These vegan sugar donuts are extra moist and delicious, thanks to the lactic acid in the secret ingredient (hint: sour cream). If you don’t devour them all immediately, donuts can be stored in an airtight container for up to one week.



  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt 
  • 2 teaspoons cinnamon 
  • 1 ripe banana 
  • 2 tablespoons Forager Project® Butter, at room temperature 
  • 1/2 cup granulated sugar
  • 1/2 cup Forager Project® Sour Cream 
  • Vegetable oil, for frying


  • 2 cups powdered sugar
  • 2 tablespoons Forager Project® Oatmilk


In a medium bowl, sift together cake flour, baking powder, salt and cinnamon. 

In a separate bowl, mash the ripe banana until smooth, add Forager Project® Butter and granulated sugar, mix together until well combined. Add Forager Project® Sour Cream and whisk everything together until smooth. Slowly add the sifted dry ingredients into the mixed wet ingredients, stirring consistently, until all combined and smooth.

Dust a piece of plastic wrap with 1 tablespoon of cake flour. Roll the dough into a ball with your hands and wrap the ball in the plastic wrap. Place the plastic-wrapped dough ball in the refrigerator and store for at least 3 hours, ideally overnight. 

Dust a surface with flour and flatten the dough to 1/2 an inch thick piece. Use a donut cutter or two different size circle cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. The dough should make 8-10 donuts and holes. Place back into the refrigerator to chill while you heat the vegetable oil for frying. 

Fill a large pot with vegetable oil and heat to 325 ℉. Fry the donuts a few at a time, being careful not to overcrowd the pot. Cook each donut for 1 minute, until lightly browned (make sure to not overcook, the donuts will cook very quickly). Remove the donuts from the oil and lay onto a drying rack for cooling. Repeat this process with the remaining dough. 

While the donuts are cooling, in a medium bowl, add 2 cups of powdered sugar and 2 tablespoons Forager Project® Oat milk. Mix together until well combined. Add an additional tablespoon of powdered sugar if you want thinker icing consistency. Dip each donut into the icing then place back onto the drying rack to allow the icing to harden.  Once the icing has hardened, donuts are ready to eat! Store in an airtight container for up to a week.

Vegan Sugar Donuts on a Rack


Send me fresh recipes

  • This field is for validation purposes and should be left unchanged.

Forager Project recipe we recommend

Vegan Raspberry Breakfast Tarts

These homemade breakfast tarts are a fun way to celebrate the morning. Your kids (or the kid in you) will...
Read More

Vegan Double Chocolate Mini Muffins

Tiny delights that are easy to take on the go and just the right size for your little (or big)...
Read More

Vegan Raspberry Sweet Rolls

Take everything you love about your favorite traditional cinnamon rolls, add a splash of raspberries, and your morning will be...
Read More

Vegan Tahini Yogurt Pasta Salad

This tangy & delicious dairy-free & oil-free pasta salad is filled with fresh veggies, chickpeas, & a creamy tahini yogurt...
Read More

Blueberry Pie Yogurt Parfait Recipe

These decadent 7-ingredient Blueberry Parfaits are vegan & can be made in 20 minutes! With layers of homemade blueberry pie...
Read More

Vegan Cobb Salad with Yogurt Ranch Dressing

This vegan cobb salad is crunchy, filling, and easy to make! Fresh veggies like romaine lettuce, corn, tomatoes, red onion,...
Read More

Banana Bread Overnight Oats

These 7-ingredient Banana Bread Overnight Oats are the perfect vegan & gluten-free breakfast recipe filled with probiotics thanks to our...
Read More

Vegan Summer Pizza with Pesto Yogurt Sauce

Great for warm summer evenings, the bright and herby pesto sauce complements the caramelized flavor of the veggies on this...
Read More

Creamy Vegan Dill Aioli

A tasty way to add some spring to your summer, this super simple vegan dill aioli is light, creamy, and...
Read More

Vegan Nachos with Jackfruit

Loaded with a spicy jackfruit and topped with a creamy queso, red onions, jalapeños, avocado, tomatoes, and fresh lettuce, these...
Read More

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


Find Forager Project near