Doughnuts (Plant-Based): Crispy Outside & Fluffy Inside - Chef Cynthia Louise
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How To Make Vegan Doughnuts @Home

Another day, another opportunity to experiment with some baking recipes! The last time I made doughnuts was years ago when I was at my mum’s and we made these most wonderful, fluffy cinnamon doughnuts. I found the recipe in one of my mum’s magazines, so now I’ll try to recreate the same thing but with my plant twist to it – no eggs, no butter, no dairy milk.

Key To Making Vegan Doughnuts: Keeping Your Fingers Crossed!

There was so much uncertainty when making these doughnuts that I kept saying “please let this work” so many times. I tried to remember this old recipe I found at my mum’s and then I looked for some more inspiration, but you know how it is when you try to bake without eggs or dairy.

My first challenge was to mix and knead the dough enough to combine all the ingredients well but not too much to make the dough tough. The second worry was if the dough would rise. I was keeping my fingers crossed and hoping that apple cider vinegar would activate the yeast and trigger it to do its magic.

Long story short, our doughnuts turned out surprisingly well. Now, I’m not sure what exactly did the trick but we had a basket full of plant-based doughnuts – they had a golden brown, crispy layer on the top but their inside was soooo fluffy and tasty. What’s even more, we were generous in dusting them with coconut sugar and cinnamon, and even the very first bite brought back so many childhood memories.


Plant-Based Doughnut Recipe!



For the Dough:

  • 50g Powdered Coconut Sugar
  • 300g Spelt Flour
  • 2 Tbsp Egg Replacement Bob Red mills
  • 11g Dry Instant Yeast
  • A pinch of Salt
  • 180ml Soy Milk, lukewarm
  • 50ml Rice Bran Oil
  • 1 Tbsp Apple Cider Vinegar
  • Rice Bran Oil, for frying

For Dusting:

  • 1/4 cup Powdered Coconut Sugar
  • 1/4 tsp Cinnamon Powder
  • A pinch of #APPRECIATION


Mix all the dry ingredients until well combined.

In another bowl, whisk the milk, oil, and apple cider vinegar until combined.

Pour into the bowl with the dry mixture and whisk until all the ingredients are incorporated. Don’t overmix.

Briefly knead the dough and let it rest for 45 minutes in a very warm place. 

Once the dough is ready, divide it into small balls to your liking and let them rise again for 15-20 minutes.

Pour oil in a pan and when it’s around 360F/180C hot, place the doughnuts into the pan and fry them until golden brown. Work in batches and don’t overcrowd the pan.

When the doughnuts are ready, whisk the coconut sugar and cinnamon powder and dust your fluffy doughnuts.


Serves: 4

Prep time: 20 mins

Resting time: 1h

Cooking time: 20 mins

Freezer-friendly: No



Don’t know about you, but I was pretty excited about the fact that I can make vegan doughnuts and that I can share this recipe with all of you who crave for these fluffy sweets from our childhood. 

Let’s get in touch via my YouTube channel and talk about your stories inspired by these plant-based doughnuts. 


With love from my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.