Vegan Peanut Butter Jelly Baked Donuts

Vegan Peanut Butter Jelly Baked Donuts

Vegan Peanut Butter Jelly Baked Donuts with a peanut butter glaze and peanut sprinkles…sound too good to be true? Check out the recipe below and make them yourself!

Vegan Peanut Butter Jelly Baked Donuts

They’re really easy to make as the batter is made of just a few simple ingredients and they’re baked not rather than deep-fried.

The sweet, nutty peanut butter pairs extremely well with the sticky strawberry jam in the centre.

It’s very important to add the vinegar and bicarbonate of soda, as the acidic vinegar and alkali bicarb will react in the mixture and make the cake rise – this is how you can make a sponge rise successfully without eggs! 

Also bear in mind: when placing the jam in the middle of the donut make sure to place it in the centre so that no jam leaks out whilst cooking!

The peanut butter glaze is really easy to make and ensures the donuts keep their moisture. Adding some roasted, salted peanuts on top adds a lovely crunchy texture to the otherwise fluffy and pillowy donuts and perfects the salty-sweet flavours.

If you want to make these donuts refined sugar free, look out for a naturally sweetened strawberry or raspberry jam. You could also use a homemade jam or even chia jam. 

Love peanut butter and jelly? You might like my: 

Want more donuts? Check out my: 

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Peanut Butter Jelly Baked Donuts
Vegan Peanut Butter Jelly Baked Donuts
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Vegan Peanut Butter Jelly Baked Donuts with a peanut butter glaze and peanut sprinkles.

Course: Dessert, Snack
Servings: 12 donuts
Calories: 80 kcal
  • 4 tablespoons smooth peanut butter
  • 6 tablespoons any kind of yogurt (a thinner consistency is better)
  • 1 tablespoon vinegar
  • 150 g (5.3oz) self-raising flour + 1 teaspoon baking powder (or sub plain flour + 2 teaspoons baking powder)
  • 1/4 teaspoon bicarbonate of soda
  • Splash of milk, any kind
  • 12 teaspoons strawberry jam
For the glaze:
  • 4 tablespoons smooth peanut butter
  • 2 tablespoons icing sugar
  • Splash of hot water
  • Handful of roasted peanuts, roughly chopped
  1. Preheat oven to 180 degrees (350 degrees)

  2. Mix together the yogurt, peanut butter and vinegar in a bowl
  3. Sift in the flour, baking powder and bicarbonate of soda
  4. Add the milk and carefully fold in – don’t mix it too much
  5. Divide half of the mixture into a greased muffin tin
  6. Place 1 teaspoon of strawberry jam into the centre of the batter
  7. Cover them all with the remaining half of the batter
  8. Bake in oven for 15 minutes, until risen and a skewer inserted into the side of a donut comes out clean (be careful to insert it into the side not the middle as you don't want any jam leaking out!)

For the glaze:
  1. Mixing the peanut butter and icing sugar in a bowl with a splash of hot water (keep adding water until you think the icing has reached the right consistency – thin enough to be spread easily over the donuts but not so thin that it’ll drip down the sides)

  2. Once out of the oven, remove the donuts from the baking tin, place on a wire rack and spread the glaze over the top
  3. Finish by sprinkling with the chopped peanuts

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