I was tempted to try this vegan doughnut recipe since summer, but it was always forgotten in my bookmarks somehow. A couple of days ago one of my colleague who follows vegan diet started craving after some plant based doughnuts that she couldn't find in the shops, so I decided to try this and share with her if it works. I actually worked really well, they ended up better than my non-vegan ones.

This is not my healthiest recipe as I used plain flour and caster sugar, but even though I try to avoid baking with these, sometimes I let myself to make a cheeky one. 

These doughnuts are amazing dipped in Filthy Fit nut butters, especially with the maple flavoured hazelnut-peanut-macadamia Nuthy Boy. 


Ingredients for 20 mini doughnuts:

50 g dairy-free margarine

120 ml soya milk

250 g plain flour

1.5 tsp baking powder

0.5 tsp sea salt

50 g caster sugar

1 l sunflower or rapeseed oil 

 Vegan Doughnuts


Melt the margarine, milk and 2 tablespoons of oil over medium heat until combined well. 

Mix the flour with the baking powder, sugar, and the salt in a large bowl. 

Pour the melted liquids in the middle of the dry mixture and bring the mixture together with a fork until combined to a thicker dough. Form 20 small balls with your hands.

Heat the oil in a medium sized pot and cook the doughnuts for 3-5 minutes until golden turning them halfway. The oil is hot enough if the doughnuts are floating on the top and turning golden within a minute or two. 

Serve with nut butter, jam, or custard.




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