Sugar Doughnuts (Vegan)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 50g vegan margarine
  • 120ml almond milk (soy or oat is fine)
  • 2tbsps sunflower oil, plus 1 litre extra for frying
  • 250g plain flour
  • 100g caster sugar, divided in half
  • 1tsp baking powder
  • ½tsp salt
  • 1tsp cardamom (optional)
  1. Over a low heat in a small saucepan, melt the butter, stirring often so it doesn't catch. Once it's melted, whisk through the milk and oil.
  2. Whisk together the flour, half the sugar, baking powder, salt and cardamom if using.
  3. Pour the wet ingredients into the dry and mix with a fork until it comes together.
  4. Prepare a sheet of grease proof paper, generously flour your hands and divide into 10-12 equally sized balls.
  5. Shape them in your hands and push through a hole in the middle of each, storing them on the prepared grease proof.
  6. Heat the oil in a saucepan, over a med-high heat. Get it hot enough that a small piece of dough dropped in will brown in around 45-50 seconds.
  7. Using a spatula, carefully drop a doughnut into the hot oil and fry for about 90 seconds on one side before flipping. Move it occasionally during the process to stop it catching or burning. It'll take about 3-4 minutes for the whole doughnut to cook. If it's burning within 3 minutes, drop the temperature of the oil ever so slightly.
  8. Transfer cooked doughnuts to kitchen towel to blot off excess oil, allow to cool slightly, dust in the extra sugar and transfer to a rack to cool completely.
  9. Serve as they are, or dipped in jam or caramel.
Recipe by The Bearded Bakery at