Vegan doughnuts are easy to make! 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 never thought I’d post a recipe for vegan doughnuts, but I also never would have believed they’d come out so perfectly!
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)!
Anyway, the reason I’m telling you this is because this doughnut recipe is popular for a reason: the doughnuts really just turn out to be perfect! 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 donuts in vegan form and they were amazed at the results. Thank you, ladies!
Just want the glaze recipe? Check out my glazed donuts.
Unfortunately, you’ll find other similar recipes published online and often there is NO CREDIT to where the recipe came from. When you see a recipe online, ask yourself: where is the credit to the source of the recipe, even if it’s an inspiration. So how did I create this perfect vegan donut recipe?
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 vegan doughnuts for quite some time.
I’ve made these absolutely perfect vegan donuts 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 would also never share a vegan recipe if it meant that the flavor/taste was compromised by having to substitute ingredients.
There’s 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
Step by Step Directions
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.
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Make the vegan doughnut dough in a bread machine (or by hand).
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Knead the dough when doubled, roll out and cut doughnuts.
This is the link to the doughnut cutter in the photo below.
Place the vegan doughnut dough on paper sheets on tray.
Allow to rise.
Heat oil and begin frying the vegan doughnuts.
Remove and place on paper towel.
Fill, coat, dip or dust the vegan donuts.
Eat the Vegan 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 Italian family) – just click here VEGAN RECIPES.
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 in a carton (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)
Toppings & Coatings (optional)
- powdered sugar
- sugar
- coconut, nuts etc.
- 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 tablespoonfuls 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 Serving Size: 1Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 174mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g
Nutrition information is only estimated.
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Thank you for this awesome recipe. I made a mistake and forgot to add the coconut milk until I realized after everything was mixed in. I quickly poured the 150 ml and thought this over. With a benefit of a doubt, I pulled the dough out of the mixer and knead it with flour dusted over to prevent stickiness. It was manageable and thankfully light and fluffy. I also used pizza yeast because it was all I had.
Picture image in link below:
https://scontent.fybz1-1.fna.fbcdn.net/v/t1.0-9/67958795_10101271502446330_471259007311413248_o.jpg?_nc_cat=100&_nc_eui2=AeFuS7mSMhtOtS1ynVVFjBRfK4D-MK2SblvUjK2esXdfgHqXlvnCD8A7jtdqTJhXAW_qrcI22HpNsRSUrXeotmBe0hmVJRhrDROMeLtkaFrrhw&_nc_oc=AQmP5SM7DtB2DUPjqqksg6D6rRBcWBuAKs-zDA9GXATphxUhb_dmsyp2gJBUYCNUPTw&_nc_ht=scontent.fybz1-1.fna&oh=63cd6573b66ff820e8117e75c3b98763&oe=5DE6054D
Here is the inside:
https://scontent.fybz1-1.fna.fbcdn.net/v/t1.0-9/67665200_10101271524881370_1155604742475350016_o.jpg?_nc_cat=101&_nc_eui2=AeFAP5EvNAbbiwlyWLw8iQlpgF8t7iP7MkvoLvkuL-Kc1gp9bO2xZIFR5mhAjrFVh6TDjSn_-SidyAh9dSj3OyuqqR8WcUksKt1gklCCCYEpLg&_nc_oc=AQnWiciNA4JQrWJdfzoaoDD8ibuZ0-pjkgBk5KMQrsHJrWT4aH8w8dMNrEzvPKvnUxY&_nc_ht=scontent.fybz1-1.fna&oh=6bedee61e0ae0d214b3112799b67aaf4&oe=5DCC5DBD
Thanks for the awesome advertising! That doughnut looks incredible! :)
Thanks for the review, Kristie! So glad you were able to have good results in the end; I do think it’s a rather forgiving recipe. They look wonderful!
Thanks for quick reply Christina! Made these tonite and they are the BEST VEGAN DONUTS IVE EVER HAD, homemade or not!!
BRAVO, Luke! I’m so happy you love them and thank you so much for posting a review! It means a lot to me! <3 CC
Do you use aquafaba from canned chickpeas? If so, do you suggest regular chickpeas, or low sodium chickpeas?
thanks!!
Yes! I have only used normal canned, but can’t imagine the low sodium would be any different in the results.
Hi Christina! These donuts look amazing! Quick question on the rising portion. If my kitchen is warm enough to rise out of the oven, how do I keep the donuts from forming that skin? I wouldn’t be able to do the steam portion… so would I just cover them with a damp towel? Thank you!
Ah, good question, Tori. I’d still stick them in the oven (no need to warm it) and do the steam portion simply because putting the damp cloth on the doughnuts will ruin them for sure. They are SUPER light and so delicate, you simply can’t put anything directly on top of them. Let me know how they turn out!
Hello Christina!
(I think my comment was marked as spam because I posted two consecutively, so I’ll only post one!)
First of all, these look sooo good, I want to make them so bad! *.* I just have a couple of questions: you said you use coconut milk from a carton, but refrigerated? So is that the one with the thick coconut cream part, or is it 100% liquid like soy milk? Because I’d like to use soy milk and I don’t know if it’s interchangeable.
And I’m not familiar with the different types, of yeast, but no matter what I find, is it supposed to mix with water? Both active dry and instant yeast?
Thank you so much!
Hi Philipa, no worries at all! You’re not real spam, so it’s fine :) haha!
1. No, do not use the thick coconut milk (the one you sent the photo of is not the right kind). Yes, go ahead and use soy milk as I’m sure that will work, too. It needs to be the consistency of liquid.
2. Yeast is what makes these doughnuts so incredibly light and fluffy, so yes, the yeast is important. No matter which yeast you use, it’s okay to mix it with the water. Active dry is regular yeast, and instant makes your baked goods rise faster, which is unnecessary in this recipe, but if you have it, you can still use it.
3. The individual pieces of parchment help not to deflate the doughnuts when you pick them up to fry them. They are so light and delicate that that last step can ruin the most perfect doughnut, and that would be sad. :(
Let me know how it goes! Christina
Oh and another thing (sorry for this spam!), my recipes don’t usually need yeast so I googled the different types, and it says the instant rise yeast doesn’t need to be mixed in water. Should we still mix them? And is the one that you used “baker’s yeast”? There are so many kinds I don’t understand haha. Thank you very very much!
See your other comment :)
[…] ✧ La base de los donuts ha sido adaptada de esta receta. […]
I made these and had to add so much flour to account for the super wet dough…I’m sure that’s why I didn’t get the fluffiness I longed for. How long do you fry yours? Mine tasted way too greasy, they were about 3-4 minutes total in the oil.
Hi! I was wondering if I could replace the aquafaba with something else? I want to make these for a friend and she can’t have any grains.
Thank you for your time
Chickpeas are not a grain, they’re legumes.
So sorry I missed this until now (I was out of the country the month of June). If you had super wet dough, something went wrong in the measurements. Did you use a scale, Christina?