Secretly Vegan Boston Cream Donuts (Easy!)
These shockingly easy and undetectably vegan Boston cream donuts are the perfect homemade cream-filled doughnut recipe! With sweet doughnut dough filled with an eggless and super rich vegan vanilla custard and topped with a rich chocolate coating, these Boston cream doughnuts are a wonderful breakfast treat or mid morning snack!
Is it doughnut or donut?
Let’s just get this out of the way really quickly. Is it doughnut or donut? I personally use them interchangeably, and will be using them interchangeably throughout this blog post!
But the answer is: it’s both doughnut and donut! Doughnut was the first word, and the official word. However, in the late 20th century, “donut” started to become a more popular spelling in North America. And then of course, Dunkin’ Donuts popularized it even more!
So whether you like to say “Boston cream doughnuts” or “Boston cream donuts” rest assured, you’re getting an amazing recipe!
Why you’ll love these homemade vegan Boston cream donuts
Boston cream donuts are one of the best cream-filled doughnuts in existence (maybe just my opinion, but I really really love them, and you will too!). With a super rich and decadent custard filling, a sweet doughnut dough, and a chocolate icing, these cream-filled donuts are a true treat….and pair so well with coffee or a vegan latte!
But if you’re vegan, then you know that it’s super hard to find a vegan Boston cream donut. Until now! You can easily make these classic donuts vegan from the comfort of your own home. And they’re so fun to make too!
We’re even going to go over how to fry donuts at home without a big frying vat (and potentially even healthier, since we’ll be using coconut oil!).
Oh and the vegan custard? Undetectably eggless and dairy free. I’m serious! Even non-vegans are going to LOVE these easy vegan Boston cream donuts without batting an eye!
Ingredients:
Here’s all you need to make these undetectably vegan Boston cream doughnuts:
- Activated yeast
- Coconut sugar: or granulated sugar
- Dairy free milk
- Flour: I used all purpose flour. I have not yet tested this with gluten free 1:1 baking flour
- Coconut oil
- Vanilla
- Vegan custard: we’ll go over that in the next section!
- Vegan chocolate ganache
What is Boston cream donut filling made of?
Typically, Boston cream doughnuts were made with a vanilla custard, consisting of cream, sugar, egg yolks, and vanilla. The result is a super thick and almost pudding like consistency that’s easily piped into a fried doughnut!
However, as you can see, this standard Boston cream donut filling is not vegan. It contains dairy and eggs. To make a vegan custard, here’s what we’re using:
- Dairy free milk: such as oat milk or almond milk. This can be the lighter in calorie variety, as we need a bit of a thinner liquid to mix with the coconut cream in order to make sure the custard isn’t too thick.
- Coconut cream: I used Edward & Sons natural coconut cream. It doesn’t contain any guar gum, and it’s super rich!
- Arrowroot or tapioca starch: I have tried this recipe with both option and like them both! I have also tried this with cornstarch- for this vegan custard, I would choose arrowroot or tapioca over cornstarch. The result is much creamier and more consistent!
- Vanilla extract
- Sugar: I used organic granulated sugar that’s vegan. Make sure that if you’re using granulated sugar too, you’re using a vegan brand.
How to make vegan Boston cream donuts (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
If you’ve ever made cinnamon rolls, then the beginning process of these homemade Boston cream doughnuts is actually quite similar!
Here’s how to make these Boston cream doughnuts:
- You’ll begin by making the custard first. This will need some time to solidify and thicken in the fridge, so this is perfect while you’re making the dough.
- Next, you’ll make the dough!
- Start by activating the yeast.
If you’ve never bloomed yeast before, no problem. I have a really thorough yeast troubleshooting guide for how to ensure you’re blooming the yeast correctly. The most important part is that you’re heating the dairy free milk to 110F exactly. Use a kitchen thermometer for the most accurate result!
- Next, you’ll make the dough.
I used a stand mixer, but for years, I made dough by hand. You’ll simply mix together the bloomed yeast mixture, applesauce, remaining coconut sugar, melted coconut oil, and vanilla. Then add in the flour and mix until you reach a shaggy doughy consistency.
- Knead the dough.
Lightly knead the dough on the surface for 5-7 minutes, or until the dough becomes smooth.
- Proof the dough.
Grease a clean medium bowl, and place your kneaded dough into the bowl. Cover with a kitchen towel and place in a warm area (ideally above 85F!). Allow the dough to double in size, around 1 hour.
- Shape the dough.
Once the dough has risen, you’ll lightly punch down the dough and roll out the dough. Use a large round cookie cutter, and cut out the doughnut shapes, placing the doughnuts onto a piece of parchment paper. Repeat for the remaining dough then cover and allow the dough to rest while you heat the oil.
- Fry the doughnuts.
Heat the coconut oil to 355F. If you don’t have a kitchen thermometer, here’s a great video on how to check that your oil is hot enough for frying. You don’t want it bubbling/boiling, like you would water. Place 3-4 doughnuts into the oil using a wooden spoon and allow them to cook until the bottoms are lightly golden. Then flip and repeat. Remove the doughnuts and place them onto a cooling rack. Then repeat for the remaining doughnuts!
- Dip the Boston cream doughnuts.
Once the doughnuts have cooled, you’ll make the quick and easy vegan ganache. Lightly dip the tops of each doughnut then place them back onto the cooling rack. Next you’ll fill them!
- Fill the Boston cream doughnuts with the vegan custard.
To do this, simply spoon the custard into a piping bag with tip. Then use a skewer to create a hole only to the middle of the doughnut. Place the piping tip into the hole and gently squeeze about 2-3 tbsp of custard into the middle. Repeat for all of your Boston cream doughnuts!
Once each vegan Boston cream doughnut is filled, enjoy immediately!
Can I freeze these vegan Boston cream doughnuts once filled?
These doughnuts are best eaten on the same day, but you can store them for 1-2 days after they’ve been filled in the fridge. Additionally, you could also freeze them for up to 2 months. To thaw, simply transfer the doughnuts to room temperature and allow them to thaw for 2-3 hours.
Can I bake these vegan donuts instead of frying them?
I have tried making these Boston cream doughnuts without frying and just by baking. The results are a bit underwhelming. If you wanted a healthier Boston cream doughnut, and you don’t mind the taste of a healthier donut, then you can bake them! Be sure to brush each doughnut lightly with dairy free cream in order to get that shine.
I personally will continue to fry these doughnuts in coconut oil (Edward & Sons/ Native Forest has the best coconut oil for frying!!), but you can bake them! I just don’t want you to be disappointed by the results ha!
You are just going to absolutely love these vegan Boston cream donuts! They’re so sweet, delicious, and satisfying! Be sure to leave a comment and review down below, and enjoy!
More vegan donut recipes you’ll love:
Best Vegan Cinnamon Sugar Donuts
Baked Chocolate Donuts with Peanut Butter Glaze
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Easy Vegan Boston Cream Donut Recipe
- Prep Time: 40
- Cook Time: 30
- Total Time: 1 hour 10 minutes
- Yield: 16 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegan
Description
These shockingly easy and undetectably vegan Boston cream donuts are the perfect homemade cream-filled doughnut recipe! With sweet doughnut dough filled with an eggless and super rich vegan vanilla custard and topped with a rich chocolate coating, these Boston cream doughnuts are a wonderful breakfast treat or mid morning snack!
Ingredients
- 398 mL (1 can) coconut cream
- 240 mL dairy free unsweetened milk (such as oat, coconut, or almond)
- 170 grams maple syrup
- 6 tbsp arrowroot starch or tapioca starch
- 1 tbsp vanilla extract
- 80 grams vegan butter, preferably room temperature
Doughnut Dough:
- 2.5 grams dry activated yeast
- 300 mL light coconut milk (or coconut milk mixed partly with water and shaken)
- 565 grams all-purpose flour
- 50 grams coconut sugar
- 3 tbsp coconut oil, melted
- 125 grams unsweetened applesauce, room temperature
- 1 tsp vanilla extract
- 1 tsp nutmeg
Chocolate Coating:
- 1 cup vegan chocolate chocolate chips
- 3 tbsp coconut oil or vegan butter, melted
For frying the doughnuts:
- About 32 ounces of coconut oil (two jars) for frying
Instructions
- Please read through all instructions before beginning.
- Prep: measure out all ingredients for the custard and the doughnuts. Grease a medium size bowl, and set aside. Set aside the doughnut ingredients, and prepare to make the custard first.
- Make the custard: in a medium saucepan and without heat, whisk together the coconut cream, dairy free unsweetened milk, maple syrup, arrowroot/tapioca starch, and vanilla extract. Whisk until there are no more clumps of starch. Heat the mixture on the stovetop using medium heat until it just begins to simmer. Add the vegan butter on top of the custard, and whisk together to melt. It’s easiest to use room temperature vegan butter, as it will melt faster, but you can use cold. Once the vegan butter has been melted, the mixture will be very thick. Remove from heat, and allow it to set at room temperature for 10 minutes. Then transfer to the fridge to chill for 1-2 hours.
- Make the doughnuts: While the custard is chilling, make the doughnuts.
- Activate the yeast: In microwave-safe bowl, heat the dairy-free milk until it reaches 110F- use a food thermometer to accurately measure the temperature. Any cooler or hotter, and the yeast won’t activate properly. Add in 1 tbsp coconut sugar and the extra 1 tbsp flour. Gently whisk together, then sprinkle yeast, mix with a spoon lightly, cover, and let activate for 10 minutes in a warm area.
- Make the dough: When activated, pour the mixture into a large bowl or a stand mixer with the dough attachment. Add in the remaining coconut sugar, applesauce, melted coconut oil, and vanilla extract. Mix on medium speed until combine. Then add in about half of the flour and mix on medium speed until the flour starts to incorporate into the wet mixture. Add the remaining flour, and mix on medium speed until a shaggy dough forms. Lightly flour a clean surface and place the dough onto the surface, sprinkling some extra flour on top or kneading.
- First proof: Knead the dough lightly, for 2-4 minutes, until it forms a smooth dough ball that’s not sticky. Then place the dough into the greased medium bowl, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour. It should be double in size. If it’s at least 80F outside, you can place the bowl outside, otherwise you can place it in the oven (which is turned off) and turn on the oven light or start preheating the oven to 350F and place the bowl near or on top of the oven.
- Shape the doughnuts: When the dough has doubled in size, lightly punch down the dough, and flour a clean surface. Gently roll out the dough to a large rectangle that has about 1/2″ height. Use a 3″ round cookie cutter to cut out the doughnuts. Place the cut out doughnuts onto a baking sheet lined with parchment paper. Continue to re-roll the dough until you have no more dough left. You can use multiple baking sheets if needed. Cover the doughnuts and allow them to rest while you heat the coconut oil for frying.
- Fry the doughnuts: In a large saucepan with tall walls, heat the coconut oil until it reaches 355F. Use a kitchen thermometer to determine the heat safely. Once heated, use a wooden spoon to carefully place 3-4 doughnuts into the oil at a time. Cook on each side until they’re lightly golden, then flip. Once cooked, Place them onto a cooling rack or baking sheet. Repeat for the remaining doughnuts, then allow them to cool for 30 minutes before filling.
- Make the chocolate topping: when ready to fill the doughnuts, prepare the chocolate ganache. Heat the chocolate until melted, either in the microwave or by stove top, then stir in coconut oil. Set aside to cool at room temperature.
- Create pockets in the doughnuts: use a small butter knife or wooden skewer to create one hole in the sides of each of the doughnuts, creating a pocket inside for the custard. You don’t need to poke it all the way through, just about 2/3 of the way to create a pocket for the custard.
- Dip the doughnuts: Once each doughnut has a pocket for the custard, lightly dip the tops of each doughnut into the chocolate. Place onto a cooling rack to set for 10 minutes.
- Fill with custard: Remove the custard from the fridge. It might have thickened a lot in the fridge, which is completely normal. To remedy this so that it’s a smooth custard, simply spoon the mixture into a food processor and blend until smooth and creamy again. Fill a pastry bag with piping tip with the custard, and gently fill each doughnut with custard (about 3-4 tbsp). Be careful not to overfill.
- Serve and enjoy! Once all of your doughnuts are filled, you can serve and enjoy! These doughnuts are best the first day of baking, but can be enjoyed for 2-3 days afterwards if kept in the fridge in an airtight container.
Keywords: vegan Boston cream doughnuts, homemade Boston cream donuts, Boston cream doughnut recipe, Boston cream pie donut
Can you double this recipe and have it come out well? Thanks for your help!
Yes you can, but you’d need a pretty big bowl for the dough! You’ll have a lot of it! I recommend still making it in two batches, just for ease of working with the dough! 🙂