Vegan Sweet Potato Donuts
Prep time
Cook time
Total time
These Halloween themed vegan sweet potato donuts were adapted from a non-vegan pumpkin cake donut recipe on the King Arthur Flour website. The recipe creates a moist and rich vegan cake donut, decadent enough to be served as a Halloween sweet treat. I purchased my silicon donut mold on Amazon for less than $10. You can also use this batter to make cupcakes and muffins. The prep time and cook time estimates do not take into account the making of the googly eyes and spider webs which must set overnight to harden.
Serves: 12
Sweet Potato Donuts
  • 1¾ cups + 2 tbsp unbleached all-purpose flour or white whole wheat flour
  • 1½ tsp pumpkin pie spice or 1 tsp cinnamon + ¼ tsp freshly ground nutmeg + ¼ tsp ground ginger
  • 1½ tsp baking powder
  • 1 tsp salt
  • 2 tbsp ground flax seed + 4 tbsp water (this is equivalent to 2 “flax eggs”)
  • ½ cup vegetable oil
  • 1 to 1½ cups vegan cane sugar
  • 1½ cups sweet potato purée (I used canned)
  • 1 tsp vinegar (white or apple cider)
Halloween Icings
  • White frosting red blood splatter (1-2 tsp beet juice for blood)
  • Black icing & spider webs (1 tsp black cocoa powder for icing and web recipe below)
  • Green slime with googly eyes (1 tsp matcha for icing)
  • 2 cup powdered sugar
  • 3 tbsp soy milk (or other non-dairy milk)
  • 1 tsp vanilla extract
Spider webs and Googly eyes
  • 1 cup powdered sugar
  • 1 tsp arrowroot or cornstarch
  • 1 tbsp light corn syrup
  • 2 tsp soy milk (or other non-dairy milk)
  • mini vegan chocolate chips (like Enjoy Life)
  1. Preheat the oven to 350°F. Lightly grease a donut pan or two (recipe makes 12 donuts). If you are using a silicon donut mold you won’t need to grease it.
  2. Mix together the dry ingredients (flour to salt).
  3. In a separate bowl mix together the wet ingredients (flax “egg” to vinegar).
  4. Pour the wet into the dry and stir to combine. Careful not to overmix the batter.
  5. Fill the donut pans/mold using about ¼ cup of batter for each donut.
  6. Bake for 18-20 minutes. A toothpick should come out dry when testing doneness.
  7. Set the donuts onto a cooling rack to cool.
  8. Once cool, ice the donuts and top with spider webs and eyeballs (recipe below).
  1. Sift the powdered sugar into a small mixing bowl. Stir in the soy milk and vanilla, and continue to stir until it is smooth. If yours is too thick add more soy milk, too thin add more sugar.
  2. Now separate the icing between 3 bowls large enough for dipping a donut. Remove about 2 tbsp of icing from one of the bowls and put into a smaller bowl (that’s for your blood splatter icing).
  3. Keep one bowl of icing white. For the red, black, and green icings simply stir in 1 teaspoon of coloring to each bowl. Stir until smooth.
Spider webs & googly eyes
  1. Whisk together the sugar, cornstarch, corn syrup, and soy milk. Stir well until well combined and smooth. It will be thick so you may need your hands to knead the paste together.
  2. Place it into a piping bag or plastic zip bag with the tip cut off (it should be cut very tiny to create a very thin spider web…wider for the eyes).
  3. Squeeze the paste onto wax paper, parchment or split in the shape of round eyeballs (then top with mini chocolate chips before hardening). Do the same to create spider webs (draw a spider web on paper and place under the parchment to trace over).
  4. Allow the eyeballs and spider webs to harden on your counter at least 8 hours.
Recipe by Sweet Potato Soul by Jenné Claiborne at