vegan donuts

The best vegan donuts! Light and perfectly sweet and SO easy to make. Serve them covered in chocolate and sprinkles or topped with cinnamon sugar!

Baked Vegan Donuts

(190 grams) All Purpose Flour*

(150 grams) White Sugar

tsp Baking Powder

Salt

tsp Cinnamon

tsp Nutmeg

(180 milliliters) Soy Milk*

tsp Vanilla Extract

Tbsp Applesauce

Tbsp Vegan Butter (Melted)*

(175 grams) Vegan Chocolate Chips

Sprinkles

Tbsp Vegan Butter (Melted)

(50 grams) Sugar

Cinnamon

Preheat the oven to 350°F (180°C). Prepare two donut trays by spraying with non-stick spray. Set aside.

Sift the flour into a mixing bowl and add the sugar, baking powder, salt, cinnamon and nutmeg.

Add the soy milk, vanilla, applesauce and melted vegan butter and whisk in, removing any large lumps.

Place the donut batter into a piping bag and pipe it into the donut partitions evenly or use a spoon (but it can get messy).

Bake for 15 minutes until lightly browned on top.

Remove from the oven and let cool for a few minutes before transferring the donuts to a wire cooling rack.

Allow to cool completely before doing the topping.

For the chocolate topping, melt the chocolate by placing it in a microwave safe bowl and heating in 30 second intervals, bringing it out to stir every 30 seconds until completely melted. Dip the donuts into the melted chocolate and then place onto a parchment lined baking tray and use a teaspoon to add the sprinkles. When all the donuts are done, move the tray into the fridge briefly for the chocolate topping to set.

For the cinnamon sugar topping, add the sugar and cinnamon to a bowl and mix together. Melt the vegan butter and use a brush to brush the butter onto the top of a donut and then immediately dip it into the bowl of cinnamon sugar. Place the donut onto a parchment lined tray and use a teaspoon to add more cinnamon sugar to the top of the donut. Repeat for all the donuts.

Thank you for this amazing recipe! I tried two other recipes and they were not good. Flavor and texture were on point. THANK YOU! :-)

I have made this every weekend for the last month for my kids, 2 and 7, and they are such a hit. The first time we did it with chocolate on top, but the second time we were out of chocolate so we ate them plain and they are delicious as is so we've been doing them "naked donuts, momma!" ever since- i love that the kids like them even without the added chocolate bonus. Thank you so much, this is if the first time I have a go-to breakfast recipe!

This vegan Boston Cream Doughnut recipe makes soft, puffy donuts, covered with rich chocolate glaze and filled with smooth vanilla pastry cream. Deep fry them for the most authentic result or bake them or use your air fryer for a lower fat option that&#x27;s quicker to make and easier to clean up afterwards.

Makes 9 small donuts, about 2.5&quot; diameter.

This recipe uses US measurements. Click here for metric amounts.

Vegan Boston Cream Doughnuts - US

soy milk

all-purpose flour (30 grams)

sugar (50 grams)

canola oil

lemon juice

vanilla extract

all-purpose flour (5.3 ounces / 150 grams)

flax/chia seed*

vital wheat gluten**

instant yeast

baking powder (for baked version)

refined coconut oil

sugar

nutmeg,

warm water (105-110°F)

chocolate chips

Whisk all the pastry cream ingredients together in...

Whisk all the pastry cream ingredients together in a small sauce pan. Heat over medium high heat while stirring until the mixture becomes thick and bubbly. Lower the heat to medium low and continue stirring for a minute while the mixture thickens into a pudding-like consistency, then remove from heat.

Alternatively, you can actually do this in the...

Alternatively, you can actually do this in the microwave too. Just zap it for about 2 minutes, stirring every 30 seconds so it cooks evenly and doesn't bubble over.

When cool enough to put in the fridge,...

When cool enough to put in the fridge, cover it with plastic wrap right against the surface, minimizing any air pockets. You can make this ahead and store in the fridge for up to 3 days.

Combine the flour, ground flax/chia seed, vital wheat...

Combine the flour, ground flax/chia seed, vital wheat gluten, and instant yeast in a mixer, food processor, or large mixing bowl. If you'll be baking these donuts, also add baking powder for extra leavening power. Process/whisk for a few seconds.

Add refined coconut oil, sugar, vanilla extract and,...

Add refined coconut oil, sugar, vanilla extract and, optionally, ground nutmeg. Add the warm water. Process/mix until a soft, sticky dough comes together. Process/mix a minute more, then cover and let rise in a warm location for 1 hour or until the dough doubles in size.

If you are making this dough ahead, you...

If you are making this dough ahead, you can skip the first rise, cover it the dough with plastic wrap and store in the fridge for up to two days. Allow the dough to warm up to room temperature before continuing.

Lightly flour your clean work surface and transfer...

Lightly flour your clean work surface and transfer the dough to it. Knead the dough for a minute; it will become more elastic and bouncy. Cover it again and let rest for 15 minutes to allow the gluten to relax and making rolling out easier.

Roll the dough out to 1.25cm thickness (I...

Roll the dough out to 1.25cm thickness (I used the width of my index finger as a guide). Use a round cutter 7cm in diameter, cut out the doughnut shapes (I used the rim of a cup for this). When you run out of dough, gather the scraps into a ball and roll out to cut more out. This recipe will make 9 x 7cm diameter rounds.

If you are frying (or air-frying) your doughnuts,...

If you are frying (or air-frying) your doughnuts, place the rounds on a parchment lined baking sheet dusted lightly with flour. Or if you don't have parchment paper, generously dust a baking sheet with flour and use that. Either way, leave room between the rounds so they can double in size without touching. If you are baking the doughnuts, place the rounds directly on a parchment lined baking sheet. Cover the rounds with plastic wrap dusted with flour (flour side down) or a damp lint-free cloth and let rise in a warm location for 45 minutes to an hour or until doubled in size.

Heat an inch or two of a neutral...

Heat an inch or two of a neutral flavoured oil, like canola, in a heavy bottomed pot over high heat to 175°C. See video for visual cues that the oil is hot enough.

Use a slotted spoon or spatula to gently...

Use a slotted spoon or spatula to gently lift a doughnut off the baking sheet, brush off excess flour, and carefully lower into the oil oil. Cook for 45 seconds or until the bottom is golden brown. Flip and cook for 30-45 seconds longer or until that side is also golden brown. Transfer to a paper-towel lined wire rack to cool. Repeat with all the donuts, frying one or two at a time. Keep an eye on the temperature and adjust as needed to keep it at 175°C. The the oil temperature is too cool, the doughnuts will cook more slowly and be more greasy at the end. If the oil temperature is too hot, the doughnuts may puff up too much, creating a large air pocket that makes for a messy cream situation.

Let the cooked doughnuts cool to room temperature...

Let the cooked doughnuts cool to room temperature before filling and glazing.

Preheat oven to 175°C. When the oven reaches...

Preheat oven to 175°C. When the oven reaches temperature, bake doughnuts for 10 minutes. Remove from oven immediately. The doughnuts should be just cooked through, white on top and slightly browned on the bottom.

Transfer to a wire rack and let cool...

Transfer to a wire rack and let cool to room temperature before filling and glazing.

Preheat air fryer for a few minutes to...

Preheat air fryer for a few minutes to 182°C or according to manufacturer's instructions. Meanwhile, lightly oil the bottom of the pan and place two doughnuts in. They should fit without overlapping.

When the air fryer is preheated, pop the...

When the air fryer is preheated, pop the pan in and air fry for 4-5 minutes. The doughnuts will come out lightly golden on top, resembling dinner buns more than deep-fried donuts. But once finished with cream and glaze, they will be excellent healthier Boston Creams!

Transfer to a wire rack immediately and let...

Transfer to a wire rack immediately and let cool to room temperature before filling and glazing.

Use a chopstick to poke a hole into...

Use a chopstick to poke a hole into the side of each doughnut. Wiggle it around a bit to create a pocket for the cream.

Loosen the pastry cream blending it thoroughly with...

Loosen the pastry cream blending it thoroughly with an immersion blender. Or you can whisk it by hand. In that case, I recommend passing the cream through a sieve to make it super smooth.

Fill a piping bag with a suitable tip...

Fill a piping bag with a suitable tip with the pastry cream. I used a #230. Pipe the filling into each doughnut evenly.

In a heat-proof bowl, microwave chocolate chips at...

In a heat-proof bowl, microwave chocolate chips at 30 second intervals for 1 1/2 to 2 minutes or until the chocolate chips are melted. They will look shiny but may hold their shape; this is fine. Do not over heat! Alternatively, you can melt the chocolate in a double boiler. Do not let any water touch the chocolate!

Add a teaspoon of refined coconut oil and...

Add a teaspoon of refined coconut oil and stir until well combined and very smooth.

Dip each doughnut into the glaze carefully, allow...

Dip each doughnut into the glaze carefully, allow the excess chocolate to drip off, then place back on to the wire rack to let the chocolate set. The chocolate should set between half an hour to an hour; depending on the temperature of your kitchen. On extremely hot summer days, this can take longer so it may be better to set in the fridge for 20 minutes or so.

These vegan Boston Cream Doughnuts are best eaten...

These vegan Boston Cream Doughnuts are best eaten on the same day as cooking. Enjoy!

https://www.youtube.com/watch?v=9yeibDLup3s

The time has come to make vegan Boston Cream doughnuts!  These are soft puffy doughnuts, covered with rich chocolate glaze and filled with smooth vanilla vegan pastry cream. The most donut-y of doughnuts are deep-fried, but I'll also show you the baked option AND show you how they do in an air fryer too.

If you like recipes like this, please give this video a thumbs up! It would really help me out. Also, please share this video on Facebook, Twitter, or wherever you hang out online. I appreciate it! Thank you, friends!!

-TIME STAMPS-
Deep-frying: 5:38
Baking: 7:40
Air Frying: 8:13
Filling: 8:50
Chocolate Glaze: 10:37

--LINKS--

VEGAN BOSTON CREAM DONUTS [full blog post and printable recipe]:
http://www.marystestkitchen.com/vegan-boston-cream-doughnuts/

VEGAN GLAZED DONUTS [video]: https://www.youtube.com/watch?v=mGILMCUsIqQ&list=PL6QDlGTnYxpEzGnKP6kGbyxURX4qtPOxO&index=6

VEGAN BAKED DONUTS W/ CHOCOLATE + MATCHA GLAZES [video]:
https://www.youtube.com/watch?v=Xl56Dwhf_nc&list=PL6QDlGTnYxpEzGnKP6kGbyxURX4qtPOxO&index=7

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Twitter: http://www.twitter.com/marystestktchn

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Website: http://www.marystestkitchen.com

VEGAN BOSTON CREAM DOUGHNUTS | Recipe by Mary's Test Kitchen

A vegan recipe for classic homemade donuts.

Vegan Donuts

milk

vegan butter (melted, can sub coconut oil)

tsp salt

flour

Tbsp cinnamon

Combine all ingredients and knead for 2-3 minutes. Cover dough and let rest until doubled in size, about 20-40 minutes depending on the temperature in your home.

Punch down dough and roll into a flat rectangle about 1/4&quot; thick. Cut dough into circles using a mug or cut into rectangles using a knife. Place the cut pieces on a lightly floured parchment paper. Cover and let rise again about 20 minutes until nearly doubled in height.

Heat about 2&quot; of oil in a deep pot. When a water droplet immediately sizzles when you drop it into the oil, it&#039;s ready for your donuts. Carefully fry 2-3 donuts at a time, about 2 minutes per side. Drain the donuts on paper towels or in a strainer.

To coat with sugar or cinnamon sugar, place the donuts in the sugar mix about a minute after they&#039;ve been fried. If they are too cool, the sugar won&#039;t stick.

These Vegan Baked Donuts are light and fluffy just like regular donuts but much less work! Try glazing with rich chocolate or matcha green tea glaze. Makes 6-7 donuts and donut holes. 

Vegan Baked Yeast Donuts (with chocolate glaze and matcha glaze)

water

yeast (half an envelope)

golden flax meal

coconut oil

all-purpose flour (220 grams)

vital wheat gluten (pure gluten flour)

baking powder

soy milk (or plant milk of choice)

cocoa powder

icing sugar

matcha powder

Activate yeast by mixing with warm water.

Meanwhile, combine the all-purpose flour with the pure...

Meanwhile, combine the all-purpose flour with the pure gluten flour and baking powder. Alternatively, you can substitute bread flour for the all-purpose flour and leave out the extra gluten. Do not use gluten-free flour for this recipe.

In a large mixing bowl, combine the foamy...

In a large mixing bowl, combine the foamy yeast mixture, sugar, flax meal, coconut oil and vanilla. Whisk well until fairly smooth.

Add the flour, a quarter cup at a...

Add the flour, a quarter cup at a time. Incorporate the flour completely before adding more. Reduce the amount of flour that you add once the mixture starts to form a dough. Add only enough flour to form a soft dough. You should have some flour leftover. Knead until fairly smooth. Then place back into the bowl, cover with a clean kitchen towel and let rest in a warm, draft-free location for one hour or until doubled in size.

Scoop the dough out gently on to a...

Scoop the dough out gently on to a floured surface. Gently roll the dough out to 3/8th inch thickness. Cut out the donuts using donut/cookie cutters or improvise as I did with a large mason jar ring lid for the outer edge and a small shot glass for the inner edge.

Place cut donuts and donut holes on to...

Place cut donuts and donut holes on to a lightly floured parchment on a baking sheet. Cover with a warm, lightly damp towel or a sheet of plastic with the bottom side dusted with flour. Let the uncooked donuts rise for 45 minutes to one hour or until at least doubled in size.

Meanwhile, mix the glaze ingredients together until smooth...

Meanwhile, mix the glaze ingredients together until smooth and creamy. Pick either the chocolate glaze or matcha glaze. If you decide to make both, halve the recipes or you'll have extra.

When the dough has risen at least double...

When the dough has risen at least double in size (ideally a bit more), bake in a preheated oven set at 350°F (175°C) for 10 minutes. Do not over bake.

Let the donuts cool for a few minutes....

Let the donuts cool for a few minutes. Stir the glaze first, then dip one side of each donut in, let the excess drip off, then place on a wire rack to cool and set. Sprinkle on any additional toppings right away before the glaze sets.

These are best eaten on the same day....

These are best eaten on the same day. Store in a breathable container at room temperature.

https://www.youtube.com/watch?v=Xl56Dwhf_nc

Just when I thought I was done testing vegan donut recipes, you asked me to make a baked version. I admit, I was skeptical. But these BAKED vegan donuts turned out really well! These are light, fluffy and super scrumptious especially with a rich chocolate glaze or sweet vanilla matcha glaze.

Links mentioned:

How to Make FRIED Vegan Donuts: https://www.youtube.com/watch?v=mGILMCUsIqQ&index=21&list=PL6QDlGTnYxpEoQeqkbIlnTs3PLuPOHHos

Mukbang #1 (eating talk show): https://www.youtube.com/watch?v=tFYPZ9roWDk

How to Make Vegan Cheesecake (baked): https://www.youtube.com/watch?v=jVx5fVmFbEc&index=19&list=PL6QDlGTnYxpEoQeqkbIlnTs3PLuPOHHos

Chinese Mini "Chicken" Pie: https://www.youtube.com/watch?v=fW2Dm_6ArI0&index=1&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE

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BAKED VEGAN YEAST DONUTS RECIPE 
W/ CHOCOLATE GLAZE or MATCHA GLAZE
Makes 6-7 donuts & donut holes
Full printable recipe: http://www.marystestkitchen.com/vegan-baked-yeast-donuts

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Support me on Patreon: https://www.patreon.com/maryvlin?ty=h

How to Make Vegan Donuts [BAKED YEAST DONUTS] | Mary's Test Kitchen

These vegan gluten-free donuts will tantalize your taste buds! Enjoy these baked donuts with vanilla or chocolate glaze and any of your favorite toppings like chopped nuts or sprinkles.

Vegan Gluten-Free Donuts

plant-based milk

apple cider vinegar ((see notes))

gluten-free flour ((high-quality baking flour))

baking soda

nutmeg

salt

vegan butter (melted)

plant-based creamer (* See notes for chocolate glaze)

drop organic pink food coloring

Optional: sprinkles

Preheat oven to 350°F/175°C. Coat donut pan compartments with vegetable spray.

Make vegan buttermilk by stirring together milk with vinegar. Set it aside.

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and nutmeg. Stir to combine. Set aside

In another bowl, combine vegan buttermilk, melted butter, and vanilla. Stir to combine.

Stir together the milk mixture and the flour mixture until large lumps of flour are no longer visible.

Spoon the batter into prepared donut pans, approximately 2 to 3 tablespoons of batter per donut compartment. Use a rubber spatula to scrape the bowl and get every last bit of batter in the bowl.

Bake for 15 to 17 minutes, until the donuts are golden brown.

For the Vegan Donuts:

While the donuts are baking, stir together the glaze ingredients. If you prefer chocolate glaze, skip the food coloring and instead add a tablespoon of cocoa powder.

Once the donuts are done, let them cool enough so you can handle them. Dip each donut into the glaze. Icing the donuts while they&#39;re still warms helps coat each donut evenly and will create a crispy crust on the icing. 

While the icing is still wet, add favorite toppings like chopped nuts, colorful sprinkles, coconut flakes, and more.

Store in an airtight container in the fridge for up to 1 week. They can be frozen in a freezer-safe container for up to 2 months.

For the Glaze:

The most delicious Vegan Carrot Cake Donuts that are not only super easy to make, but are also made with healthy ingredients! Baked, not fried, and full of sweet, warming carrot cake spices. Easily make them gluten-free and add your favorite toppings!

Healthy Vegan Carrot Cake Donuts

apple cider vinegar

all-purpose flour (or gluten-free flour)

cinnamon

ginger

Tablespoons coconut oil (melted)

Tablespoons applesauce

carrot

vegan cream cheese

Tablespoons plant-based milk

Preheat Oven

Preheat the oven to 350 degrees Fahrenheit. 

Prepare Donut Pan

Grease a 6-cavity donut pan and set aside. 

Combine Milk &amp; Vinegar

Combine the soy milk and vinegar and set aside. This will act as our buttermilk. 

Whisk Dry Ingredients

Whisk together all of the dry ingredients in a mixing bowl. 

Whisk Wet Ingredients

Whisk in the wet ingredients, including the milk mixture, until well-combined.

Fold In Carrots

Fold in the grated carrot. The batter will be thick. 

Pour Batter &amp; Bake

Add to the prepared donut pan (I like to use a ziplock bag and cut off the tip to pipe the batter into the pan), and bake for 14-15 minutes.

Let Cool

Let cool in the pan for about 15 minutes, then flip onto a wire rack. 

Making The Donuts

Mix Icing Ingredients

Whisk together all of the ingredients for the icing. 

Dip Donuts Into Icing

Once the donuts have cooled, dip them into the icing and place them back on the wire rack. 

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