Air Fryer Vegan Donuts: Light, Puffy, Yeast-Raised Rings

Air Fryer Vegan Donuts

What I like about this air fryer method is that the donuts cook quickly and stay light, but only if the dough is proofed well and handled gently. I rely on the visual cue more than the clock here because air fryers vary, and these can go from pale to dry faster than you expect.

This vegan version uses oat milk and a simple cornstarch slurry to keep the dough tender. You can finish the donuts with vanilla glaze or cinnamon sugar, and the cutout centers cook up as donut holes so none of the dough gets wasted.

Ingredients for Air Fryer Vegan Donuts

• 1 cup unsweetened oat milk, warmed to 105 to 110°F (40 to 43°C) (240g)
• 2 1/4 teaspoons active dry yeast, 1 packet (7g)
• 1/3 cup organic cane sugar (65g)
• 1 tablespoon cornstarch (8g)
• 2 tablespoons water (30g)
• 1 teaspoon fine sea salt
• 3 1/4 cups all-purpose flour, plus more for dusting (390g)
• 1/4 cup melted coconut oil, cooled slightly (55g)
• Neutral oil spray, as needed

Spice note: If you want a warmer bakery-style flavor, a little ground cinnamon or ground nutmeg works well here because the dough itself is mild and the spices come through clearly.

For the vanilla glaze

• 1 1/2 cups powdered sugar (180g)
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons oat milk, as needed for dipping consistency

For the cinnamon-sugar finish

• 1/2 cup granulated sugar (100g)
• 2 teaspoons ground cinnamon (5g)
• 2 tablespoons melted coconut oil, for brushing

Optional additions

• 1/4 teaspoon ground nutmeg in the dough for a more classic donut flavor
• 1 teaspoon lemon juice in the glaze to brighten it

The cornstarch slurry matters here. It helps bind and soften the dough, so keep the dough slightly tacky and resist adding much extra flour or the donuts can turn dense.

How to Make Vegan Donuts in the Air Fryer

1. Bloom the yeast: Pour the warm oat milk into a large bowl, whisk in the sugar, and sprinkle the yeast over the top. Let it sit for 5 to 10 minutes until foamy and fragrant. If it does not foam, the yeast may be inactive.
2. Mix the dough: In a small bowl, whisk the cornstarch and water into a smooth slurry. Stir the slurry, salt, and melted coconut oil into the yeast mixture. Add the flour gradually and stir until a soft, shaggy dough forms.
3. Knead until smooth: Knead by hand on a lightly floured surface or use a stand mixer with a dough hook for 5 to 7 minutes. Stop when the dough looks smooth and elastic and feels only slightly tacky. This is where the texture can go wrong: too much flour makes a tougher donut.
4. Let the dough rise: Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot for 60 to 75 minutes, or until doubled. A light finger press should leave an indent that slowly springs back.
5. Roll and cut: Turn the dough onto a lightly floured surface and roll it to about 1/2 inch thick. Cut with a 3-inch donut cutter and a 1-inch center cutter. Reroll the scraps once, then save all the centers for donut holes.
6. Proof the cut donuts: Place each ring and each hole on its own perforated parchment square. Cover lightly and let them rise for 30 to 45 minutes, until puffy and delicate. A gentle finger dent should spring back slowly. If they go into the air fryer too soon, they tend to stay heavy in the center.
7. Preheat the air fryer: Preheat to 350°F (175°C) for 3 to 5 minutes. Lightly spray the basket or tray. Add the parchment only when the dough is ready so it stays weighed down and does not blow around.
8. Air fry the donut rings: Arrange 4 to 6 rings in a single layer, leaving about 1 inch of space around each one. Transfer them by lifting the parchment squares so the proofed dough keeps its shape. Lightly mist the tops with oil and air fry at 350°F (175°C) for 5 to 7 minutes, rotating the tray halfway if needed. If the tops still look pale after 3 to 4 minutes, gently flip once. They are done when the surface looks set, the tops and bottoms are golden, and the donuts feel puffed and springy when pressed lightly.
9. Finish the donuts: For glaze, whisk the powdered sugar, vanilla, and enough oat milk to make a smooth, pourable mixture. Dip the warm donuts and set them on a wire rack to firm up. For cinnamon sugar, brush the warm donuts lightly with melted coconut oil, then toss in the cinnamon-sugar mixture until coated.
10. Cook the donut holes: Arrange the holes in a single layer, lightly mist with oil, and air fry at 350°F (175°C) for 6 to 8 minutes, shaking or turning halfway through. Start checking around 5 minutes since they brown faster than the rings.

If you like classic glazed rings, check out our Air Fryer Glazed Donuts for another take.

Air Fryer Time and Temperature for Vegan Donuts

For this recipe, 350°F (175°C) gives the best balance of lift, browning, and a cooked center. The donut rings usually take 5 to 7 minutes, and the holes usually take 6 to 8 minutes.

Start checking early if your air fryer runs hot. I pay more attention to color and springiness than the exact minute mark, because once these dry out, they do not really recover.

How to Keep Air Fryer Donuts Light Instead of Dense

The two big trouble spots are adding too much flour and underproofing. Keep the dough soft, and wait until the cut donuts look puffy before moving them to the air fryer.

Handle the proofed dough gently and avoid crowding the basket. A little space helps the hot air move around the donuts so they rise and brown more evenly instead of steaming on the sides.

Vegan Donut Variations

Donut Holes Only

For a quicker batch, cut the dough into 1- to 1 1/2-inch pieces and roll them into balls instead of cutting rings. Air fry at 350°F (175°C) for 6 to 8 minutes, shaking or turning halfway through, and start checking at 5 minutes.

Without Yeast

You can make a baking powder version and air fry it at 350°F (175°C) for 6 to 8 minutes, but the texture will be more cake-like than fluffy. Mix gently so the dough stays tender.

For a filled option, see our Air Fryer Jelly Donuts from Scratch.

If you want more bite-size ideas, try our Air Fryer Banana Donut Holes with Cinnamon Sugar.

How to Store and Reheat Air Fryer Vegan Donuts

These are best the day they are made. If you have leftovers, store them unglazed in an airtight container at room temperature for up to 1 day.

To reheat, warm the donuts in the air fryer at 300°F (150°C) for 2 to 3 minutes, just until soft and lightly warmed through. Do not leave them in too long or they can dry out. Glaze them after reheating if possible.

Unglazed donuts can be frozen for up to 2 months. Thaw at room temperature before reheating and finishing.

If you want to get ahead, cut the donuts, place them on a parchment-lined tray, cover, and cold-proof overnight in the refrigerator. Let them sit at room temperature for 30 to 60 minutes the next day so they can puff before air frying.

Nutrition

Approximate nutrition per donut, based on 12 glazed donuts: 235 calories, 3g protein, 5g fat, 44g carbohydrates.

Approximate nutrition per 100g: 330 calories, 4g protein, 7g fat, 62g carbohydrates.

These values are estimates and will vary with donut size, how many holes you make, and whether you finish them with glaze or cinnamon sugar.