Perfect vegan doughnuts are attainable! After perfecting regular doughnuts, the recipe can now be made vegan! No one will believe they’re truly egg free and dairy free (this is an original recipe)!
I don’t know how much you know about my site and recipes, but my top performing post is my Perfect Yeast Doughnuts recipe. (We’ll see how long it lasts since my Custard Peach Pie recipe has been coming on strong for 6 months, now.)
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I cannot tell you how many times the photo above has been stolen online. In fact, I flew to Scotland a few years ago and discovered that someone was using it on a sandwich board to promote their business (without as much as asking my permission)! I was livid; mostly because he was very rude and didn’t even apologize.
Anyway, the reason I’m telling you this is because this doughnut recipe is popular for a reason: the doughnuts turn out perfectly! I’ve had rave reviews from all over the world (you can read the comments here). It’s not my recipe, but one I adapted from a bread baking book, so I’m not the one to take credit for the recipe.
I also can’t take credit for “veganizing” the recipe because it was comments left from two of my readers, Jen and Nicole, telling me they’d made my Perfect Yeast Doughnuts in vegan form and they were amazed at the results. Thank you, ladies!
Unfortunately, you’ll find other similar recipes published online and often there is NO CREDIT to where the recipe came from. Unless the person is a pastry chef, do you really think they came up with a vegan doughnut recipe off the top of their head? This happens much too often nowadays; always ask yourself when you see a recipe online: where is the credit to the source of the recipe, even if it’s an inspiration.
Another reader named Laura told me her children were allergic to eggs and dairy, so I’ve had it in the back of my mind to try and make the vegan version for quite some time.
I’ve made the Perfect Vegan Doughnuts twice now and they are incredible. My dad raved about them saying he thinks they’re even better than the original! If you knew my dad, you’d realize that this means the doughnuts are crazy good! I also would never share a vegan recipe if it meant that the flavor/taste was compromised by having to substitute ingredients.
So here is the recipe for the Perfect Vegan Doughnuts, with a printable recipe below. If you make them, please let me know what you think!
Perfect Vegan Doughnuts
Adapted from this recipe for Perfect Yeast Doughnuts.
Full printable recipe below.
The measurements are critical in this recipe, so a scale is necessary. (This is why there are no cup measurements-please do not ask for them.) The ONLY way to obtain the correct amount of flour is by weighing it.
Make the dough in a bread machine (or by hand).
Knead the dough when doubled, roll out and cut doughnuts.
This is the link to the doughnut cutter in the photo below.
Place on paper sheets on tray.
Allow to rise.
Heat oil and begin frying the doughnuts. Remove and place on paper towel.
Fill, coat, dip or dust doughnuts.
Eat the doughnuts!
Aaaand another doughnut recipe! Mini Italian pumpkin and orange doughnuts.
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I’m not vegan, but have plenty of vegan recipes for you to peruse. All tried, tested and true (most have been passed down within my family) – just click here VEGAN RECIPES.
(Sorry for the inordinate number of doughnut photos, but it was so hard to narrow down which ones to use!)
Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe)
Perfect vegan doughnuts are super light and fluffy! No one will ever know they're vegan.
Ingredients
- 6 Tbsp aquafaba (chickpea water)
- 2 tsp ground flaxseed
- 6 tbsp (90 ml) water
- 5 oz coconut milk (150 ml) at room temperature
- 2 oz (57 g) coconut oil, melted
- 16 oz (454 g) all-purpose or bread flour
- 2 oz (57 g) sugar
- 1 tsp salt
- 1 1/2 tsp (5 g) regular or quick-rise yeast (one and a half teaspoons)
- oil for frying (I use sunflower or grape seed oil or a combination)
- powdered sugar and regular sugar, coconut, etc. for coating the doughnuts
- jam or any other vegan filling, if desired
Instructions
Make the doughnut dough
- Mix the aquafaba with the ground flaxseed in a small bowl.
FOR BREAD MACHINE
- Place the aquafaba mixture, water, coconut milk, and melted coconut oil in the bread machine pan or stand mixer bowl, then add the dry ingredients, except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting. Remove when dough has doubled in size.
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
- Place the dry ingredients in a bowl. Put 6 tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it). Make a well in the center of the dry ingredients, then pour in the yeast mixture, coconut milk, aquafaba mixture, and coconut oil. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes. By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size.
Roll out the dough and cut
- Once the dough has risen, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin.With a rolling pin, roll out half of the dough to about 1/2″ thickness. (Do not rest the dough.)
- Cut with a round, sharp doughnut cutter (about 3″ diameter). Or else use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. I recommend this cutter.
- For jelly filled doughnuts: roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts and holes.
Let the cut doughnuts rise
- Place each doughnut on a piece of parchment paper, then place on a cookie sheet. Put the tray in the oven The oven warming step should not be necessary in the summer unless your a/c is very cool.
- Next, boil some water and pour it into a measuring jug or bowl. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming).
Fry the doughnuts
- Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole. If it doesn’t start frying (bubbling) immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
- Drop the yeast doughnuts into the hot oil using the paper to carefully lower them into the oil.
- Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel lined plate once they are ready.
Decide how you want to finish them (sugar, glaze, filled, or plain)
- When the doughnuts have cooled, roll them in sugar to coat evenly.
- For glazed doughnuts, just put some powdered (confectioner’s) sugar in a bowl and add a little bit of milk or water. Stir and keep adding liquid until you reach a smooth, slightly runny consistency. You want the glaze to run off the doughnuts when you’ve dipped them.
- Dip one and place it on a cooling rack to set. If all the glaze runs off, add more sugar, and if it’s too thick, add more liquid. No measuring needed.
- If you choose to fill the large yeast doughnuts, push a skewer into the center of the doughnut to make a hole. Next, put some room temperature jam, or slightly warmed chocolate hazelnut spread (I’ve gone off Nutella since they’re using tons of palm oil) into a piping bag and pipe the filling into the doughnut.
PLEASE READ NOTES BELOW!
Notes
- I do not specify a time on the dough rising because there are too many factors that will determine the length of time. Which yeast was used (regular or quick rise), if the yeast was fresh or old (older yeast doesn’t work as well, or sometimes not at all), and the temperature of your kitchen.
Special equipment:
- parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes)
- large pot, deep fryer or wok
- a sharp doughnut cutter (a reader asked what I recommend, and I like this one as there is no guessing where the center of the doughnut is–perfect doughnuts every time).
- candy/oil thermometer, not necessary, but very helpful if you’re not a deep-frying pro
Nutrition Information:
Yield: 16 to 20 Serving Size: 1 doughnutAmount Per Serving:Calories: 188Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 128mgCarbohydrates: 28gFiber: 1gSugar: 11gProtein: 3g
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Oh my gosh, Christina, I’ve been quarantined in Seattle since the first week in March, the week I was scheduled to fly to Madrid where I was so looking forward to my favorite vegan donut place on the planet — Delish Vegan — and have been craving filled vegan donuts for months. I’ve tried a couple of recipes but both were OK and almost gave up when I found these. They were SOOOOO good. For a first attempt, I made a half of a batch and between my husband and me, we polished them off in ONE sitting. We’re stuffed but so happy we found this recipe. Can’t wait to make more. Thanks for sharing!! Take good care.
Hi Maya, this makes me so happy! I’m so sorry about your trip to Madrid :( I’m supposed to be in Italy (for the second time this year) right now, so I get it. So glad there’s a bit of a silver lining for your with these doughnuts. I agree, they’re incredible, no matter if they’re vegan or not. I have a favor, could you click the 5 stars above the PRINT recipe button on the recipe card? I’d really appreciate it! Thanks so much and happy doughnut making!
[…] Now I know sometimes you might want a yeast donut. If you're looking for a gorgeous and delicious one go on over to Christina's Cucina and check out these Perfect Vegan Doughnuts Made with Yeast. […]
In general does this take longer to rise than a non-vegan yeast donut? It’s been about an hour and no rise. I proofed the yeast and it was foamy and bubbly before I added it.
No, but it depends on the temperature where it’s rising. It should have risen a bit in an hour, though. Give it some time.
My doughnut dough was very very sticky and never came to shape after kneading testing
I weighed each and everything
I am happy with the taste but not doughnut shapes
Without seeing what you did, it’s very hard for me to know what went awry, Shilpa. Hope it’s better next time.
Hi Christina,
This recipe looks so yum but I’ve recently had to stop eating gluten due to migraines, is there any alternative flour that would work as a direct substitute? Or am I better searching for a specific vegan GF donut recipe?
I’m gluten free too! Would love to know if you can recommend a GF flour alternative. 😊
Hi Amy, gluten free yeast doughnuts are simply never going to come close to the gluten ones. I haven’t tried it, but it’s really difficult to get a light result with gf flours :( They may turn out, but probably won’t really taste like proper doughnuts, sadly.
Can we just store the dough after first proofing in refrigerator for few hours ?
I haven’t done this, but 2 or 3 hours should be okay, but it will continue to proof in the fridge, so no longer (is my guess.) Good luck! CC
Hi did it work if you put it in the fridge? I’m trying to figure it out if I can do that for a few hours.
You can, Karla. It will slow down the rising, but it won’t stop it. Put it in a large enough bowl and keep an eye on it.
Do you use can coconut milk, or can you actually use like from a carton or a bottle the milk? Also when I made them they don’t look as fluffy as yours. They are sooo good but the outside is def a lik harder texture. I don’t know what I am doing wrong.
Hi Karla, I used coconut milk from a carton. It’s hard for me to say why the outside is harder. Is the oil too hot, perhaps? Are you using a themometer?
Hi Christina, for the aquafaba, should I try and stray away from salted chickpeas? Should I use Eden brand chickpeas (non-salted) or would it not matter if I use Goya brand (salted)? Thanks!
Hi Sage, good question! I do usually buy chickpeas with salt, so I don’t think it would matter either way. I honestly don’t think the amount of salt in a little of the liquid will make a significant difference. Let me know how they turn out. :)
Hello, I was wondering if I could use homemade cashew milk instead of coconut? As that is all I have on hand, thanks in advance! x
I can’t see why that wouldn’t work, Sarah. Enjoy!
Hello there!! Very much looking forward to making this recipe today! Quick question about the yeast… I noticed your recipe calls for 1.5 teaspoons of “regular/quick rise†yeast, has anyone tried using instant yeast? Just wondering about how much to use if making this substitution.
Thank you!! Xoxo
Hi Natasha, that is the same as quick-rise and will work fine. No changes. Enjoy!
Christina- BLESS YOU!!!! In all my years tweaking recipes in blind faith, you are the only blogger who has ever responded….. let alone in such a timely manner. I’m so beyond grateful. Can’t wait to get these 5 star babies in my belly! Thank you!!
That’s an absolute atrocity, Natasha! I’m so sorry! I honestly can’t respond quickly all the time, especially when I’m traveling, but that’s not happening now. I’m sure you’re going to love the doughnuts! Don’t forget to leave a star rating/review in the printable recipe card when you’re done! Thank you!!
I am not a dough-maker in the least so I might have done something wrong. After 5 minutes in the kitchen aid mixer, the dough was still really sticky so I added 1 tsp of flour at a time…by the time the dough actually made a ball I probably ended up adding a whole extra cup of flour. Not sure if it’s because I weighed the flour out instead of my usual measuring by cup. Any tips though? The donuts tasted good but only once they were glazed. Just plain, there wasn’t enough sugar and I want to say it’s because of all the extra flour added. HELP!
Hi Jasmine, I understand. The problem is most definitely NOT that you weighed the flour. That’s what you did correctly. Adding so much more flour is the problem. Maybe adding a few spoonfuls, but definitely not a cup. The dough will be a little sticky and you should let a dough form first, THEN let the mixer knead for another five minutes. Continuing to knead changes the dough (it will get less sticky.) I wouldn’t add any more sugar unless you plan to eat them completely plain. They aren’t very sweet as they are usually dipped in sugar, glaze or another sweet topping. Let me know if you give it another try, and I hope you do! :)
Hi there! Similar to another viewer my son has a dairy allergy but ok with eggs. Am I correct in assuming you can replace the aquafaba in this vegan recipe with 1 egg as noted in the original recipe and follow all other instructions as laid out above?
Thank you!
You are correct!! Enjoy the doughnuts!
We made these last night and they were excellent!! We will be making these again :)
Thank you so much for sharing :)
Thank you so much, Sharmishtha! I’m so glad! :)
It would be very helpful have have even ball park estimates of rise times -for example the second rise once cut… is it another couple of hours or what are we looking for with this? Doubled, one and a half times the size? I know that a lot of factors go into rise times, but a bit more guidance or “in my experience it takes x ” would be beneficial.
Wish I could edit for typos – sorry
Gotcha. I will add that and will fix the typos for you, too, Alex. No problem.
:)
Hey there!
I’m wondering if I make these a day in advance for a friend~ will they keep well? Or are they more eat-the-same-day-for-best-results kind of a thing?
Much appreciation! (So excited)
Hi Lucé, these most definitely are best as fresh as possible. They are in the French baguette department: best on the day made :) Enjoy!
Can these be baked instead or air fried?
Hi Jon, actually, they aren’t meant to be baked, but some here have said they have done so and were happy with the outcome. However, that’s like making a Martini without the alcohol (to me.) I wouldn’t advise air frying as they will collapse when you put them into the airfryer. Let me know what you try, CC
Would an equal amount of apple sauce be a good substitute for aquafaba?
Hi Nithya, I’m sorry, but not having tried this myself, I would hate to make a guess and not have it turn out for you. I honestly do not know. Could I suggest making half the recipe and giving it a try?
I made these doughnuts for the second time today and they are absolutely fantastic!!! Super light and fluffy.
My favorite doughnut recipe and I’m not vegan…
Thank you so much for a wonderful recipe and beautiful pictures amd instructions!
Thank you so much, Talya!
Hi, I was wondering if there’s any way to keep the dough so that I can fry them the next day? Perhaps freezing it?
Hi Rebecca, I haven’t tried with this vegan version, so the only way to know is to try it. I would just make the dough at night and allow it to rise overnight (it will rise much slower in the fridge). Then do the rest of the recipe the next morning, but remember, it will be cold so you’ll have to account for that. Good luck and let me know how it goes.
Hi!
I have never worked with aquafaba so I was jus wondering, do I need to whip the chickpea water first before using it?
Excited to try it out!!
no whipping needed :)
Hi, do I use tinned coconut milk (if so is it full fat or light) or do I use a refrigerated/cereal coconut milk such as Alpro?
Hi Olivia, not tinned, the latter type of coconut milk is what I used. Enjoy!
Reading this since I’ve done my 2nd prove is really frustrating. Stating plant milk would make it much clearer as most recipes that call for coconut milk is for tinned coconut milk. :(
Sorry, I don’t often use coconut milk, so forgive me for not knowing the correct term to use, however, I don’t believe one is a plant milk and the other is not since they are both made from coconuts. I think one is just thicker than the other.
I used canned coconut cream and they turned out great. ☺ï¸
Oooh, good to know! Thanks, Ally!
Thank goodness. Was ready to cry since I’m half way through the recipe ðŸ˜ðŸ¤£
Do i just mix the aquafaba or do I have to whisk it to meringue status?
No whisking necessary! :)
Excited to make these for a flock of vegans I work with! Always trying to make things everyone can enjoy! Wondering if (and how) I could sub my fresh sourdough starter for the dried instant yeast?
Thank you for this recipe!
Oh goodness, someone just posted that they did this! Can you click on the reviews (next to the comments tab) to read her suggestion for using sourdough starter?
Oh sorry, it was the normal doughnuts, here you go: “I was a bit skeptical to try these donuts (being as though they weren’t measured in cups), but I managed to push through and in the end, the donuts turned out very well! These were increeeedibly soft and airy. This recipe also works very well with sourdough starter (if you don’t mind the sour taste; I kindof like it. It reminds me of a toaster strudel (yummy!)). If you are using starter, substitute a cup of starter with the yeast and the water. Also, make sure that the starter is FED before using it. Your dough will rise beautifully if you do. :) Thanks so much for the recipe!”
Lovely! This recipe produced great results. One note on the aquafaba for future donut-makers: I only get 5 tbsp of aquafaba out of a can of chickpeas, so I just used that rather than open a new can, and it worked fine!
Great to hear, Ben!! Thank you so much! Would you mind leaving a star review in the printable recipe card? Only if it’s not a bother. It’s so confusing, but it’s what I have to work with. Thanks again!
For the second rising – once they’re cut into donut form – what am I looking for? The instructions say to place them in the oven with the hot water, but doesn’t indicate when I’ll know they’re ready to fry.
My dough looks great so far! Thanks so much!!
Hi Erica, they should be puffed up like in my photo. See the difference between the before and after? I don’t want to say double in size, but definitely wait until they’re risen. Let me know how they turn out! :) CC
Thank you!! They were amazing!! Gave some to my neighbors and they were in disbelief that they were vegan!! Ironically I couldn’t get my 4 year old to even try a bite, which is who I made them for. But my husband and I enjoyed them!
Oh poor baby! Maybe next time having him or her help to make them, just being involved often helps children be more interested in tasting food. I used to be a children’s social worker, taught children’s cooking lessons and have a 4 year old goddaughter ;) On the other hand, SOOOO happy you and your neighbors loved them. I don’t blame them, it is hard to believe they’re vegan! :) Can I ask a favor? If you can leave a 5 star rating in the printable recipe box above? I’d very much appreciate it! Stay safe.
wow. you get angry bc somebody picks yr donut photo from the net and uses it for their shop…
YES, because it’s COPYRIGHT INFRINGEMENT (i.e. stealing!) which is a FEDERAL OFFENSE! Talk about blaming the victim! What if I said to you, “Wow, you get upset because someone stole your car from your driveway to use it for Uber?” Get educated, please.
What is an alternative for the aquafaba (chickpea water) ingredient?
An egg white.
What are some alternatives to flaxseed?
Can I used chocolate almond milk instead of coconut milk?
And vegetable oil instead of coconut?
Sorry I’m just trying to use what I have on hand
Sorry, the flaxseed I can’t help you with, and I wouldn’t use chocolate almond milk unless you want to make chocolate doughnuts, but that sub should work as well as the vegetable oil. It’s hard to not be able to get the ingredients we need :(
Just made these and they are so yummy! They were easier than I expected as well. We tried frying some as well as baking some and fried got all the votes from my family. The baked were still good, everyone just felt that they tasted more like a roll than a doughnut. Thank you for sharing this recipe,
Oh thank you so much, Carolyn! Aren’t they fabulous? Thanks so much (and if you can click the 5 stars in the printable recipe card, I’d appreciate it!) :)
These look great! Is the aquafaba in place of eggs? I am dairy free,I don’t have aquafaba but I do have eggs from my hens… could I use them instead?
Yes, and yes! My other recipe uses milk and eggs, so you can make the vegan and use eggs, no problem! Enjoy!! :)
Thank you so much for this recipe. My 8 month old has allergies to milk and now egg so while breastfeeding I need to be super careful what I eat. This was a great recipe to make with my older daughter helping. They turned out great so delicious.
How wonderful! I love to hear this, Katie, it makes me very happy! Thanks for letting me know! Enjoy and stay safe! CC