Vegan Classic Doughnuts
Indulge in the irresistible charm of these Vegan Classic Doughnuts, a dairy-free twist on the beloved treat that’s perfect for breakfast, dessert, or any craving in between. Crafted with wholesome ingredients like almond milk and melted coconut oil, these doughnuts boast a soft, fluffy texture and classic flavor, enhanced by a hint of cinnamon and nutmeg. The dough is effortlessly rolled, cut, and fried to golden perfection, then dipped in a silky vegan glaze that adds just the right amount of sweetness. Whether served warm or stored for later, these plant-based doughnuts are ideal for sharing and sure to impress vegans and non-vegans alike. Perfect for your next brunch or special occasion, this recipe showcases easy frying techniques and simple pantry staples, making it a must-try for any doughnut lover!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 6 tablespoons Melted coconut oil
- 1 teaspoon Vanilla extract
- 1 cup Vegan powdered sugar
- 0.5 teaspoon Salt
- as needed Vegetable oil (for frying)
Instructions
In a large mixing bowl, add the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk everything together until well combined.
In a separate bowl, mix together the almond milk and apple cider vinegar. Let it sit for a few minutes to create a vegan 'buttermilk'.
Add the vanilla extract and melted coconut oil to the almond milk mixture, stirring to combine.
Pour the wet ingredients into the dry ingredients gradually, stirring gently until just combined. Do not overmix the batter.
Turn the dough out onto a floured surface and roll it to about 1/2-inch thickness. Use a doughnut cutter or two concentric round cutters to cut out doughnut shapes, making sure to re-roll any scraps.
In a large pot or deep skillet, heat vegetable oil over medium heat until it reaches 365°F (185°C).
Gently place a few doughnuts into the hot oil. Fry each side for about 1 to 2 minutes until golden brown.
Use a slotted spoon to remove doughnuts from the oil and drain them on paper towels.
While the doughnuts cool slightly, prepare the glaze by mixing the powdered sugar and almond milk in a small bowl until smooth.
Dip each doughnut into the glaze, allowing excess glaze to drip off. Place on a wire rack to set.
Enjoy your homemade vegan doughnuts fresh, preferably warm!
Nutrition Facts
Calories |
3574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 616.1 g | 224% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 326.8 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 526 mg | 40% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 393 mg | 8% | |
*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.
