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!
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!
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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.
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.
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.
- You could tip a small tip off a zipped sandwich bag and try your best to get it directly into the hole
- Another option would be to use a straw inside a sandwich bag like a piping tip
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.
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.
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.
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Vegan Chocolate Cream Filled Donuts
Ingredients
For the dough
- 3 1/2 – 4 cups flour (we prefer bread, can use all-purpose or whole wheat)
- 1 package instant yeast
- 1 tsp salt
- 1 1/2 cups dairy free milk (we like oat – can use any non-strongly flavored dairy free milk or even water if needed)
- 1/4 cup maple syrup (can sub for agave or vegan cane sugar)
For the chocolate frosting
- 6 tbsp unsweetened cocoa powder
- 4 cups Powdered sugar
- 1 can Full fat coconut milk
- 1 3/4 cups dairy free chocolate chips
- 1 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together 3 1/2 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
Nutrition
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This post was originally published on 6/7/2019 and edited on 2/6/2020.
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!
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.