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Vegan Strawberry Cream Filled Donuts

Perfectly fried vegan strawberry cream filled donuts are stuffed with a delicious strawberry buttercream filling. You'll be amazed!
Course breads, Breakfast
Cuisine American
Keyword dairy free bread, dairy free breakfast, dairy free recipes, vegan bread, vegan breakfast, vegan recipes
Prep Time 10 minutes
Cook Time 5 minutes
Rise Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12 donuts
Calories 538kcal
Author LarishaBernard


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 strawberry frosting

  • 1/4 cup strawberry puree, see instructions (about 2-3 large strawberries)
  • 4 cups Powdered sugar
  • 1/2 cup dairy free butter, COLD
  • 1 1/2 tsp strawberry extract


  • 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. 

For the Frosting

  • While waiting for donuts to cool, make your strawberry filling.
  • Make strawberry puree by blending the fresh strawberries into a food processor or mixer. Blend until small bits remain. 
  • In a mixing bowl, add the dairy free butter. *Butter needs to be cold for this to work well. 
    Cream the butter just until it starts to break apart. 
  • Add in half the powdered sugar and beat again. 
  • Add in strawberry puree and extract. Beat again.
  • Add in the remaining powdered sugar and blend again until well combined.
  • 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.


*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. 


Serving: 1donut | Calories: 538kcal | Carbohydrates: 106g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Sodium: 270mg | Potassium: 153mg | Fiber: 2g | Sugar: 44g | Vitamin A: 116IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 4mg