Vegan Old-Fashioned Sour Cream Doughnuts

This recipe is a veganized version of the Top Pot Doughnuts recipe, found here

Course Dessert



  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon iodized salt
  • 1/2 cup sugar
  • 2 tablespoons shortening or refined coconut oil
  • 2 tablespoons Follow Your Heart VeganEgg
  • 3 tablespoons very cold water
  • 2/3 cup plain vegan yogurt
  • canola oil as needed for frying
  • one grain of rice


  • 3 1/2 cups powdered sugar
  • 1 1/2 teaspoon light corn syrup agave or maple will work as well
  • 1/2 teaspoon vanilla extract imitation is fine
  • 2/3 cup very hot water


The Night Before Doughnuts

  1. In a medium sized mixing bowl, combine flour, baking powder, and salt.

  2. Pulse together sugar and your shortening or coconut oil until it begins to clump together in even, sand-like pieces.

  3. Add VeganEgg, and two tablespoons of the very cold water. Reserve the final tablespoon for the end, if needed. Pulse. It should come together in a cookie-dough like consistency.

  4. Add a third of the flour mixture, and a third of the yogurt, pulse, and repeat two more times. You should be able to tell at this point if you need to add a bit more cold water. If the dough is nice and smooth and combined, like playdough, it's ready. If it's close, but in many separate pieces still, pulse in more very cold water.

  5. Cover and chill overnight. 

In The Morning

  1. Decide where you will drain your doughnuts, and prepare the area accordingly. I use a three tiered cooling rack with a plastic cutting board on the counter and a baking sheet on the middle rack, to catch any drips. You can also use paper towel or newsprint if needed, but I haven't had any issue just using washable options.

  2. Find a 6 quart cast iron pan or as similar as you have, and fill with approximately two inches of canola oil. Begin to heat on medium and add a grain of rice.

  3. Roll out dough onto a floured surface. Using a rolling pin, try to get the dough as close to half an inch thick as possible.

  4. Cut out doughnuts and doughnut holes. If you have dedicated tools for this, great. I used the ring of a mason jar lid and a clean cap. Reshape and reroll dough as needed to use it all, being careful not to overwork it.

  5. Once the grain of rice begins to dance in your pan, place 2-3 doughnuts in the oil, being careful not to crowd them. I like to use my spider skimmer and a wooden skewer for this.

  6. Fry until bottom edges appear golden, and the tops have cracked. Flip. Fry until fully golden. Drain, repeat, and get started on the glaze between batches.

  7. Combine all glaze ingredients in a mixing bowl, starting with only 1/3 of the water. Whisk until fully combined, adding water as needed.

  8. As soon as doughnuts are cool enough to handle, dip one side into glaze, and place back on drying rack until glaze has hardened (which should take care of itself by the time you're done.)

  9. Enjoy!

Recipe Notes

To ensure cold enough water for the VeganEgg, I like to set a dish of 1/4 cup of water from the fridge out with one ice cube as I get the rest of the ingredients ready, and then measure directly from that dish when ready to use.

The original recipe also calls for 3/4 teaspoons of ground nutmeg, which I simply forgot. It sounds lovely in theory though, so add it if you're so inclined. It certainly works without but I do think it would've added a nice depth of flavor.