Classic Donuts (vegan)


I’m going to make a bold statement.


For real.  Get that shit away from me.  Vegan donuts are a rare treat, so if I find them or make them, you can be sure they’re going to be fried to golden brown perfection.  However, I seem to be alone on this, according to the Internet.

Back in February I was looking for a recipe to surprise my Krispy-Kreme-loving compadre with on Valentine’s Day (I know, I’m the romantic-est).  If I was going to get up at 4 am to make them, I was going to do it right.  No ovens, no chia seeds.  I scoured the internet looking for recipes, but they were all BAKED with long anecdotes about health and veganism.  Well phooey.   Since this was my first time making donuts, vegan or otherwise, and on a special-ish occasion, I didn’t want to try adapting a non-vegan recipe, as this can often end in disaster.  Just when I thought I’d chance the grease-fire, I found Vegan Heartland‘s Krispy Dream donut recipe.

These donuts were magical.  They were fluffy, crispy, sweet, and really do taste like Krispy Kreme donuts.  My compadre was happy and my kitchen remained grease-fire free.  He took some extras to work with him and his students asked him where he bought them and said they were even better than Krispy Kreme (Thai culture translation – bought things are considered ‘better’ than homemade, and Krispy Kreme is considered a really fancy place to eat donuts and Instagram yourself).

I was so happy with the way these turned out.  I’ve played around with the recipe a little, making cinnamon sugar donut holes, and chocolate glazes, but today is all about the classic glazed.

photo (3)freshly dipped in glaze (please excuse the iPhone photo)


IMG_4399hello beautiful


makes twelve donuts



3 tsp dry yeast

2 tbsp warm water

3/4 cup coconut milk

1/4 cup sugar

1/2 tsp salt

1/4 cup applesauce

1/6 cup shortening

2 and 1/2 cups flour


1/6 cup shortening

1 and 1/2 cups powdered sugar

1 tsp vanilla extract

2 tbsp water


1. In a small bowl, pour warm water over yeast.  Let sit until bubby (2 – 3 minutes).

2.  Combine coconut milk, sugar, salt, applesauce, and shortening in a large bowl.  Stir until smooth.  Add in yeast/water mixture and stir.

3.  Add flour and stir until combined (add more flour in tablespoons if dough is too wet.  It should be moist, but not sticky.)

4.  Transfer to a lightly oiled bowl and cover.  Let rise for one hour, or until doubled.

5. Transfer the dough to a lightly floured surface and roll out to 2 cm thickness.

6. You can either cut the dough into strips and form into the doughnut shape around your finger or use circle cutouts (I did the latter).  Either way, use all the dough forming your doughnut shape.

7. Let doughnuts rest for 30 minutes, or until doubled in size.

8. Heat the oil in a pan or pot to 180°C (350°F).  Make sure you have enough oil to cover at least half the thickness of the doughnuts or the middle will be raw!

9. Slide in doughnuts and fry about one minute on each side, until golden brown.

10.  Remove and let cool.

11.  While donuts are cooling, begin the glaze.  In a small saucepan over low-medium heat, add shortening.  Heat until melted (you can also use a microwave).  When melted, add powdered sugar, vanilla extract, and water.  Stir and immediately remove from heat. (Note: for a thicker, whiter glaze, add more sugar and less water.  For a lighter, clearer, glaze add more water and less sugar.)

12. Once donuts are cool, dip them in glaze or brush it on.  Add sprinkles if you so desire.

13.  Let the glaze set and harden.  Finished!

Source: Adapted from the lovely Matthew at Vegan Heartland

3 thoughts on “Classic Donuts (vegan)

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