These donuts put the fun in fungi! They aren’t made from real mushrooms but are a perfect dessert for all mushroom lovers to enjoy. You can even set up a woodland display to serve it, creating a fantastical dessert that is not only memorable but delicious.

This recipe is vegan, but you can use any baked donut recipe that you love.

These are fun to bake anytime of year, a sweet dessert after mushroom hunting in the forest or a great winter dessert when sprinkled with powdered sugar. We even put them on a winter themed forest cake!


You can add the mushroom warts of a toadstool mushroom (the universal veil remnants) in a delicious way by adding shredded coconut to the top of the mushroom. It adds texture and taste to the mushrooms. You can also add white icing sugar for the spots, or powdered sugar - it is completely up to you.


Make brown mushrooms, red toadstools, white mushrooms, or any other colour that you'd like. The chocolate coverd mushrooms were a huge hit in our house but everyone could agree that the red toadstools looked the prettiest.



Vegan baked MUSHROOM DONUTS

Bake temp: 350 F

prep time: 15-20 mins

Bake time: 10 minutes

Rise time: 15 minutes

Icing or glaze set time: 10 minutes

Total time: 50 minutes

Makes: approximately 9-12 donuts








Double this recipe for more donuts!




Mixing the ingredient:

  1. Combine the warm water and yeast and allow it to activate in the bowl while you mix together the other ingredients.

  2. Mix all of the dry ingredients into a bowl and stir well.

  3. Add vegan butter or the coconut oil to the wet ingredients, by melting it first (on the stove or in the microwave) to turn it into a liquid. Add it to the bowl when it is warm, don’t add it when it’s hot or it could disrupt the yeast.

  4. Add the vanilla to the wet ingredients.

  5. Combine both bowls together and mix well, knead with your hands but don’t over work it.

Start preheating the oven at 350 F




Form the Donuts into two different shapes:

  1. Create two shapes, one looks like a 3D half circle and the other is a cylinder shape. For every cap shape you make, equally make a stem shape.

  2. For the cap of the mushroom, create for a 3D half circle roughly the size of a circle you get when you touch the tip of your thumb to your index finger.

  3. Then add a finger sized indent into the flat part (the underside) of the cap to help place the stem onto it later. Lay the flat side down onto an oven tray lined with parchment paper.

  4. For the stem, roll it out into a cylinder shape about an inch long and a bit thicker than your thumb.

  5. Cover with a thin, clean, breathable dish towel and allow it to rise in a warm place for about 10-15 mins. We like to put the tray near (or on) the stove while the oven is preheating.

It will rise and become a bit bigger than you made it. Adjust the size according to your own desire. We aimed for timbit sized caps.



Bake for 10 mins at 350F - they should come out golden blond in colour. Don’t over bake or they won’t be as soft in the middle. The key is to have fluffy donuts.