Vegan Pistachio Cream Donuts
Deliciously light, fluffy, and filled with creamy pistachio goodness — these baked vegan donuts are a plant-based twist on a classic dessert. Perfect for brunches, parties, or an indulgent afternoon treat.
Equipment
- Donut Pan
- Mixing Bowls
- Whisk
- Piping Bag
Ingredients
Donut Batter
- 1 cup all-purpose flour
- ½ cup almond milk or other plant-based milk
- ¼ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ¼ tsp salt
Pistachio Cream Filling
- ½ cup pistachio paste
- ¼ cup coconut cream
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Lightly grease your donut pan.
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together almond milk, oil, and vanilla extract.
- Combine wet and dry ingredients and stir until smooth. Avoid overmixing.
- Fill donut pan cavities about 2/3 full and bake for 10–12 minutes, until golden.
- Let donuts cool completely on a wire rack before filling.
- For the filling: mix pistachio paste, coconut cream, and powdered sugar until smooth.
- Use a piping bag to fill each donut with pistachio cream, then decorate with crushed pistachios if desired.
Notes
Top your donuts with crushed pistachios or a drizzle of melted vegan chocolate for an elegant finish. These baked donuts stay fresh for up to 2 days in an airtight container or up to a month in the freezer.