Vegan Boston Cream Donut
Indulge in the ultimate plant-based treat with this Vegan Boston Cream Donut recipe—an irresistible fusion of fluffy, golden donuts, velvety vegan custard filling, and a luscious dark chocolate glaze. Perfectly balanced in sweetness and texture, these donuts are a dairy-free twist on the classic Boston cream favorite. Made with pantry staples like all-purpose flour, soy milk, and chickpea flour for added richness, these donuts are deep-fried to perfection and filled with creamy custard before being topped with a glossy chocolate layer crafted with coconut cream for a decadent finish. Ideal for vegans and non-vegans alike, these dreamy donuts are perfect for brunch, dessert, or any special occasion. With step-by-step directions, you'll be making bakery-quality donuts in the comfort of your own kitchen!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2.5 teaspoons Instant yeast
- 0.5 teaspoon Salt
- 0.75 cup Soy milk
- 0.25 cup Vegan butter
- 1 teaspoon Vanilla extract
- 2 tablespoons Chickpea flour
- 3 tablespoons Water
- 0.5 cup Vegan custard powder
- 1 cup Dark chocolate chips
- 0.5 cup Coconut cream
Instructions
In a small pot, heat the soy milk and vegan butter over low heat until the butter melts. Remove from heat and let it cool slightly to around 110°F (43°C).
In a large mixing bowl, combine flour, sugar, yeast, and salt. Add the soy milk mixture and vanilla extract to the dry ingredients.
In a small bowl, whisk together chickpea flour and water until smooth, then add this to the dough mixture.
Knead the dough for about 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, prepare the custard by following the instructions on the vegan custard powder package, and let it cool completely.
Once the dough has risen, roll it out on a floured surface to about 1/2 inch thickness and cut out 3-inch rounds using a cookie cutter. Re-roll scraps and repeat.
Place the donuts on a baking sheet lined with parchment paper, cover with a cloth, and let them rise for about 30 minutes.
Preheat a deep fryer or a heavy-bottomed pot with oil to 350°F (175°C). Fry donuts in batches for about 2-3 minutes on each side or until golden brown. Let them drain on paper towels.
For the chocolate glaze, heat coconut cream in a saucepan until simmering. Remove from heat and add dark chocolate chips, stirring until smooth.
Once donuts are cool enough to handle, use a skewer to poke a hole into the side of each donut and fill them with custard using a piping bag.
Dip the top of each donut into the chocolate glaze and place them on a wire rack for the glaze to set.
Serve the donuts at room temperature and enjoy your vegan Boston cream donuts.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 503.5 g | 183% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 217.5 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 418 mg | 32% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 1711 mg | 36% | |
*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.
