Vegan Doughnut Profiteroles

Serves: 10
Cooks in: 120 mins
Difficulty: 7/10

I came up with this recipe when racking my brains trying to veganise choux pastry, so I thought why not combine two big desserts, doughnuts & profiteroles. The outcome was unbelievable. Recipe extracted from my Christmas Cookbook #VeganChristmas 



5 tbs Vegan Margarine

120ml Almond Milk

1.5 ltr Vegetable Oil, for frying


250g/2 cups Plain Flour

2 tsp Baking Powder

Pinch Sea Salt

50g/1/2 cup Icing Sugar

Cream Filling:

2 tins/320ml Coconut Cream 

1 shot Baileys Almande or vegan liquor of your choice (optional)

1 tsp Vanilla Bean Paste

2 tbs Icing Sugar

Chocolate Sauce:

1 large bar Dairy-Free Dark Chocolate, chopped fine.

1 & 1/3 cups/300ml Almond Milk 

3 tbs Agave Nectar (or sweetener of your choice)

Sugar string:

1 cup/200g Caster Sugar

Add the milk & margarine to a small saucepan and place over a low heat to melt & combine together. 

Add all the dry ingredients to a mixing bowl. Once the margarine has melted together with the milk, add it to the bowl with the dry ingredients. 

Mix using a spatular until it forms a wet dough. Lightly flour your hands & your work surface. Pick up around 2tbs of dough & roll it in your hands to form neat balls. Once you’ve shaped all of the dough into balls, pre heat your fryer to around 170 degrees. 

If you’re using a saucepan, only fill it half way high with oil & test if it’s hot enough by dropping in a little piece of dough (if it bubbles and floats to the top, the oil is hot enough).

Fry 3-4 balls at each time for 3-4 minutes or until golden brown, you may need to flip them over halfway through cooking. When cooked remove them from the oil using a spider or slotted spoon -shaking off excess oil. Place the balls straight onto a tray lined with kitchen paper. Fry the rest then allow to cool.

To make the whipped cream, add all the ingredients to a mixing bowl. Whisk the mixture until it’s thick and creamy. Place in the refrigerator until you’re ready to serve.

Before building the profiteroles, make the chocolate sauce. Add the milk & agave nectar to a saucepan & place over a low heat to warm gradually. Meanwhile, add the chopped chocolate to a mixing bowl. When the milk mixture is piping hot, pour it over the chocolate. Stir the mix until it’s smooth & all the chocolate has melted.

Cut the profiteroles in half lengthways. Pipe or spoon generous amounts of the cream onto the bottom half. 

Before serving, melt the caster sugar in a heavy based pan until golden. Stack your profiteroles then drizzle over the chocolate sauce & finally using a spoon, spin the melted sugar around the stack. Be extremely careful as the sugar will be super hot. Please do this away from children.