Discover how to create Vegan Krispy Kreme-Style Donuts that are so deliciously perfect, you won’t believe they’re plant-based. Perfectly sweet, irresistibly fluffy, and delightfully easy to make, these donuts bring the classic joy of Krispy Kreme into the vegan realm. Made with simple, plant-based ingredients, they’re the perfect way to start your day or sweeten your afternoon.
There’s something almost magical about a Krispy Kreme donut. That moment when you bite into the soft, pillowy dough, and it seems to melt away in your mouth—pure bliss. It’s a flavor and texture that’s hard to forget and even harder to replicate, especially when you’re aiming for a vegan version. Often, we think making these delights at home is too complex or out of reach, especially for those of us who love baking but want to keep things simple and approachable.
This Vegan Krispy Kreme Donut copycat recipe changes all that. It’s about bringing that magic into your own kitchen, without the stress. We’re using straightforward, plant-based ingredients to recreate the iconic taste and texture of those famous donuts. And the best part? It’s easier than you think. With a few tricks like warm plant-based milk and aquafaba, you get donuts that are just as fluffy and indulgent as the original, but totally vegan.
So, let’s ditch the intimidation and get our hands doughy. Making these vegan donuts at home is not just doable; it’s really fun.
As always, these plant based donuts are dairy-free, eggless, vegan and free from animal cruelty.
Planning a plant based breakfast? Check out my Vegan Cinnamon Rolls with Cream Cheese Icing and Vegan Flaky Buttermilk Biscuits
Jump to:
- Why You’ll LOVE these Vegan Krispy Kreme Donuts
- Ingredients and Substitutions
- Special Equipment
- Instructions
- Gluten-Free Vegan Krispy Kreme Style Donuts
- Tips and Variations
- Top Tip: Do Not Overcrowd the Frying Oil
- Common Questions about Vegan Krispy Kreme Donuts
- Storage Instructions
- Vegan Krispy Kreme Style Donuts
- Related
Why You’ll LOVE these Vegan Krispy Kreme Donuts
Unmistakably Classic Taste: One bite into one of these donuts, and you’ll be transported to a Krispy Kreme donut shop. This recipe captures the nostalgic taste—sweet, light, and topped with that iconic glaze. It’s all about recreating that familiar joy, ensuring no one misses out on the experience, vegan or not.
Deceptively Simple to Make: While the thought of homemade donuts can seem intimidating, this recipe is here to prove otherwise. With clear, step-by-step instructions and common kitchen ingredients, you’ll find the process surprisingly straightforward.
A Healthier Alternative: While indulging in a donut (or two) is one of life’s simple pleasures, it’s nice to know you’re enjoying a version that’s kinder to your body. These donuts are made with plant-based ingredients, which means they’re cholesterol-free and contain healthier fats. It’s a treat you can feel a bit better about eating!
Simple, Accessible Ingredients: One of the best things about this recipe is its simplicity. You won’t need to hunt for obscure, hard-to-find ingredients. Everything you need is likely already in your pantry or easily available at your local grocery store. This recipe is all about making vegan baking accessible and fun, without compromising on taste.
A Crowd-Pleaser: These donuts are sure to impress everyone, vegans and non-vegans alike. They’re a testament to how amazing vegan desserts can be, making them perfect for gatherings, celebrations, or your favorite Krispy Kreme lover.
Ingredients and Substitutions
- Warm Plant-Based Milk (oat, almond, soy, coconut, etc.): The warmth of the milk helps to activate the yeast, ensuring your donuts rise beautifully. Oat milk provides a naturally sweet flavor, almond milk offers a lighter touch, and soy milk brings a rich protein content. Feel free to use whichever plant-based milk you prefer or have on hand.
- Granulated Sugar: Sugar not only sweetens the dough but also feeds the yeast, aiding in the fermentation and rising process. For a more unrefined option, try coconut sugar. Keep in mind it may slightly alter the flavor profile, adding a caramel-like taste.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Active Dry Yeast: This is the leavening agent that makes the donuts rise and become fluffy. Ensure your yeast is fresh for the best results. Instant yeast can be used in place of active dry yeast, with no need to adjust the quantity. Just mix it directly into the dry ingredients without proofing. You can also use sourdough starter as your levain.
- All-Purpose Flour: The backbone of your donuts, providing structure and chew. For a whole grain option, half of the all-purpose flour can be replaced with whole wheat flour, though this will make the donuts denser. A gluten-free all-purpose flour blend can be used for a gluten-free version, but the texture may vary.
- Vegan Butter: Adds richness and flavor to the dough, making it tender. Coconut oil is a good alternative, though it may slightly alter the flavor. Make sure it’s at room temperature so it integrates well into the dough.
- Aquafaba (chickpea water): This acts as an egg substitute, providing structure and moisture to the dough. Liquid JustEgg works quite well too.
- Vanilla Extract: Enhances the flavor of the donuts, adding depth and warmth. You will also use it in the glaze.
- Salt: Balances the sweetness and enhances the overall flavor of the dough.
- Powdered Sugar: Creates a sweet and smooth glaze that perfectly coats the donuts.
- Extra Plant-Based Milk: Thins the glaze to the perfect dipping consistency. Any plant-based milk works here as well, with water being a last-resort substitute if you’re out of milk.
Special Equipment
Creating these Vegan Krispy Kreme-Style Donuts doesn’t require a professional kitchen, but a few key pieces of equipment will make the process smoother and ensure your donuts come out perfect every time. Here’s what you’ll need:
KitchenAid Mixer or Similar Stand Mixer: The dough for these donuts is quite soft and sticky, making a stand mixer with a dough hook attachment ideal for kneading without the mess. The mixer does the heavy lifting for you, ensuring the dough reaches the perfect consistency. If you don’t have a stand mixer, you can mix and knead the dough by hand. It’ll take a bit more time and effort, but it’s entirely doable. Just be prepared for a sticky workout!
Doughnut Cutter: This handy tool helps you cut out perfectly shaped donuts and donut holes with ease. If you don’t have a doughnut cutter, don’t worry. You can use two different sized round cutters or even a large glass and a bottle cap for the center hole. The aim is to get that classic donut shape, no matter the tools.
Parchment Paper: Lining your baking trays with parchment paper ensures the donuts don’t stick as they rise the second time. It also helps with clean-up.
Deep-Fryer or Large, Heavy Saucepan: For frying the donuts, a deep-fryer is ideal for maintaining a consistent temperature, but a large, heavy saucepan works great too. Just make sure you have a thermometer to keep an eye on the oil’s temperature.
Candy or Deep-Fry Thermometer: This is crucial for ensuring your oil is at the right temperature (375°F or 190°C) for frying the donuts. Too hot, and the donuts will burn on the outside before cooking through. Too cool, and they’ll absorb too much oil and become greasy.
Slotted Spoon or Spider Strainer: Once the donuts are golden brown, you’ll need to remove them from the hot oil safely. A slotted spoon or spider strainer is perfect for this, allowing excess oil to drain off.
Wire Rack: After glazing, placing the donuts on a wire rack with a tray or parchment paper underneath catches any drips, keeping your counters clean and the donuts neat.
While this might seem like a lot of equipment, most items are likely already in your kitchen. Each piece plays a role in making the process of creating these vegan donuts as smooth and enjoyable as possible.
Instructions
- Yeast Activation
Start by warming your plant-based milk until it’s just warm to the touch, around 110°F (43°C). This temperature is crucial; too hot, and you risk killing the yeast, too cold, and the yeast won’t activate.
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In a large mixing bowl, gently whisk the warm milk with the granulated sugar. This helps the sugar dissolve and provides food for the yeast to consume, aiding in its activation.
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Sprinkle the active dry yeast evenly over the surface. Let this mixture sit undisturbed for about 5 minutes. You’re looking for a foamy layer to form on top, a sign that your yeast is alive and ready to work its magic.
- Initial Dough Mixing
In the bowl of your stand mixer, whisk together the flour and salt, creating a uniform mixture. This step ensures the salt is evenly distributed before it meets the yeast, preventing it from hindering the yeast’s activity.
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Create a well in the center of your flour mixture. Pour in the activated yeast mix, along with the aquafaba and vanilla extract. The aquafaba acts as an egg would, binding the dough and adding structure.
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With the dough hook attachment, start mixing on a low speed. You’ll see the dough begin to form, gradually pulling in all the flour. If the dough appears too sticky, resist the urge to add more flour right away. Let it mix for a few minutes; often, the dough will come together with a bit more kneading.
- Butter Incorporation
Once your dough has formed a cohesive, albeit slightly sticky mass, start adding the room temperature vegan butter. Add it in small chunks, allowing each piece to fully incorporate before adding the next. This process might take some time, but it’s key to a tender, rich dough. The dough should eventually become smooth, elastic, and pull away from the sides of the bowl.
- Rising
Transfer your dough to a lightly oiled bowl, turning it once to coat all sides with oil. Cover the bowl with a damp towel or plastic wrap. Find a warm, draft-free spot in your kitchen for the dough to rise. This first rise is crucial for developing flavor and texture, so give it the full 1-1.5 hours to double in size.
- Shaping
Once risen, punch down the dough to deflate air pockets. Then gently turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough to about ½ inch thickness. Be gentle to keep as much air in the dough as possible.
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Use a donut cutter (or improvised cutters) to cut out donuts and donut holes. Transfer these to parchment-lined baking sheets, leaving enough space between each for their second rise.
- Second Rise
Cover the shaped donuts lightly with a towel. This second rise is shorter, about 30 minutes, but it’s essential for that final puff before frying.
- Frying
Heat your oil to 375°F (190°C) in a deep-fryer or large saucepan. Use a candy thermometer to monitor the oil’s temperature, ensuring each donut cooks perfectly.
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Fry the donuts in batches, careful not to overcrowd the pan. They should turn a beautiful golden brown after about 1-2 minutes per side. Use your slotted spoon to transfer them to a wire rack lined with paper towels to drain.
- Glazing
For the glaze, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth. If the glaze is too thick, add milk a teaspoon at a time until you reach the desired consistency.
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Once the donuts are slightly cooled but still warm, dip each into the glaze, ensuring a thorough coating. Let them sit on a wire rack to allow excess glaze to drip off.
- Serving
These donuts are best enjoyed fresh, ideally while still warm.
Hint: For that signature Krispy Kreme-style sheen and sweetness, getting the glaze consistency right is key. After mixing your glaze, test its thickness by dipping a spoon into it and letting the glaze drip off. It should coat the back of the spoon with a thin, even layer that slowly drips off. If it’s too thick, add plant-based milk one teaspoon at a time until you achieve the perfect consistency. Conversely, if it’s too thin, gradually stir in more powdered sugar until it thickens. Remember, the glaze should be thick enough to stick to the donuts but thin enough to create a smooth, glossy finish without clumping. Achieving this balance ensures your Vegan Krispy Kreme-Style Donuts have that irresistible, mouth-watering glaze that sets them apart.
Gluten-Free Vegan Krispy Kreme Style Donuts
Adapting the Vegan Krispy Kreme-Style Donuts recipe to be gluten-free is definitely possible, allowing everyone to enjoy these delicious treats, regardless of dietary restrictions. Here’s how you can modify the recipe to ensure it’s safe for those avoiding gluten, without compromising on taste or texture.
1. Gluten-Free Flour Blend: The key to successful gluten-free vegan donuts lies in choosing the right gluten-free flour blend. Look for a blend that’s designed to be a 1:1 substitute for all-purpose flour. These blends usually contain a mix of rice flour, tapioca flour, potato starch, and sometimes xanthan gum, which helps mimic the texture and structure that gluten provides.
Tip: Ensure your gluten-free flour blend contains xanthan gum. If it doesn’t, you’ll need to add it separately—about ¼ teaspoon per cup of flour—to help bind the ingredients and improve the dough’s elasticity.
2. Hydration Adjustments: Gluten-free doughs often require more moisture, as gluten-free flours tend to absorb more liquid. Start by adding an extra ¼ cup of plant-based milk to the recipe. You might need to adjust this amount slightly, as different gluten-free flour blends have varying absorption rates. The goal is to achieve a dough that’s soft and pliable, not too sticky or too dry.
3. Kneading and Handling: Gluten-free dough doesn’t need to be kneaded as much since there’s no gluten to develop. Mix until you have a smooth, homogeneous dough. Be gentle when handling the dough to prevent it from becoming tough.
4. Rising Time: Gluten-free doughs can sometimes take longer to rise. Give your dough enough time in a warm, draft-free place until it has nearly doubled in size. This might take a bit longer than with gluten-containing dough, so be patient.
5. Frying: Gluten-free donuts can brown more quickly than their gluten-containing counterparts. Keep a close eye on them while frying, and adjust the heat if necessary to ensure they don’t burn.
6. Texture Expectations: While the goal is to get as close to the texture of traditional donuts as possible, expect your gluten-free vegan donuts to be slightly denser. They’ll still be delicious, especially when enjoyed fresh and warm with the glaze.
Tips and Variations
- Proofing the Yeast: Ensure your plant-based milk is at the right temperature for activating the yeast—too hot or too cold can affect the rise. A kitchen thermometer can be very helpful here.
- Dough Consistency: If your dough is too sticky after mixing, let it rest for a few minutes before deciding to add more flour. Sometimes, the dough just needs time to hydrate properly.
- Flavor Infusions: Add a unique twist to your donuts by infusing the plant-based milk with flavors like cinnamon, cardamom, or vanilla bean. Simply heat the milk with your chosen spice or bean, let it steep for a while, then strain before using.
- Toppings: Beyond the classic glaze, you can top your donuts with vegan chocolate ganache, sprinkle with crushed nuts, toasted coconut, or even dried fruit for added texture and flavor.
- Mini Donuts: For parties or gatherings, consider making mini donuts. They’re great for sharing and allow guests to sample different flavors without committing to a full-size donut.
Top Tip: Do Not Overcrowd the Frying Oil
When it comes to frying your Vegan Krispy Kreme-Style Donuts, the golden rule is: Do not overcrowd the frying oil. It might be tempting to fry as many donuts as possible to speed up the process, but overcrowding can lead to a few issues that compromise the quality of your donuts.
Here’s why it’s crucial:
- Temperature Drop: Adding too many donuts at once can lower the oil’s temperature significantly. This means your donuts won’t fry properly; they’ll absorb more oil, becoming greasy instead of light and fluffy.
- Uneven Cooking: Overcrowding can also prevent the donuts from frying evenly. They might stick together, leading to undercooked sections or uneven browning.
- Oil Recovery Time: Giving the oil time to return to the optimal temperature between batches ensures each donut fries to perfection, with that irresistible golden-brown crust.
What to do instead:
- Fry in small batches, giving each donut enough space to float freely. This might mean a bit more time in the kitchen, but the results—perfectly cooked, light, and airy donuts—are well worth it.
- Keep a close eye on the oil temperature, adjusting the heat as necessary to maintain that sweet spot of 375°F (190°C).
Common Questions about Vegan Krispy Kreme Donuts
Absolutely! You can prepare the dough a day in advance. After the dough has risen and doubled in size for the first time, punch it down gently to release any air bubbles. Then, cover it tightly with plastic wrap and place it in the refrigerator to slow the fermentation process. When you’re ready to make your donuts, take the dough out, let it come to room temperature for about an hour, shape, and proceed with the second rise. This can even enhance the flavor due to the longer fermentation period.
There could be a few reasons why your donuts didn’t rise properly. First, ensure your yeast is fresh and not expired, as old yeast can lose its potency. The temperature of the plant-based milk is also crucial; if it’s too hot or too cold, it might not activate the yeast correctly. Lastly, ensure the dough is kept in a warm, draft-free spot during the rise. Too cool of an environment can slow down the yeast activity significantly.
Achieving uniform size and shape for your donuts relies on consistent rolling and cutting. Aim to roll out your dough to an even thickness of about ½ inch before cutting. Using a donut cutter or a pair of round cutters (one larger for the donut and a smaller one for the hole) can help ensure each donut is uniform. Additionally, measuring the thickness with a ruler and cutting the donuts closely together can help achieve more consistent results.
Storage Instructions
Counter (Room Temperature):
- Donuts are best enjoyed the day they are made, especially when they’re fresh and warm. However, if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days.
- To prevent the glaze from melting into the donuts, ensure they’ve cooled completely and the glaze has set before storing.
- Avoid stacking the donuts on top of each other if possible, as the weight can compress them. If you need to stack them, placing a piece of parchment paper between layers can help protect the glaze and structure.
Refrigerator:
- While refrigeration can extend the shelf life of your donuts, it may also cause them to dry out faster. If you choose to refrigerate them, place the donuts in an airtight container and store for up to 4 days.
- To revive refrigerated donuts, you can warm them in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for about 5 minutes. This can help restore some of their original texture and warmth.
Freezer:
- For longer storage, freezing is an excellent option. Wrap each donut individually in plastic wrap or aluminum foil, then place them in a freezer bag or airtight container. They can be frozen for up to 2 months.
- When you’re ready to enjoy a frozen donut, let it thaw at room temperature for a few hours or overnight in the refrigerator. To bring back the fresh-baked warmth and texture, gently reheat them in the oven at 300°F (150°C) for about 5-7 minutes or just until warm.
Note: If your donuts are glazed and you plan to freeze them, you may find the glaze’s texture changes slightly upon thawing. For the best texture, you might consider freezing unglazed donuts and applying a fresh glaze after reheating.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan Krispy Kreme Style Donuts
Ingredients
For the Dough
- 2 ½ cups warm plant based milk oatmilk, almond milk, soy milk, etc
- ¼ cup granulated sugar
- 2 packets 4 ½ teaspoons active dry yeast
- 7 cups all-purpose flour more for dusting
- ½ cup vegan butter room temperature
- 6 tablespoons aquafaba equivalent to 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
For the Glaze
- 3 cups powdered sugar
- 4-5 tablespoons plant based milk oat, almond, soy, etc
- 2 teaspoons vanilla extract
Instructions
- Yeast Activation: In a large bowl, combine the warm almond milk with the sugar. Sprinkle the yeast on top and let it sit for about 5 minutes, or until it becomes foamy.
- Initial Dough Mixing: In the bowl of your KitchenAid mixer, combine flour and salt. Make a well in the center and pour in the yeast mixture, aquafaba, and vanilla extract. Using the dough hook attachment, mix until the dough begins to form a shaggy ball.
- Butter Incorporation: Once the dough has formed into a shaggy consistency, start adding the room temperature butter, a little at a time. Continue to knead using the mixer until the butter is fully incorporated and the dough is smooth and elastic.
- Rising: Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until it has doubled in size.
- Shaping: Once risen, punch down the dough to release air pockets. Then turn the dough out onto a lightly floured surface and roll it out to about ½ inch thickness. Use a donut cutter or two differently sized round cutters to cut out your donuts and donut holes.
- Second Rise: Place the cut-out donuts on a parchment paper-lined baking tray, ensuring they’re spaced out. Cover them with a light cloth and let them rise again for about 30 minutes.
- Frying: Heat oil in a deep-fryer or large saucepan to 375°F (190°C). Fry donuts in batches, making sure not to overcrowd the pan. Fry for about 1-2 minutes on each side or until golden brown. Remove with a slotted spoon and let them drain on a paper towel.
- Glazing: For the glaze, whisk together the powdered sugar, almond milk, and vanilla in a bowl until smooth. The glaze should be relatively thick but pourable. Adjust the consistency as needed.
- Finishing: Once the donuts have cooled slightly but are still warm, dip each donut into the glaze, ensuring it’s fully coated. Place on a wire rack to let the excess glaze drip off.
- Serve: Enjoy your vegan Krispy Kreme-style donuts warm!
Notes
- Customize flavors with infusions like cinnamon or vanilla bean.
- Experiment with fillings like vegan jam or chocolate hazelnut spread.
- Try different toppings such as crushed nuts or toasted coconut.
- Serve mini donuts for easy sharing at gatherings.
- Enjoy with coffee or tea for a delightful pairing.
- Room temperature: Enjoy within 2 days.
- Refrigerator: Store for up to 4 days in an airtight container.
- Freezer: Freeze individually wrapped for up to 2 months.
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