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Who doesn’t love fluffy vegan donuts?! These are super easy to make, fried, not baked. Coat them in chocolate, glaze, powdered sugar and add sprinkles!
Soft and fluffy on the inside, golden and crisp on the outside. These fried vegan donuts are the real deal.
And the best part is that you can get creative with coating and glazing the donuts! I’ve coated them in chocolate, pink glaze, and powdered sugar. Then added coconut flakes and sprinkles on top.
Damn, they are delicious.
How to make Vegan Donuts
The ingredients
Making donuts isn’t hard at all and you only need a handful of ingredients:
- all-purpose flour
- sugar
- instant yeast
- plant-based milk
- a bit of oil for the dough and more oil for frying
The basic steps
Donut Glazing, Coating, Toppings
There are endless possibilities to coat/glaze/top the donuts. Here are a couple of my favorites:
- chocolate: melt baking chocolate or chocolate chips in a double boiler, whisk in a bit of coconut oil.
- pink glaze: I’ve used a store-bought pink glaze for these, but you can also make your own by using beet juice for this pink rosewater glaze
- powdered sugar
- white sugar mixed with cinnamon
- sprinkles!
- coconut flakes
Donut FAQ
I don’t have a fryer. Can I make these donuts?
Sure! I don’t have one either. You can fry them in a pot or wok. Just fill enough oil so that the donuts can swim but leave enough space in the pot/wok because the oil will rise and we don’t want any oil spillage or worse. Okay? Be careful with hot oil.
What to do with all that oil?
Don’t toss it! Reuse it! Let it cool off completely, then strain it to remove crumbs, then fill it in a bottle and use it the next time you’re frying!
How to store the donuts?
I wouldn’t recommend storing these donuts for too long because they are best when fresh. They will already be drier the next day. So I recommend inviting your friends over for a donut party! If you have to, I would store them at room temperature in an air-tight container for a maximum of 1-2 days.
How to deep-fry in a pot?
Check out my how to deep fry in a pot-guide!
More Vegan Donut Recipes
- Powdered Sugar Snow Star Donuts
- Vegan Donut Holes coated with chocolate and sprinkled with pistachios
- Baked Donuts with Rosewater Glaze
I had such a great time making these donuts, glazing and coating them and adding sprinkles (of course!). So I hope you will enjoy these as much as I did! Let me know if you give them a try!
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Cheers, Bianca
Vegan Donuts
Bianca Haun | Elephantastic Vegan
Who doesn’t love fluffy vegan donuts?! These are super easy to make! They are fried, not baked. Coat them in chocolate, pink glaze or powdered sugar and add sprinkles or coconut flakes.
4.58 from 21 votes
Print Recipe Pin Recipe
Prep Time 35 minutes mins
Cook Time 15 minutes mins
Rising Time 2 hours hrs
Total Time 50 minutes mins
Course Dessert
Cuisine American, Vegan
Servings 14 smaller ones or 8 larger ones
Calories 104 kcal
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon instant yeast
- 1/2 cup plant-based milk (e.g. almond milk) |at room temperature!
- 1 tablespoon canola oil
- frying oil
Instructions
Combine the flour, sugar, and instant yeast in a large mixing bowl, then add the oil and plant-based milk (at room temperature).
Stir to combine, then knead (or let a stand mixer with a dough hook knead it) until a smooth dough forms. If the dough is too sticky, add more flour.
Cover the bowl with a clean kitchen towel and let it rise for 1 to 2 hours until the dough doubles in size.
Roll out the dough onto a lightly floured surface to about 1⁄2-inch thickness. Use a glass to cut out the donuts and a test tube/glass bottle opening/small shot glass/whatever-you-have-at-home to cut out the donut hole.
Heat your frying oil to 350°F/175°C: You can use a deep-fryer if you have one or a pot or wok filled with just enough oil so that the donuts can swim in it. Make sure not to add too much oil in the pot because the oil will rise and you don’t want an accident to happen. Fry the donuts on each side until golden brown.
Transfer the donuts to a paper towel to remove excess oil. Let them cool off before applying the glaze/chocolate or powdered sugar.
Notes
Donut Glazing/Coating/Topping Ideas
- chocolate: melt baking chocolate or chocolate chips in a double boiler, whisk in a bit of coconut oil.
- pink glaze: I’ve used a store-bought pink glaze for these, but you can also make your own by using beet juice for this pink rosewater glaze
- powdered sugar
- white sugar mixed with cinnamon
- sprinkles!
- coconut flakes
I don’t have a fryer. Can I make these donuts? Sure! I don’t have one either. You can fry them in a pot or wok. Just fill enough oil so that the donuts can swim but leave enough space in the pot/wok because the oil will rise and we don’t want any oil spillage or worse. Okay? Be careful with hot oil.
What to do with all that oil?Don’t toss it! Reuse it! Let it cool off completely, then strain it to remove crumbs, then fill it in a bottle and use it the next time you’re frying!
How to store the donuts?I wouldn’t recommend storing these donuts for too long because they are best when fresh. They will already be drier the next day. So I recommend inviting your friends over for a donut party! If you have to, I would store them at room temperature in an air-tight container for a maximum of 1-2 days.
Nutrition
Calories: 104kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 4mgPotassium: 27mgSugar: 2gCalcium: 4mgIron: 0.8mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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