Lucy's Friendly Foods

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)


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


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


6 Responses

  1. 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. 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 – 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. 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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