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Fancy Food Thoughts: Vegan Glazed Donuts

Update 2016: Thank you, thank you, thank you for the amazing response to these donuts! They have been featured on so many sites with delightful reviews! If you are looking for other vegan or gluten free desserts, be sure to try our Vegan and Gluten Free Peanut Butter Cookies, Vegan Pumpkin Maple Spice Bundt, and Gluten + Dairy Free Lemon Bundt Cake! And most of all…ENJOY EVERY BITE!

If you are looking for my post on VEGAN Body Care + Make Up, you can read it HERE. I would love to answer any other questions you might have too. Just comment or contact me through my contact form.  xxoo -Ashley


We have always had a special place in our hearts for donuts. Sunday mornings meant Lindsay and I would walk to our favorite little donut shoppe to buy and eat way too much sugar for one sitting. Gone are those days, not just because of the distance between our homes, but also because we have so many food restrictions now! Thankfully, Linds saved the day with this creative recipe. This donuts kill any others anyway, so theres not loss. xxoo – Ashley

It’s not possible to tell you how much I love donuts. There are no words. These donuts incapsulate all the melt-in-your-mouth goodness you get from a Krispy Kreme donut, but are completely vegan. I’m not joking when I tell you that you will want to eat them all. But don’t.


1 package yeast

1/4 cup very warm water (110 degrees)

3/4 cup full fat canned coconut milk warmed

1/4 cup sugar

1/2 teaspoon salt

3 tablespoons vegan butter

4 teaspoons ener-g egg replacer whisked with 4 Tablespoons water until frothy

3 cups flour

Canola oil for frying

Whisk together the water, yeast, milk, sugar, butter, salt, and 1 1/2 cups of the flour until combined.

Add the egg replacer and beat until incorporated. Add the other 1 1/2 cup of flour, and using the dough hook, beat for 3-5 minutes until dough completely pulls away from the insides of the bowl.

The dough should be smooth and soft. If the dough looks too sticky, add more flour one tablespoon at a time until the dough is the right consistency. Once the dough is done, cover the top of the bowl with plastic wrap and let rise in a warm place until doubled in size, about one hour.

After the dough has risen, roll it out onto a floured surface at a thickness of about 3/4 inch thick and cut out using a donut cutter or glass. In my opinion, the large round donuts taste the best, but you can also make twists or bars or any other shape you desire. After cutting out the shapes, place them on a greased pan, cover with plastic wrap and let rise for one more hour.

Put about 2 inches of canola oil in a heavy pan and heat on medium/high for a few minutes. Oil will need to be very hot before you start. (Hint: Test it with a scrap or donut hole to see if it’s ready.)

When the donuts have risen to double their size, fry in hot oil for about 30 seconds per side. Check the bottom of the donuts and see if they are a nice golden color before flipping. Place donuts on paper towels to drain excess oil and then dip them in glaze (see below) and put them on a cooling rack with wax paper under it to set.

Fancy Secret: You can make donuts a day in advance! After they are cut and through the second rise put them in the fridge for the next day. Just make sure they are covered with plastic wrap & air tight. 


Blend the following: 2 Cups powdered sugar (sifted if lumpy) 3-6 Tablespoons of water or non-dairy milk. Should be on the runny side.

  • Luisa Warren


  • Raquel Parker

    oh! thanks for this recipe! I am waiting for the dough to rise now 🙂

  • Joy Dixon

    I made these last night and they were a hit even with non-vegetarian friends 🙂ReplyCancel

  • Claire Watts

    Do you know if this recipe would work with Gluten free flour?!ReplyCancel

    • Ashley of Lovelock

      I haven’t been successful with any vegan and gluten free donuts! Sorry!ReplyCancel

  • […] for the dough to rise. I scoured pinterest for a recipe that seemed simple and found one over at House of Lovelock. It was super simple to make and the instructions were detailed. Glazed doughnuts seemed like the […]ReplyCancel

  • Ella

    what could you use in replace of the egg replaced? Could you use a flax egg or something else?ReplyCancel

  • […] das Ergebnis? Traumhaft!! Ich hab mich dabei grob an das Rezept von House of Lovelock gehalten und bin begeistert! Da im Teig selbst mit Kokosmilch eher wenig Fett ist (ca. 81g auf […]ReplyCancel

  • Jojo Maby

    I made these a while back using aquafaba instead of egg replacer and they were so amazing. I just found your recipe again in my search to make these again. Best recipe ever! 🙂ReplyCancel

  • Georgia Meachin

    How much yeast is in a “pack of yeast”? 🙂ReplyCancel

  • Tiphani Dearth

    can I use flaxseed and water for the egg replacementReplyCancel

  • […] glazed donuts from House of Lovelock claim to have all of the mouth-watering deliciousness of those Krispy Kreme weapons of the devil, […]ReplyCancel

  • Rachel Donnelly

    This looks amazing!ReplyCancel

  • Emma

    Sorry I know this post was a while ago but I would really like to attempt to make these donuts. How many “eggs” does this recipe need? I have a different egg replacer to you..

    • Ashley of Lovelock

      Hi Emma! The ener-g product used on it’s own is 1.5 teas + 1 teas of water = 1 egg…so this recipe we changed it a bit, but it’s alllmostttt 3 eggs worth, but not quite! Hope that helps!ReplyCancel

  • Nina

    Do you know any substitutes for the vegan butter?ReplyCancel

    • Ashley of Lovelock

      Hi Nina! You can, of course, use real butter! I haven’t explored other options as this worked perfectly for us. Good luck!ReplyCancel

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