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+ servings
various vegan donuts with chocolate, pink glaze, powdered sugar, and sprinkles

Vegan Donuts

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.
Course Dessert
Cuisine American, Vegan
Prep Time 35 minutes
Cook Time 15 minutes
Rising Time 2 hours
Total Time 50 minutes
Servings 14 smaller ones or 8 larger ones
Calories 104kcal
Author Bianca Haun | Elephantastic Vegan


  • 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


  • 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.


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.


Calories: 104kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 27mg | Sugar: 2g | Calcium: 4mg | Iron: 0.8mg