Vegan donuts have become a passion of mine. Anywhere we travel, I must find a local hub where I can try their vegan donuts! Lucky for me, we did lots of traveling this Christmas. And that meant prime donut-ing opportunities.
My dad is fully supportive of my mania and planned a donut field trip during the Seattle leg of our holiday journeys. We hit up Mighty-O Donuts in downtown and it totally rocked. Vegan donut paradise, my friends.
One of our dozen donuts was a jelly-filled number which totally stole my heart. Oddly enough, I used to hate jelly-filled donuts.
Like Joey from Friends, “Uh, excuse me, sir. There seems to be some sort of red crap on my
But my how the tides have changed! Now I want them all.
Mighty-O was my third experience with jelly-filled since I began my eat-vegan-donuts-everywhere mission. It finally pushed me over the edge to want to create my own version at home.
And so, here we are.
VEGAN CHIA SEED JAM-FILLED DONUTS
The donut is made with a simple vanilla-scented dough. Nothing too fussy, just lightly sweet and gently flavored so it can be a good vehicle for sassy chia seed jam.
Filling the donut pans is where this recipe gets a little wild. The centers of the donuts need wells, not holes, so they can hold the sassy chia seed jam. Makes sense. So in order to achieve that, we ignore the usual rules of a donut pan.
You’ll start out the normal way by piping the dough around in each donut well (see my method here), filling about 2/3 – 3/4 full. Then the wild part happens. You’ll go back to each donut well and pipe in extra dough over the metal in the center. When you’re finished, they’ll kind of look more like muffins than donuts since the center hole has disappeared.
But once they’re cooked and you turn them out of the donut pan – VIOLA! Regular looking donuts with a well in the center instead of a hole.
I promise it’s not too complicated.
The other component of these donuts is the jam filling, which comes together in a jiffy. And it’s made with only FOUR ingredients! Just frozen strawberries + cherries, pure maple syrup, and chia seeds. So simple and so tasty. Its mild fruity tartness balances perfectly with the slightly sweet donut dough.
Per Mr. So Much Yum, these are “the best donuts so far” – high praise coming from my “it tastes too healthy” husband! So I do indeed hope you love them as much as we do!
- ⅓ cup soymilk
- ½ tsp apple cider vinegar
- 1 cup unbleached all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ salt
- ¼ tsp ground nutmeg
- ½ cup unsweetened applesauce
- ¼ cup organic cane sugar
- 2 Tbsp pure maple syrup
- 2 Tbsp canola oil
- 1 tsp pure vanilla extract
- 1 cup frozen unsweetened strawberries
- ½ cup frozen unsweetened cherries
- 1 tsp pure maple syrup
- 1 Tbsp chia seeds
- First, make the chia seed jam.* In a small saucepan, add the frozen strawberries and cherries and heat on low until completely thawed and soft. Mash fruit with a fork until only small chunks remain, then remove from heat.
- Stir in maple syrup and chia seeds. Set aside for 10-15 minutes for chia seeds to absorb liquid and set, and to cool before filling donuts.
- Next, make the donuts. Preheat oven to 350°F. Lightly coat donut pan with nonstick spray. Set aside.
- Combine soymilk and vinegar in a small bowl and give a gentle stir. Set aside for 8-10 minutes to allow mixture to curdle.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. In a separate bowl, whisk together the applesauce, sugar, maple syrup, canola oil, vanilla extract and soymilk mixture.
- Add the wet mixture to the dry and gently stir until just combined; it should take less than 40 strokes. Don’t overmix! Pipe batter into prepared donut pans, filling about ⅔-¾ full. Then pipe batter over the center circle of each donut well. This will create a space for the jam to fill once donuts are baked and inverted. See further detail in blog post above.
- Bake for 13-15 minutes, or until golden and springy to the touch. Let donuts cool in pan for 5 minutes before inverting and removing to a wire rack to finish cooling.
- Once cooled, dust donuts with confectioners’ sugar and fill with chia seed jam.