Easy Vegan Cream-Filled Donuts

A Sweet Dream Begins

I stood in my cozy kitchen, excited about trying a new recipe: vegan cream-filled donuts. The idea of soft, fluffy donuts filled with silky vanilla cream and topped with rich chocolate glaze had me daydreaming all morning. I gathered all my ingredients, including soy milk, all-purpose flour, and sugar, laying them out neatly on the counter. The sweet smell of vanilla filled the air as I prepared the pastry cream, whisking everything together on the stove. It felt like magic, watching it bubble and thicken into a smooth, creamy filling. I couldn’t wait to taste my creation!

The Dough Rises

Once the pastry cream was cooling in the fridge, I turned my attention to the donut dough. I mixed warm water with chia seeds to activate them, letting them sit while I combined the dry ingredients. With each stir, the anticipation grew. Kneading the dough felt satisfying, and I could already imagine how light and airy the donuts would be. After an hour of letting the dough rise in a warm spot, it doubled in size! I rolled it out and cut the donuts, each one waiting for its turn to puff up again. It was hard to resist the urge to sneak a bite!

Golden Brown Perfection

The moment of truth arrived as I heated the oil for frying. The donuts sizzled as they hit the hot oil, transforming into golden brown delights within minutes. The kitchen filled with the irresistible aroma of freshly fried donuts. After letting them cool, I took a piping bag and filled each donut with the chilled pastry cream. Watching them plump up made me giggle with joy. Finally, I melted semi-sweet chocolate chips for the glaze, dipping the tops of each donut in the silky chocolate. The combination of the cream and chocolate glaze looked like pure perfection!

A Sweet Celebration

With the donuts finished, I couldn’t wait to share them with my friends. We gathered around the table, eager to indulge in these vegan treats. As I took my first bite, the soft donut gave way to the creamy filling, and I felt a wave of happiness wash over me. Everyone loved them! We laughed and enjoyed the moment, celebrating the joy of baking together. These vegan cream-filled donuts became a favorite, and I knew I would make them again. It was a sweet reminder that with a little creativity and love, you can create delicious treats for everyone to enjoy!

Chef’s Notes-Vegan Cream-Filled Donuts

• Ensure that all your ingredients, especially the soy milk and oils, are at room temperature. This helps the dough rise better and ensures a uniform texture.
• For optimal rising, place the dough in a warm, draft-free area. If your kitchen is cool, you can preheat your oven to the lowest setting for a minute, then turn it off and place the dough inside.
• Allow the pastry cream to chill overnight if possible. This improves the flavor and texture, making it easier to fill the donuts without leaking.
• If frying, use a deep-fry thermometer to maintain the oil temperature at 350°F. Too low and the donuts will absorb oil; too high and they will burn.
• For a healthier version, bake the donuts instead of frying. Make sure to let them cool completely before filling to prevent the cream from melting.
• Use a piping bag fitted with a long tip to fill the donuts. Insert the tip into the side or bottom of the donut, and gently squeeze to fill without overstuffing.
• Temper the chocolate glaze by melting it slowly to avoid burning. You can also add a splash of plant-based milk to thin it if necessary.
• Experiment with different flavorings in the pastry cream, such as almond extract or citrus zest, to create unique variations.
• Serve the donuts fresh for the best texture, but they can be stored in an airtight container for a couple of days. Reheat briefly in a microwave to restore softness.

Vegan Cream-Filled Donuts

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Experience the ultimate indulgence with these luscious vegan cream-filled donuts! Perfectly tender and fluffy, each donut is enveloped in a decadent chocolate glaze and generously stuffed with silky smooth vanilla pastry cream. Whether you’re a long-time vegan or simply seeking a delicious, plant-based treat, this recipe delivers bakery-quality results right in your own kitchen. Quick and customizable, these donuts are sure to become a favorite for any occasion. Get ready to impress your friends and satisfy your sweet tooth with this irresistible vegan delight!

Course: Dessert, SnackCuisine: FrenchDifficulty: Medium

Print

Servings

4

small donuts

Prep time

1

hour 

Cooking time

20

minutes

Calories

300

kcal

Resting Time

30

minutes

Total time

1

hour 

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Pastry Cream

• 1 cup soy-based milk

• 2 tablespoons neutral oil like canola

• 1 tablespoon fresh lemon juice

• 1 teaspoon pure vanilla essence

• 1/4 cup granulated sugar

• 1/4 cup all-purpose flour

• Donut Dough

• 1/2 cup warm water (105-110°F)

• 1 tablespoon chia seeds or ground flaxseed

• 2 teaspoons vital wheat gluten

• 1 teaspoon instant yeast

• 1/2 teaspoon baking powder (for baked version)

• 3 tablespoons refined coconut oil

• 2 tablespoons white sugar

• 1/8 teaspoon pure vanilla extract

• A pinch of nutmeg (optional)

• 1 1/4 cups all-purpose flour

• Chocolate Glaze

• 1 cup semi-sweet chocolate chips

• 1 teaspoon refined coconut oil

• Alternative Ingredients:

• Soy Milk: Can be replaced with almond milk or oat milk for different flavors.

• Canola Oil: Substitute with vegetable oil or melted coconut oil.

• Lemon Juice: Lime juice can be used as an alternative for a different citrus profile.

• All-Purpose Flour: Use gluten-free all-purpose flour blend for a gluten-free version.

• Chia Seeds: Flaxseed meal can replace chia seeds for similar binding properties.

• Semi-Sweet Chocolate Chips: Dark chocolate or vegan-friendly chocolate can be used if preferred.

Directions

• Prepare the Pastry Cream: In a small saucepan, combine soy milk, all-purpose flour, granulated sugar, neutral oil, lemon juice, and vanilla extract. Whisk continuously over medium-high heat until the mixture thickens and starts to bubble. Reduce the heat to medium-low, stirring for an additional minute until it achieves a pudding-like consistency. Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface to prevent air pockets. Refrigerate until chilled, preferably overnight for best results.
• Make the Donut Dough: In a mixing bowl, dissolve chia seeds or ground flaxseed in warm water and let sit for a few minutes to activate. Add vital wheat gluten, instant yeast, and baking powder (if baking). Stir in refined coconut oil, sugar, vanilla extract, and a pinch of nutmeg if using. Gradually incorporate all-purpose flour until a dough forms. Knead the dough on a floured surface until smooth and elastic, approximately 5-7 minutes. Let the dough rise in a warm place until doubled in size, about 1 hour.
• Shape and Cook the Donuts: After the dough has risen, punch it down and roll it out to about 1/2-inch thickness. Use a donut cutter to shape the donuts and a smaller cutter for the centers. Allow the cut donuts to rise again for about 30 minutes. For frying, heat oil in a deep fryer to 350°F and fry donuts until golden brown, about 2 minutes per side. For baking, place on a baking sheet and bake at 375°F for 15 minutes until golden. Let cool completely.
• Fill the Donuts: Once the donuts are cooled, use a piping bag to inject the chilled pastry cream into the centers of the donuts.
• Apply the Chocolate Glaze: Melt semi-sweet chocolate chips with refined coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Dip the tops of each filled donut into the chocolate glaze, allowing excess to drip off. Place on a wire rack to set.

Equipment

• mixing bowls
• measuring cups and spoons
• stainless steel cookware set
• baking sheet
• air fryer

Nutrition Facts

• Calories: 300kcal
• Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 100mg
• Carbohydrates: 40g
• Fiber: 3g
• Sugar: 20g
• Protein: 6g
• Vitamin A: 50IU
• Vitamin C: 2mg
• Calcium: 100mg
• Iron: 2mg

FAQ- Vegan Cream-Filled Donuts

Can I use different types of milk?

Yes, you can substitute soy milk with almond milk, oat milk, or any plant-based milk of your choice for a different flavor profile.

How do I store leftover donuts?

Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat in the microwave for a few seconds before serving.

Can I make the pastry cream ahead of time?

Absolutely! The pastry cream can be made a day in advance. Just make sure to cover it with plastic wrap directly on the surface to prevent a skin from forming.

Can I freeze these donuts?

Yes, you can freeze the unfilled donuts for up to 3 months. Thaw them at room temperature, fill with chilled pastry cream, and glaze just before serving.

What can I use instead of vital wheat gluten?

If you’re looking for a gluten-free option, use a gluten-free all-purpose flour blend. However, the texture may differ slightly from traditional donuts.