Everyone is sure to love these Vegan Ghost Doughnuts! Soft and pillowy dough, filled with a raspberry jam and topped with a smooth vanilla glaze. They’re super cute and perfect for celebrating Halloween. Vegan, No-Egg, No-Dairy and easy to make.
This recipe has been made in collaboration with AEG. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Ghost Doughnuts
You truly can’t beat a homemade doughnut! They may take a bit of time to make, but the efforts are TOTALLY worth it. The puffy, golden dough combined with the tart jam filling and sweet vanilla icing is pure perfection! They also may look complicated, but it is actually a super easy recipe. Don’t worry, I’ll walk you through how to make them.
Looking for more spooky Halloween recipes, check out my Vegan Spider Web Tart, Triple Chocolate Ghost Brownies, Blueberry Ghost Hand Pies and Jack Skellington Cookies.
What makes these the best ghost doughnuts?
This is one of these recipes where one just simply isn’t enough. Once you take your first bite you’re greeted with a cozy, light and fluffy dough then transcended into heaven when you taste the delicious homemade raspberry filling, then paired with the glaze which gives a hint of sweetness, each bite is a little piece of heaven! Trust me, once you make ghost shaped doughnuts, you won’t want a regular one ever again!
- The TEXTURE : The doughnut dough is pillowy soft but remains really moist and tender. This is due to the fact of using melted butter instead of oil. Vanilla is also added to the dough to further that divine moist texture. That paired along with the gooey filling and crackly glaze coating, it’s all a match made in spooky heaven.
- This recipe is egg-free : This recipe contains the best egg replacer for doughnuts which is ground flaxseed! Ground flaxseed is the ULTIMATE egg replacer in doughnuts as it replicates the gelatinous texture of an egg resulting in a super chewy and soft doughnut. It’s unreal!!
- The dough takes minutes to make : The only waiting time really is allowing the dough to prove, that’s about it. I am so proud of my doughnut recipe as even though it takes time for it to prove and rise.. it is worth every second. You’ll end up with a delicious vanilla doughnut that’s perfectly soft and sweet, perfect for a spooky movie marathon.
- They’re fun to make : I absolutely love making food which not only tastes delicious, but looks adorable! We use ghost cookie cutters to chomp out the ghost shape before proving and frying. When frying, the shape remains and you’re then left with a gorgeous golden ghost shaped doughnut to fill and decorate however you fancy.
Why you’ll love these ghost doughnuts?
If I still haven’t sold you enough to get in your kitchen and whip up a batch of these SPOOKYTASTIC doughnuts for Halloween weekend, then this should help persuade you:
- Vegan friendly – This recipe doesn’t contain any animal derived ingredients.
- Shaped as little ghosts for Halloween.
- Flax egg makes the doughnuts chewy and soft! Perfect egg replacer in doughnuts!
- They’re pillowy soft!
- Super easy to fry, and fry to perfection!
- Glaze is flavoured with delicious vanilla.
- Classic doughnut flavour combination.
- Simple but effective design.
- Fun to make!
- Filled with the best homemade doughnut jam / compote.
- Great for breakfast or a sweet treat.
Ingredients for vegan ghost doughnuts
This recipe uses only a handful of ingredients, most of which you may already have in your kitchen / pantry. If not, make sure to jot this list down on your shopping list for your next shopping / grocery trip.
- Dairy-free milk
- Active dry yeast
- Caster sugar
- Flaxseed + water
- Dairy-free butter
- Vanilla extract
- Self-raising flour
- Sunflower oil
- Fresh / frozen raspberries
- Cornflour/ cornstarch
- Lemon juice
- Icing sugar
- Black food gel
Made using AEG
It is one of those recipes where one isn’t enough, trust me! The doughnuts are ridiculously fluffy, soft and comforting. I’m so excited to have partnered with AEG to bring you this SCRUMPTIOUS recipe! I love using my AEG Extractor Hob for baking.
This is a fully induction hob with a built in extractor fan, which makes for a sleek look and helps with space saving. I used my AEG Extractor Hob to help fry the doughnuts with a crisp golden shell, and also cook a gooey raspberry doughnut jam. It’s simply the best EVER ! Simply fry the doughnuts in a pan of oil and cook the raspberry filling in a pan everything over a low / medium heat and watch the magic happen.
Make sure to check out the video tutorial here, and also check out this recipe on the AEG website!
How to make Vegan Ghost Doughnuts
This recipe is easy and fun, a great spooky baking treat for everyone to get involved in making. You can find the full written recipe and method in the recipe card at the bottom of this post.
- Make the dough
Begin by adding the warm milk with the yeast and sugar. Allow this to froth up and activate. Pour this in a stand mixer bowl along with the rest of the doughnut dough ingredients. Knead until it forms a smooth dough. Place into a lightly oiled bowl and allow to double in size.
- Roll out the dough
Turn out the dough on a heavily floured surface. Roll out the dough, chomp out ghost shapes using a ghost cookie cutter. Place back into somewhere warm to prove / double in size.
- Heat the oil and fry
Heat the oil in a large pan over the hob. Allow it to come to temperature. Lower the doughnuts in the oil and fry for a few minutes on each side until golden and puffy. Carefully remove from the oil and place on kitchen paper to drain any excess oil.
- Raspberry filling
Add all of the raspberry jam ingredients into a pan and heat over the hob until thick and gooey. Allow to cool then transfer into a piping bag and snip off the tip. Poke a hole in the side of the doughnuts and pipe in some of the jam filling.
- Icing
Mix the icing sugar with the vanilla and milk until runny, dip the tops of the doughnuts in the icing and allow to set. Colour some icing with black food gel, transfer into a piping bag and snip off the tip. Pipe 2 eyes and a mouth to create the ghost face.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
Vegan Ghost Doughnuts
- Total Time: 4 hours
- Yield: 10 1x
- Diet: Vegan
Description
Thse homemade Halloween Ghost Doughnuts are a fun and festive way to get in the kitchen and celebrate Halloween this year. Spooktasic ghosts filled with a raspberry jam with vanilla glaze are
Ingredients
Ingredients for the doughnuts
- 330ml of warm dairy-free milk
- 14g of active dry yeast
- 75g of caster sugar
- 2 flax eggs (2 tablespoons of ground flaxseeds + 6 tablespoons of water)
- 100g of dairy-free butter (melted)
- 1 tablespoon of vanilla extract (or seeds from 2 vanilla pods)
- 600g of self-raising flour
- Sunflower oil (see step 10 for details)
Ingredients for the raspberry filling
- 200g of fresh / frozen raspberries
- 80g of caster sugar
- 15g of cornflour/ cornstarch
- 1 teaspoon of lemon juice
Ingredients for the icing
- 300g of icing sugar
- 1 teaspoon of vanilla extract or seeds from 1/2 vanilla pod
- Dairy-free milk (see step 2)
- Black food gel (see step 3)
Instructions
Method (doughnuts)
- Pour 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. TIP: To heat the milk, add it into a small saucepan and simmer until it’s warm. If the milk is too hot it can kill the yeast, so make sure its just luke-warm.
- Mix the flaxseed and water together in a small bowl. Stir to combine and set aside for 10 minutes to thicken. This makes the flaxegg (vegan egg replacer). After 10 minutes, add in the melted butter and vanilla.
- In a separate bowl, sift in the flour. Combine everything into the flour. Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until nice and smooth. If kneading on a worktop, make sure it’s floured so nothing sticks.
- 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 doubled in size.
- Once doubled, turn the dough out onto a floured surface, roll out (not too thin) around 1 + 1/2 inch – 2 inch thick , you want the doughnuts to be puffed up.
- Use a ghost shaped cookie cutter to cut out the shapes.
- Place the doughnuts back into a warm area covered with a tea towel for around 30 minutes until they have doubled in size.
- Add oil into a deep pan until half – 3/4 full and bring to the boil. Place the pan onto the hob over a medium heat. A way to check the oil is ready is by dunking the handle of a wooden spoon into the middle of the pan. The oil will bubble up around the wooden handle if ready. If not, it’s not reached temperature for frying yet. When using oil, be extremely careful as this can burn if you get this on your skin. Stay with the pan at all times!
- 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.
- Very carefully take them out of the hot oil and place them onto kitchen paper to drain any excess oil.
Method (raspberry compote)
- Place the raspberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and lemon juice. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to thicken.. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn jelly-like.
- Once this is cooled, transfer into a piping bag and snip off the tip. Make a hole in the side of the doughnuts with the end of a spoon. Use a light pressure to pipe in some of the raspberry filling. Repeat for all of the doughnuts. Don’t add too much filling or you risk busting the doughnut, it will leak everywhere!
Method (icing)
- In a medium sized mixing bowl, add in the icing sugar and vanilla.
- Add in the dairy-free milk a teaspoon at a time to get it to the correct consistency. You want it to be a-little thinner than toothpaste consistency. Whisk until smooth and there are no lumps.
- Transfer a little icing into a separate bowl and colour this with black food gel. You should only need a drop. Transfer into a piping bag and snip off the tip.
- Dip the tops of each doughnut into the icing and allow any excess to drop back into the bowl. Place the doughnuts on a wire rack and allow the icing to set before adding on the ghost details.
- Once set, use the black icing to add on two eyes and the mouth.
- Serve and enjoy!
Notes
To store: Best enjoyed fresh, day of making. Can be stored in a air tight / sealed container in the fridge for up to a day. Allow to come to room temperature before enjoying.
- Prep Time: 2 hours
- Cook Time: 5 minutes
- Category: Doughnuts
- Method: Frying
- Cuisine: American
tried and tested and totally delish