Jelly-filled Vegan Doughnut

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Today celebrates the third day of Hanukkah and we thought what better way to celebrate than with Jelly-filled Vegan Doughnuts! These delicious morsels come from our friends Kelsey Mackintosh and Shael Faber, head bakers at a Kitsilano Gluten-free bakery here in Vancouver – lucky us!

Here’s how to make them…

*Egg Replacer*

1 tbsp tapioca starch

1/2 cup water, warm

Whisk the starch and water together until smooth.

In a pot over medium high heat, whisk until thickened and beginning to bubble. Once mixture begins to simmer, turn down heat to low / medium low and let lightly simmer for 1-2 minutes.  The goal is the consistency of glue. Let cool in the pot while putting together the rest of the doughnut batter.

*Doughnut Batter*

3 tbsp cane sugar

2 1/2 tsp dry active yeast

1 cup warm water, 105-110 degrees

3 tbsp coconut milk, canned, full fat

Heat water and coconut milk. Sprinkle sugar and yeast on top, mix well, and allow to proof until nice and frothy.

3/4 cup white rice flour

1/2 cup amaranth

1/4 cup brown rice flour

1/4 cup sweet rice flour

1/2 cup tapioca starch

1/4 cup arrowroot

1/2 tsp guar gum

1/4 tsp agar agar

1/2 tsp pectin

1/2 tsp salt

1/2 tsp nutmeg, freshly grated preferably

1/4 tsp cinnamon

1/8 tsp ground ginger

2 tbsp coconut oil, melted

1 tsp apple cider vinegar

Whisk dry ingredients. Add apple cider vinegar, proofed yeast mixture, and egg replacer. In a stand mixer, beat with paddle attachment until well combined. Add melted coconut oil, one tablespoon at a time, and mix until fully incorporated. On medium high setting, beat approximately 3 minutes, until smooth. Cover bowl with clean kitchen towel and set in a warm, draft-free spot for about 30 minutes to rise.

In a large pot, heat enough grapeseed oil (or other neutral flavoured oil) to 375. Using an ice cream scoop, drop little mounds of dough into the hot oil, frying until golden brown on both sides.  Remove from oil and allow to cool on paper towels to drain excess oil. Once cool enough to handle, roll in cinnamon-sugar, or coating of choice.  Get creative!  Powdered sugar is simple and delicious as well. Using a small sharp knife, poke hole into center and pipe the center with jam of choice.  We opted for our Raspberry Chia jam (recipe below). Yum.

*Raspberry Chia Jam*

3 cups raspberries

1/4 c maple syrup

1 tsp vanilla

Pinch of salt

Combine in saucepan and bring to a boil. Reduce heat and simmer 10 mins. Remove from heat and add 1/4 c chia seeds. Let cool.

These talented ladies have another yummy doughnut recipe to share with us so stay tuned!

Happy Hanukkah!

~The Vegan Project


  1. […] into warmed jam of choice (we recommend their Raspberry Chia Jam) – […]

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