Vegan Boston Cream Donut

Indulge in the decadence of homemade Vegan Boston Cream Donuts, a plant-based twist on a classic favorite! These donuts feature fluffy, yeast-raised dough that’s perfectly golden and filled with a silky vegan custard made from rich custard powder. Each donut is crowned with a luscious dark chocolate glaze made creamy with coconut cream, delivering that irresistible bakery-style finish. Crafted with simple pantry staples like soy milk, chickpea flour, and vegan butter, this recipe is ideal for satisfying your sweet tooth while staying dairy-free and egg-free. Perfect for dessert, brunch, or a special treat, these vegan donuts are sure to impress vegans and non-vegans alike. Try them and experience the ultimate indulgence—no compromise on flavor or texture!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 0.25 cup Granulated sugar
• 2.5 teaspoons Instant yeast
• 0.5 teaspoon Salt
• 0.75 cup Soy milk
• 0.25 cup Vegan butter
• 1 teaspoon Vanilla extract
• 2 tablespoons Chickpea flour
• 3 tablespoons Water
• 0.5 cup Vegan custard powder
• 1 cup Dark chocolate chips
• 0.5 cup Coconut cream

Directions

Step 1

In a small pot, heat the soy milk and vegan butter over low heat until the butter melts. Remove from heat and let it cool slightly to around 110°F (43°C).

Step 2

In a large mixing bowl, combine flour, sugar, yeast, and salt. Add the soy milk mixture and vanilla extract to the dry ingredients.

Step 3

In a small bowl, whisk together chickpea flour and water until smooth, then add this to the dough mixture.

Step 4

Knead the dough for about 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 5

While the dough rises, prepare the custard by following the instructions on the vegan custard powder package, and let it cool completely.

Step 6

Once the dough has risen, roll it out on a floured surface to about 1/2 inch thickness and cut out 3-inch rounds using a cookie cutter. Re-roll scraps and repeat.

Step 7

Place the donuts on a baking sheet lined with parchment paper, cover with a cloth, and let them rise for about 30 minutes.

Step 8

Preheat a deep fryer or a heavy-bottomed pot with oil to 350°F (175°C). Fry donuts in batches for about 2-3 minutes on each side or until golden brown. Let them drain on paper towels.

Step 9

For the chocolate glaze, heat coconut cream in a saucepan until simmering. Remove from heat and add dark chocolate chips, stirring until smooth.

Step 10

Once donuts are cool enough to handle, use a skewer to poke a hole into the side of each donut and fill them with custard using a piping bag.

Step 11

Dip the top of each donut into the chocolate glaze and place them on a wire rack for the glaze to set.

Step 12

Serve the donuts at room temperature and enjoy your vegan Boston cream donuts.

Nutrition Facts

Serving size	(1141.9g)

Amount per serving	% Daily Value*
Calories	3854.2

Total Fat 144.4g	0%
Saturated Fat 87.8g	0%
Polyunsaturated Fat 2.3g
Cholesterol 0mg	0%
Sodium 1723.1mg	0%
Total Carbohydrate 592.6g	0%
Dietary Fiber 29.1g	0%
Total Sugars 211.7g
Protein 62.4g	0%

Vitamin D 51.2IU	0%
Calcium 415.8mg	0%
Iron 32.5mg	0%
Potassium 2260.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 6.4%

Carbs: 60.5%