Boston Cream Donuts

Boston Cream Donuts

Boston Cream Donut

It has been so long since I’ve had a Boston Cream donut! They have been and will forever be my favorite type of donut. I was honestly so afraid to “veganize” these donuts because I knew I would be disappointed if they didn’t taste like the real thing. These donuts are definitely labor-intensive, but so worth the effort! After trying one bite, I quote: “This is the happiest I have ever been and will ever be.” The New Englander in me was ecstatic when my boyfriend told me they are comparable to Dunkin Donuts’ Boston Cream. Give them a try and let me know what you think in the comments below!

boston cream donut close up

Prep Time: 2 - 4 hrs

Cook Time: 30 mins

Level: Medium




½ cup Soy milk (room temperature)

2 tsp Apple Cider Vinegar


1 tbsp Ground Flaxseed

3 tbsp Warm Water


¼ cup Vegan Butter (melted)


6 tbsp Warm Water

1 ½ tsp Active Dry Yeast


3 cups All-Purpose Flour

¼ cup Sugar

½ tsp Salt


3-4 cups Vegetable Oil or other frying oil



1 cup Soy Milk

2 tbsp Sugar

1 ½ tsp Vanilla Extract


2 tbsp Corn Starch

2 tbsp Water


1 tbsp Lemon Juice


Chocolate Icing:

1 ¾ cups Powdered Sugar

¼ cup Coco Powder

¼ cup Soy Milk

1 tsp Vanilla Extract

¼ tsp Salt




  1. Add the yeast and 6 tbsp of warm water to a small cup. Set aside for ~5-10 minutes to activate.
  2. Create “buttermilk” by adding soy milk and apple cider vinegar to a small cup. Set aside for 5 minutes.
  3. Create a flax egg by adding 3 tbsp warm water and the ground flaxseed to a small cup. Set aside for 5 minutes.
  4. In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
  5. Add yeast, “buttermilk”, flax egg, and melted butter to the mixing bowls and combine well. 
  6. Flour your hands and knead dough for ~10 minutes. The dough will be very soft and a bit sticky.
  7. Lightly spray the original mixing bowl with cooking oil. Place the dough back in the bowl to rise until doubled in size (1-2 hours). Cover the bowl with a damp kitchen towel. ​​​​​​This is a great time to make your custard!
  8. Once dough has doubled in size, move it to a floured surface. Knead the dough to remove all the air bubbles and pockets.
  9. Cut the dough into 4 pieces. Divide each piece again by 3. (You should have 12 pieces of dough in total.)
  10. Roll each piece of dough into a small, smooth ball. Place dough balls on a floured counter or cutting board. Cover with a wet kitchen towel to rise until doubled in size (1-2 hours).
  11. Once donuts have doubled in size, heat 3-4 cups of vegetable oil in a 3-quart frying pan over medium-high heat on the stove top. The oil should be about ¼ inch deep. *Note: the oil gets hot pretty quickly (about 5 minutes). Cover the frying pan to ensure you don’t get burned by the hot oil!*
  12. While oil is heating, line a baking tray with paper towels. Place cooling trays on top of the lined baking sheet for the donuts to cool once fried. 
  13. Test the temperature of oil by gently dropping one donut into the frying pan. If the donut immediately begins to sizzle, the oil is ready. 
  14. Add the donuts into the pan until full. Make sure that the donuts are not touching and that you have room to flip them. 
  15. Fry the donuts for ~3-5 minutes, flipping halfway through. The donuts are done when they have a dark golden color.
  16. Place cooked donuts on the cooling tray. Repeat until all the donuts are cooked.
  17. Allow donuts to cool completely before assembling.



  1. Add soy milk, sugar, and vanilla extract to a small saucepan over low to medium heat.
  2. In a small bowl, mix cornstarch and water to create a slurry.
  3. Add cornstarch mixture and lemon juice to the saucepan.
  4. Bring to a low, gentle boil while stirring continuously. 
  5. Once the custard has thickened, pull off the heat. 
  6. Move the custard to the fridge to cool, while donuts are rising and fried.



  1. Add all ingredients to a medium sized mixing bowl. 
  2. Using a hand mixer on low speed, mix all ingredients until smooth.



  1. Using a chopstick or a skewer, poke a hole in the side of the donuts. Push the chopstick or skewer into the center of the donut, being careful not to break through the other side. *I like to wiggle the chopstick or skewer around to really open up the center of the donut. This will allow you to fill the donut with more custard!*
  2. Add custard to a frosting bag with a small, round icing tip. 
  3. Insert the icing tip into the hole of the donut. If the icing tip does not fit into the hole, gently stretch the hole with the chopstick or skewer. 
  4. Slowly squeeze the frosting bag to insert custard into the donut. Repeat with all the donuts.
  5. Once custard has been added to the donuts, gently dip the top of your donuts into the chocolate frosting. Repeat with all the donuts.


boston cream close up