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Proudly Australian

Vegan Donuts with Mock Cream Filling

Recipe by 

Serves: 5-6 donuts

Prep: 2 Minutes

Cook: 10 Minutes


  • 2 tsp  natvia sugar
  • 2/3-3/4 cup/160-185mls  Warm water
  • 1 tsp  Dry Yeast
  • 1 tbsp/20g  melted vegan margarine
  • 1 1/2 cups/225g  plain or bakers flour
  • 1/2 tsp  salt
  • 2 tbsp/28g  natvia sugar
  • 1/2 tsp  baking powder
  • 1/4 cup/60g  vegan margarine
  • 1/2 cup + 1 tbsp/65g  natvia icing sugar mix plus more for dusting
  • 1.5 tbsp/30ml/1 oz  Boiling water (approx.)
  • 1 tsp  Ice cold water
  • 2 tbsp/40g sugar free jam


  1. In a bowl or bread maker, add 1/2 cup warm water, 1/2 tbsp Natvia sugar, yeast and salt. Let rest for 5 minutes, then add the rest of the ingredients. Add water slowly until a dough is formed. Let the machine knead the dough for 30 minutes.
  2. Remove the dough, place in a bowl, cover in plastic and let rise for an hour.
  3. Cut the doughnuts into desired shape (e.g. circle, with hole, sausage). Place on a lined baking tray and let rise for 15 minutes.
  4. While donuts are rising, slowly heat some vegetable oil in a deep saucepan. Once simmering, but not too hot (if too hot the doughnuts will burn on outside and won't cook the inside), add one doughnut at a time, cooking for approx. 3 minutes, making sure you flip the donut halfway.
  5. Once they have been cooked, prep the mock cream. In a bowl, dissolve the icing sugar in some boiling water (1/2-1 tbsp). Mix. In another bowl, beat the vegan butter until creamy and almost white. Add the icing sugar mix slowly for around 10 minutes. Add 1 tsp boiling water, beat, then add 1 tsp ice cold water, and beat again.
  6. Decorate your donuts! I sliced the sausage donuts and filled them with cream and jam, then dusted everything with icing sugar.
No nutritional info supplied

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