Vegan Mochi Donuts

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With crisp edges and chewy centers, my vegan mochi donuts are irresistible ring-shaped pastries topped with colorful icing. Ideal for a health-conscious home cook that wants to try a new and adventurous recipe, my vegan gluten free mochi donut recipe is easy to make, fun to customize, and sure to become a family favorite!

The first time I had a Mochinut donut, I was hooked! This delicious Japanese-inspired creation from Hawaii, popularized by the chain, combines American-style cake donuts with Japanese mochi to produce a donut that’s crispy on the outside and soft and chewy on the inside.

We love them in my house, but traditional Japanese mochi donuts, also known as pon de ring, aren’t very healthy.

So, you might be wondering about this recipe: are mochi donuts fried? While the conventional versions usually are, my vegan pon de ring recipe is baked instead of fried, making it a healthier alternative that’s just as delicious.

And if you like this recipe, be sure to also check out my mochi cookies recipe which is another fun dessert packed with mochi flavor!

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🥘 Ingredients

Before I started making these at home, I always wondered: what are mochi donuts made of? I thought I needed a ton of specialty ingredients to make them – but that’s not the case!

Though they may look fancy, you can find everything that you need at any grocery store. For the exact amounts and nutritional info, scroll down to the recipe card at the bottom of the post.

Tapioca Flour: Technically, mochi doughnuts are made with short-grain glutinous rice flour (mochiko flour), while pon de ring donuts use tapioca flour. In the U.S., the names have become interchangeable. I’ve tested this recipe with both, and either flour will produce the bouncy chew. Mister Donut, Japan’s largest donut chain, uses tapioca flour for its lighter texture.

Gluten-Free Flour: I like to use gluten-free flour to prevent the donuts from becoming dense. It’s important to use a gluten-free blend that contains xanthan gum. My favorite is Bob’s Red Mill’s 1:1 Baking Flour. If you’re not gluten intolerant, you can also use all purpose flour.

Baking Powder: Used as a leavening agent, baking powder creates carbon dioxide bubbles which causes the dough to rise in the oven. 

Sugar & Vanilla Extract: To sweeten the donuts, I like to use a combination of sugar and vanilla. You can use regular sugar, cane sugar, coconut sugar, or brown sugar for the sweetener. The vanilla extract enhances the sweetness of the donuts. You can even use homemade vanilla extract.

Coconut Yogurt: Yogurt does a great job of adding moisture to starchy flour without adding too much liquid. If you aren’t vegan regular yogurt will work too.

Almond Milk: Used to moisten the dough and make the glaze, I use plant based milk to make dairy-free mochi donuts. However, feel free to use whole milk if you don’t follow a plant based diet. 

Oil: Any neutral flavored oil will work. I used simple vegetable oil.

Powdered Sugar: Needed to make the simple glaze, I add just a little liquid to some icing sugar. 

Food Coloring: You can use whatever color you like! I like to use natural food coloring that doesn’t have any dyes added to it.

🔪 How To Make Mochi Donuts

My vegan mochi donuts recipe is great for both experienced and beginner bakers. Just follow my simple instructions and it will turn out perfect. Watch my video below to see the step-by-step process in action.

Preheat Oven: Before I begin, I preheat the oven to 338 degrees Fahrenheit (170 degrees Celsius). Then I line a baking tray with parchment paper and set it aside. 

Combine Dry Ingredients: In a large bowl, I add the tapioca flour, gluten free flour, baking powder, and sugar, and whisk them together until well combined. 

Combine Wet Ingredients: In a separate mixing bowl, I combine the coconut yogurt, almond milk, vanilla, and oil.

Mix Together: Once mixed, I stir the wet ingredients into the dry ingredients until well combined. If the mixture is too dry, I add a little bit more almond milk. You should be able to roll a tablespoon of the sticky dough into a ball and have it hold its shape.

Roll & Shape: When the donut dough is ready, I scoop out about ½ teaspoon and roll it into a small ball with my hands. Then I repeat this process with the remaining dough. Next, I form a circle shape on the prepared sheet pan with six of the dough balls. I continue making circle shapes until all the dough balls are used. You should have about eight donuts.

Bake: After forming the donuts, I place them in the oven and let them bake for 10 to 15 minutes until lightly golden.

Cool & Make Icing: First, I let the hot donuts cool to room temperature on a wire rack before icing. While waiting, I mix the powdered sugar with two tablespoons of almond milk until smooth, adding food coloring if desired.

Serve: Once cool, I frost each baked vegan mochi donut with some homemade icing. I then serve them immediately to enjoy.

📖 Variations

These easy vegan mochi donuts are just as easy to customize as they are to eat! Just switch up the glaze and toppings. Here are a few simple ideas:

Toppings: To add some texture and another layer of flavor, I like to sprinkle toppings on the donuts right after I apply the glaze. Some of my favorites are black sesame seeds, crushed freeze-dried strawberries, chocolate sprinkles, crushed nuts, fruity pebbles, and rainbow sprinkles.

Matcha Glaze: In my house we love matcha! Sometimes I add one tablespoon of matcha powder to the glaze. It’s the perfect combination of Japanese flavors in one treat.

Strawberry Glaze: You can also mix in some strawberry jam or strawberry sauce into the glaze. I’ve used other types of jam like blueberry and orange marmalade too. 

Chocolate Glaze: If I want to make the donuts a little more indulgent I will add some chocolate. All you have to do is melt two tablespoons of butter in a small saucepan, then add ¼ cup of dark cocoa powder and two tablespoons of almond milk. Then stir in 1½ cups of powdered sugar until smooth.

White Chocolate: You can also drizzle the tops of the donuts with melted white chocolate. Just make sure your white chocolate is vegan.

Citrus: Add a squeeze of fresh lemon juice or lime juice in place of some of the almond milk when making the glaze. 

Traditional Shaped Donuts: If you don’t want to roll individual balls and connect them, you can just form a traditional donut ring shape with the dough and my recipe will still work. 

Donut Holes: Instead of connecting the dough balls on the baking sheet, sometimes I’ll leave the dough balls separate and bake as individual, bite sized doughnut holes!

🍽 Serving Suggestions

My gluten free vegan mochi donuts are the perfect sweet treat with a simple cup of coffee, but you can also pair them with your favorite trendy beverage, ice cream, or add them to an assortment of other goodies. 

With Beverages: Of course, you can serve your donuts with some coffee or homemade tea, but for something a little more interesting try them with my golden milk turmeric latte, lavender latte, or oatmilk honey latte. They are also delicious with smoothies like my mixed berry smoothie and jackfruit smoothie.

With Ice Cream: For a dessert, you can pair them with my, mango nice cream, lychee ice cream, or chocolate banana ice cream. Another delicious thing I like to do is serve them with my vegan coconut milkshake or mango mochi ice cream. 

Breakfast or Brunch Spread: If I’m hosting a breakfast or brunch gathering I will often create a pastry spread. I like to include these vegan mochi donuts with my sourdough croissants, healthy pumpkin scones, healthy English flapjacks, and an assortment of other donuts like my blueberry cake donuts, chocolate donuts, and cherry fritters.

🧊 Storage Directions

Mochi donuts are best enjoyed fresh, as they tend to stiffen up the longer they sit and don’t taste as good. But if I do end up with leftover donuts, I store them in an airtight container in the refrigerator for up to four days. To reheat, I just pop them in the microwave for a few seconds to soften them up.

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