Vegan Boston Cream Donuts
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Meet my favorite donut in the whole world – Vegan Boston Cream Donuts! Filled with vegan pastry cream and topped with thick chocolate glaze. Fry, bake or air fry options!
Fancy Boston Cream Donuts are not difficult to make at home, and this recipe is free of dairy and eggs!
Filled with vegan pastry cream and topped with a shiny chocolate glaze, these donuts are crave worthy and sure to become your new favorite treat! They can be fried, baked or air fried.
How to make Boston Cream Donuts
With instant yeast, the process goes quickly! See the recipe card below for full amounts and instructions. This is simply an overview with photos.
- In a large bowl (or stand mixer bowl), add warmed soy milk, yeast and sugar. Then add the applesauce, softened vegan butter, vanilla, salt and 2 cups of flour. Mix, then add the rest of the flour and mix.
- If making by hand, knead on a lightly floured surface for about 5 minutes. If using a stand mixer, knead with the dough hook for 2-3 minutes, until a soft ball of dough forms. Place the dough on a lightly greased bowl, cover and let rise in a warm place for 30 minutes.
- It should nearly double in size after rising. Punch the dough down, place on a floured surface, roll out to 1/2 inch thick and cut into rounds.
- Place the donuts on a parchment lined baking sheet, cover with a tea towel and let sit while you heat the oil.
Heat the oil in a large pot to 375℉ (use a food thermometer for accuracy). Drop 3-4 donuts at a time into the hot oil and cook for 1-2 minutes on each side, until golden brown. Place fried donuts on a cooling rack with a pan or parchment paper underneath.
Bake or air fry instead
To bake, preheat the oven to 350℉. Spray donuts with oil and bake for 10-15 minutes until golden brown on top.
To air fry, spray the air fryer basket with oil. Place donuts in a single layer (3-4 at a time) and cook at 375℉ for 5 minutes, then flip and cook for 3-5 more minutes. For baking or frying, you could brush the donuts with melted vegan butter when they are done, for added richness. But it’s not necessary.
Make the chocolate glaze
To a small bowl, add 1/2 cup dairy free chocolate chips, 2 tablespoons vegan butter, 1 tablespoon corn syrup (may leave this out) and 1 tablespoon of water. Microwave in 30 second intervals, stirring after each interval, until completely smooth and melted.
Cut a deep slit in each donut and pipe pastry cream into each one. Dip in chocolate glaze and enjoy!
Want more amazing vegan donuts?
Vegan Boston Cream Donuts
- 1 cup unsweetened soy milk
- 1 packet instant yeast (2 1/4 tsp)
- 1/3 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 6 tablespoons vegan butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 4 cups all purpose flour, plus more as needed
- vegetable oil, for frying
- 1 Recipe Vegan Custard
- 1/2 cup dairy free chocolate chips
- 2 tablespoons vegan butter
- 1 tablespoon corn syrup, optional
- 1 tablespoon water
- Heat the soy milk in the microwave for about a minute until it's as warm as bath water. Too hot and it could kill the yeast. You could also warm it in a small pot.
- Pour the warmed milk into a large bowl, or the bowl of a stand mixer. Add the instant yeast and sugar, give it a little stir and let sit for 3-4 minutes, until it's a bit frothy.
- To the bowl with the yeast/milk/sugar mixture, add the applesauce, softened vegan butter, vanilla, salt and 2 cups of flour. Mix on low speed with a dough hook (or by hand with a spoon) for a few minutes, then add the rest of the flour and mix, until a soft dough starts to form.
- If using a stand mixer, beat with the dough hook for 2-3 minutes. If you are mixing the dough by hand, mix it as well as you can with a spoon, then transfer to a lightly floured surface and knead for about 5 minutes until you have a soft, sturdy ball of dough. It may be slightly sticky, but if it's very sticky, add flour, a little at a time, until it's easier to handle.
- Lightly grease a large bowl, then place the dough inside the bowl. Cover with a tea towel, and allow to rise in a warm place for 30 minutes. I preheat my oven to 170℉, then turn it off, place the bowl inside and leave the oven door cracked.
- After 30 minutes, punch the dough down gently, and place on a floured surface. Roll to about 1/2 inch thick and use a donut cutter (or biscuit cutter) to cut the donuts into round circles. You will get around 16.
- Line a large baking sheet with parchment paper, and place the cut donuts on it. Cover with the towel for about 15 minutes while you heat the oil.
- Heat 2-3 inches of oil in a large pan or pot until it reaches 375℉. Use a food thermometer to ensure the right temperature.
- Add a few donuts at a time to the oil and cook for about 1-2 minutes on each side, until golden brown, being careful not to let them get too dark and burnt. If the oil is hot, this won't take long. Beware of splattering oil!
- Place the cooked donuts on a cooling rack with a pan or parchment paper underneath to catch any oil drippings. Repeat until all donuts are fried.
- Make the chocolate glaze: Place chocolate chips, vegan butter, corn syrup and water in a small bowl and microwave in 30 second increments, stirring after each time, until completely melted and smooth.
- Cut a deep slit in each donut, then use a piping bag with large tip and pipe pastry cream into each one. Dip the tops of the donuts in the glaze, then place back on the cooling rack. Enjoy!
- Once the donuts are cut and placed on the parchment lined pan, preheat the oven to 350℉. Spray the tops of the donuts with oil, then bake for 10-15 minutes until lightly golden on top. You may also brush the outside with melted vegan butter, but it's not necessary. Fill and glaze the tops the same as if they were fried.
To air fry
- Spray the air fryer basket with oil, then place 3-4 donuts in a single layer. Spray the donuts with oil, and cook at 350℉ for 5 minutes, then flip and cook 3-5 more minutes until golden brown. You could brush them with melted butter when they are done, but you don't have to. Pipe with cream and glaze.
- May use almond milk or another milk instead of soy, if needed.
- Donuts are best when eaten the same day, but they can be kept in the refrigerator for 3-4 days if needed. They can also be frozen.
- Gluten free - Try a gluten free all purpose flour like King Arthur Brand or Bob's Red Mill.
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