Maple Bacon Donuts with crispy facon
This was one of my first vegan recipes way back in 2016 when I went public with my transition to full vegan
All I remember was I got so much hate for using fake bacon!
It seems some things never change *sigh*unfortunately the “v” word is still so triggering
But over the years this recipe has become one of my most popular and just like that Maple Bacon Donuts were on the map!
There is no shortage of that addictive smoky and salty flavor when you make this great recipe for Coconut Bacon
Additionally the donut recipe is a guilt free baked cake style donut so no frying here!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
You will need a mini donut pan for this recipe
Coconut bacon is so good not only on these donuts but also on my breakfast tofu scramble!
So I always make a large batch and store it in an airtight container at room temperature for about a month
It is necessary to use large flaked unsweetened coconut for this recipe
A silicone baking mat is also a good idea rather than parchment paper to avoid a sticky mess after baking.
For the donut batter I use soy milk as this is the only plant milk that will sour and thicken when you add the vinegar
However you can use any plant milk you prefer
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE DONUTS!
Yield: 18 minis
Maple “Bacon” Donuts
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
For the Donut Batter:
- All Purpose Flour 1¼ cup (156g)
- Salt ¼ teaspoon
- Baking Soda 1 teaspoon (4g)
- Plant Milk ½ cup (120ml)
- Vinegar white or apple cider 1 teaspoon (5ml)
- Light Brown Sugar 1/3 cup (70g)
- Ground Golden Flax Seed 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- Vegetable Oil Melted 4 teaspoons (20ml)
- Vanilla Extract 1 teaspoon
- Maple Extract 1 teaspoon
For the Coconut Bacon:
For the Maple Donut Glaze:
- Sifted Confectioners Sugar 1½ cup (190g)
- Plant Milk 1 Tablespoon (15ml)
- Maple Extract 1 teaspoon (5ml)
Instructions
- Preheat the oven to 325F & lightly spray your mini donut pans with pan spray
- For the donut batter combine the ground flax seed with hot water and whisk smooth, let stand for about 5 minutes to thicken to a paste
- In a large mixing bowl combine the room temperature plant milk & vinegar stir to combine let stand 5 minutes to thicken
- In a large mixer bowl combine the melted coconut oil, vanilla extract, brown sugar, flax paste & salt along with the plant milk and whisk smooth
- Add the sifted flour & baking soda to the wet ingredients in the bowl and whisk smooth.
- Transfer batter to a pastry bag and pipe half way to the top into each of the cavities.
- Bake in a preheated 325°F oven for approximately 8 – 12 minutes for the mini’s & possibly 18 minutes for the larger or when they are springy to the touch when you gently press the centers
- For the Coconut Bacon recipe: Combine all the ingredients except the coconut together in a large bowl whisk to distribute evenly
- Add the coconut flakes & toss well to coat & saturate the coconut
- Layer onto a sheet pan and bake in a preheated 325°F oven for approximately20 minutes checking halfway through baking and tossing to make sure it bakes evenly
- Prepare the icing sugar glaze by whisking the confectioners sugar with the plant milk & the extract
- Dip the cooled donuts in glaze and then into the crispy coconut bacon
Notes
Maple Bacon Donuts can be stored at room temperature for up to 1 week wrapped loosely to prevent drying out.
Freeze un-iced donuts for up to 1 month wrapped well
