Dairy-Free Boston Cream Donut
Indulge in a decadent treat with these Dairy-Free Boston Cream Donuts—a plant-based twist on the classic favorite! Each golden-brown donut is fried to crispy perfection, filled with a luscious dairy-free vanilla custard made from silken tofu and almond milk, and topped with a rich chocolate glaze crafted from dairy-free dark chocolate. Perfect for vegans and those with lactose sensitivities, this recipe proves you don’t have to compromise on flavor or texture. With simple ingredients and easy-to-follow steps, these show-stopping donuts are ideal for special occasions or an indulgent dessert. Treat your taste buds guilt-free with this irresistible combination of creamy, chocolatey goodness!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 7 g Instant yeast
- 50 g Sugar
- 0.5 tsp Salt
- 50 ml Vegetable oil
- 180 ml Unsweetened almond milk
- 1 tsp Vanilla extract
- 30 g Cornstarch
- 150 g Silken tofu
- 2 tbsp Maple syrup
- 30 g Cocoa powder
- 100 g Powdered sugar
- 100 g Dairy-free dark chocolate
- 60 ml Warm water
Instructions
In a large bowl, mix together the flour, instant yeast, sugar, and salt.
In a separate bowl, combine warm water, 30 ml (2 tbsp) oil, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients, mixing until a dough forms.
Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
While the dough is rising, prepare the custard filling. Blend silken tofu, 180 ml almond milk, cornstarch, and maple syrup until smooth.
Transfer the mixture to a saucepan over medium heat and whisk until it thickens, about 5 minutes. Chill for at least 1 hour.
After the dough has risen, roll it out to a 1/2 inch thickness and cut into 8 circles using a donut or cookie cutter.
Place the donut circles on a parchment-lined baking sheet and cover with a cloth. Let them rise again for 30 minutes.
Preheat oil in a deep pan to 350°F (175°C) and fry each donut for 2-3 minutes on each side, until golden brown. Drain on paper towels.
For the glaze, melt the dairy-free chocolate and mix with 20 ml (about 2 tbsp) almond milk and cocoa powder until smooth.
Once the donuts have cooled, fill them with the chilled custard using a piping bag and nozzle.
Dip the top of each donut into the chocolate glaze and let it set before serving.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 469.6 g | 171% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 206.5 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 974 mg | 75% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
