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Vanilla-lavender stuffed vegan donuts

For 16 People

Sabrina Bisson


Ingredients for the vegan donuts:

  • 1 cup warm oat milk (not hot)
  • 1 tbsp. spoon of active yeast
  • 1 can chickpeas (use liquid only)
  • 1/2 cup white sugar
  • 1 tbsp. salt tea
  • 1/3 cup vegan butter, melted
  • 5 cups all-purpose flour

Ingredients for the vanilla-lavender frosting:

  • 1 vanilla pod (scrape the inside and use the contents) (or use a few drops of vanilla extract)
  • 1/2 cup oat milk
  • 4 cups powdered sugar
  • 1 C. Culinary lavender table (lavender flowers)

Ingredients for the vanilla-lavender stuffing cream:

  • 2 ounces cream cheese
  • 1/4 cup vegan butter
  • 2 TBL spoons of vegan cream
  • 1/2 cup lavender icing (recipe above)


First make your frosting and the stuffing cream,

  1. Whisk together the frosting ingredients in a medium bowl until smooth and set aside.
  2. Mix the cream cheese and the vegan butter in a large bowl with the help of a whisk.
  3. Beat together until creamy and fluffy.
  4. Add vegan cream and 1/2 cup prepared frosting, then stir until combined.
  5. Cover and place the mixture in the refrigerator until ready for assembly.
  6. In a large bowl, dissolve the yeast in the oat milk and let sit for about 5 minutes until it bubbles.
  7. Whisk together chickpea liquid and sugar, then combine with vegan butter and salt.
  8. Add flour, one cup at a time until your dough comes together and lifts off the sides of the bowl.
  9. Cover the bowl with a damp towel or plastic wrap and place in a warm place to rise until doubled in size. (You can also refrigerate the dough overnight.)
  10. When the dough is ready, divide it in half, roll half into a square, approximately 10×10, and cut into 16 squares.
  11. Place the squares on a tray and let them rise for 30 to 45 minutes.
  12. Heat about 3 inches of oil in a large saucepan to 350 degrees F (180 C) and line a plate with paper towels.
  13. Drop batter squares gently, a few at a time, into the oil and fry on each side for about 30 seconds or until golden brown.
  14. Remove with a slotted spoon and place on the prepared plate.
  15. Then fill the little donuts using a long, narrow piping bag with the vanilla-lavender cream and insert into the center of the donuts.
  16. Then pour about 1 tablespoon of frosting over each donut.
  17. Decorate with some lavender flowers.

Best served immediately! Enjoy!

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