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Baked Vegan Maple Bacon Donuts

Donuts inspired by Rainbow Bakery, Coconut Bacon adapted slightly from Fettle Vegan
Course Dessert
Cuisine Vegetarian
Author Shelly Westerhausen


For the Coconut Bacon:

  • 1 cup unsweetened large coconut flakes
  • 1 Tablespoon liquid smoke
  • 1/2 Tablespoon soy sauce
  • 1 Tablespoon maple syrup

For the glaze:

  • 1/2 cup powdered sugar
  • 1 Tablespoon maple syrup
  • For the donuts:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup maple syrup (I've always used 1/4 cup maple syrup + 1/4 cup honey)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 3/4 cup nut milk (I used this almond milk)
  • 1 teaspoon apple cider vinegar
  • 1 vanilla bean , seeds only (or 1 teaspoon vanilla extract)
  • 1/4 cup applesauce
  • 1/4 cup coconut oil (heating up just enough to be in liquid form)


  1. To make the bacon: Preheat oven to 325 degrees. Combine the liquid smoke, maple syrup, and soy sauce in a bowl. Fold in the coconut flakes until evenly coated and transfer to a parchment paper lined baking sheet. Bake for 20-25 minutes, flipping and shaking the flakes around every 5 minutes to keep from burning.
  2. For the donuts: Turn oven temperature up to 350 and grease two donut pans. Combine the milk and vinegar and set aside for at least five minutes. Combine the flour, baking powder, salt, vanilla bean seeds, and cinnamon. Make a well in the center of dry ingredients and add in the applesauce, coconut oil, milk, and maple syrup. Fold the dry ingredients into the wet until everything is combined. Distribute the dough between the pans and bake for 12 minutes or until browned.
  3. Whisk together the powdered sugar with the maple syrup a teaspoon at a time until your desired consistency is reached. I like to use the whole tablespoon to create a thin glaze but I won't judge if you enjoy yours thicker.