Doughnuts, vegan-style

We seem to have been coming across a lot of ‘out of bounds’ doughnuts recently. Little S went to a lovely forest party where the children got to eat doughnuts dangling off strings (no hands), she definitely felt rather excluded as she couldn’t join in the fun. Then more doughnuts were offered as the ‘most desirable possible’ prizes in a school assembly a few days later. Again, neither of my girls could participate.

As I’ve mentioned before, I am on a mission to enable those with food allergies (starting with my own children) to not miss out on any experience. So I just had to make some home-made doughnuts!

Healthy, they ain’t! But they are authentic, sugary sweet rings and jam -filled doughnuts.

DoughnutsΒ (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)



makes about 12

  • 1 tbsp caster sugar
  • 1 cup hand-hot water
  • 1/2 tbsp dried yeast
  • 2 tbsps melted dairy-free spread, such as Pure
  • 3 cups plain flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup caster sugar
  • Seedless raspberry jam to fill
  • 1/2 cup caster sugar, to roll in

– Mix together the 1 tbsp caster sugar, warm water and yeast. Set aside to get foamy.
– Then add the melted dairy-free spread
– Sift together the flour, salt, baking powder and cinnamon
– Stir in the 1/4 cup caster sugar
– Pour in the yeasty water mixture and bring together to form a soft dough
– Cover the bowl and let rise for an hour or two
– Roll out the dough to about 1 inch thick and cut out circles or rings with cutters.
– Place on a floured baking sheet. Cover and leave to prove for an extra 15 minutes
– Bring a pan of flavourless oil up to heat (it’s the right temperature when a piece of bread bubbles on contact)
– Deep fry 2-3 doughnuts at a time until well browned all over
– Drain on paper towels
– Roll in the sugar whilst still warm.
– To fill the jam doughnuts – once cool, make a small hole in one side and pipe in some raspberry jam.


57 Comments Add yours

  1. Sophie33 says:

    These vegan doughnuts look spectacular!!!! WAW!!! MMMMMM!

  2. I love how you always make sure your girls don’t feel left out! And these doughnuts look so good the other kids will be jealous, I’m sure… ❀

    1. lucylox says:

      They certainly didn’t hang around for long! A tasty but not so healthy treat! X

  3. I just want to hide in a dark corner somewhere and enjoy those doughnuts in peace. Nom nom nom…LOL

    1. lucylox says:

      Definitely best eaten in secret! πŸ™‚

  4. Lissa says:

    Loving the jam-filled goodness! These doughnuts look delicious.

    1. lucylox says:

      Thank you πŸ™‚

  5. Poppy says:

    They look so ‘authentic’ like the market doughnut vans! πŸ™‚

    1. lucylox says:

      Thanks – best not made too often, for the waistline’s sake!!

      1. Poppy says:

        Oh totally with you, I’m currently on holiday diet (9 pounds down!) so just window shopping (drooling) at the moment!! :p

  6. These look perfect!!

    1. lucylox says:

      πŸ™‚ thank you x

  7. Starr says:

    Those jam filled doughnuts look absolutely perfect!!! I’ve been trying to make fried doughnuts, but have had limited success. It seems I’m not very good at frying 😦 Any tips on how to keep your oil temperature even?

    1. lucylox says:

      I’m not sure really – I don’t have a deep-fryer and just put oil in a big saucepan. The oil never seems to get too hot (I think my hob is rubbish!) but maybe a thermometer would work? X

  8. Kristen says:

    I’m not usually a donut-lover, but MAN, those look good. Yum.

  9. newt says:

    These were the best donuts I’ve ever had! Simple ingredients, wonderful texture. The cinnamon in the dough works brilliant, gives just a subtle hint of niceness .) Raspberry jam was a good call too, next time ill experiment a bit though and make a few with chocolate ganache filling. Cheers for the recipe! ,)

    1. lucylox says:

      Fantastic – I’m glad you liked them as much as we did. I’m liking your idea of a chocolate ganache filling – seriously decadent! πŸ™‚

  10. melody says:

    Did the calorie count before frying the doughnut is under 150 calories. So actually not too unhealthy.

    1. lucylox says:

      brilliant – thanks a lot πŸ™‚

  11. Melody says:

    Your welcome. After frying probably around 150-175 for non jam. Making these today.

    1. lucylox says:

      Hope you enjoyed them πŸ™‚

  12. mmmarzipan says:

    wish I had a deep fryer now!!! πŸ˜€ yum!

  13. Foxxy Mama says:

    Thanks for this, first attempt only had wholemeal plain flour…FAIL LOL
    Second attempt all ingredients exact frying….too dark..hard outer crust…Semi Fail!. How did you get yours to look so light golden and spongey looking??? Trying to make jam filled lines for DS 3 yes old.

    1. lucylox says:

      Hmm, not sure. Was the oil too hot?

  14. Kumi says:

    Amazingly good!! And not too difficult.. Found the dough quite sticky but persevered with a bit of extra flour (will use less liquid next time), and.. The best doughnuts ever!! (in my proud and ever so slightly biased view). My 4 year old daughter loved them! As did my husband! Will definitely make them again.. Thank you Lucy, you are a star!! ‘Veggie with allergies’ rule!! So happy to find you, keep up the good work!! ☺

    1. lucylox says:

      Oh brilliant, that makes me so happy πŸ™‚ so pleased you all enjoyed and like the recipes x

  15. Isabelle says:

    I watched a cooking show and I got a huge craving for donuts. I was very pleased to find your recipe! It filled my craving, and I will bring those to my next vegan pot luck. Thank you.

    1. lucylox says:

      Oh how brilliant – so pleased you like the recipe πŸ™‚

  16. L. Leduc says:

    Look delicious. Keep on the good work|

    1. lucylox says:

      Thank you πŸ™‚

  17. Ebony says:

    will these work with gluten free flour?

    1. lucylox says:

      i haven’t tried but don’t see why not. Do let me know if you give them a go x

  18. . says:

    Can you bake them?

  19. Aaron says:

    Thank you for this post! I just made these for my 3 boys and they turned out great.

    1. lucylox says:

      Awesome – I’m so pleased you and your boys enjoyed them πŸ™‚

  20. angela hodgson says:

    i love your recipes but what kind of oil do you use

    1. lucylox says:

      I tend to use sunflower oil as a good all rounder πŸ™‚

  21. angela hodgson says:

    also where do you get your chocolate from

    1. lucylox says:

      My favoured chocolate is Kinnerton which i buy from Waitrose or Sainsbury’s πŸ™‚

  22. robin rosenberg says:


    1. lucylox says:

      I think you probably call it super fine sugar, in the UK we call it castor sugar

      1. Brandy says:

        Would US granulated sugar (bigger crystals) or powdered sugar (superfine sugar with corn starch added to reduce clumping) work for this recipe? Grocers don’t sell castor sugar here.

      2. lucylox says:

        Hi I’d say granulated is better than powdered – if the granules aren’t huge that would’ve best! X

  23. Emma says:

    I was looking for a vegan doughnut recipe yesterday and I came across this one. It looked good and easy so I decided to try it. The doughnuts were an absolute success! Everybody in the family liked them. So much that I had to make them again today! And they turned out just as good as yesterday! Thank you, thank you, thank you! And bravo for you!

    1. lucylox says:

      Hello, sorry i only just saw your message. I’m so happy you enjoyed the doughnuts. You’ve inspired me to make some myself! x

  24. D says:

    Any idea how much instant yeast I should add instead of dry yeast?
    Thank you!

    1. lucylox says:

      Hi apparently it’s 1/4 to 1/2 the amount – try in between and see how you get on? πŸ˜€

  25. Andrea E says:

    These look amazing! Here in Israel, it’s “doughnut season” as the next holiday up is Chanukah, when we eat these (sufganiyot in Hebrew). The bought ones are never good and NEVER have enough jam or ganache in them! Can’t wait to make them.

    1. lucylox says:

      Hope you like them x

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