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Easy Vegan Doughnuts

Fluffy, pillowy and sweet, this is all you want from a good old doughnut. These vegan doughnuts are easy to make and they taste exactly like the traditional! 
Prep Time15 mins
Cook Time10 mins
Proofing Time3 hrs
Total Time3 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: doughnuts, Vegan
Servings: 10 doughnuts
Calories: 158kcal
Author: Adriana Z.


...for the dough...



  • In a large bowl sieve the flour, add the sugar and the instant yeast and mix well. Make a hole in the middle in which you will add the salt, the fat (if melted make sure it's NOT hot or too warm) and the slightly warm plant milk. Work all the ingredients until they come together into a dough, then knead for 8 to 10 minutes until you reach a smooth mixture. Alternatively you can use a dough mixer.
  • Cover with a plate or film and allow to proof until it at least doubles its size (it will take between 1 hour up to 3 depending on the time of the year/temperature of your home).
  • Once the dough has risen, transfer it to a lightly floured surface and roll it into a 1 cm thick sheet.
  • Press down the dough using a cutter or glass to cut discs of dough, then cut a smaller round in the middle of each disc with a piping nozzle. Alternatively you can use a fancy doughnut cutter.
  • Arrange the doughnuts into a tray making sure to place them at least at a couple of centimeters (1 inch) apart, cover with a cloth and allow to proof for at least 1 hour (min 30 minutes in warm conditions).
  • In a deep pan or wok heat up around 700 ml of vegetable oil. In the meantime prepare a bowl with around 1/2 cup of granulated sugar + some vanilla and or cinnamon powder (to taste) if you like an extra kick of flavour.
  • Check the oil temperature with a thermometer (180-190°C / 350-365°F) or by simply dropping a piece of dough in the pot. If it floats immediately on the surface of the oil, the oil has reached the ideal temperature. If the piece of dough comes to the surface but turns brown quickly, it means your oil is too hot, so turn down the heat and wait a few more minutes to drop the temperature. The dough should float, puff up and bubble nicely when the oil is ready. Alternatively you can also dip a wooden skewer in the oil, when bubbles form around it, that'd be your clue.
  • Deep fry the doughnuts until golden brown on each side (2 to 3 minutes per side).
  • Once cooked, place them for a few moments onto a kitchen cloth, then dip while still hot (using a pair or tongs is highly recommended for this step) into the sugar mixture and set aside. Alternatively you can dip them into your favourite vegan glaze or drizzle some plant based icing on top.
  • Enjoy your homemade vegan doughnuts warm or at room temperature.


Calories: 158kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg