Vegan Zeppoles

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Hello & Happy Thursday!!





I can’t remember the last time I had a zePpole. It was perhaps the first time I enjoyed one back when I was 17 and at the Jersey Shore

(true story)



While this concept is referred to as many different things, one thing is for sure.. 



Whatever you want to call it.. 


It’s amazing!!




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In actuality the day I made these I was craving the more traditional doughnuts, but as they say.. You have to go with your gut, and my gut said… make Vegan Zeppoles!!




What I love about this recipe is that it’s effortless, has minimal ingredients, low sugar (can be enjoyed without sugar & still good!), and for once its a fried donut and not a sad baked doughnut, which can taste like bread!





If you’re wanting to explore a vegan doughnut that doesn’t disappoint, you have to try these Vegan Zeppoles 








Why this recipe rocks:




Great for entertaining

Can be served with various sauces

Can be made in bulk

Tastes 39438408x better than a baked doughnut 





































Vegan Zeppoles
Serves 4
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Prep Time
10 min
Cook Time
2 hr
Prep Time
10 min
Cook Time
2 hr
  1. 2 cups bread flour (or all purpose)
  2. 1/2 cup Almond milk
  3. 1 tbsp apple cider vinegar
  4. 3 Tbsp. sugar
  5. 1 tsp cinnamon
  6. 3/4 tsp. active dry yeast (from 1 envelope)
  7. 3/4 tsp. fine sea salt
  8. 2 Follow Your Heart vegan eggs mixed with almond milk (about 1/2 cup)
  9. 1/2 cup unsalted butter, room temperature, cut into cubes
  10. Vegetable oil (for deep-frying)
  11. Powdered sugar
  1. In the bowl of a stand mixer with a fitted paddle combine flour, salt, cinnamon, sugar, water, and yeast. In a small bowl whisk together the almond milk and apple cider vinegar, whisk till it curdles. Let stand for 2 minutes then add to the bowl of the mixer. Beat a few times. Then combine the vegan egg with almond milk (should be thick), then add to the bowl.
  2. Beat at low speed until dough forms. Gradually add softened butter, beating until absorbed between additions and occasionally scraping down sides of bowl. Increase speed to medium and beat until smooth and glossy, about 3 minutes. Scrape dough from paddle and sides of bowl. Cover with plastic wrap; let rise for 2 hours.
  3. Pour enough oil into a deep, heavy 5-qt. pot to reach a depth of 1 1/2". Temperature needs to be 325 (you can use a thermometer if needed). Form balls with the dough (smaller the better as they will cook faster) and cook in batches (3-4 at a time), dropping dough into the hot oil. Let them cook for 3-4 minutes turning occasionally, until zeppole are golden. Using a slotted spoon, transfer zeppole to paper towels; drain. Sift powdered sugar over zeppole or put sugar in a paper bag and add zeppole; shake gently to coat.
Eat. Drink. Shrink.





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I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and soon to be MS in Nutrition & Health Sciences.


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