I have made many vegan savoury dishes but haven’t really focused to heavily on sweet vegan recipes. I have tried vegan waffles and cookies which came out delicious but I still wasn’t convinced that those vegan desserts were BETTER than non-vegan ones until I tried these doughnuts. These doughnuts are honestly better than normal doughnut holes I’ve made before. They may not be as fluffy but they are super crispy on the outside, the taste is amazing and they are perfect to dip in all sorts of dips and I would choose to make these not as a “replacement” for normal doughnuts, but because this recipe is just delicious but also happens to be vegan at the same time!
The recipe is so simple to make and because there is no yeast there is also no proofing time or waiting around. Just stir the ingredients together, roll into balls and start frying! It’s the best!
These are also perfect for parties or gatherings with friends. Just make a big batch of these, grab lots of dipping sauces and toppings and let everyone dig in! Hope you love this recipe just as much as I do, it is so easy everyone can make them and I encourage any non-vegans who want to have a go at some vegan sweet recipes to try this out for sure! Let me know over on Instagram @merakinbaking if you tried them and what you thought!
Ingredients
50g Dairy free butter (I used Flora)
125ml Almond milk
250g Plain flour (can also use gluten free)
2 tsp Baking powder
1/2 tsp Salt
100g Golden caster sugar
2 tsp Cinnamon
1 Litre Vegetable oil
Dipping sauces of choice – I use vegan chocolate spread, raspberry jam, chopped cashews and fresh blueberries
Directions
In a small pan or in the microwave, melt together the butter, almond milk and 2 1/2tsp of oil. In a separate large bowl, combine the flour, baking powder, salt and 50g of the sugar and stir together.
Make a well in the centre of the flour mixture and pour the melted butter mixture in and mix together until you form a wet, thick dough. It should feel slightly sticky but not stick all over your hands.
Heat the remaining oil in a medium heavy-based saucepan and bring to around 350°F on a thermometer or until a piece of bread dropped in sizzles and turns golden.
While this is heating, roll out around 25 golf-sized balls (weigh them out if you want them exact) and place them all on one plate. When the oil is heated, drop balls in batches of 5-6 and cook for around 5 minutes stirring frequently to get golden on all sides and cooked through.
While you are cooking the doughnuts, mix together the remaining 50g of sugar with the cinnamon in a small bowl and leave to one side. Once the doughnuts are cooked, lift doughnuts out with a slotted metal spoon and place on kitchen towel to drain excess oil. Once cool enough to handle, roll doughnuts in the bowl with the cinnamon sugar and leave to cool completely.
Serve with any of your favourite dipping sauces. I used vegan chocolate spread, raspberry jam, chopped cashews and fresh blueberries. Keep in airtight container for 2-3 days, but they are best eaten fresh.
Notes
* I used cinnamon sugar, but you can also use vanilla sugar or just plain caster sugar if you prefer
* Whilst I used toppings like a vegan chocolate spread and fruity jam, you can use any toppings and dipping sauces you like. Why not try Biscoff spread? Or making a homemade fruit compote?
* This recipe is also great for parties. Make 2-3 times the recipe listed and place in a large bowl, then serve smaller bowls filled with lots of different toppings, dips and drizzles for guests to all choose what they like.