Plate of Espresso Glazed Vegan Donuts made without a donut pan
3.22 from 19 votes

Espresso Glazed Vegan Donuts (No Pan Required)

7-ingredient vegan donuts with an optional but simple espresso glaze and brown sugar streusel topping. I've made this recipe as simple as possible, including no donut pan required.
Author: Minimalist Baker
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 12 (donuts)
Category: Breakfast, Dessert
Cuisine: Vegan
Freezer Friendly No
Does it keep? 2 Days



  • 2 cups soymilk (I used light vanilla)
  • 1/3 cup oil
  • 1/3 cup maple syrup or agave*
  • 1/2 cup sugar
  • 1 package active dry yeast
  • 1 tsp salt
  • 4 - 4 1/2 cups flour (give or take)


  • 1 shot quality espresso or strong coffee (1 shot equals 2-3 Tbsp)
  • 4 cups powdered sugar


  • 3-4 Tbsp vegan butter
  • 1/2 cup brown sugar
  • 2-3 Tbsp flour


  1. Bring soy milk, oil, maple syrup or agave, and sugar to a boil in a small sauce pan.
  2. Once boiling, remove from heat and let cool until lukewarm or 110 degrees F / 43 C (30 minutes)
  3. Once cooled, stir in yeast and let set for 5-10 minutes.
  4. In a large bowl, add flour (starting with lesser end of range) and salt, then add to wet mixture and stir, mixing well, then covering with a towel and letting rise in a warm place for 1 hour.

  5. Once doubled in size, add the remaining flour (1/2 cup as original recipe is written // or until the dough is no longer incredibly sticky). Mix well and then let the dough sit for about 10 minutes.

  6. On a floured surface make about 2-inch balls and place them on a lightly greased cookie sheet, leaving room for expansion.
  7. Preheat oven to 350 degrees F (176 C) and cover with light towel while warming.
  8. Once preheated, bake for 10-11 minutes, being careful not to over bake as you don't want the bottoms too brown.
  9. Prepare glaze and streusel while baking. Once donuts are done, let them cool slightly and then dunk in glaze and cover with streusel. I put the streusel on both top and bottom, and would recommend it for best flavor.
  10. Serve immediately for best result, or store in air-tight container for up to 2 days.


*Add more maple syrup or agave to achieve a sweeter donut, but I didn't want mine to be overboard.
*For the streusel, you want a crumbly texture but not too dry or buttery. So add brown sugar and flour accordingly until you achieve your desired texture.
*Poking a hole in the middle of the donuts is optional for a more 'traditional' appearance, but I opted to not.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Adapted from namely marley.
*Nutrition information is a rough estimate calculated with glaze and streusel topping.

Nutrition Per Serving (1 of 12 donuts)