Home » Filled caramel doughnut recipe

Filled caramel doughnut recipe

Vegan, egg-free

This is probably the most excited I have been to share a recipe with you guys!

Say hello to the ultimate fluffiest vegan doughnuts, with a moorish creamy filling topped off with a coating of golden sugar and homemade caramel sauce *drooling*.

These doughnuts are easy to make and taste & smell like authentic doughnuts.

They are perfectly fluffy with a homemade vanilla cream and caramel sauce.

Preparation- 2 hours

Cooking time- 2-3 minutes (Per doughnut)

Makes- Approximately 20 doughnuts

Level- Medium

Ingredients for the doughnuts

-330ml of warm dairy-free milk (I use unsweetened almond)

-2 packs of dry yeast

-75g of golden caster sugar

-590g of self-raising flour

-1/4 teaspoon of salt

-100g of melted dairy-free butter (I use Tomor)

-2 egg replacers (I use Vegan Egg)

Ingredients for the custard

-6 ounce of warm dairy-free milk (I use unsweetened almond)

-1 ounce of water

-1 ounce of golden caster sugar

-4 tablespoons of cornstarch

-1 tablespoon of gram flour

-2 teaspoons of vanilla extract

Ingredients for the cream filling

-1 tablespoon of dairy-free milk (I use unsweetened almond milk)

-1 ounce of vegan butter (I use Tomor)

-160g of icing sugar

-Vegan custard (Ingredients above)

-Homemade caramel sauce (Get my recipe here)

-Oil (for frying)

To make the doughnuts

Step 1- Place the warm dairy-free milk into a bowl and sprinkle over the yeast and sugar, stir, cover with a tea towel then put into a warm place for around 10-15 minutes until frothy.

Step 2- In a separate bowl, combine the flour & salt and stir.

Step 3- In another separate bowl, add in the melted dairy-free butter and vegan egg substitute.

Step 4- Combine the dry mixture, yeast mixture and egg mixture into a bowl and stir.

Step 5- Mix with a hand whisk or attach a dough hook to your stand mixer and begin to kneed on medium until nice and smooth.

Step 6- Pop the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I place mine in my conservatory) and allow to prove for around 2-3 hours or until double in size.

Step 7- Once doubled, turn the dough out onto a floured surface and roll out until around 1/2 inch thick.

Step 8- Using a cookie cutter, cut out circles and place onto a lined baking tray.

Step 9- Place the cutout doughnuts back into a warm area covered with a tea towel for around 1 hour until they have doubled in size.

Step 10- Add oil into a deep pan until half – 3/4 full and bring to the boil.

Allow it to come up to 320 degrees.

Step 11- Once the doughnuts have risen, gently lower them into the hot oil and fry for about 2-3 minutes on each side or until puffed and golden brown in colour.

 Carefully take them out of the hot oil and place them on kitchen paper towel to drain any excess oil.

Step 12- While they are still warm, coat them in golden caster sugar.

Allow them to cool before filling.

To make the custard

Step 1- Heat the almond milk in a saucepan until warm then remove from the heat.

Step 2- Add in the water, sugar, cornstarch, gram flour, and vanilla extract and mix until combined.

 Add more vanilla extract if needed.

To make the cream filling

Step 1- Place the almond milk and butter into a bowl and whisk until smooth.

Step 2- Add in the icing sugar and all of the custard.

Mix until smooth.

Add more cornstarch for a thicker filling.

Step 3- Pop the filling into a piping bag and snip of the tip.

Step 4- Poke a hole in the side of the doughnuts and fill each doughnut.

Step 5- Drizzle over some homemade caramel sauce to decorate.

Serve fresh and enjoy.

Store in a sealed container.

Best enjoyed day of making.

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Holly Jade



  1. Helen C
    September 20, 2017 / 11:56 am

    This looks like an incredible recipe, donuts are my guilty pleasure! Lovely blog! 🙂 xx

    Helen | Helen’s Fashion, Beauty & Lifestyle Blog

    • The Little Blog of Vegan
      September 20, 2017 / 12:31 pm

      Hello Helen, Aww thankyou!! I couldn't be more happy, these take incredible! Fluffy and delicious, i hope you enjoy them 🙂 x

  2. Unknown
    April 4, 2018 / 7:15 pm

    I’m absolutely loving your blog!
    What oil do you use to fry these in?
    Thank you 🙂

    • The Little Blog of Vegan
      April 6, 2018 / 4:05 pm

      Hello Paige, Aww thankyou SO MUCH!!! I use olive oil 🙂 x

  3. Anonymous
    April 6, 2018 / 12:17 pm

    Oooh that looks lush, will try those doughnuts! How much do your dry yeast packs weigh? I can only find that in bulk here!

    • The Little Blog of Vegan
      April 22, 2018 / 12:51 am

      Hello, 7g!! x

  4. sara
    April 11, 2018 / 8:41 pm

    Do you think this is doable with a gluten free flour?

  5. Anonymous
    April 12, 2018 / 3:59 am

    What is gram flour??

    • lillian
      August 22, 2019 / 2:32 am

      It's basically chickpea flour. It's also called besan flour.

  6. Maryam
    May 2, 2019 / 5:19 pm

    I have limited vegan ingredients for baking in where I live so it’s impossible to find dairy free butter or egg replacer, so I wanna know if flax egg and coconut oil would work instead ?

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