October 11, 2020 3 min read

Call us old fashioned but these sour cream doughnuts are the best! If you think making doughnuts at home is hard, well, think again. This super easy recipe will prove you that homemade doughnuts will beat store-bought ones any day. Especially since this one is vegan. We call this recipe and old-fashioned doughnuts because they get their leavening action from baking powder instead of yeast. We could not achieve the perfection of the texture without the two secret weapons: Dibble Sour Cream and temperature control. The sour cream gives the tanginess and keeps the inside of the doughnuts fluffy and moist. If you have a temperature handy, use it throughout this recipe to prevent the doughnut from absorbing too much oil. Topped with a classic, shiny, glorious vanilla glaze that not only screams tasty nostalgia but also a cheeky dessert that you would want to have any time of the day. 

Prep Time3 hours 30 minutes

Cook Time 30 minutes

Serves 6-8

Difficulty Medium



  • 1/2 cup granulated sugar

  • 1 ripe banana

  • 2 tbsp vegan butter, at room temperature

  • 3/4 cup Dibble Sour Cream

  • 1 1/2 tsp baking powder
  • 1 tsp sea salt
  • 2 cups all-purpose flour (or cake flour)
  • 4-6 cups vegetable oil, for deep frying


  • 2 cups icing sugar, sifted

  • 1 tsp vanilla extract
  • 4 Tbsp non-dairy milk



  1. In a medium bowl, sift together the dry ingredients of flour, salt and baking powder.
  2. In a large bowl of a stand mixer (or a hand mixer), cream together sugar, banana and vegan butter until smooth and the colour is light yellow.
  3. Add in Dibble Sour Cream and continue to mix until incorporated about 1-2 minutes.
  4. While the mixer is running on low speed, gradually add in the dry ingredients, one spoonful at a time. The dough should be nice and sticky.
  5. Spray a separate mixing bowl with vegetable oil spray, line with plastic wrap and spray the inside of the plastic wrap with oil spray again. This will prevent the dough from sticking. Carefully transfer the dough to this bowl and lightly spray the top of the dough with another coat of vegetable spray. Cover with the remaining plastic wrap. Chill in the refrigerator for at least 3 hours, or even overnight.
  6. Once the dough is set and ready to be rolled, lightly flour a clean surface and rolling pin. Roll out the chilled doughnut dough to 1 cm thickness. 

  7. Using an empty Dibble jar, or a pastry cutter, dip the the rim in flour to prevent dough from sticking and start cutting the rounds of the dough. Cut out the center of each doughnut with 1 inch pastry cutter. Brush off excess flour and place the cut out doughs on a lightly greased baking sheet.
  8. In a heavy bottomed pot pan, preheat vegetable oil to 180°C. 
  9. Once the oil is hot, drop the doughnuts a few at a time. They will sink to the bottom and slowly resurface to the top. Fry for about 40 seconds, and then flip to the other side and fry for another 80 seconds. Flip again for an additional 80 seconds until golden brown on all sides.
  10. Remove from oil onto a wire rack to dry.


  1. In a medium bowl whisk together sifted icing sugar, vanilla extract and non-dairy milk until smooth.
  2. Dip one side of the doughnuts, flip graze side up and place back to the wire rack for the glaze to fully dry.
  3. Enjoy!

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