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hand lifting up a doughnut from a pile of donuts

Vegan Champagne Donuts

Boozy Champagne Donuts topped with a champagne glaze & sparkly sprinkles for an extra festive treat!
5 from 3 votes
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Course: Vegan Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8 small donuts


Champagne Donuts

  • 1 cup+ 1 Tbsp pastry flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup champagne room temperature
  • 3 Tablespoon unsweetened apple sauce
  • ¼ cup organic sugar
  • 1 teaspoon vanilla bean paste or extract
  • 2 Tablespoon oil

Champagne Glaze

  • 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 tsp 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 Tbsp pastry flour with all-purpose flour use ¾ cup+ 3 Tbsp all purpose flour+ 1 Tbsp cornstarch for similar results


Serving: 1donut | Calories: 177kcal | Carbohydrates: 33g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 135mg | Potassium: 73mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!