These soft & fluffy Vegan Champagne Donuts are baked for the best boozy vegan dessert! Plus, these dairy-free donuts get get topped with an easy champagne glaze & sparkly sprinkles for an extra festive treat.
*Recipe originally shared December 2018 and updated February 2021*
Way back when in 2018 I made these boozy baked donuts to ring in the New Year alongside a Pear Vanilla Gin Gizz!
Now, I have updated the recipe with new photos, gram measurements, and a few tweaks to make these baked vegan donuts even better. Plus, we are baking these prosecco donuts to celebrate SGTO's 3 year anniversary- Wahoo!
While the full list of ingredients for these is in the recipe card, here are a few notes on some important ingredients:
- Pastry flour: to sub with 1 cup+ 1 tablespoon pastry flour with all-purpose flour use ¾ cup+ 3 tablespoon all purpose flour+ 1 tablespoon cornstarch for similar results
- Vanilla: I used vanilla bean paste but you can also use vanilla extract 1:1
- Oil: I prefer olive oil in baked goods, but melted coconut oil or any other liquid vegetable oil also works
How to make champagne donuts
This delicious champagne dessert is not only glitzy and festive, but these dairy-free & eggless donuts also happen to be easy to make at home.
Make the champagne cake batter
Since these vegan donuts are baked, we make the batter just like we would make a cupcake or cake batter. First, mix the dry ingredients together in one bowl. Then, add the wet ingredients (including the bubbly) to another bowl. Make sure the champagne is at room temperature for the best results with mixing the ingredients.
Pour the dry ingredients into the bowl of wet ingredients and mix until you have a nice smooth batter. Just make sure not to overmix or you could end up with dense donuts.
Add to donut pan and bake
Spoon the batter into a non-stick donut pan. Even if you use a non-stick pan, I like to lightly grease mine with oil to make sure nothing sticks. Then, add to the oven and bake for 11-13 minutes.
Top with champagne glaze
Let the donuts cool to room temperature and make the champagne glaze by mixing your bubbly with powdered sugar in a shallow bowl. Then, dunk each donut into the glaze and place them onto a drying rack until the glaze hardens.
FAQ & Expert Tips:
Yes! This recipe makes 8 mini cake donuts but it can also be used to make cupcakes. If making cupcakes make sure to fill each cupcake liner until it is ⅔ full and bake the cupcakes for 20-22 minutes. This recipe would likely make around 6 cupcakes.
I haven't personally tried it, but many people have said this recipe works with a 1:1 Gluten-Free Baking Flour like Bob's Mill. Unfortunately, using a flour alternative such as almond flour or coconut flour will not work in this recipe.
You can make these baked donuts refined sugar-free by swapping the sugar for another granulated sugar like coconut sugar or maple sugar. Just keep in mind it will affect the overall sweetness and color of the end result.
Donuts are best enjoyed the day they are made, however they can be stored in a closed container at room temperature for 24 hours, in the fridge for 3-5 days, and in the freezer for up to 1 month. I recommend storing between sheets of parchment paper so they do not stick together.
I hope you all love these Vegan Champagne Donuts as much as I do. They are truly the perfect dessert to make when you're looking for something fun & sparkly to celebrate with. Enjoy!
More festive vegan donut & cupcake recipes you will love:
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Vegan Champagne Donuts
- 1 cup organic powdered sugar
- 3-4 teaspoon champagne
- sparkle sprinkles *optional but highly recommended
- Preheat the oven to 350F.
- In a large mixing bowl, sift together the pastry flour, salt, baking powder, and baking soda. Whisk together and set aside for later.
- In a separate mixing bowl, whisk together the champagne, applesauce, sugar, oil, and vanilla bean paste/extract.
- Next, add the bowl of dry ingredients to the bowl of wet ingredients and mix together until a thick batter is formed.
- Spray the donut pan with a cooking spray and then fill with each donut with batter until ¾ full, making sure not to cover the center hole with any batter.
- Bake for 11-13 minutes until the donuts are beginning to brown and are cooked through.
- Remove from the oven and let rest in the pan for about 5 minutes. Then, flip the donut pan upside down onto a cooling rack and let the donuts cool completely before dipping into glaze.
- Once the donuts have cooled, make the glaze by whisking together the powdered sugar with the 4 teaspoon champagne in a small bowl.
- Dunk each donut into the glaze and then place back onto the cooling rack for 5-10 minutes until the glaze sets and solidifies. As an optional topping, add on some sparkly sprinkles before the glaze has set. Serve and enjoy!
- Donuts are best enjoyed the day of. However, you can store them in a closed container in the fridge for 3-5 days or in the freezer up to 1 month.
- I used the Wilton Donut Pan to bake these donuts.
- To sub with 1 cup+ 1 tablespoon pastry flour with all-purpose flour use ¾ cup+ 3 tablespoon all purpose flour+ 1 tablespoon cornstarch for similar results