Vegan Ghost Doughnuts with Raspberry Filling and Black Icing Recipe

I absolutely love sharing this Vegan Ghost Doughnuts with Raspberry Filling and Black Icing Recipe because it perfectly combines fluffy, light doughnuts with a vibrant raspberry surprise and a fun spooky look that’s ideal for any festive occasion. The moment I take a bite of these soft, airy doughnuts filled with tart-sweet raspberry jam and topped with glossy black icing, I’m instantly transported to a cozy kitchen filled with laughter and delicious aromas. This recipe brings together simple ingredients into an unforgettable treat that’s not only vegan but also incredibly satisfying and fun to make.

Why You’ll Love This Vegan Ghost Doughnuts with Raspberry Filling and Black Icing Recipe

What truly makes this Vegan Ghost Doughnuts with Raspberry Filling and Black Icing Recipe special to me is how the flavors dance together in every mouthful. The doughnuts themselves are pillowy-soft with just the right hint of vanilla warmth, while the raspberry filling adds a fresh, fruity tang that cuts through the sweetness beautifully. Topping it all off, the black icing creates a playful contrast that’s as delightful to look at as it is to taste. I find this balance of flavors is exactly what turns a simple doughnut into a memorable treat that I can’t resist sharing with anyone.

Aside from the taste, I really appreciate how approachable this recipe is. Yes, it takes a little patience with proving and frying, but each step feels rewarding and straightforward. I love that the ingredients are everyday staples, making it easy to gather everything without a special trip to the store. This recipe shines at Halloween parties, cozy weekend brunches, or even as a festive surprise to brighten up a weekday afternoon. The unique ghost shapes and bold black icing make these doughnuts stand out, turning baking into a fun, creative experience that your friends and family will rave about.

Ingredients You’ll Need

Each ingredient in this recipe plays an important role, from creating the perfect dough texture to delivering that eye-catching look and irresistible taste. I love how simple yet thoughtfully combined each component is.

• 330ml of warm dairy-free milk: Provides moisture and activates the yeast without compromising the vegan quality.
• 14g of active dry yeast: Essential for making the dough rise and become light and fluffy.
• 75g of caster sugar: Adds sweetness and helps feed the yeast during fermentation.
• 2 flax eggs (2 tablespoons of ground flaxseeds + 6 tablespoons of water): A perfect vegan egg substitute that binds the dough beautifully.
• 100g of dairy-free butter (melted): Brings richness and tenderness to the doughnuts’ crumb.
• 1 tablespoon of vanilla extract (or seeds from 2 vanilla pods): Infuses warm, aromatic flavor that complements the raspberry filling.
• 600g of self-raising flour: Gives structure and the right rise without needing additional baking powder.
• Sunflower oil: Used for frying, it has a neutral flavor and tolerates high temperatures well.
• 200g of fresh or frozen raspberries: The star of the filling, bursting with natural tartness.
• 80g of caster sugar: Sweetens the raspberry compote perfectly.
• 15g of cornflour/cornstarch: Thickens the raspberry filling to a jelly-like consistency.
• 1 teaspoon of lemon juice: Brightens the raspberry filling with subtle acidity.
• 300g of icing sugar: Creates a silky-smooth glaze for coating the doughnuts.
• 1 teaspoon of vanilla extract or seeds from ½ vanilla pod: Enhances the icing’s flavor for a cohesive taste.
• Dairy-free milk (for icing): Used in small amounts to achieve the perfect icing consistency.
• Black food gel: Gives the icing that striking, spooky color for the ghost details.

Directions

Step 1: Pour the warm dairy-free milk into a bowl, sprinkle over the yeast and sugar, then stir gently. Cover the bowl with a tea towel and place it in a warm spot to allow the yeast to activate for about 10-15 minutes until frothy. (Pro tip: Heat the milk in a saucepan until just warm – too hot will kill the yeast!)

Step 2: In a small bowl, mix the ground flaxseeds with water and stir well. Let this sit for 10 minutes so it thickens nicely into your flax egg. Then add the melted dairy-free butter and vanilla extract to this mixture.

Step 3: Sift the self-raising flour into a large bowl. Combine the frothy yeast mixture and the flax-butter mixture with the flour. Mix everything together using a hand whisk or a stand mixer fitted with a dough hook. Knead on medium speed until the dough is smooth and elastic. If kneading by hand, flour your work surface to keep the dough from sticking.

Step 4: Transfer the dough into a lightly oiled bowl. Cover it with a tea towel and leave it in a warm place – I like to use my conservatory – for about 2 to 3 hours or until it doubles in size.

Step 5: Once the dough has risen, turn it onto a floured surface and roll it out to a thickness of roughly 1½ to 2 inches. This ensures your doughnuts will be delightfully puffy.

Step 6: Use a ghost-shaped cookie cutter to stamp out as many doughnut shapes as possible from the dough. Gather the scraps, re-roll, and repeat until you’ve used all the dough.

Step 7: Lay the cut doughnuts on a flat tray, cover loosely with a tea towel, and allow them to prove again in a warm area for about 30 minutes until they’ve puffed up further.

Step 8: Fill a deep pan with sunflower oil until it is half to three-quarters full and set it over medium heat. Test the oil temperature by dipping the handle of a wooden spoon into the oil; it should bubble around the handle when hot and ready for frying. Please be very careful with hot oil at all times!

Step 9: Gently lower the doughnuts into the hot oil, frying them for 2 to 3 minutes on each side or until golden brown and puffed. Don’t overcrowd the pan; fry in batches if needed.

Step 10: Remove each doughnut carefully with a slotted spoon and drain on kitchen paper to absorb any excess oil.

Step 11: To make the raspberry filling, place the raspberries, caster sugar, cornflour, and lemon juice in a saucepan. Cook over medium-high heat, stirring constantly for 5 to 8 minutes, until the mixture thickens to a jelly-like consistency. Allow it to cool completely before use.

Step 12: Transfer the cooled raspberry compote into a piping bag with a small tip. Using the end of a spoon, make a hole on the side of each doughnut and pipe in some filling gently, taking care not to overfill to prevent bursting.

Step 13: For the icing, mix icing sugar and vanilla in a bowl. Add the dairy-free milk a teaspoon at a time until you reach a smooth, slightly runny consistency (a little thinner than toothpaste). Whisk to remove lumps.

Step 14: Pour a small amount of icing into a second bowl and add just a drop of black food gel to color it. Place the black icing into a piping bag for decorating later.

Step 15: Dip the tops of each filled doughnut into the plain white icing, letting excess drip off. Set them on a wire rack to allow the icing to set.

Step 16: Once the icing has set, use the black icing to pipe two eyes and a mouth on each doughnut, creating the ghostly faces.

Step 17: Serve immediately and enjoy these charming, delicious Vegan Ghost Doughnuts with Raspberry Filling and Black Icing!

Servings and Timing

This recipe makes about 10 generous doughnuts, perfect for sharing with family or friends. Prep time is around 30 minutes when you consider mixing and kneading, but because the dough needs to prove twice, you will want to set aside about 3 hours and 30 minutes for rising and resting. Frying and decorating take approximately another 30 minutes, so the total time is around 4 hours from start to finish. It’s worth the wait, I promise!

How to Serve This Vegan Ghost Doughnuts with Raspberry Filling and Black Icing Recipe

When it comes to serving, I love to present these doughnuts on a simple wooden or ceramic platter to really let their spooky shapes and glossy icing stand out. A scattering of fresh raspberries or a light dusting of icing sugar around the plate adds a pretty touch. They’re best enjoyed fresh and slightly warm, so I always suggest serving them soon after decorating — the contrast of the warm doughnut with the cool, sweet filling is irresistible.

Pairing these doughnuts with a hot cup of spiced chai or a rich, dairy-free hot chocolate creates an indulgent treat that feels like a special occasion even on a regular day. For adults, a sparkling cranberry mocktail or a light, fruity rosé complements the raspberry notes nicely. These doughnuts make a fantastic centerpiece for Halloween parties, brunch dates, or weekend family gatherings when you want to bring a bit of fun and whimsy to the table.

For portioning, one or two doughnuts per person is usually just right, especially if you’re pairing them with beverages or other small bites. If you want to make an event out of it, offering a small DIY decorating station with extra icing colors and toppings like edible glitter or crushed vegan cookies can make the experience even more delightful.

Variations

One of the things I love about this Vegan Ghost Doughnuts with Raspberry Filling and Black Icing Recipe is how adaptable it is. If you want to switch things up, you can easily swap the raspberry filling for other fruit preserves like blueberry or blackberry, or even a vegan chocolate hazelnut spread for a totally different flavor experience. Using fresh fruit is wonderful, but frozen works perfectly too, just make sure to thaw and drain any excess liquid to avoid soggy doughnuts.

If gluten-free baking is a priority, I recommend substituting the self-raising flour with a high-quality gluten-free all-purpose blend that includes xanthan gum for structure. The dough might be a little more delicate, so handle carefully while cutting and frying. Similarly, if you’re short on time, you could bake the doughnuts in a doughnut pan instead of frying—bake at around 190°C (375°F) for 10-12 minutes or until golden, though you will lose some of that signature fried texture.

For the icing, you can get creative with colors and flavors. Adding a hint of almond or orange extract can bring a surprising twist. And if you want to experiment with shapes beyond ghosts, seasonal cookie cutters like pumpkins, bats, or simple rounds can work wonderfully, especially for different holidays or celebrations.

Storage and Reheating

Storing Leftovers

If you have leftovers, store the doughnuts in an airtight container at room temperature for up to 2 days. Laying them in a single layer with parchment paper between layers helps prevent sticking and keeps the icing intact. Avoid refrigerating as this can dry out the doughnuts and dull the icing’s texture.

Freezing

These doughnuts freeze well if you want to make them ahead of time. I recommend freezing them without the icing first: wrap each doughnut tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 1 month. When you’re ready to enjoy, thaw at room temperature and then ice them fresh for best results.

Reheating

To refresh your doughnuts, gently warm them in a preheated oven at 160°C (320°F) for 5-7 minutes. This helps restore their fluffy texture without melting the icing too much. Avoid microwaving, as it can make the texture rubbery and the icing runny. For doughnuts filled with raspberry compote, a moderate oven heat works best to keep the filling deliciously intact.

FAQs

Can I make these doughnuts without frying?

Absolutely! If you prefer to avoid frying, you can bake the doughnuts in a greased doughnut pan at 190°C (375°F) for about 10-12 minutes or until they are golden and a skewer comes out clean. The texture will be softer and less crispy but still delicious and perfect for decorating.

Is there a substitute for flax eggs in this recipe?

If you don’t have flaxseeds, you can replace the flax eggs with chia eggs (using the same ratio: 1 tablespoon chia seeds + 3 tablespoons water per egg). Alternatively, commercial egg replacers or unsweetened applesauce can work in a pinch, but flax or chia provide the best structure for these doughnuts.

Can I use other types of berry for the filling?

Yes! This recipe is quite flexible. Blueberries, blackberries, or even a mixed berry compote would add wonderful flavors. Just adjust the sugar slightly depending on the tartness of your chosen fruit and follow the same cooking technique to thicken the filling.

How do I achieve the perfect doughnut texture?

The key is in the proofing – don’t rush the rising times. Make sure your yeast is fresh and that the milk is warm but not hot. Kneading until smooth and soft but not sticky makes a big difference. Also, frying at the right temperature ensures the doughnuts puff up and cook through without absorbing too much oil.

What if I don’t have black food gel for the icing?

If you can’t find black food gel, you might try mixing cocoa powder with your icing to darken it, although it will affect the flavor and consistency. Another option is to use black decorating sugar or edible markers to create the ghost faces once the icing has set. Just get creative with what you have!

Conclusion

I truly hope you enjoy making and sharing this Vegan Ghost Doughnuts with Raspberry Filling and Black Icing Recipe as much as I do. It’s a wonderful way to bring a little magic and deliciousness into your kitchen, especially when you want to treat your loved ones or celebrate a special moment in a fun, plant-based way. Once you see those ghost faces staring back at you, and hear the delighted “mmms” with every bite, you’ll know this recipe is a keeper. Happy baking and even happier eating!

Print