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Orange Cranberry Donuts

Recipe Courtesy of: Gabrielle St. Claire of Eat.Drink.Shrink


  • 1/2 cup unsweetened non-dairy milk
  • 1 1/2 cup flour, sifted
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil, softened
  • 1 1/2 tsp baking powder
  • 1 tsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 cup dried cranberries
  • 1 tbsp orange juice
  • zest of 1 orange (about 2 1/2 tsp)
  • 1 prepared VeganEgg (2 level tbsp VeganEgg powder and 1/2 cup ice cold water)
  • 1 tsp almond extract

Orange Glaze

  • 1 cup powdered sugar
  • 2 tbsp orange juice
  • 1 1/2 tsp orange zest


  1. Preheat oven to 350° F and grease donut pan with coconut oil
  2. In a small bowl, whisk together ice cold water and VeganEgg, set aside. Make sure to combine well removing any clumps. Combine non-dairy milk with apple cider vinegar and whisk together till it curdles, then add almond extract and sugar, set aside. In a separate small bowl, whisk together flour, salt, sugar, and baking powder
  3. In a large bowl or stand mixer, add the dry ingredients, then add the wet ingredients and combine, then add the orange juice and orange zest, add VeganEgg and continue to mix. Beat for 30 seconds and scrape down side of bowl as needed
  4. once combined add in dried cranberries at the very end and beat until evenly distributed
  5. Transfer batter into greased pan, carefully fill each donut indentation about 2/4 full. Bake for 7-9 minutes for mini-donuts or until a toothpick comes out clean. Bake 11 minutes for standard donuts. Remove from pan and allow to cool on a wire rack
  6. Place wax paper under wire rack to collect drippings for easy cleanup. Then, in a small bowl, whisk together powdered sugar and orange juice until smooth. Dip the top of each donut into the icing and transfer to wire rack and lightly top with lemon zest
  7. Let set for 5 minutes. Serve immediately. Each donut can be stored in an airtight container for up to 3 days – but they are best when served fresh

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