Spoon University Logo
DSC 0344 2
DSC 0344 2
Recipes

These Vegan Galaxy-Glazed Doughnuts Are Out of This World

This article is written by a student writer from the Spoon University at San Diego chapter.

Skip the Milky-Way and try some out of this world vegan galaxy-glazed doughnuts! Make them your own by switching up the colors, or make them red white and blue for the 4th, or even shades of green for St. Patty’s day! There is nothing like hot fresh doughnuts, and these vegan versions of a classic are sure to wow.

Vegan Galaxy Glazed Doughnuts

Difficulty:BeginnerPrep time: 15 minutesCook time: 12 minutesTotal time: 27 minutesServings:12 servings

Ingredients

Instructions

  1. Reed Erickson

    Preheat oven to 350ºF or preheat your doughnut maker according to its instructions

  2. Reed Erickson

    Whisk together the dry ingredients in a mixing bowl.

  3. Mix together the soy milk and apple cider vinegar and let it sit for a few minutes until it thickens.

  4. Reed Erickson

    In a small saucepan, melt the soy milk, vanilla, flaxseed and margarine over a low heat until the butter has just melted. Do NOT let it boil/simmer.

  5. Reed Erickson

    Combine both wet and dry ingredients until a soft dough forms.

  6. Reed Erickson

    Using a teaspoon, spoon the mixture evenly into the doughnut holes or into doughnut pan.

  7. Bake for 12 minutes or until toothpick comes out clean.

  8. For the galaxy glaze: Whisk together the melted coconut oil and soy milk in a small bowl.

  9. Reed Erickson

    Slowly begin to whisk in the powdered sugar until you reach your desired consistency.

  10. Reed Erickson

    Drop small dots of food dye into the icing.

  11. Reed Erickson

    Using a toothpick or skewer, swirl the dye around creating a marbled affect.

  12. Reed Erickson

    Dip the doughnuts halfway in the glaze and carefully remove by pulling straight up.

  13. Reed Erickson

    Dust with fine sugar or edible glitter.

It really doesn’t take a rocket scientist to make stellar vegan treats! So ignite your ovens and blast off!

Reed Erickson

San Diego '19

Hi everyone! My name's Reed, I'm originally from Washington DC. I love music festivals, cats and food!