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Ghost Cake – Vegan Ghost Donuts Baked
Spooky season is officially here, and nothing says Halloween quite like these adorable Ghost Cake donuts. If you are looking for a treat that is as cute as it is delicious, you have found it. These vegan ghost donuts are baked to perfection, offering a fluffy, cake-like texture without the mess of deep-frying. They are entirely plant-based, making them the perfect inclusive treat for school parties or cozy autumn nights at home. Get ready to turn your kitchen into a haunt for these friendly little spirits!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 6 donuts
- Difficulty: Easy
Nutrition values
- Calories: 195 kcal
- Protein: 3g
- Carbs: 32g
Why Make This Ghost Cake – Vegan Ghost Donuts Baked
These donuts are the ultimate Halloween hack. Unlike traditional yeast donuts, these use a cake-based batter that comes together in minutes. Baking them instead of frying keeps them lighter and much easier to clean up. The ghostly decoration is simple enough for kids to help with, yet professional enough to impress your guests. Plus, being vegan means everyone can enjoy the spooky festivities regardless of dietary restrictions. They are sweet, vanilla-scented, and look absolutely haunting on a dessert platter.
Ingredients
For the Donuts:
- 1 cup all-purpose flour
- 1/2 cup organic cane sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk (or soy milk)
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted coconut oil or vegan butter
For the Ghost Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons non-dairy milk
- 1/2 teaspoon vanilla extract
- Vegan mini chocolate chips or black icing for eyes
Directions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick cooking spray or a little coconut oil. In a small bowl, whisk together the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk curd.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, cane sugar, baking powder, and salt. Sifting ensures your donuts are airy and free of clumps. Whisk the dry ingredients briefly to make sure the leavening agent is evenly distributed.
Step 3: Combine the Batter
Add the melted coconut oil and vanilla extract to your vegan buttermilk mixture. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the donuts tough.
Step 4: Fill the Donut Pan
Transfer the batter into a piping bag or a large zip-top bag with the corner snipped off. Pipe the batter into the prepared donut pan cavities, filling each about 3/4 of the way full. This method creates a much smoother shape than using a spoon.
Step 5: Bake and Cool
Bake for 10 to 12 minutes, or until the donuts are springy to the touch and a toothpick comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack. They must be completely cold before you apply the glaze.
Step 6: Glaze and Decorate
Whisk the powdered sugar, non-dairy milk, and vanilla in a shallow bowl until smooth and thick. Dip the top of each cooled donut into the glaze. To create the “ghost” tail, let a little extra glaze drip down the sides unevenly. Place two chocolate chips or dots of black icing on the top to serve as the ghost’s eyes.
Expert Tips for Perfect Ghost Cake – Vegan Ghost Donuts Baked
Always use room temperature ingredients to ensure the coconut oil doesn’t seize up and create lumps in your batter. If your glaze is too thin, add more powdered sugar one tablespoon at a time. If it is too thick, add a tiny splash of milk. For the best “ghostly” look, make the glaze quite thick so it stays white and opaque on the donut. Using a piping bag for the batter prevents messy edges and ensures even baking.
Delicious Variations
Give your ghosts a flavor twist by adding a teaspoon of cinnamon and a pinch of nutmeg to the batter for a “Snickerdoodle Ghost” vibe. You can also make “Chocolate Ghosts” by replacing 2 tablespoons of flour with cocoa powder. If you want a more colorful display, use a drop of natural food coloring in the glaze to create pastel ghosts in purple or orange. For a gluten-free version, use a high-quality 1:1 gluten-free baking flour blend.
Frequently Asked Questions
Can I store these donuts for later?
Yes, you can store these donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, though the glaze may soften slightly.
Do I have to use a donut pan?
If you do not have a donut pan, you can use a muffin tin. Place a small ball of rolled-up foil in the center of each muffin cup to create the hole, or simply bake them as “ghost muffins” and glaze the tops.
Can I freeze these vegan donuts?
You can freeze the unglazed donuts for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer bag. Thaw at room temperature and apply the fresh glaze before serving.
What makes the glaze white without dairy?
The combination of powdered sugar and non-dairy milk creates a naturally bright white glaze. Using a clear vanilla extract can help keep the glaze even whiter, as regular vanilla can add a slight amber tint.
Why are my donuts sticking to the pan?
This usually happens if the pan wasn’t greased well enough or if you tried to remove them while they were still hot. Make sure to let them cool for at least 5 minutes to allow the structure to set before moving them.
Conclusion
These Vegan Ghost Donuts are the perfect blend of spooky and sweet. They prove that you don’t need eggs or dairy to create a festive, mouth-watering dessert that everyone will love. Whether you are hosting a party or just looking for a fun weekend project, these baked treats are sure to be a hit. Put on your favorite Halloween playlist, grab your apron, and start baking these hauntingly delicious ghost cakes today!
