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How to Make Vegan Donuts (Yeast Doughnut Recipe)

Light and tender, soft and fluffy delectable vegan doughnuts are surprisingly easy to make. While I will always have a soft spot for cake doughnuts, I have an even bigger spot for puffy yeast doughnuts. That spot, of course, is in my belly. By the way, these are FRIED yeast doughnuts. Not cake doughnuts. Not baked doughnuts.
Click here for the printable recipe.

Video Tutorial for Vegan Donuts

 

Due to popular demand, I also created a baked version of these donuts for those of you who are adverse to deep-frying stuff or just want donuts in your belly faster. You’re welcome.

These are simple sugar glazed donuts with a sprinkling of strawberry dust which gives them just a hint of strawberry. Strawberry dust is simply dried strawberries that have been blitzed in a blender. If you don’t have a dehydrator, you can easily make Strawberry Chips in the oven.

strawberry-sugar-glazed-vegan-donuts-stack

The dough comes together easily; just try not to add too much flour. Otherwise your donuts will be dense instead of light and fluffy. I used a large mason jar ring lid and a shot glass as my donut cutters. Real proper donut cutters would probably work better, but I am a big fan of just using what you have. So use what you have!

cutting-donut-hole-dough

After letting the cut donuts rise, they are ready to fry. I used canola oil in all my test batches so I can’t say what will happen if you use other oils. But whatever you do, be careful!

uncooked-vegan-donuts

Soon after frying, you can dip your donuts in glaze and sprinkle on your strawberry dust. But wait a bit before eating or these vegan donuts will burn your mouth!

glazed-vegan-donut-close-up-top

The true test is when you bite into one. It should be soft but not floppy, with a nice bite but not too dense.

fluffy-vegan-yeast-donut-inside

Let me know if you try this recipe and how it goes! I’d love to hear your topping ideas too! Enjoy!

More vegan doughnut recipes:

Printable recipe for Vegan Donuts – US Measurements

Vegan Donuts (Sugar Glazed Yeast Doughnuts) - US
Simple sugar glazed vegan donuts. Puffy, light, delectable and easy to make. Feel free to multiply this recipe to make larger batches. A single batch makes 7 donuts and 6 donut holes. This recipe uses US measurements. Click here for metric amounts.
Write a review
Print
Prep Time
2 hr 30 min
Cook Time
10 min
Prep Time
2 hr 30 min
Cook Time
10 min
For donuts
  1. 1/2 cup warm water (110Β°F)
  2. 1 teaspoon of yeast (half an envelope)
  3. 1 tablespoon golden flax meal
  4. 3 tablespoons coconut oil
  5. 2 tablespoons sugar
  6. 1 3/4 cups all-purpose flour
  7. 2 teaspoons vital wheat gluten (pure gluten flour)
  8. 1/8 teaspoon vanilla (optional)
For glaze
  1. 1 1/2 cup icing sugar
  2. 1/4 cup water
Optional topping
  1. 1 tablespoon ground dried strawberries
Instructions
  1. Activate yeast by mixing with warm water.
  2. Meanwhile, combine the all-purpose flour with the pure gluten flour. 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.
  3. In a large mixing bowl, combine the foamy yeast mixture, sugar, flax meal, coconut oil and optional vanilla. Whisk well until fairly smooth.
  4. 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 that is slightly sticky. You might 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.
  5. 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.
  6. 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.
  7. Meanwhile, mix the glaze for whisking the icing sugar with water. Add a drop of vanilla extract or your choice of flavouring if desired.
  8. When the dough has risen, prepare a saucepan or fryer with canola oil. Heat to 375Β°F. During cooking, try to keep the oil at this temperature for best results. Prepare a wire rack and any utensils that you'll need for flipping the donuts and dipping them into glaze.
  9. Use a slotted spoon to gently lower a donut into the hot oil. Cook only one layer of donuts at one time. Each donut will take 30 to 45 seconds on the first side to become golden brown. Flip and cook for about 30 seconds or until that side is golden brown. Remove carefully with tongs (or chopsticks) and let drain on the wire rack. Continue with the rest.
  10. Glaze the hot donuts by dipping them in the glaze on one or both sides. Place back onto the rack and sprinkle on any toppings you'd like.
  11. Let the donuts cool for 15 minutes or more before eating. These are best eaten within one or two days. Store in a breathable container at room temperature.
Notes
  1. If you don't want coconut-tasting donuts, use refined coconut oil as it has the aroma removed.
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable recipe for Vegan Donuts – Metric Measurements

Vegan Donuts (Sugar Glazed Yeast Doughnuts) - Metric
Simple sugar glazed vegan donuts. Puffy, light, delectable and easy to make. Feel free to multiply this recipe to make larger batches. A single batch makes 7 donuts and 6 donut holes. This recipe uses metric measurements. Click here for US amounts.
Write a review
Print
Prep Time
2 hr 30 min
Cook Time
10 min
Prep Time
2 hr 30 min
Cook Time
10 min
For donuts
  1. 120ml warm water (43Β°C)
  2. 3.5g yeast (half an envelope)
  3. 15ml golden flax meal
  4. 45ml coconut oil
  5. 30ml sugar
  6. 220g all-purpose flour
  7. 10g vital wheat gluten (pure gluten flour)
  8. 0.5ml vanilla (optional)
For glaze
  1. 180g icing sugar
  2. 60ml water
Optional topping
  1. 15ml ground dried strawberries
Instructions
  1. Activate yeast by mixing with warm water.
  2. Meanwhile, combine the all-purpose flour with the pure gluten flour. 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.
  3. In a large mixing bowl, combine the foamy yeast mixture, sugar, flax meal, coconut oil and optional vanilla. Whisk well until fairly smooth.
  4. 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 that is slightly sticky. You might 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.
  5. Scoop the dough out gently on to a floured surface. Gently roll the dough out to 1 cm 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.
  6. 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.
  7. Meanwhile, mix the glaze for whisking the icing sugar with water. Add a drop of vanilla extract or your choice of flavouring if desired.
  8. When the dough has risen, prepare a saucepan or fryer with canola oil. Heat to 190Β°C. During cooking, try to keep the oil at this temperature for best results. Prepare a wire rack and any utensils that you'll need for flipping the donuts and dipping them into glaze.
  9. Use a slotted spoon to gently lower a donut into the hot oil. Cook only one layer of donuts at one time. Each donut will take 30 to 45 seconds on the first side to become golden brown. Flip and cook for about 30 seconds or until that side is golden brown. Remove carefully with tongs (or chopsticks) and let drain on the wire rack. Continue with the rest.
  10. Glaze the hot donuts by dipping them in the glaze on one or both sides. Place back onto the rack and sprinkle on any toppings you'd like.
  11. Let the donuts cool for 15 minutes or more before eating. These are best eaten within one or two days. Store in a breathable container at room temperature.
Notes
  1. If you don't want coconut-tasting donuts, use refined coconut oil as it has the aroma removed.
Mary's Test Kitchen http://www.marystestkitchen.com/
Showing 65 comments
  • jhguchi
    Reply

    I’m drooling. I must try this recipe. Thank you.

    • Mary
      Reply

      You’re welcome as always!

  • Stephanie
    Reply

    Ohhhh…yum. All I need is someone to make them for me!

    • Mary
      Reply

      lol Print out the recipe and leave it in random places…someone is sure to get the hint!

  • Molly
    Reply

    These look so yummy! I’ve tried one recipe for vegan donuts that didn’t really have consistent results so I’m excited to try this one. One quick question, did you use active dry yeast or instant when making the donuts?

    • Mary
      Reply

      I used traditional dry active yeast. However, you can use instant interchangeably. Good luck!

  • Lilly
    Reply

    Making my fourth batch of this right now. They are better than great, to say the least!!!!

    • Mary
      Reply

      That’s amazing πŸ™‚ Thanks for sharing your experience, dear.

  • Anita
    Reply

    Wish they were glutenfree aswell

  • Sophie
    Reply

    What about salt? πŸ™‚ They were gorgeous but while I was preparing the dough I noticed that you didn’t mention it in your recipe, so I added 1 tsp and they turned out great! I don’t know if it was on purpose or by mistake? Keep sharing inspiring recipes! Luuuv from belgiuum πŸ˜‰

    • Mary
      Reply

      It’s on purpose that I didn’t add salt; it’s not necessary at all. Glad you enjoyed your donuts anyway! Cheers!

  • Minna
    Reply

    Can I leave out he flax? Is it vital?

    • Mary
      Reply

      They are way better with the flax. But you can still make a donut-like thing without the flax.

  • Julia
    Reply

    Is it absolutely necessary to put in the pure gluten flour???????? I’m questioning everything in lifeeeeeeeee

    • Mary
      Reply

      No, but it makes a difference if you leave it out. The pure gluten flour makes these donuts more fluffy than they would be without.

  • Emma
    Reply

    Hi Mary, the recipe looks really cool I will try it but i first have a question : do we have to fry them or can we just bake them on a paper in the oven ? do you think it would be good and tasty ? thank you πŸ™‚

    • Emma
      Reply

      I have just seen the other recipe, sorry for my last question !
      Everything looks amazing!!

    • Mary
      Reply

      Glad you found the other recipe πŸ™‚ Enjoy!

  • Katie
    Reply

    Hi! Love the recipe! You wrote 190 Fahrenheit in the metric recipe and I was wondering why my donuts weren’t cooking!!

    • Mary
      Reply

      Oh my goodness!! Thank you for letting me know. I have fixed the typo now. I’m so glad you figured it out <3 <3 <3

  • audina
    Reply

    waaaw nice recipes, thank you for information:)

    • Mary
      Reply

      <3 You're welcome!

  • Zoe
    Reply

    I’ve not got flax seeds. I tried grinding some chia seeds in a mortar and pestle but it wasn’t really fine enough. I also have a “no egg” egg replacer, and xantham gum, which do you think will work better? As far as I know they are all binding agents of some variety

    • Lisa
      Reply

      I think no egg will work perfectly here! πŸ™‚

  • Pasha Davidson
    Reply

    I’ve said it 100 times, but you are the best vegan cooking channel on the YT. I like and bookmark all your vids even when I don’t make them right away because I know I will sometime in the future.

    Case in Point: Donuts. I actually made a flat bread recipe first to make sure I was ready since I had never so much as activated yeast before. I made the donuts and they were delicious. I have a few questions, based solely on looking at how my process went compared to yours, but I’ll stick to one that to me seems the most important. I never got the yeast quite as foamy as you did. The donuts did rise, and they were fluffy and delicious, but this was the one thing that was bugging me since your yeast looked so foamy. I used a thermometer to bring it to 115F, used filtered water, and used the same pyrex as seen in the video, but the foamiest I ever got it was like this:

    https://plus.google.com/u/0/photos/photo/104261141501092095141/6326549795358893810?icm=true

    Just wanted to get your thoughts.

    Thanks Mary,
    Pasha

    • Mary
      Reply

      Thanks for all the kind words, Pasha! That pic looked foamy enough; activating the yeast is just to check that the yeast is alive before continuing. πŸ™‚

  • Carlos Ballon
    Reply

    hey there. great recipe. ill try it out this week. question on the metric recipe 30ml of sugar. is that 30g?
    thanks. Best

    • Mary
      Reply

      30ml is a volume measurement; same as two metric tablespoons. I believe the weight is 25g.

  • Lueni
    Reply

    Hi ! I’ve tried this recipe yesterday and it turned out way better than I was expected ! I did a matcha glaze. I’m just thinking of adding a bit of salt in the dough next time. Thank you so much for sharing !

    • Mary
      Reply

      You’re welcome! Thanks for sharing your experience πŸ™‚

  • Sophie
    Reply

    Hi, do you think any other seeds would work better here like linseed or chia rather than flax?

    • Mary
      Reply

      Linseed and flax seeds are the same thing. Chia seeds will work similarly. πŸ™‚

  • Clarissa
    Reply

    Are there any substitutes for the coconut oil? By the way–so excited to try this recipe (=

    • Mary
      Reply

      Yes, you can use any oil you like. However, I found that refined coconut oil gave the doughnuts the best texture after testing a few different kinds.

  • Linoy
    Reply

    I used canola oil and it came out amazing!! Thank you!
    I wonder if you have a recipe of new york style cheescake?
    Have a great day (you just did mine)

    • Mary
      Reply

      Yay! I’m glad you had amazing results! <3
      Here's my cheesecake recipe, I don't know if you can call it new york style but it's good πŸ™‚
      https://www.youtube.com/watch?v=jVx5fVmFbEc

      Sorry, I don't have the printable recipe yet but the full recipe is written in the video description.

  • trinity fernandez
    Reply

    well i’m 10 and I tried out these donuts with my mom THEY ARE SO FLUFFY and yummy thanks mary! : )

    • Mary
      Reply

      You’re welcome, Trinity! Cooking with mom is the best! I’m glad you are enjoying them <3

  • trinity fernandez
    Reply

    SO FLUFFY AND YUMMY!!!!lol

  • Pam
    Reply

    How can I make this recipe gluten free?!

  • Jen
    Reply

    Thank you so much! I’m not a vegan but my boyfriend has a severe dairy allergy. This will be perfect for his first donut ever! <3

    • Mary
      Reply

      You’re welcome! What a sweet gf you are! Lucky boyfriend!

  • Amber
    Reply

    Do you think that these could be cooked in an air fryer? Thanks!

  • Galilea Paez
    Reply

    Hi Mary!
    I love your donuts!! I’ve made it a ton of times. I was wondering if I could use energy egg instead of the flax?

    • Mary
      Reply

      Hi Galilea! I’m so happy you’re loving this recipe. To answer your question, yes! You can use Ener-G Egg Replacer instead of flax if you like. Cheers!

  • Vy Hoang
    Reply

    I want to ask about the yeast. I only have instant yeast available in my kitchen, can I replace your active dry yeast in this recipe with instant yeast? Should I adjust the water or some things like that? Love this recipe, btw.

    • Mary
      Reply

      No need for adjustment πŸ™‚ You can use instant yeast as a straight substitute in this recipe. Have fun!

  • Laura
    Reply

    Good, but needs a little salt, in my opinion. Thank you!

    • Mary
      Reply

      Thanks for the feedback, Laura!

  • Jasmin
    Reply

    Hi, I loved your recipe. However I am not vegan but I am vegetarian. So we can use milk (but no eggs & Fish). I have seen your other donuts recipes too in that you use coconut oil & soy milk. Instance of those may I use regular whole milk & canola or other oil?
    Will it change the recipe?
    Do you have any cake donut recipe?

    • Mary
      Reply

      Hi Jasmin,
      I don’t recommend replacing with dairy milk. In recipes where I specify coconut oil, that is the best oil to use. You can use canola to substitute but the results aren’t quite as nice. The coconut oil gives the doughnuts a better texture. I have one cake doughnut recipe; a chocolate protein doughnut recipe linked here. Have fun making doughnuts!
      -Mary

  • Ananda Rupini DD Samanta
    Reply

    I tried the recipe and it is good! Thanks Mary
    Hare Krishna

    • Mary
      Reply

      That’s great to hear, Ananda! Thank you for sharing your experience πŸ™‚

  • Terri
    Reply

    What are your thoughts on light olive oil? So excited to try this recipe, I went out and bought a deep fryer. On my searches for a good, healthy oil to cook with it was a toss up between coconut and olive. Now that I’ve really gone thru your recipe I see you call for canola….

    • Mary
      Reply

      Hi Terri,
      Olive oil doesn’t do well at the high temperatures that we require for deep frying doughnuts. I use canola because it does well at high temperatures, it doesn’t have a strong flavour, and it’s economical.
      -Mary

  • D
    Reply

    They taste great but mine turned out oily, any way to prevent this?

    • Mary
      Reply

      Great question! Make sure the oil is the right temperature when you’re frying. Also, don’t do too many doughnuts at one time as that will cause the oil temperature to drop. Also, I drain on paper towels for the best results. I hope that helps. Good luck for next time!

  • Tammye
    Reply

    First, I love your recipes and videos. I made these donuts. The texture was perfect. The only thing is, I felt like they were missing salt. Can this be added? If so, how much and when should it be added?

  • Danielle
    Reply

    Just made these for my kids tonight as she has been craving donuts, and the closest vegan bakery is SOOO far from home. These are ah-maz-ing!! I made more than I should have and am pretty sure my kids will have them gone by morning! ?

  • Katja Valentina
    Reply

    Hi Mary.
    I made these donuts and they were really tasty as fresh baked, but after 4 hours in room temperature they began to be a bit dense in texture. Do you know how to provide the fresh airy texture for as long as possible in room temperature?

    Thanks πŸ™‚

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