Few things rival the simple joy of biting into a pillowy-soft, sugar-dusted doughnut—especially when it's completely plant-based and made from scratch. These fluffy yeast-raised vegan doughnuts are a game-changer for anyone exploring vegan baking recipes or simply wanting a treat that’s kind to both animals and your tastebuds. They’re the kind of donuts you dream about: soft, slightly chewy, airy on the inside, with a delicate, melt-in-your-mouth powdered sugar coating on the outside. This is not just a good vegan donut recipe—this may just be the best donut recipe you'll keep coming back to.
This recipe gives you classic bakery vibes with zero eggs or dairy, and the flavor? Divine. Whether you're a seasoned vegan or just looking to try a new vegan dessert recipe, these yeast-raised doughnuts are a must-bake. And while they do involve yeast, we’ll also touch on baked and eggless alternatives along the way for those seeking a shortcut or a different texture.
Fluffy Yeast-Raised Vegan Doughnuts with Powdered Sugar
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Dough Rising Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Large Mixing Bowl For mixing and kneading the dough. Alternatively, you can use a stand mixer with a dough hook.
Measuring cups and spoons Precision matters, especially when working with yeast.
Rolling Pin To roll out the dough evenly.
Doughnut cutter If you don’t have one, use a round biscuit cutter or a drinking glass with a small bottle cap for the center hole.
Deep fryer or heavy-bottomed pot To safely fry your doughnuts with even temperature control.
Wire rack and paper towels For draining excess oil after frying.
Thermometer Optional but helpful to maintain oil temperature around 350°F.
For the Doughnuts
- 3 ½ cups all-purpose flour plus extra for dusting
- 2 ¼ tsp active dry yeast 1 packet
- 1 cup unsweetened almond milk or any plant-based milk, lukewarm
- ¼ cup granulated sugar
- ¼ cup vegan butter melted (or coconut oil)
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed + 3 tbsp water flax egg
- Neutral oil for frying canola, vegetable, or grapeseed
For the Coating
- 1 cup powdered sugar sifted
Optional: pinch of cinnamon or cardamom for a subtle twist
Prepare the Flax Egg
In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons of water. Let it sit for 5–10 minutes until it forms a gel-like consistency. This is your egg substitute—perfect for an eggless donut recipe.
Activate the Yeast
In your mixing bowl, combine lukewarm almond milk (about 100°F) with the sugar and yeast. Let it sit for 5–7 minutes until foamy. This step is crucial—if the mixture doesn’t foam, your yeast might be inactive.
Mix the Dough
Add the melted vegan butter, flax egg, vanilla extract, and salt to the yeast mixture. Gradually incorporate the flour while mixing with a wooden spoon or using a stand mixer on low speed. Once the dough comes together, knead it for about 8 minutes until smooth and elastic. It should be slightly tacky but not sticky.
First Rise
Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
Shape the Doughnuts
Punch down the risen dough and roll it out on a floured surface to about ½-inch thickness. Cut out your doughnuts using a doughnut cutter or round tools. Re-roll scraps as needed.
Place the shaped doughnuts on parchment-lined baking sheets and cover loosely with a towel. Let them rise again for 30–40 minutes.
Fry the Doughnuts
Heat 2–3 inches of oil in your pot to 350°F. Fry 2–3 doughnuts at a time, about 1–2 minutes per side, until golden brown. Transfer to a wire rack lined with paper towels.
Powdered Sugar Finish
Once slightly cooled (but still warm), toss the doughnuts in powdered sugar. For an extra layer of aroma, mix a pinch of cinnamon or cardamom into your sugar coating.
Pairings
These fluffy vegan yeast donuts pair beautifully with:
- Coffee or chai latte: Their sweetness balances perfectly with a strong, unsweetened hot beverage.
- Fresh fruit: Berries or citrus segments add brightness and cut through the richness.
- Coconut whipped cream: For an indulgent twist, serve with a dollop on the side.
- Vegan vanilla ice cream: Turn these doughnuts into a next-level dessert by sandwiching a scoop in the middle.
- Maple glaze: If you want to skip powdered sugar, a simple glaze of powdered sugar, maple syrup, and a splash of non-dairy milk will turn these into irresistible vegan glazed yeast donuts.
FAQs
1. Can I make these doughnuts gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend to create gluten free doughnut recipes. Just ensure the blend contains xanthan gum or a similar binder to replicate the elasticity of gluten.
2. What’s the best type of yeast to use?
Active dry yeast works perfectly here, but you can also use instant yeast (same amount). If using instant, you can mix it directly into the dry ingredients without proofing—though I still recommend proofing for flavor.
3. Can I bake these instead of frying?
Absolutely. For a vegan baked donut recipe, place the shaped doughnuts on a lined baking sheet and bake at 375°F for 10–12 minutes. Brush with melted vegan butter afterward and toss in powdered sugar for a lighter, but still flavorful, treat.
4. What’s the difference between these and cake doughnuts?
These are vegan yeast donuts, which means they are airy and chewy due to the fermentation process. In contrast, vegan donuts baked in a donut pan often have a denser, cakier texture. Both are great, depending on your mood and diet goals.
5. Can I fill these doughnuts?
Yes! Skip the center hole when shaping and fry them whole. Once cool, use a piping bag to fill with fruit jam, vegan custard, or chocolate ganache. It’s a fantastic way to experiment with vegan pastries and elevate your vegan dessert recipes collection.
