Dairy-Free Baked Cake Doughnuts Recipe

Make the Frosting

1. In the bowl of a stand mixer (or in a medium-sized mixing bowl if using a hand mixer), beat /2 cup dairy-free soy margarine until smooth and fluffy, about 1 minute.
2. Turn the mixer speed down to low, and gradually add half of the confectioners' sugar.
3. Add 1/4 cup vanilla coconut milk and 1/2 teaspoon vanilla extract, followed by the rest of the confectioners' sugar.
4. Once most of the confectioners' sugar is mixed in, turn the mixer speed up to medium and then high speed, beating until the mixture is smooth and creamy for about 2 to 4 minutes more.

1. Let it sit at room temperature until ready to use.

Make the Doughnuts

1. Heat the oven to 325 F. Lightly oil a 12-doughnut doughnut pan or 12-cup mini tube pan.
2. In a large mixing bowl, sift together the flour, baking powder, salt, and cinnamon.
3. In a separate medium mixing bowl, beat together the white sugar with 2 tablespoons softened soy margarine until combined.
4. Add the eggs and beat until just combined, followed by 3/4 cup coconut milk and 1 teaspoon vanilla extract. Add the wet ingredients to the dry, mixing until combined.
5. Fill each doughnut cup about 3/4 full. Bake for about 8-10 minutes, or until the doughnuts are lightly golden. Allow the doughnuts to cool in the pan for about 10 minutes before removing from the pan.

Decorate

1. While the doughnuts are cooling for 10 minutes, warm the frosting in a microwave in 10- to 20-second bursts until it is runny. 
2. Remove the doughnuts from the pan, dip each in the warm icing, followed by the sprinkles of your choice.
3. Serve at room temperature.