Chocolate-glazed ‘Krispy Kreme’ style vegan Doughnuts

This is nothing more than a naughty, unnecessary indulgence – but hey, why shouldn’t those who avoid dairy, eggs and nuts get to shamelessly indulge from time to time? Or more often than from time to time – see also my jam/jelly-filled ones.

These glazed doughnuts are not far off that ultimate sinful treat, ‘the Krispy Kreme donut’ with a thin, chocolate glaze than hardens on contact, producing a pretty shiny treat. What else can you do but quote Homer Simpson at this point: “Mmmmmm, donuts!”

Chocolate Glazed Doughnuts (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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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

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For the chocolate glaze

  • 2 tbsps dairy-free spread
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsps oat milk
  • 2 tbsps cocoa powder

– 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

To make the glaze, melt together the dairy-free spread, sugar and vanilla. Then stir in the oat milk and cocoa powder. Dip in the doughnuts and sprinkle with sprinkles before the glaze sets

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6 Comments Add yours

  1. autismmama76 says:

    looks delicious and tempting! 🙂

  2. Sophie33 says:

    Yum Yum Yum,…these chocolate glazed vegan doughnuts look just wonderful,…yummmmmm. 😀

  3. joyful1wifeandmama says:

    Have you ever heard of, or considered, cake doughnuts? Do you think you ever might adapt an allergen friendly cake doughnut recipe? Because I love doughnuts, but the work is so time consuming that it is hard to make these Saturday morning without getting up at 6 am. I know you have the one recipe without yeast or rise time, but I wondered if you’d ever consider doing a different recipe. My daughter has an egg allergy, so I love all of your recipes and you trying so hard to make sure our children can have all the same treats as everyone else.

    Ps. Have you ever considered publishing a cookbook? That would be awesome!

    1. lucylox says:

      Hi, thanks so much for your lovely message. I’m so pleased you like my recipes and yes, I would love to publish a cookbook one day! I have this recipe for doughnut muffins https://lucysfriendlyfoods.wordpress.com/2014/08/06/donut-muffins/ – is that the kind of thing you were thinking of? Otherwise I’ve not really heard of cake doughnuts – I will do some research and see what I can come up with (my daughters would be delighted to try any doughnut based experiments!!) Lx

      1. joyful1wifeandmama says:

        Cake doughnuts are ones without yeast, so they taste more like cake and less like a yeast doughnut. They’re still deep fried. They are ubiquitous in the United states. I don’t know if they have them in the UK. And the oven baked doughnuts that all the people bloggers in the US make are not as good, albeit more healthy. I don’t know much else, but hope you can find out more. Adapting baked goods for allergies is a science! And a lot of work.

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