Vegan Mochi Donuts
Serves 8
10 mins prep
15 mins cook
25 mins total
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!
For The Donuts
For The Icing
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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.
