vegan doughnuts

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

Create delicious, homemade treats with this easy Vegan Donut Recipe with cinnamon sugar - wonderfully soft and super tasty!

Vegan Donut Recipe with Cinnamon Sugar

self-raising flour

sachets of dry active yeast (14 grams)

caster sugar

plant milk

vegan butter, melted

tbsp flaxseeds

salt

vegan chocolate

Start by combining the flaxseeds with 4 tbsp...

Start by combining the flaxseeds with 4 tbsp water in a small bowl and set aside to soak for 10 minutes. 

Pour the luke-warm dairy-free milk into a large...

Pour the luke-warm dairy-free milk into a large jug and sprinkle over the yeast and sugar. Stir to combine and cover the jug with a tea towel. Place it into a warm place for about 10 minutes or until the yeast has gone frothy. 

In the meantime, sieve the flour into a...

In the meantime, sieve the flour into a large mixing bowl and combine it with the fine salt. In a separate bowl, combine the melted butter and flaxseed mixture. 

Create a well in the middle of your...

Create a well in the middle of your flour bowl and add in the butter mix as well as the frothy yeast mixture. 

Combine with a spatula until the dough is...

Combine with a spatula until the dough is thick enough to be handled by hand. Knead on a lightly floured surface for 2 minutes, then shape into a ball and place it back into a greased bowl, covering with a damp tea towel. Place the bowl in the closed oven and allow for it to rise for 1 hour or until it has doubled in size. 

When the time elapses, place the sunflower oil...

When the time elapses, place the sunflower oil into a deep saucepan of small diameter and carefully heat it over low heat. Once it reaches 220C it’s ready to fry your doughnuts. 

Whilst the oil is heating, prepare your doughnut...

Whilst the oil is heating, prepare your doughnut bite shapes. Create equal round dough balls from your dough and place them onto a lined tray, leaving at least 2 inches between them. Cover again and let them rest until the oil has reached frying temperature.

Carefully lower the doughnut balls into the hot...

Carefully lower the doughnut balls into the hot oil with a ladle, one at a time. They should only need between 20-30 seconds to fry, carefully turn them with the ladle during the frying process and remove them once golden. Place them on a kitchen towel to remove any excess oil. 

Repeat until all dough balls are created. 

Mix the caster sugar and cinnamon in a...

Mix the caster sugar and cinnamon in a small bowl and coat your doughnuts in the sugar/cinnamon mix. 

To create the chocolate sauce heat the chocolate...

To create the chocolate sauce heat the chocolate and milk over a double boiler and stir until thoroughly combined and melted. To serve, either dip your doughnut balls into the chocolate sauce or use a piping bag with a long tip to fill your dough balls with the sauce instead. 

Baked Vegan Doughnuts with Vegan Buttermilk - Soft and incredibly easy to make! The base is ready within just a few minutes.

Baked Vegan Doughnuts

125 ml plant milk (e.g. soya)

apple cider vinegar

buckwheat flour

g brown sugar

tsp baking powder

tsp salt

vanilla powder vanilla

butter

banana

tbsp plant milk (e.g. soya)

250 g icing sugar (confectioner's sugar)

dark vegan chocolate (melted)

almonds

In a large jug, combine the soy milk with the apple cider vinegar, stir and set aside to create the vegan buttermilk.

Combine all of the dry ingredients in a large mixing bowl: buckwheat flour, brown sugar, baking powder, salt, vanilla powder.

Add the smashed banana and melted vegan butter to the vegan buttermilk and stir thoroughly.

Gently pour the wet ingredients into the bowl with the dry ingredients and stir to combine.

Add the dough to a greased doughnut tray and bake at 180ºC for 10 minutes. Let them cool down entirely before adding the glaze.

Combine the ingredients for the glaze: soy milk, butter and icing sugar and cover your doughnuts in the glaze. Let it sit for 15–20 minutes, then add the melted vegan chocolate to decorate. Top with flaked almonds and either serve directly or let them sit for the chocolate and icing to dry before serving.

These vegan matcha doughnuts are every matcha lover’s dream-come-true, with a hint of matcha in the batter, and a sweet matcha glaze that really brings that green tea flavour home. What’s more, they’re oven-baked, with under 250 calories per doughnut, plus much lower in fat and sugar than your typical fried doughnut, while just as delicious.

Vegan Matcha Doughnuts

plant-based milk (I used almond milk)

refined coconut oil, melted

all-purpose flour

matcha powder

baking powder

plant-based milk

Preheat the oven to 350°F (175°C) and grease your doughnut pan.

In a small bowl, whisk together the wet ingredients - milk, vanilla extract and coconut oil. In a larger bowl, mix the dry ingredients - flour, sugar, matcha powder and baking powder.

Pour the wet ingredients into dry and mix until just combined.

Portion the batter evenly among the 6 doughnut moulds. Bake for 15 minutes, remove from the oven and let them cool for 10 minutes before removing from the pan.

For the glaze, whisk together the powdered sugar and matcha powder, then whisk in the almond milk until smooth.

Dip each doughnut in the glaze and let the excess glaze drip off.

This is a great recipe for those who love matcha! A moist donut with a subtle tea flavor. It's great for plant-based people and non-vegans!

Baked vegan cinnamon sugar doughnuts that will fulfill all of your doughnut dreams! They're perfectly spiced, soft, fluffy and are coated with cinnamon and sugar. These vegan doughnuts can also be made gluten free!

Vegan Cinnamon Sugar Doughnuts

flax seeds

water

(148 grams) gluten free flour

baking soda

cinnamon

nutmeg

(120 milliliters) non-dairy milk

(30 milliliters) melted coconut oil

coconut oil

Preheat oven to 375° F (190° C)

Grease your doughnut pan (if needed).

Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.

In a small bowl, mix the non-dairy milk, melted coconut oil, vanilla extract, and flax mixture together.

Pour wet ingredients into dry ingredients and mix well to combine. Don't over mix.

Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity of your doughnut pan.

Bake for 10 minutes.

Remove from oven and let the pan sit for a few minutes before removing the doughnuts.

Remove the doughnuts from the pan and place on a cooling rack.

Add the sugar to a small bowl, add cinnamon, nutmeg and mix together.

When the doughnuts have fully cooled, one at a time, brush the tops with a little of the melted coconut oil and dip each one into the sugar topping until the top is coated. Repeat with all the doughnuts.

While the doughnuts are cooling, make the cinnamon sugar topping:

Tart, but at the same time, sweet! You and your family are going to love these vegan baked lemon doughnuts that can also be make gluten-free.

Vegan Baked Lemon Doughnuts

(45 milliliters) water

(50 grams) sugar

lemon zest

½ cup (120 milliliters) unsweetened dairy-free milk

lemon extract

(30 milliliters) lemon juice

lemon zest ((optional))

Preheat oven to 375°F.

In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, and lemon zest.

In a small bowl, mix the milk, melted coconut oil, lemon extract, and flax mixture together.

Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity.

Add the powdered sugar to a small bowl and add the lemon juice, and lemon zest (if using).

Mix until everything has combined into a liquid glaze.

When the doughnuts have fully cooled (they don't take long!), dip the tops of each doughnut into the glaze. Repeat with all the doughnuts.

Place the doughnuts back onto the cooling rack for the excess glaze to drip off and for the glaze to firm up. (Place a piece of parchment paper under the rack to catch the drips!)

While the doughnuts are cooling, make the glaze:

Amazingly good donuts! I made a batch with half almond flour (I ran out of other flour) and they were great. Glaze is also terrific. Thank you!

Can I use oatmeal flour instead of the regular gluten free flour

...THESE sound delish, a " Must try"...! I was looking for a gluten free bread recipe when I came across your site, and I have to order the pan, from Amazon....so I will be baking these as soon as it arrives. :)  As for the glaze, I think making more and keeping in a sealed container would be fine, Ive done this with my homemade frostings and works wonderfully. :)

this is one of the simplest doughnut recipes I have ever learnt, and tasty too, have tried and loved the item.

Not sure if anybody ever got back to you about baking these in a muffin tray opposed to a doughnut tray, but I tried these as muffins FIRST since I was also lacking a doughnut tray! SO good. I used a smaller muffin tray, so they weren't your stereotypical muffins with the big tops. Followed your instructions the exact same way and they came out perfectly. Even my "I'd never eat vegan/go vegan" friends raved about them. Awesome recipe, thank you for sharing :)

Soft, fluffy, moist, and delicious vegan chocolate donuts that are so quick and EASY to make! Top them one of two ways: with chocolate glaze OR with a vanilla sugar glaze. Either way, you’re in for a delicious treat when you make this recipe. They’re baked, not fried, and there&#39;s also an option to make them gluten-free!

Vegan Chocolate Donuts (With a Gluten-Free Option!)

(111 grams) gluten free flour

(21 grams) Dutch-process cocoa powder (sifted)

(67 grams) coconut sugar

(120 milliliters) unsweetened dairy-free milk ((room temperature))

(45 milliliters) melted coconut oil

vanilla

warm unsweetened dairy-free milk

(11 grams) unsweetened cocoa powder (sifted)

Preheat oven

Prepare doughnut pan

Prepare flax egg

Mix dry ingredients

In a large bowl, whisk the flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt.

Mix wet ingredients

In a small bowl, mix the milk, melted coconut oil, vanilla, and flax mixture together.

Top 7 vegan doughnuts recipes from across the web

The most viewed vegan doughnuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Boston Cream Doughnuts - US

Vegan Donut Recipe with Cinnamon Su...

Baked Vegan Doughnuts

Vegan Matcha Doughnuts

Vegan Cinnamon Sugar Doughnuts

Vegan Baked Lemon Doughnuts

Vegan Chocolate Donuts (With a Glut...

Top 7 vegan doughnuts recipes from across the web

The most viewed vegan doughnuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Boston Cream Doughnuts - US

Vegan Donut Recipe with Cinnamon Su...

Baked Vegan Doughnuts

Vegan Matcha Doughnuts

Vegan Cinnamon Sugar Doughnuts

Vegan Baked Lemon Doughnuts

Vegan Chocolate Donuts (With a Glut...

The most viewed vegan doughnuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine