sweet potato donuts, baked vegan donuts recipe, sweet potato donuts recipe
    Servings: 6 - 7 donuts
    Calories: 255.79kcal
    Author: Vegan Richa

    Ingredients

    Wet:

    • 2 Tablespoons flax meal
    • 1/4 cup (2.2 oz) warm water
    • 1/4 cup (1.76 oz) ground raw sugar   2 Tablespoons more for sweeter
    • 2 Tablespoons oil organic canola or coconut
    • 3/4 cup (7.41 oz) sweet potato puree I use canned. You can also use baked, boiled or nuked and well mashed Sweet potato. Or use Pumpkin puree for spiced pumpkin doughnuts
    • 1 teaspoon vinegar I use apple cider vinegar
    • 2 Tbsps maple syrup

    Dry:

    • 1 cup (4.23 oz) spelt flour
    • 1 Tablespoon cornstarch or arrowroot starch
    • 1 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 1/2 teaspoon fine sea salt
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon cinnamon powder
    • 1/4-1/2 teaspoon ground cloves
    • a generous pinch of nutmeg

    Topping

    • Cinnamon Sugar 1/4 cup coarsely ground raw sugar + 2 tsps cinnamon
    • Salted Caramel Recipe linked in notes

    Instructions

    • Preheat the oven to 350 degrees F. Whisk flax meal and water and let sit for 2 minutes. Add sugar and rest of the wet ingredients and whisk well.
    • In another bowl, mix the dry ingredients. Add dry to wet and mix until just about combined. It will be a stiff-ish batter.
    • Spoon the batter into doughnut pan or pipe using ziplock.
    • Even out the tops and bake for 17-18 minutes. Let cool a bit before removing from pan.
    • Toss in cinnamon sugar once cool, or glaze with salted caramel or your favorite glaze.

    Notes

    • For making vegan pumpkin donuts, use canned or homemade pumpkin puree. Or make my yeasted pumpkin donuts 
    • I topped these baked donuts with cinnamon sugar and my homemade salted caramel glaze.
    • I used a standard 6-cavity pan ( 12.5 x 8 inches). Donut pans can vary a lot in size, so the donut yield might vary. You may need to adjust your baking time accordingly if you have a mini-donut pan.
    • Don't have a donut pan? No problem! You can use the batter to make delicious vegan sweet potato muffins. Just bake the muffins for an additional 3-5 minutes, or until a toothpick inserted in the center comes out clean.
    • For mini sweet potato muffins, bake these for just 8-10 minutes total.

    Nutrition

    Nutrition Facts
    Spiced Vegan Sweet Potato Doughnuts with Cinnamon sugar and Salted Caramel
    Amount Per Serving
    Calories 255.79 Calories from Fat 58
    % Daily Value*
    Fat 6.39g10%
    Saturated Fat 0.45g3%
    Sodium 233.04mg10%
    Potassium 267.55mg8%
    Carbohydrates 45.57g15%
    Fiber 4.55g19%
    Sugar 22.89g25%
    Protein 3.83g8%
    Vitamin A 6726.3IU135%
    Vitamin C 6.86mg8%
    Calcium 55.4mg6%
    Iron 1.45mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Editor’s Note: This post was originally published in November 2013 and has been updated for accuracy

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Lentil Mung Bean Omelet (Vegan Omelette No Chickpea Flour) Dal Chilla with Blackened Veggies
    Cauliflower Broccoli Masala Pie with Potato Black Eyed Pea Crust. Gluten-free Grain-free Recipe for VVP »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Heather Paar

      November 07, 2020 at 8:28 am

      Made these this morning with pumpkin and they turned out fantastic. I drained the excess moisture from the pumpkin in a sieve before adding it. I’ve made a lot of unsuccessful vegan pumpkin muffin/bread recipes recently so I was happy to find one that worked! These were light and fluffy with just the right amount of sweet. Thanks!

      Reply
      • Vegan Richa Support

        November 08, 2020 at 5:53 pm

        Yes!! thank you for popping over

        Reply
    2. kim

      May 08, 2019 at 10:55 am

      Hello! I used WW flour and baked on a thin cookie sheet cus my doughnut pans came in from Amazon very thin and I felt the pans would fall between the shelf spines. I sprinkled with coconut salt topping before putting them in the oven. I also used coconut sugar in my recipe so they aren’t super sweet which is what i wanted. I appreciate the recipe cus i had fallen off my oil free journey and stuff and was indulging in store bought. yippee . they held together well and are yummy. Top at service with sweetened toffuti cream cheese

      Reply
      • kim

        May 08, 2019 at 10:56 am

        btw, I used applesauce instead of the oil 🙂

        Reply
    3. Kate

      October 26, 2016 at 5:47 am

      What gluten free flours could you use? Maybe buckwheat flour?

      Reply
    4. ashley bowker

      April 28, 2015 at 4:20 pm

      I made these with coconut flour since it is what i had. however, i did not have raw sugar and used regular bakers sugar. the topping hardened like a rock. ill assume it is because I didnt use raw sugar???

      Reply
      • Richa

        April 28, 2015 at 5:14 pm

        hi ashley, its most like because of coconut flour. coconut flour works very differently compared to other flours. it absorbs all the liquid and bakes really quickly as well. the recipe will not work with just coconut flour. for substitution, use other gluten-free flours like oat, sorghum etc mixed with a little starch.

        Reply
        • Richa

          April 28, 2015 at 5:15 pm

          sugar subs between raw and regular work just fine.

          Reply
    5. Anna

      November 14, 2014 at 8:28 pm

      I have made these several times now. They’re amazing and I’m lucky if they last a day in my house. I make double batches too.

      Reply
    6. Nicole

      September 24, 2014 at 3:55 am

      Looks great! What purpose does the cornstarch/arrowroot serve?

      Reply
      • Richa

        September 24, 2014 at 5:10 pm

        It lighten up the batter and the baked outcome a bit. Spelt is a dense whole grain flour. You can omit the starch, but i have found that just the little bit makes a difference in the baked result feeling dense/heavy versus feeling just the right amount of dense but not that heavy and doughy.

        Reply
    7. Tammy@T's Daily Treasures

      May 03, 2014 at 5:44 am

      Just made them and they turned out great. I used all whole wheat flour as that is what I always have on hand. A milled flax and chia blend gave it a lovely texture. The spices are just right. And the little bit of cinnamon sugar and powdered sugar the right amount of sweetness to top them off. Yum! Best wishes, Tammy

      Reply
      • Richa

        May 04, 2014 at 6:36 pm

        Awesome! go glad they worked out so well! i love a good spiced doughnut with just mild sweetness 🙂

        Reply
    8. IR

      April 11, 2014 at 3:20 am

      God bless you! You’ve inspired me to cook healthily again despite my GI illness. Thank you

      Reply
    9. Anonymous

      March 19, 2014 at 3:17 am

      hi, your recipe looks pretty good (and i will totally try it) but i have questions about some ingredients:
      – can raw sugar be replaced with white or brown sugar?
      – can spelt flour be switched to all purpose wheat flour?
      – what other kind of vinegar are acceptable? is white vinegar ok?
      thanks!

      Reply
      • Richa

        March 20, 2014 at 6:19 pm

        yes you can use any sugar.
        to sub spelt, use half wheat and half all purpose
        any vinegar will work

        Reply
    10. Anonymous

      November 25, 2013 at 12:02 am

      Made these doughnuts tonight with the caramel icing. They were so good I ate two of them with no guilt at all as they are full of nutritious ingredients. What a delicious way to nourish our body!! Thanks so much for your talent in the kitchen. I’ll be your newest follower on Facebook.

      Reply
    11. bubblegum casting

      November 24, 2013 at 6:39 am

      Looks simply delicious!

      Reply
    12. Easy way to earn money

      November 23, 2013 at 5:43 am

      Hello friends,
      Good news,This one place to shop for members provides value and convenience. JOIN TODAY to enjoy membership status.
      Please visit this site https://www.comprewards.com/
      & like this page https://www.facebook.com/comprewards
      Thank you.

      Reply
    13. Renard Moreau

      November 20, 2013 at 9:04 pm

      [ Smiles ] Oh, lovely. Spiced sweet potato doughnuts!

      Reply
    14. Sunday Morning Banana Pancakes

      November 20, 2013 at 6:31 pm

      These are so much fun, I would have never thought to use sweet potato; I think I would be a cinnamon sugar girl too!

      Reply
    15. Anonymous

      November 15, 2013 at 5:08 pm

      I have flaxseed…. what do I need to do to turn it into flax meal? Thanks for the help!

      Reply
      • Richa

        November 15, 2013 at 6:01 pm

        put it in the blender and blend until it is a coarse meal.

        Reply
    16. Helyn@Helyn's Healthy Kitchen

      November 15, 2013 at 12:29 pm

      Gorgeous photos, Richa! And a very inspiring story. I will be adding a link to your blog in “my favorite hangout” … guess I have to buy a donut pan now. Those look amazing! 🙂

      Reply
      • Richa

        November 15, 2013 at 6:01 pm

        Thank you Helyn! 🙂 we all need a donut pan!

        Reply
    17. neemita

      November 15, 2013 at 7:25 am

      What is the alternative for spelt flour

      Reply
      • Richa

        November 15, 2013 at 7:28 am

        you can use all whole wheat flour. or use half whole wheat and half all purpose.

        Reply
    18. Joanne T Ferguson

      November 15, 2013 at 2:16 am

      G’day! Your photo is mouth watering, true!
      Wish I could come through the screen and try one of these right now too!
      Cheers! Joanne

      Reply
    19. Annie

      November 14, 2013 at 9:45 pm

      Time to dust off my doughnut pan. I’ve had such bad luck with it, but I have a feeling your recipe is going to work just fine. Yum!

      Reply
    20. Caitlin

      November 14, 2013 at 3:42 pm

      these look phenomenal, lady! breakfast every day!

      Reply
      • Richa

        November 14, 2013 at 7:10 pm

        thanks Caitlin. probably not everyday. hubbs loves his omelettes more 🙂

        Reply
    21. Maggie Muggins

      November 14, 2013 at 3:17 pm

      Yummy, I finally have a donut pan and can actually make these! Sweet potato is my favorite but for some reason I’ve been focusing on pumpkin a lot, I think it’s time to make a switch.

      Reply
      • Richa

        November 14, 2013 at 7:09 pm

        I keep switching the 2 often too:)

        Reply
    22. coconutandberries

      November 14, 2013 at 10:36 am

      I always love the sound of doughnuts though I think I’ve only ever had them a couple of times. They’re not so big over here. I’m very tempted to buy a doughnut pan though to make your gorgeous recipes and to experiment with Ashley from the edible perspective’s new doughnut book….!

      Reply
      • Richa

        November 14, 2013 at 7:07 pm

        I actually dont like fried doughnuts much. baked are awesome!:) oh i should check that book out. Alex form invegetableswetrust is also comig out with a vegan donut ebook!

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi
    • Vegan Mac and Cheese Powder – Cheese Mix Recipe

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa