Light and tender soft and fluffy delectable vegan donuts are surprisingly easy to make. While I will always have a soft spot for cake donuts, I have an even bugger spot for puffy yeast donuts. The vegan donuts are dipped in a simple sugar glaze and can be scented with strawberries. Start off by proofing your yeast then add flour, in a different bowl, add flax seed meal which adds a nice bite to the donuts then add in the proof yeast mixture, coconut oil then mix that together really well.

Add in vanilla extract then begin adding flour to the mixture a little at a time, incorporating the dry ingredients completely before adding more. You want a soft dough that is still tacky. Once the dough has been formed, cover it with a plastic wrap and place it in a warm place to rise for about an hour. Once the dough is risen and springy, place into your working surface, flour it and begin rolling it to about a centimeter thick. Use a cookie cutter to cut the donuts out and lay them on a lightly floured parchment paper. Cover the donuts with a plastic wrap for another 30 minutes.

To get your glaze together, mix a quarter cup of water with a cup and a bit of icing sugar, you can also add vanilla or a flavor of your choice. Once your donuts have doubled in size, add oil to your frying pan and let it heat to about 375 degrees Fahrenheit. If your oil is too cold, your donuts will be oily and get soggy, too hot and you will burn them. Carefully lower one donut at a time into the oil and let your donuts cook for about 45 seconds on one side then flip for another 30 seconds or until golden brown.

Let them drain on a wire rack until you are done with all your donuts. Once done, dip your donuts into the glaze, one or both sides then sprinkle them with cinnamon.


  • 1/2 cup warm water (110°F)
  • 1 teaspoon of yeast
  • 1 tablespoon golden flax meal
  • 3 tablespoons coconut oil
  • 2 tablespoons sugar
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons vital wheat gluten (pure gluten flour)
  • 1/8 teaspoon vanilla

For glaze;

  • 1 1/2 cup icing sugar
  • 1/4 cup water


  1. Activate the yeast by mixing with warm water.
  2. Meanwhile, combine the all-purpose flour with the pure gluten flour.
  3. Alternatively, you can substitute bread flour for the all-purpose flour and leave out the extra gluten.
  4. In a large mixing bowl, combine the foamy yeast mixture, sugar, flax meal, coconut oil, and optional vanilla. Whisk well until fairly smooth.
  5. Add the flour, a quarter cup at a time. Incorporate the flour completely before adding more.
  6. Reduce the amount of flour that you add once the mixture starts to form a dough.
  7. Add only enough flour to form a soft dough that is slightly sticky. You might have some flour leftover.
  8. Knead until fairly smooth. Then place back into the bowl, cover with a clean kitchen towel and let rest in a warm, draft-free location for one hour or until doubled in size.
  9. Scoop the dough out gently on to a floured surface. Gently roll the dough out to 3/8th-inch thickness.
  10. Cut out the donuts using donut/cookie cutters.
  11. Place cut donuts and donut holes on to a lightly floured parchment on a baking sheet.
  12. Cover with a warm, lightly damp towel or a sheet of plastic with the bottom side dusted with flour.
  13. Let the uncooked donuts rise for 45 minutes to one hour or until at least doubled in size.
  14. Meanwhile, mix the glaze for whisking the icing sugar with water. Add a drop of vanilla extract or your choice of flavoring if desired.
  15. When the dough has risen, prepare a saucepan or fryer with canola oil.
  16. Heat to 375°F. During cooking, try to keep the oil at this temperature for best results.
  17. Prepare a wire rack and any utensils that you’ll need for flipping the donuts and dipping them into the glaze.
  18. Use a slotted spoon to gently lower a donut into the hot oil. Cook only one layer of donuts at one time.
  19. Each donut will take 30 to 45 seconds on the first side to become golden brown.
  20. Flip and cook for about 30 seconds or until that side is golden brown.
  21. Remove carefully with tongs and let drain on the wire rack. Continue with the rest.
  22. Glaze the hot donuts by dipping them in the glaze on one or both sides.
  23. Place back onto the rack and sprinkle on any toppings you’d like.
  24. Let the donuts cool for 15 minutes or more before eating. These are best eaten within one or two days. S