Air Fryer Donuts

Craving homemade donuts without the mess? These air fryer donuts are soft, fluffy, and glazed. Perfect for when you want a treat without deep frying!

I absolutely adore these Classic Vegan Donuts , but not every day is a day for deep frying donuts. Enter these air fryer donuts! They’re fluffy and tender, they’re glazed to perfection, and you get all this fabulous donutty goodness in record time. They bake in the air fryer in just 5 minutes! Honestly, they’re almost too good to be true, but once you take a bite, you’ll know they are indeed very real—and VERY delicious.

Why These Air Fryer Donuts Are a Game-Changer

If you want the classic fried donut flavour and texture without the frying, this recipe is IT. Here’s why I love it so much.

• No deep frying needed . I’m not afraid to deep fry when needed, but it’s not an everyday thing for me—it can be a hassle to heat the oil and to clean up afterwards. This is where the air fryer comes in. It gives you that perfect golden exterior without the mess and cups and cups of oil!
• Faster cooking time . These donuts cook up in 5 minutes or less, compared to oven-baked donuts, which take at least twice as long.
• Easy to make your own . The best part about making your own air fryer donuts is that you can customise them to your liking with different toppings, glazes, and fillings.

Notes on Ingredients

The ingredient list for these air fryer donuts is short and sweet! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Doughnuts:

• All-purpose flour
• Granulated sugar – This helps activate the yeast .
• Instant yeast – Learn more: Is Yeast Vegan?
• Salt
• Warm almond milk – Or another plant milk you like to use for baking; it should be unflavoured and unsweetened.
• Vegan butter – You can use my homemade Vegan Butter or store-bought.
• Vanilla extract – Almond extract (or half vanilla, half almond) also works for a slightly different flavour.

Glaze:

• Powdered sugar – Here’s Homemade Powdered Sugar .
• Almond milk
• Vanilla extract

Toppings:

• Vegan sprinkles – I love these colourful Homemade Sprinkles .
• Cinnamon sugar
• Crushed nuts

How to Make Air Fryer Donuts

This visual overview will show you step-by-step what it looks like to make donuts in the air fryer, but the full instructions are in the recipe card below.

Mix the dough ingredients.

• Prepare the dough. Whisk flour, sugar, yeast, and salt in a large bowl, then stir in the almond milk, melted vegan butter, and vanilla extract until it comes together as a soft dough. Knead for 5 minutes, then place in a greased bowl and cover; let the dough rise until it doubles in size, which should take about an hour.

Gently punch down dough then roll it out.

• Form the donuts . Gently punch down the dough and roll it out on a lightly floured work surface. Once it’s 1/2-inch thick, cut the donuts and place them on a parchment lined baking sheet. Cover and let rise for 20 to 30 minutes.

Place small batches of dough in air fryer.

• Air fry . Spray or brush the donuts with oil. Place them in an air fryer preheated to 350ºF and cook for 5 to 6 minutes, until golden brown. Cool on a wire rack.
• Make the glaze . Whisk the powdered sugar, almond milk, and vanilla extract in a bowl until smooth.

Glaze the donuts.

• Glaze the donuts . Dip the donuts in the glaze. Let the excess drip off and return the donuts to the rack. (I like to place the parchment that was on the baking sheet under the wire rack to catch any glaze that drips off.) Add any toppings you’re using and let the glaze set before serving.

Tips for Success

• Make sure the milk is warm . It shouldn’t be cold (which can slow the growth of the yeast) or hot (which can kill the yeast). When you dip your finger in the milk, it should feel comfortably warm.
• Weigh the ingredients . Baking requires precision, especially when there’s yeast involved. Although I offer volume measurements in the recipe card, it’s best to go with the weights in grams for the best accuracy.
• Don’t toss the scraps . You can piece them together and create more donuts, then when you don’t have enough scraps to make whole donuts, you can form small donut holes with the rest.
• Avoid overcrowding the air fryer . Air frying the donuts in small batches helps them bake evenly and get that nice golden, slightly crisp exterior.

Variations

There are so many ways to make this recipe for air fryer donuts your own! Here are some of my favourite ideas.

• Add a different glaze . Try chocolate, add lemon or orange juice, almond or maple extract, and so on.
• Try different toppings . You can go really wild here! Try crushed breakfast cereal, freeze-dried fruit, chocolate shavings, etc.
• Fill them with cream or jam . Form round donuts and don’t cut a hole in the middle, then use a pastry bag to add your filling of choice.

How to Store

• Room temperature : Air fryer donuts are best enjoyed fresh the day they are made. If you have leftovers, store them in an airtight container at room temperature for 1-2 days.
• Freezer : To freeze doughnuts, wrap each one individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, thaw at room temperature for a few hours.

More Vegan Air Fryer Recipes

• Air Fryer Asparagus
• Air Fryer Veggie Chips
• Air Fryer Potato Wedges
• Air Fryer Shoestring Fries
• Air Fryer Orange Tofu

Ingredients

Doughnuts:

• 2 cups plus 2 tablespoons all-purpose flour , 270 g
• ¼ cup granulated sugar , 50 g
• 2 teaspoons instant yeast , 7 g
• ½ teaspoon salt , 3 g
• ¾ cup warm almond milk , or any plant-based milk – 180 ml
• 4 tablespoons vegan butter , melted – 56 g
• 1 teaspoon vanilla extract , 5 g

Glaze:

• 1 cup powdered sugar , 120 g
• 2 tbsp almond milk , or any plant-based milk – 30 ml
• ½ teaspoon vanilla extract , 2 g
• Topping of your choice , optional, like Vegan sprinkles, cinnamon sugar, or crushed nuts

Instructions

Prepare the Dough

• In a large bowl, combine flour, sugar, yeast, and salt.
• Add warm almond milk, melted vegan butter, and vanilla extract. Mix until a soft dough forms.
• Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
• Place the dough in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.

Shape the Dough

• Once risen, punch down the dough and roll it out on a floured surface to about ½-inch thickness.
• Use a donut cutter or a round cookie cutter (and a smaller cutter for the center) to cut out doughnuts.
• Place donuts and donut holes on a baking sheet lined with parchment paper. Cover and let rise for another 20-30 minutes.

Air Fry the Donuts

• Preheat your air fryer to 350°F (175°C).
• Lightly spray or brush the donuts with oil. (I used avocado oil, but any cooking oil will work)
• Depending on the size of your air fryer, cook 3–5 donuts at a time, leaving space between them, for 5-6 minutes until golden brown.
• Remove and let cool slightly on a wire rack.

Glaze the Donuts

• In a bowl, whisk powdered sugar, almond milk, and vanilla extract until smooth.
• Dip each donut into the glaze, allowing excess to drip off.
• Place on a rack, sprinkle with toppings if desired, and let the glaze set for about 10–15 minutes.

Notes

• Room temperature : Air fryer donuts are best enjoyed fresh the day they are made. If you have leftovers, store them in an airtight container at room temperature for 1-2 days.
• Freezer : To freeze doughnuts, wrap each one individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, thaw at room temperature for a few hours.

Air Fryer Donuts

Ingredients

Doughnuts:

• 2 cups plus 2 tablespoons all-purpose flour 270 g
• ¼ cup granulated sugar 50 g
• 2 teaspoons instant yeast 7 g
• ½ teaspoon salt 3 g
• ¾ cup warm almond milk or any plant-based milk – 180 ml
• 4 tablespoons vegan butter melted – 56 g
• 1 teaspoon vanilla extract 5 g

Glaze:

• 1 cup powdered sugar 120 g
• 2 tbsp almond milk or any plant-based milk – 30 ml
• ½ teaspoon vanilla extract 2 g
• Topping of your choice optional, like Vegan sprinkles, cinnamon sugar, or crushed nuts

Instructions

Prepare the Dough

• In a large bowl, combine flour, sugar, yeast, and salt.
• Add warm almond milk, melted vegan butter, and vanilla extract. Mix until a soft dough forms.
• Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
• Place the dough in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.

Shape the Dough

• Once risen, punch down the dough and roll it out on a floured surface to about ½-inch thickness.
• Use a donut cutter or a round cookie cutter (and a smaller cutter for the center) to cut out doughnuts.
• Place donuts and donut holes on a baking sheet lined with parchment paper. Cover and let rise for another 20-30 minutes.

Air Fry the Donuts

• Preheat your air fryer to 350°F (175°C).
• Lightly spray or brush the donuts with oil. (I used avocado oil, but any cooking oil will work)
• Depending on the size of your air fryer, cook 3–5 donuts at a time, leaving space between them, for 5-6 minutes until golden brown.
• Remove and let cool slightly on a wire rack.

Glaze the Donuts

• In a bowl, whisk powdered sugar, almond milk, and vanilla extract until smooth.
• Dip each donut into the glaze, allowing excess to drip off.
• Place on a rack, sprinkle with toppings if desired, and let the glaze set for about 10–15 minutes.

Notes

• Room temperature : Air fryer donuts are best enjoyed fresh the day they are made. If you have leftovers, store them in an airtight container at room temperature for 1-2 days.
• Freezer : To freeze doughnuts, wrap each one individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, thaw at room temperature for a few hours.

Nutrition

Air Fryer Donuts https://jessicainthekitchen.com/air-fryer-donuts/ May 21, 2025

If you like your vegetarian meatballs with beans, veggies, and BIG flavour, these chickpea and beet meatballs are for you, my friend! They’re sweet and spicy and do double duty as an appetizer or dinner protein.

While I am giddy to go to the grocery store and see so many plant-based options available these days, I still have a soft spot for homemade versions of things like Grillable Veggie Burgers , Vegan Bacon Crumbles , and vegetarian meatballs. Sometimes I don’t want a meatball that replicates the taste of meat. I want grains! Beans! Veggies! FLAVOUR! If you can relate, I think you’re going to flip for these chickpea and beet meatballs. They’re earthy, sweet, smoky, and I add lots of garlic and red pepper flakes for a kick. These aren’t grocery store vegetarian meatballs—and that’s a good thing!

Why These Vegetarian Meatballs Are Better Than Store-Bought

Yes, it’s a bold claim, but here’s how I back it up!

• Fantastic texture . Roasting beets yields a smooth, velvety texture that helps with binding these veggie meatballs. They’re firm enough to hold their shape, yet tender when you cut into them with your fork.
• Sweet and spicy flavour . You can adjust the spicy part to be sure, but I’m a spicy addict, so of course, I add some extra heat when I make these myself. And the heat is balanced with the natural sweetness of the beets and a touch of maple syrup.
• Great for meal prep . It’s hard to resist making a batch of these vegetarian meatballs and eating them immediately (I speak from experience), so I definitely recommend making double and freezing some for later! Heat them up for an easy dinner option.

Notes on Ingredients

Here’s a breakdown of the key ingredients you’ll need to make these vegetarian meatballs. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Roasted beet – I have instructions for how to roast beets in the recipe notes for my Beet “Feta” Salad .
• Chickpeas – The liquid can be frozen to use as a Vegan Egg Substitute !
• Liquid smoke – If you prefer not to use this, you can leave it out or add a few pinches of smoked paprika instead.
• Vegan Worcestershire sauce
• Panko breadcrumbs – Swap in gluten-free panko or breadcrumbs if you need to make gluten-free vegetarian meatballs.
• Olive oil – Or coconut oil, if you prefer.
• Salt & pepper
• Maple syrup – Date Syrup would also work.
• Garlic
• Crushed red pepper
• Flax egg – Learn more: How To Make A Flax Egg .

How to Make Chickpea and Beet Vegetarian Meatballs

Here’s a step-by-step overview of the process for making these tasty meatless meatballs.

Pulse the beets and chickpeas.

• Prepare . Preheat your oven to 375℉ and line a baking sheet with a silicone mat or parchment paper. Make the flax egg and freeze it for 10 minutes.
• Make the meatball mixtur e. Pulse the beet and chickpeas in your food processor a few times, then add all the remaining ingredients. Pulse to incorporate.

Form the meatballs.

• Form the meatballs . Use about 1 1/2 tablespoons of the chickpea mixture per meatball and set them on the prepared baking sheet.
• Bake . Place the pan in the oven and bake for 15 to 20 minutes, or until crisp and browned on the outside.
• Serve . Let the meatballs cool a bit to set, then serve as desired.

Tips and Variations

• Don’t over-process the mixture . If you blend the meatball mixture until it’s completely smooth, your vegetarian meatballs will have a paste-like texture. Bits and pieces of beet and chickpea are okay!
• Swap in a golden beet . If you want to avoid the mess of red beets, try using a golden beet instead. They have a milder flavour and won’t stain your hands.
• Add in some spices . For extra flavour, add in some dried herbs or spices to the meatball mixture. Italian seasoning, cumin, or thyme are all great options.

Serving Suggestions

Add these chickpea beet meatballs to a bowl of spaghetti with Marinara Sauce for a traditional serving option, or add them to meal bowls like this Nourishing Vegan Buddha Bowl . You can also make them into meatball sandwiches, serve them as an appetizer on toothpicks, pile them atop Creamy Vegan Mushroom Risotto or Vegan Mashed Potatoes . So many options!

How to Store and Reheat Leftovers

• Refrigerator : Store leftover vegetarian meatballs in an airtight container in the refrigerator for up 3 days.
• Freezer : You can freeze these meatballs before or after baking for up to 1 month. To freeze before baking, place the uncooked meatballs on a parchment-lined baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer-safe bag. Already cooked meatballs can be popped into an airtight container or freezer bag.
• To reheat : Unbaked meatballs can be baked directly from frozen, just adding a few extra minutes to the cooking time. Otherwise, warm up the vegetarian meatballs in a 350ºF oven, air fryer , toaster oven, or microwave until heated through.

More Vegetarian Meatballs

• Vegan Cranberry Meatballs
• Vegan Swedish Meatballs
• Vegan Spaghetti and Meatballs
• Buffalo Quinoa Cauliflower Vegan Meatballs
• Vegan Meatballs

Ingredients

• 1 medium roasted beet , chopped
• 1 15-ounce can chickpeas , drained, 255 grams
• 2 tablespoons liquid smoke , 30 grams
• 2 teaspoons vegan Worcestershire sauce , 10 grams
• 3/4 cup Panko breadcrumbs , 40 grams
• 2 tablespoons olive oil , or melted coconut oil, 27 grams
• Salt & Pepper to taste
• 1 tablespoon maple syrup , 20 grams
• 5 cloves garlic , minced
• ½ teaspoon crushed red pepper flakes , 1 gram
• 1 Flax egg

Instructions

• Preheat oven to 375℉ and prepare a silicone mat or parchment paper.
• Set up your flax egg in the freezer for 10 minutes and prepare the other ingredients.
• In a food processor, add the chopped beet and chickpeas and pulse until smoother. Add in all the other ingredients including the flax egg. Pulse/blend until incorporated together, but not too much (you don’t want it to turn into a paste).
• Scoop out 1 1/2 tablespoons per ball. I got about 13 meatballs.
• Place on the silicone mat and bake for 15 to 20 minutes, depending on your oven. I baked for 20 minutes.
• Remove and allow the meatballs to cool. They will definitely firm up as they cool.
• Serve over cooked pasta, even risotto. Top with vegan parmesan cheese and fresh parsley to garnish.
• Enjoy!

Notes

• Refrigerator : Store leftover vegetarian meatballs in an airtight container in the refrigerator for up 3 days.
• Freezer : You can freeze these meatballs before or after baking for up to 1 month. To freeze before baking, place the uncooked meatballs on a parchment-lined baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer-safe bag. Already cooked meatballs can be popped into an airtight container or freezer bag.
• To reheat : Unbaked meatballs can be baked directly from frozen, just adding a few extra minutes to the cooking time. Otherwise, warm up the vegetarian meatballs in a 350ºF oven, air fryer, toaster oven, or microwave until heated through.