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    Home » Breakfast

    Chocolate Cream Filled Vegan Donuts

    Published: Apr 28, 2020 · Modified: Sep 12, 2022 by Larisha Bernard · This post may contain affiliate links · 12 Comments

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    Perfectly fried vegan chocolate cream filled donuts are stuffed with a delicious chocolate filling. It’s like having the perfect doughnut but completely homemade. You’ll surprise yourself!  

    A tray of chocolate cream filled vegan donuts with powdered sugar.

    One bite into these fried vegan chocolate cream filled donuts and you will instantly know that you can be vegan forever. 

    Yup, they are that good. 

    Not only are they good though, but they are actually insanely easy to make too. 

    These fried vegan donuts are so simple and satisfy every craving you may be missing from your favorite store.

    These vegan doughnuts are soft and almost melt in your mouth. They are completely: 

    • vegan/plant based
    • dairy free
    • egg free

    For awhile now we have been asked to create fried version of our baked glazed vegan donuts and now it’s finally here. 

    Once you have your dough proofed, it takes just minutes to fry these up and you will be so happy that maybe you’ll even do a little dance!

    The cream filling only takes minutes! 

    Six chocolate cream filled vegan donuts stacked together in a parchment lined tray.

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    Chocolate cream filled vegan donuts fried to golden brown.

    What ingredients do I need to make Fried Vegan Chocolate Cream Filled Donuts?

    This recipe uses our vegan everything dough in order to make the dough part and then a simple vegan chocolate frosting to stuff inside.

    Full ingredient amounts listed in the printable recipe card below.

    The ingredients that you need are: 

    • Flour 
    • Instant yeast
    • Salt
    • Dairy Free Milk (we like Oat) – you can also sub for water if needed
    • Maple Syrup (can also use agave or vegan cane sugar)
    • Vegan Chocolate Frosting Recipe

    That’s it! That’s all you need for the perfect fried vegan donuts.  

    Three chocolate cream filled vegan donuts.

    How do you make fried VeganChocolate Cream Filled Donuts?

    In a large bowl, whisk together the flour, yeast, and salt.  Then, add in the dairy free milk and maple syrup. 

    Using a spatula, fold until mostly combined.  Sprinkle a little more flour if you need to not be sticky and form a ball.  

    Once your ball is formed, you will want to grease the same bowl you mixed in and place the dough ball back into the bowl. 

    Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place. 

    On a lightly floured surface, roll out dough to be about a quarter of an inch thick. Then using a donut cutter or a 3″ biscuit cutter, cut out your donut shapes. 

    Since we are stuffing these do not cut a hole in the middle.

    Fold dough back up and then roll out again to cut out more dough until no more exists.

    Place each cut out on a baking sheet and then cover and let rise again for 30 minutes. 

    Heat oil up to 330-350 degree F. 

    Fry for about 30-45 seconds or until golden brown on each side.

    Carefully remove donuts from hot oil and place on a cooling rack with a sheet pan under it to catch the oil or a towel lined plate. 

    Repeat until all donuts are cooled. 

    While waiting for donuts to cool, make your chocolate filling.

    In a bowl, whisk together the cocoa and powdered sugar. Set aside.

    In a pan, heat up the canned coconut milk (you could also warm in the microwave for 2 minutes)until it starts to simmer. Do not let it boil.

    Remove from heat and add chocolate chips. Stir until the chocolate has completely melted.

    Stir in vanilla.

    Slowly pour about half of the chocolate sauce into the dry ingredients and beat on low until incorporated. 

    Pour a little more at a time until you get the desired thick frosting consistency. Beating until incorporated after each addition.

    Use a piping bag and a narrow piping tip fill the inside of the doughnut, pulling back as it fills until it’s out. Repeat with all doughnuts.

    Serve immediately or let cool to room temperature and store in an air tight container for up to 2 days.

    Set of chocolate cream filled vegan donuts with a bag of cream on the side.

    What’s the easiest way to fill vegan cream filled donuts?

    The easiest way to fill a vegan donut is to use the end of a chopstick or a small metal funnel tip. Move it around to break up the dough inside. 

    Then use the tip or a rough piping tip with piping bag to fill the donuts.  Pull out as you fill until it’s no longer inserted. 

    How can I fill vegan donuts without a piping tip?

    It’s not as easy, but it is possible. 

    1. You could tip a small tip off a zipped sandwich bag and try your best to get it directly into the hole
    2. Another option would be to use a straw inside a sandwich bag like a piping tip 
    Fried chocolate cream filled vegan donuts.

    Can I make these vegan donuts Top 8 Allergen friendly?

    There is flour, dairy free milk, and coconut milk in this recipe. If you are completely Top 8 Free, use an alternative dairy free milk like oat or hemp for this recipe.  You could also use water.

    For the coconut milk in the frosting, we would just recommend finding a chocolate frosting suitable to your allergens. 

    We cannot recommend a gluten free flour to use with this dough at this time.

    Golden brown cooked chocolate cream filled vegan donuts.

    How long are Glazed Fried Vegan Donuts good for?

    These fried vegan glazed doughnuts will last for up to 2 days when stored in an air tight container. 

    Best if warmed for 10-15 seconds if not eating immediately.

    They can be stored at room temperature and do not need to be refrigerated. 

    A stack of fluffy Vegan banana pancakes topped with fresh banana slices with syrup drizzling overtop.

    What other vegan breakfast recipes should I try?

    Once you try these delicious vegan donuts, you may be looking for other amazing vegan breakfast ideas that you should try. 

    If you want a baked doughnut variety, you can try our vegan baked glazed donuts or baked vegan chocolate donuts. 

    Otherwise, here’s some both sweet and savory dairy free breakfast ideas. 

    • Vegan Banana Pancakes
    • Vegan Sausage Biscuits and Gravy
    • Super Soft Vegan Blueberry Muffins
    • Perfect Vegan Cinnamon Rolls
    • Vegan Bacon, Egg & Cheese Biscuits
    • Dairy Free French Toast
    • Dairy Free Banana Bread

    All the recipes above are vegan, dairy free, and egg free.  Some can be made Top 8 Allergy Friendly.  

    A batch of chocolate cream filled vegan donuts.
    Print Recipe
    5 from 2 votes

    Vegan Chocolate Cream Filled Donuts

    Perfectly fried vegan chocolate cream filled donuts are stuffed with a delicious chocolate filling. It's like having the perfect doughnut but completely homemade. You'll surprise yourself!  
    Prep Time10 minutes mins
    Cook Time5 minutes mins
    Rise Time1 hour hr 30 minutes mins
    Total Time1 hour hr 45 minutes mins
    Course: breads, Breakfast
    Cuisine: American
    Servings: 12 donuts
    Calories: 485kcal
    Author: Larisha Bernard

    Ingredients

    For the dough

    • 3 ½ – 4 cups flour (we prefer bread, can use all-purpose or whole wheat)
    • 1 package instant yeast (1 package = 2 ¼ tsp)
    • 1 teaspoon salt
    • 1 ½ cups dairy free milk (we like oat – can use any non-strongly flavored dairy free milk or even water if needed)
    • ¼ cup maple syrup (can sub for agave or vegan cane sugar)

    For the chocolate frosting

    • 6 tablespoon unsweetened cocoa powder
    • 4 cups Powdered sugar
    • 1 can Full fat coconut milk
    • 1 ¾ cups dairy free chocolate chips
    • 1 ½ teaspoon vanilla extract

    Instructions

    • In a large bowl, whisk together 3 ½ cups flour, yeast, and salt. 
    • Then, add in the dairy free milk and maple syrup. 
    • Using a spatula, fold until mostly combined.  Sprinkle a little more flour if needed to not be sticky and form a ball.  
    • Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 
      *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
    • Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
    • On a lightly floured surface, roll out dough to be about a quarter of an inch thick. Then using a donut cutter or a 3" biscuit cutter, cut out your donut shapes. 
    • If using a biscuit cutter, find a smaller cap or lid to cut out a center for your donut. 
    • **Since we are stuffing these do not cut a hole in the middle.
    • Fold dough back up and then roll out again to cut out more dough until no more exists.
    • Place each cut out on a baking sheet and then cover and let rise again for 30 minutes. 
    • Heat oil up to 330-350 degree F. 
    • Fry for about 30-45 seconds or until golden brown on each side.
    • Carefully remove donuts from hot oil and place on a cooling rack with a sheet pan under it to catch the oil or a towel lined plate. 
    • Repeat until all donuts are cooled. 
    • While waiting for donuts to cool, make your chocolate filling.
    • In a bowl, whisk together the cocoa and powdered sugar. Set aside.
    • In a pan, heat up the canned coconut milk (you could also warm in the microwave for 2 minutes)until it starts to simmer. Do not let it boil.
    • Remove from heat and add chocolate chips. Stir until the chocolate has completely melted.
    • Stir in vanilla.
    • Slowly pour about half of the chocolate sauce into the dry ingredients and beat on low until incorporated. 
    • Pour a little more at a time until you get the desired thick frosting consistency. Beating until incorporated after each addition.
    • Use a piping bag and a narrow piping tip fill the inside of the doughnut, pulling back as it fills until it's out. Repeat with all doughnuts.
    • Serve immediately or let cool to room temperature and store in an air tight container for up to 2 days.

    Video

    Notes

    *See post for notes about Top 8 Allergy Free variation
    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
     

    Nutrition

    Serving: 1donut | Calories: 485kcal | Carbohydrates: 82g | Protein: 8g | Fat: 17g | Saturated Fat: 12g | Sodium: 215mg | Potassium: 209mg | Fiber: 4g | Sugar: 47g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 5mg

    Let’s see your creations!
    Share to Instagram and tag us @makeitdairyfree so we can see and share it!

    This post was originally published on 6/7/2019 and edited on 2/6/2020. 

    Collage of chocolate cream filled vegan donuts.

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    Reader Interactions

    Comments

    1. Andrea

      June 01, 2022 at 6:04 am

      HI What if im using sourdough starter instead of yeast? what is the substitute ratio? thank you!

      Reply
      • LarishaBernard

        June 01, 2022 at 11:01 pm

        I’m sorry, we don’t have those amounts at this time

        Reply
    2. Collin

      February 28, 2022 at 6:56 am

      5 stars
      Hi! This looks amazing. Are these ok to freeze? How long would they keep?

      What about the raw dough or frosting?
      Keep up the wonderful recipes!

      Reply
      • LarishaBernard

        March 02, 2022 at 4:25 pm

        We would recommend freezing the dough vs freezing the finished product. Freeze before rising.

        Reply
    3. Mira

      January 28, 2021 at 11:47 am

      I think you should say how many grams of yeast it needs because i used one package as you said, but i guess it wasn’t enough, later seeing your video it was more than my quantity

      Reply
      • LarishaBernard

        January 28, 2021 at 7:06 pm

        thanks for the feedback

        Reply
    4. Christie

      October 31, 2020 at 9:20 am

      5 stars
      I just made these delicious donuts and no regrets! They are so straightforward to make, the frosting is to die for and the youtube video is really helpful! I’m looking forward to trying more of their bakes! YUM

      Reply
      • LarishaBernard

        October 31, 2020 at 11:57 pm

        We’re so happy to hear! Thanks so much for taking the time to leave a review. We appreciate it so much

        Reply
    5. Angelique

      July 24, 2020 at 9:07 am

      Hi There! This looks delish! Are you able to make the dough in advance or should you use the dough the same day? Keep up the awesome work – I love you guys and your channel!

      Reply
      • LarishaBernard

        July 28, 2020 at 9:47 pm

        You can make the dough up to 3 days in advance. When you get to the step about letting rise for 60-90 minutes, instead just cover and place in the fridge until ready to use.

        Reply
    6. Jessica

      July 18, 2020 at 6:39 pm

      What type of oil is used to fry these? Would an air fryer work?

      Reply
      • LarishaBernard

        August 30, 2020 at 10:18 am

        We used vegetable oil. We haven’t tried in an air fryer, but it should theoretically work.

        Reply

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