Vegan Mochi Donuts

Baked mochi donuts with vegan glaze and sprinkles on a wire rack.

5 from 6 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American, Asian, Vegan

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: donuts

Calories: 202kcal

Author: Anjali Shah

Equipment

Ingredients

For The Donuts

For The Icing

2 cups powdered sugar
2-3 tbsp unsweetened almond milk
vegan food coloring, optional

Instructions

Preheat the oven to 338-340 degrees F / 170 C. Line a baking tray with parchment paper, set aside.
Whisk both of the flours, baking powder and sugar together in a mixing bowl.
In a separate bowl whisk together the yogurt, ¼ cup almond milk, vanilla and oil.
Stir the wet ingredients through the dry ingredients until well combined. Depending on the moisture content of the yogurt you may need to add additional almond milk. Start with 1 tbsp at a time until the dough is workable but not too sticky. You should be able to roll the dough into a ball and keep it’s shape.
Scoop out about ½ tsp of the donut dough and roll into a small ball. Repeat with remaining dough.
Place 6 of the balls into a circle shape. Repeat and form a total of 8 circles/donuts.
Place the baking tray with the donuts into the oven and bake for 10-15 minutes or until lightly golden and cooked through.
Remove from the oven and allow to completely cool on a cooling rack before icing.
To prepare the icing: Mix the powdered sugar and with 2 tbsp almond milk until smooth. Adjust thickness by adding additional almond milk if needed. Color with food coloring if desired.
Store in an airtight container in the fridge for up to 4 days.

Video

https://youtu.be/6GibFesOksU

Notes

The donut “balls” will rise when cooking so be sure not to make them too big.
Coconut sugar can be used instead of white sugar.
The icing recipe makes more icing than you will likely need. Nutrition information is calculated based on using half the amount of icing the recipe makes.
Any plant based milk will work in this recipe.
If you decide to use glutinous rice flour, make sure to buy short grain. Long grain glutinous rice flour won’t work as well and produce the best texture.
Make sure to cool the donuts before icing - this ensures the icing sets properly and doesn’t slide off, giving my finished donuts a professional looking finish. Rushing this step can result in a messy, uneven coating.
Baked mochi donuts tend to dry out quickly and lose their chewy texture so I recommend serving them the day you make them.
Space the donuts evenly on the baking sheet to allow for proper heat circulation and prevent them from merging together. I like to leave at least an inch of space between each donut.

Nutrition