30-Minute Vegan Peanut Butter Jelly Baked Donuts
Soft, cake-like vegan donuts combining nutty peanut butter with tart grape jelly, finished with a smooth glaze and optional peanut crunch. The maple syrup adds gentle sweetness while cinnamon provides warmth. Perfect for weekend breakfast or afternoon snack when you want indulgence without eggs or dairy. This version uses simple pantry staples and bakes instead of fries for less mess and lighter eating.
Ingredients
- 1 cup all-purpose flour
- ¼ cup maple syrup
- ¼ cup unsweetened almond milk
- 2 tablespoon vegan butter
- 4 tablespoon peanut butter
- ¼ teaspoon vanilla extract
- 1 pinch salt
- ¼ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup grape jellystrawberry jam1:1fruity
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- 1 cup powdered confectioners sugar
- ¼ teaspoon lemon juice, from 1 lemon
- 1 tablespoon unsweetened almond milk, for glaze(optional)
- 2 tablespoon roasted peanuts, optional topping(optional)
Instructions
- 1
Preheat oven to 375°F and grease donut pan
- 2
Whisk together flour, salt, cinnamon, baking powder, and baking soda
- 3
In separate bowl, combine maple syrup, almond milk, vegan butter, peanut butter, and vanilla
- 4
Fold wet into dry until thick and soft
- 5
Pipe or spoon batter into donut pan, filling each cavity about three-quarters full
- 6
Bake until toothpick inserted comes out clean
- 7
Cool in pan for 15 minutes
- 8
Whisk grape jelly, powdered sugar, and lemon juice until smooth, adding almond milk if needed
- 9
Dip cooled donuts upside-down into glaze, sprinkle with peanuts if desired
- 10
Let set 5-10 minutes before serving
Tips
Batter should be thick and moldable; if too stiff, thin slightly with almond milk. Do not overmix or donuts will be dense.
Glaze takes time to smooth out from the jelly; whisk steadily for 1-2 minutes rather than adding liquid prematurely.
Dip donuts while still warm for better glaze adhesion, or reheat gently before glazing if cooled longer than needed.
Good to Know
Airtight container at room temperature for 2-3 days. Do not refrigerate as donuts dry out quickly.
Bake donuts up to 2 days ahead; store unfilled. Glaze and top within 4 hours of serving for best texture.
Warm or room temperature with coffee, tea, or plant-based milk. Serve immediately after glazing for crisp exterior.
Common Mistakes
Overmix batter to avoid tough, dense donuts
Fill pan cavities more than three-quarters full to prevent overflow and uneven baking
Add almond milk to glaze gradually to avoid over-thinning; it thickens as it sits
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these gluten-free?
Yes, use 1:1 gluten-free all-purpose flour or a blend with xanthan gum. Texture may be slightly more tender. Test doneness at 10 minutes as baking time may shorten.
What if my glaze is too thick or too thin?
Thick: add almond milk by the teaspoon and whisk. Thin: let sit 2-3 minutes to set or add more powdered sugar. The glaze firms as it cools, so err on thinner side.
How long can I keep these and can I freeze them?
Keep unfrosted donuts in airtight container 2-3 days. Glazed donuts best eaten same day but stay soft 1-2 days. Freeze unfrosted donuts up to 1 month; thaw at room temperature, then glaze.