The best thing about these vegan gluten-free Nutella donuts is how easy they are to make! Everyone will love these sugar coated, Nutella-filled treats!
These Nutella donuts were purely born out of my desire for a dairy-free, gluten-free version of the Nutella donuts I would walk past by every time I went to the grocery store. The temptation to just buy one of those glutenous, creamy, chocolatey donuts was overwhelming, and to avoid buying one and then regretting it later, I promised myself I would make my own healthier version at home.
And so, these delicious vegan Nutella donuts that you see before you are the result!
I was really proud of how well they turned out actually. I used store-bought vegan Nutella but you can sub in this homemade vegan Nutella for a more nutritious and healthier alternative. My recommendations for a vegan Nutella that is palm oil-free are VEGO, Pana Chocolate and Loving Earth.
The only tricky part (which isn’t very tricky at all) is frying the donuts in the oil. As long as you don’t allow the oil to get too hot, it’s really straightforward. Once the oil is hot enough, you simply fry the donuts three at a time for 1-2 minutes on each side. Once they’ve turned golden brown they’re ready to be taken out of the oil.
Before we get started in learning how to make these gluten-free vegan nutella donuts – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Vegan Gluten-Free Nutella Donuts
A vegan twist on the crowd favourite: Nutella donuts.
Makes 12 donuts
- 1 7g package of active dry yeast
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup plus 1 tbsp coconut sugar (separated)
- 2 cups gluten-free all-purpose flour
- 1 tsp Himalayan sea salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 cups coconut oil or olive oil, for frying
- 1/2 cup caster sugar, for rolling the donuts in (optional)
- 1/2 cup vegan Nutella
- Mix the yeast, warm water and one tablespoon of sugar together in a small bowl then let it rest until it becomes foamy on top, approx. 5 minutes.
- In a separate bowl, mix together the 1/4 cup sugar, flour, salt, baking powder and vanilla extract. Pour in the yeast mixture then stir until a dough starts to form. Add in the 1/4 cup olive oil and stir until combined.
- On a well floured surface, tip the dough out and and knead until smooth, approximately 5 minutes. If the dough is too sticky, continue adding flour to help with kneading.
- Transfer the dough to a large bowl and allow it to rise for 2 hours.
- Shape the dough into 5 cm (2 inch) round balls, and place on a sheet of parchment paper, gently flattening them slightly, and allow to rise for 10 minutes.
- Heat the frying oil in a large skillet over medium-high heat, making sure the oil doesn’t get too hot, just hot enough to fry. Carefully place three donuts in at a time and fry for 1-2 minutes on each side, or until golden brown.
- Transfer the donuts to a cooling rack covered with paper towel to allow any excess oil to drain away.
- Roll the cooked donuts in the caster sugar, then poke a small hole in one end and fill the donut with Nutella. Serve immediately or keep in an airtight container at room temperature for up to 3 days.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made your own donuts before? How did they go? Share in the comments below.
Lots of love,