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Orange Creamsicle Donuts

Orange Creamsicle Vegan Cake Donuts

These Orange Creamsicle Vegan Cake Donuts are light, refreshing, and with the perfect citrus flavor. Topped with a silky glaze and creamy orange buttercream. 
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Prep Time 20 mins
Cook Time 15 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 donuts
Calories 412 kcal


  • Donut Pan
  • cupcake tray
  • mixer
  • pipping bags
  • pipping tips
  • spatulas


For donuts or cupcakes:

  • 1 1/3 cups all-purpose flour unbleached
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 cup almond milk unsweetened
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla extract organic
  • 1 fresh orange zested
  • 2 eggs or aquafaba eggs

For the frosting:

  • 1/2 cup vegan butter room temperature
  • 3 tbsp heavy cream dairy-free
  • 1 tsp fresh orange zest
  • 1 tsp vanilla extract organic
  • 3 cups powder sugar


  • Preheat oven to 350 degrees. Line up a donut tray or muffin tray with paper liners, and set aside.
  • In a large bowl, combine flour, sugar, salt, baking soda, and baking powder.
  • Stir with a fork to combine and make a large well in the center.
  • Pour in orange zest, milk, vanilla extract, eggs, and oil into the well and stir until just combined.
  • Spoon into prepared tins to be 3/4 full and bake 12 to 15 minutes for donuts. For cupcakes bake for about 18 minutes. Cool completely before frosting.

For buttercream:

  • Whip butter, heavy cream, zest, and vanilla together. Slowly stir in powdered sugar until it starts to mix in. Scrape sides and whip for about 30 seconds until light and fluffy. Frost cupcakes and store them inside an airtight container until ready to serve.


Calories: 412kcal
Keyword cake donuts, easter, easter dessert, ester food, healthy vegan pecan bars, orange creamsicle donuts, Vegan Dessert, vegan donuts
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