Vegan Chocolate Beignets Recipe

Activate yeast and combine wet ingredients

In a small bowl, whisk the warm plant-based milk (about 105–110°F / 40–43°C) with the granulated sugar and instant yeast. Let sit 5–7 minutes until foamy. Add the aqua faba, neutral oil, and vanilla extract; whisk to combine.

Mix dry ingredients

In a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), whisk together the all-purpose flour, salt, and 1 tablespoon unsweetened cocoa powder until evenly distributed.

Form the dough

Make a well in the dry ingredients and pour in the yeast mixture. Stir with a spatula or low-speed mixer until a shaggy dough forms. Knead by hand on a lightly floured surface for 6–8 minutes until smooth and elastic, or knead in the stand mixer for 4–5 minutes. The dough should be slightly tacky but not sticky; add up to 1 tablespoon flour if overly sticky.

First rise

Lightly oil a clean bowl with 1 teaspoon neutral oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Chill (optional for easier handling)

After the dough has doubled, gently deflate and cover again. Chill in the refrigerator for 30–45 minutes to firm the dough for easier rolling and cutting. If short on time, proceed immediately to rolling.

While dough is rising or chilling, make the filling. Place chopped vegan dark chocolate in a small heatproof bowl. Warm the coconut cream until just hot (not boiling) and pour over the chocolate. Let sit 1 minute, then whisk until smooth. Stir in maple syrup. Cover and keep at room temperature; if it firms, gently rewarm before filling so it is pipeable.

Roll and cut the dough

On a lightly floured surface, roll the chilled dough to about 1/4-inch (6 mm) thickness. Use a 2½–3 inch round cutter (or square) to cut rounds. Re-roll scraps as needed. For filled beignets, place about 1 teaspoon of chocolate filling in the center of half the rounds, then top with another round and pinch the edges to seal. For unfilled, simply stack two rounds with a little pinch or leave single rounds.

Proof before frying

Place shaped beignets on a parchment-lined tray, cover loosely with plastic wrap or a damp towel, and let rest 20–30 minutes until slightly puffy (they need a brief proof but should not double).

Heat oil

Pour enough neutral oil into a heavy pot or deep skillet to reach 1½–2 inches depth. Warm the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough—it should bubble steadily and brown in about 45–60 seconds.

Fry the beignets

Working in small batches (3–4 at a time, depending on pot size), gently lower beignets into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until evenly puffed and deep golden brown, about 2–3 minutes per side (total 3–5 minutes). Maintain oil temperature between 325–350°F by adjusting heat. Use a slotted spoon to transfer cooked beignets to a wire rack set over a baking sheet to drain. Repeat with remaining pieces.

Coat with powdered sugar

While still warm, toss beignets in a shallow bowl with powdered sugar mixed with 2 teaspoons cocoa powder until evenly coated. If using filled beignets, dust more lightly to avoid squeezing filling out. Sprinkle optional flaky sea salt on top of filled beignets if desired.

Serve

Serve immediately while warm and tender. If making ahead, reheat briefly in a 350°F (175°C) oven for 4–6 minutes and re-dust with powdered sugar before serving.