Vegan Buttermilk Doughnuts. Yup, you read that right.

My husband loves doughnuts like he loves me. We have this great doughnut place where we’re from called Donut Stop, and their doughnuts are amazing. People rave about them all the time. Once, we met a couple who were traveling across the United States and when they came through Amarillo, they tried Donut Stop. They said Donut Stop was the best place they had tried so far, and they had tried a lot of doughnuts! Not to brag, but Donut Stop ran Krispy Kreme out of Amarillo. Yup, that good.

The best doughnut at Donut Stop is the buttermilk doughnut. When you get a hot one, they’re crispy on the outside and fluffy on the inside. The icing is really the icing on the cake (ha!). It’s sticky and sugary and just really completes the doughnut.

We also enjoy Voodoo Doughnuts, and we’re so lucky to live in Austin where we can get them anytime we want. And the great thing about Voodoo? They have vegan doughnuts! This got me to thinking about my beloved Donut Stop buttermilk doughnut and how I could turn it vegan.

I have to say I’m really happy with the result. The crispy crust isn’t as thick as Dount Stop’s, but the fluffy, cakey inside is on point and the icing matched the original inspiration pretty well. The only downside? They aren’t as good the next day, so I hate to be the one to tell you, but your best option is to eat them all that day. So sorry.

These doughnuts are fairly simple to make and even simpler to eat. Enjoy!

Vegan Buttermilk Doughnuts

Makes about 15 doughnuts and doughnut holes depending on the size of your doughnut cutter.



1 tbsp of dry active yeast

1/2 cup of warm water

1/2 cup of unflavored soy milk or any other non-dairy milk

1 tbsp of apple cider vinegar

3 tbsp of vegan shortening, melted (Crisco is vegan)

3 tbsp of sugar

2 1/2 cups of flour, plus more for covering surface and rolling pin

3 tsp of baking powder

1 tsp of salt

vegetable oil for frying


2 1/2 cups of vegan powdered sugar (find a list of vegan sugar companies here)

1/2 cup of non-dairy milk


  1. Combine yeast and warm water in a bowl. Allow to sit for 5 minutes. While yeast and water are sitting, combine 1/2 cup non-dairy milk and apple cider vinegar. Allow to stand the remainder of the 5 minutes.
  2. Combine yeast, milk and apple cider vinegar mixture, shortening, sugar, 1 1/2 cups of flour, baking powder, and salt. Mix well.
  3. Add in the remaining flour and mix until a thick dough forms. The dough should be slightly sticky to the touch, but not wet.
  4. Sprinkle flour over a flat surface. Flatten dough with floured hands until about 1 inch think. Fold dough over in half 7 times. This part is essential to the fluffy, cakey inside!
  5. Roll the dough with a floured rolling pin until the dough is about a half inch think. Using a doughnut cutter (to be honest, I used a large cup and the lid to my dog’s medication. Whatever works for you), cut out as many doughnuts as you can and place the doughnuts and the holes on a floured surface. Ball up the dough, flatten, and fold in half several more times again (about 5). Roll out dough, cut out as many doughnuts and holes as you can using doughnut cutter, and place on floured surface. Repeat these steps until all the dough has been used.
  6. Allow the doughnuts to stand under a cloth for about 45 minutes to rise.
  7. Heat up a large skillet with about 2-3 inches of oil.
  8. While the oil is heating, mix powdered sugar and 1/2 cup of non-dairy milk. You might have to add a little more milk to your powdered sugar. You want the consistency of a thick syrup.
  9. Place doughnuts in the heated oil, being careful not to overcrowd the pan. Fry and flip doughnuts until both sides are brown. Go for a slightly darker brown and less of a light, golden brown. This makes them more crispy. Drain doughnuts on a cooling rack.
  10. Before doughnuts completely cool, dip the doughnuts one side face down into the icing until most of the doughnut is submerged into the icing, leaving just the bottom of the doughnut uncovered. Place on cooling rack until icing hardens. Serve immediately.

If you make this recipe, make sure to tag me on Instagram and Facebook so I can see your creations!





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