Dairy Free,  Dessert,  Photography,  Recipe,  Vegan,  Vegetarian

3rd Blogiversery and a Doughnut “Cake”

Hey everyone, guess what?

Yeah, it’s already blogiveresery time for this little blog again! I know, crazy right??? Well, it is for me. I can’t believe how fast the time has flown by since the last time that I did a blogiversery post one year ago.

Well, you know me, I can’t celebrate any occasion like this without making something a little over the top so this year I made a doughnut “cake”. There was a lot of brainstorming on my part to get the perfect idea but then I thought about how much my family has been wanting some doughnuts and how I’ve had this cake idea for a while and it just clicked. ย I know, it’s not exactly a cake per se, but you get the point. I can’t speak for you but I thought it was a pretty fun thing to make. I’m also hoping it’s as exciting for you as it is for me. Basically. you’ve gotta do it and it really is such a simple thing to make glazed doughnuts and you can go crazy with whatever toppings you want.

Okay, and I just wanted to let any of you regulars know that I’m going to be traveling for a few days so I decided it’s the perfect opportunity to take a little r&r from my usual posting schedule, but don’t worry, I’ll be back soon. I’m looking at it as some much needed time a for creative reboot. Hey, believe it or not I’m actually a person over here and unfortunately we don’t work like machines that can constantly crank out content without needing a little breather. So yeah, I just wanted to thank you in advance for understanding and for all you’re support through these past 3 years until now. You guys are the best!


3rd Blogiversery Vegan Doughnut "Cake"

Be a rebel from the norm by celebrating your next event with this towering pile of fresh and fun doughnuts!

Prep Time 1 hour
Cook Time 45 minutes
Rising time 1 hour
Total Time 1 hour 45 minutes



  • 2 cups warm water or almond milk not hot
  • 1 tablespoon active dry yeast
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons coconut oil melted
  • 4 1/2 - 5 cups all purpose flour
  • about 2 quarts of oil for frying


  • 1/3 cup almond milk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon coconut oil melted
  • 4 1/2 cups powdered sugar
  • sprinkles white or dark chocolate, natural food dye, cocoa powder


  1. In the bowl of a stand mixer fitted with beater attachment (or a large bowl), dissolve yeast in milk (or water) and allow to sit for about 5 minutes until bubbly. Beat in sugar, then butter and salt and baking powder until combined. Add about 4 cups flour, one cup at a time, until your dough comes together and pull away from the sides. Now switch the attachment to a dough hook and add up to 1 cup more flour as need until the dough is smooth and resilient. Cover bowl with a damp towel or plastic wrap and place in warm place to rise until doubled in size. (Alternatively, you can refrigerate the dough overnight.)
  2. When dough is ready, roll it out on a lightly floured surface into a layer about 1/2 inch thick. Use a circular cookie cutter with a diameter of about 3 inches (or you can use the mouth of an inverted cup) to cut out circles. (Feel free to use any cookie cutter shapes you'd like. I used a heart, a flower, and a 3.) Place the doughnuts on a tray and allow them to rise for 30 to 45 minutes.
  3. After they've been rising for close to 25 minutes, heat oil to 350 degrees F (180 C) in a deep fryer or wide pot and line a plate with paper towels. Drop doughnuts, a few at a time, gently into oil and fry on each side for about 1 minute or until golden brown. Remove with a slotted spoon and place on prepared plate.


  1. Whisk the milk, vanilla, and salt in a medium mixing bowl until completely smooth. Add about 3 1/2 cups of the powdered sugar and stir well. As you remove the hot dounghnuts from the grease, allow them to cool for a few moments until you can handle them but they are still hot; dip them into glaze. Set them on a parchment lined tray to dry.

  2. After you've glazed all the doughnuts, stir in the melted coconut oil to the glaze and add the remaining 1 cup powdered sugar. Pour the thickened icing into one or more shallow dishes and add either natural food coloring or a small amount of cocoa powder to your taste/color preference. Dip the tops of doughnuts one by one in your glazes and place back on tray to dry. Sprinkle on any toppings you want such as chocolate, sprinkles, or even cereal is fun!

Doughnut "Cake":

  1. To make them into a "cake" you literally just stack them onto a plate in whatever arrangement you'd like and for my topper I used a few wood skewers, one for "3" doughnut and two for some flags.



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