The scent of fresh donuts wafting through a kitchen on a Sunday morning is practically therapeutic. There’s something almost magical about biting into a pillowy donut, especially when its topped with vibrant cherry glaze and dolloped with silky vegan whipped cream. I still remember the first time I cracked the code on vegan donuts—it was like discovering a culinary superpower.
Have you ever wondered how to create that perfect donut experience without any animal products? Many assume vegan baking sacrafices texture or flavor, but that couldn’t be further from the truth. These cherry donuts aren’t just “good for being vegan”—they’re exceptional by any standard.
What Makes These Cherry Donuts Special
These aren’t your ordinary vegan donuts. The combination of tart cherries, vanilla-infused dough, and coconut-based whipped cream creates a symphony of flavors that dance on your palate. The secret lies in understanding the science behind vegan ingredients and how they interact.
Traditional donuts rely on eggs for structure and dairy for richness. Our version leverages plant chemistry to achieve the same results—without compromising on that classic donut experience. Plus, there’s something deeply satisfying about creating a familiar comfort food with innovative, sustainable ingredients.
The technique we’ll use combines both baking and light frying, giving us the best of both worlds: a tender interior with that characteristic slight crunch on the outside. Your non-vegan friends won’t believe these contain no animal products whatsoever.
Ingredients & Substitutions
For the Donut Dough:
- 3 cups unbleached all-purpose flour
- ½ cup organic cane sugar
- 2¼ teaspoons instant yeast (one package)
- ½ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- ⅓ cup vegan butter, melted (I prefer cultured varieties for extra tang)
- 1 cup unsweetened plant milk, warmed to 110°F (almond or oat work beautifully)
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 teaspoon pure vanilla extract
- Neutral oil for frying (sunflower or refined coconut oil)
For the Cherry Glaze:
- 2 cups fresh cherries, pitted (or frozen and thawed)
- 2½ cups organic powdered sugar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon almond extract (omit if nut allergies are a concern)
- Pinch of salt
For the Vegan Whipped Cream:
- 2 cans full-fat coconut milk, refrigerated overnight
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste (or extract)
- ¼ teaspoon cream of tartar
When selecting your flour, choose one with about 10-12% protein content. Higher protein develops more gluten, making your donuts chewier—great for bagels, not so much for donuts. If you can’t find cane sugar, granulated beet sugar works well too.
For those avoiding coconut, there are several alternatives for the whipped cream. Aquafaba (the liquid from canned chickpeas) whips up beautifully with a bit of xanthan gum for stability. Commercial vegan whipping creams made from soy or oat are also becoming widely availble.
The cherries themselves can be fresh, frozen, or even high-quality preserved cherries in a pinch. Each offers a slightly different flavor profile—fresh provides brightness, while frozen often has a deeper, more concentrated cherry flavor.
Step-by-Step Instructions
Preparing the Dough
- In a large mixing bowl, combine the flour, sugar, yeast, salt, and nutmeg. Whisk well to ensure even distribution of the rising agents and spices.
- Create a well in the center of your dry ingredients. Pour in the melted (but not hot) vegan butter, warmed plant milk, prepared flax egg, and vanilla extract. The temperature of your liquid ingredients is crucial here—too hot and you’ll kill the yeast, too cold and activation will be sluggish.
- Using a wooden spoon, gently combine the ingredients until a shaggy dough forms. Then transfer to a floured surface and knead for approximately 5 minutes until smooth and slightly elastic. Avoid overworking the dough; we want tenderness, not toughness.
The dough should feel tacky but not sticky. If it’s too wet, add flour a tablespoon at a time. Too dry? Add a touch more plant milk. Ambient humidity affects flour’s moisture content, so trust your hands more than exact measurements here.
First Rise and Shaping
- Place your dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and allow to rise in a warm spot for 1-1.5 hours, or until doubled in size. A slower rise at a cooler temperature actually develops more flavor, so don’t rush this step if you have time.
- Once risen, gently punch down the dough to release air bubbles. Transfer to a lightly floured surface and roll to about ½-inch thickness. The common mistake here is rolling too thin—remember that donuts puff up during frying but not as dramatically as you might expect.
- Using a 3-inch round cutter and a 1-inch cutter for centers, cut out your donuts. Gather scraps, reroll once (only once—overworked dough becomes tough), and cut additional donuts. You should get about 12-14 donuts plus holes.
A pro tip: dip your cutters in flour between each cut to prevent sticking. And don’t twist the cutter—push straight down and lift straight up for clean edges that rise evenly.
Second Rise and Frying
- Place cut donuts on parchment-lined baking sheets, leaving at least 2 inches between each. Cover loosely and let rise again for 30-45 minutes, until puffy but not quite doubled. This second rise is oft neglected but crucial for achieving that perfect texture.
- Meanwhile, heat your oil to 350°F in a heavy-bottomed pot or deep fryer. Use a thermometer—temperature control is absoloutely non-negotiable for perfect donuts. Too cool and they’ll absorb excess oil; too hot and they’ll brown before cooking through.
- Carefully lower 2-3 donuts into the hot oil using a slotted spoon. Fry for approximately 1.5-2 minutes per side until golden brown. The donut holes will cook faster, about 1 minute per side. Place fried donuts on a cooling rack set over paper towels to drain excess oil.
Many home cooks make the mistake of crowding the fryer. This drops the oil temperature dramatically, resulting in greasy donuts. Be patient and fry in small batches for the best results.
Preparing the Cherry Glaze
- In a small saucepan, cook the pitted cherries over medium heat until they begin to break down and release their juices, about 5-7 minutes. Mash with a potato masher or fork to help this process along.
- Strain the cherry mixture through a fine-mesh sieve, pressing to extract all the juice. You should have about ½ cup of intensely flavored cherry juice. Return this to the saucepan and simmer until reduced slightly, about 3-4 minutes.
- In a medium bowl, sift the powdered sugar to remove any lumps. Add the reduced cherry juice, lemon juice, almond extract if using, and salt. Whisk until smooth and glossy. If too thick, add a teaspoon of plant milk at a time until you reach your desired consistency.
The glaze should coat the back of a spoon and drip off slowly. If it runs off too quickly, your donuts will have a thin, translucent coating rather than that bakery-style thick glaze we’re aiming for.
Making the Vegan Whipped Cream
- Without shaking or tipping the cans, carefully open your refrigerated coconut milk. Scoop out only the thick white cream on top, leaving the clear liquid behind (save it for smoothies).
- In a chilled mixing bowl with chilled beaters, beat the coconut cream on medium-high speed until it begins to thicken, about 30 seconds. Add the powdered sugar, vanilla bean paste, and cream of tartar.
- Continue beating until soft peaks form, approximately 2-3 minutes. Avoid overbeating, or you’ll break the emulsion. The cream of tartar helps stabilize the mixture, but it’s still more delicate than dairy cream.
For best results, keep your coconut cream cold throughout this process. I even chill my mixing bowl and beaters in the freezer for 15 minutes beforehand. Temperature really is everything when working with coconut cream.
Assembly
- Once donuts have cooled slightly but are still warm (about 10 minutes after frying), dip the tops into the cherry glaze. Return to the cooling rack to allow excess glaze to drip off and set, about 15-20 minutes.
- For a more dramatic look, double-glaze the donuts after the first layer has set. This creates that professional bakery appearance with a thick, lustrous coating.
- Just before serving, pipe or spoon a generous dollop of the coconut whipped cream onto each donut. Garnish with a fresh cherry if desired, or a light dusting of freeze-dried cherry powder for extra visual impact.
The donuts are best enjoyed immediately after assembly, but the unglazed donuts can be stored in an airtight container for up to 24 hours. The glaze and whipped cream can be prepared ahead and refrigerated separately.
Cooking Techniques & Science
The science behind vegan donut-making is fascinating. Without eggs, we rely on the structure provided by gluten development and the leavening power of yeast. The flax egg serves as our binder, creating a gel-like substance similar to what happens when eggs coagulate during cooking.
Frying creates the Maillard reaction—that complex browning process where proteins and sugars transform into hundreds of flavorful compounds. Even without animal proteins, plant proteins in the flour undergo this reaction, creating that characteristic donut flavor we all love.
The key to a light texture is handling the dough with care. Every time you work the dough, you’re developing gluten strands. While some structure is necessary, too much results in tough donuts. Think of gluten like the framework of a building—you need enough for support, but too much restricts movement and growth.
When it comes to equipment, a heavy-bottomed pot with at least 3 inches of depth is ideal for frying. This maintains oil temperature better than thin pots. A deep-fry thermometer isn’t optional—it’s essential for consistent results. And silicone-tipped tongs give you precise control when flipping delicate donuts.
Temperature control continues with the coconut whipped cream. The high fat content in coconut cream solidifies when cold, allowing us to whip air into the structure, similar to heavy cream. The fat crystals trap air bubbles, creating a stable foam. This is why room-temperature coconut cream simply won’t whip—the fat needs to be crystallized.
Serving & Pairing Suggestions
These cherry donuts create a stunning visual display when arranged on a tiered serving platter. The vibrant magenta glaze against the white coconut cream makes for an Instagram-worthy presentation. For special occasions, consider adding edible gold leaf for a touch of elegance.
Serve these beautiful creations with a bitter espresso to balance the sweetness. The contrast between the rich coffee and sweet-tart cherry is simply divine. For non-coffee drinkers, a London Fog tea (Earl Grey with steamed plant milk and vanilla) complements the flavor profile perfectly.
These donuts shine at brunch gatherings but can easily transition to an elevated dessert course. For a deconstructed donut sundae, slice the donuts horizontally, layer with additional whipped cream and macerated cherries, and serve with a small scoop of vegan vanilla bean ice cream.
Temperature contrast makes these donuts especially memorable. Serve them slightly warm (or briefly warm in a 300°F oven for 3-4 minutes if made ahead) with the cold whipped cream for a sensory experience that elevates the humble donut to gourmet status.
Conclusion
Creating these vegan cherry donuts isn’t just about following a recipe—it’s about understanding the principles behind exceptional plant-based baking. The interplay between the yeast-risen dough, tart cherry glaze, and cloud-like coconut cream creates a dessert that honors traditional donut-making while embracing innovative ingredients.
The beauty of this recipe lies in it’s versatility. Once you’ve mastered the base dough, the flavor possibilities are endless. Experiment with seasonal fruits for the glaze or infuse the whipped cream with different extracts or spices.
Remember that temperature control is your best friend throughout this process—from the warm liquid that activates your yeast to the precise frying temperature to the chilled equipment for whipping coconut cream. Master these technical aspects, and perfect vegan donuts are always within reach.
FAQs
Can I bake these donuts instead of frying them?
Yes, you can bake these donuts at 350°F for about 12-15 minutes. The texture will be different—more like a sweet bread than a traditional donut—but still delicious. Brush with melted vegan butter immediately after baking for added richness.
Why did my coconut whipped cream refuse to whip up?
This usually happens when the coconut cream wasn’t cold enough or when you accidentally incorporated too much of the watery part from the can. Try chilling your coconut milk longer (24+ hours), using a different brand with higher fat content, or adding ¼ teaspoon xanthan gum as a stabilizer.
Can I make these donuts gluten-free?
Absolutely! Substitute the all-purpose flour with a good quality 1:1 gluten-free baking blend that contains xanthan gum. The texture will be slightly different, but still enjoyable. Add an additional tablespoon of ground flaxseed to help with binding.
How far in advance can I prepare components of this recipe?
The dough can be made the night before and refrigerated during its first rise (this actually improves flavor). Simply punch it down, shape, and allow for the second rise the next morning. The cherry glaze keeps refrigerated for up to 3 days, and the coconut cream can be whipped 4-6 hours ahead if kept very cold.
Why is my cherry glaze separating or grainy?
This typically happens when the powdered sugar contains too much cornstarch or if the cherry reduction was too hot when added. Make sure your cherry juice has cooled slightly before mixing with the sugar, and sift your powdered sugar to eliminate any lumps that could make the glaze grainy.
