When people think about New Orleans cuisine, they often think of gumbo or po’boys. However, there is one food item that stands out: traditional beignets!
These delicious deep-fried doughnuts have been making mouths water since colonial times and remain an integral part of NOLA culture and its economy today.
Unfortunately for vegans, the traditional beignet recipe is loaded with animal products.
So in this post, we share how to make baked vegan beignets with chocolate sauce. You won't find any vegan options in New Orleans' Cafe du Monde restaurant, but you can enjoy Louisiana cuisine and history with our Chocolate Beignets vegan version.
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Baked Vegan Beignets with Chocolate Sauce Recipe
The pinnacle of fried desserts is a traditional beignet. What's not to love about a pastry with a soft, pillowy texture and a powdered sugar top? Especially when served with hot chocolate sauce?
Classic Beignets, a traditional New Orleans food icon
The word beignet is a French word, pronounced ben-YAY. It is derived from the early Celtic word bigne, which means "to raise,"
A unique New Orleans delicacy, beignets are fried pieces of yeasted dough, typically a square, 2 inches on each side.
In New Orleans, a city already bursting at the seams with wonderful food traditions and emblems, they stand out as one of the city's most distinctive culinary icons.
Beignets are made all year in New Orleans and are irreplaceable during the weeklong Mardi Gras celebrations.
So, it is a donut without the center hole. Doughnuts don't always include yeast, although beignets almost always do.
The baked beignet, the healthier vegan version
These mouthwatering, pillowy square doughnuts get fried before being dusted with confectioners' sugar.
This vegan recipe is just as tasty—but healthier.
Serve with vegan chocolate sauce to enhance what is already delicious.
Grab a cup of cafe au lait and read on to learn how to create this New Orleans special treat.
Flour: In this recipe, we used white all-purpose flour. You could replace half the flour with organic whole-grain flour for a healthier recipe. Any bread or pasta flour will do the trick.
Yeast: It's preferable to use active yeast, but quick yeast also works. Before combining it with the dry ingredients, dissolve it in water.
Sugar: Just a little bit of white sugar is needed. The purpose of adding sugar is to activate the yeast.
Egg equivalent: Use any vegan egg substitute. Chia or flaxseed eggs don't work well. I also wouldn't advise using egg substitutes that include carrageenan.
Fat: Add just enough to make the dough richer. Of course, no deep-frying. Use any quality organic vegan butter.
Vanilla: Of course, you may use high-quality vanilla extract, but it's ideal if you can find a vanilla bean and scrape the seeds out with a knife or spoon.
Baked beignets preparation instructions
For detailed instructions, refer to the recipe card.
You need to allow for rising time for the dough. Twice.
The dough is simple to make and delightful to roll out and cut. I use the dough hook attachment on my stand mixer. You can also knead the dough by hand for this recipe.
Let's get busy:
Activate the yeast: Stir raw sugar into hand-hot water until it dissolves. Add the dried yeast while stirring until the mixture becomes frothy.
Pour the salt, melted butter, milk, and vanilla seeds into the bowl of a stand mixer.
Stir or blend the yeast mixture in. Gradually add the flour.
Knead the mixture well (15 minutes by hand or 7–10 minutes with a dough hook).
Next, the dough must rise again until it has doubled in size (about 1 hour in a warm place).
Almost there! The soft, vanilla-flecked dough is then rolled out, cut into squares, and placed on a baking sheet to rise again.
Finally, drizzle vegan milk over the dough and bake for 10 minutes.
How to serve
While the beignets bake, prepare our Vegan Chocolate Pastry Cream. Drizzle the beignets with the hot chocolate sauce once they are fully baked.
Other Chocolate Dessert ideas
How to Bake a Rich Vegan Chocolate Chip Cookie Cake
How to Make Awesome Vegan Brownies: Best Fudgy Recipe
Baked Vegan Beignet with Chocolate Sauce
- 1 Oven
- 1 Stand Mixer
- 90 ml warm water around 43C/110F
- 3 tbsp Organic brown sugar
- 1 Egg Equivalent egg replacer
- 80 ml plant milk Preferably almond milk
- 30 grs Vegan Butter soft melted
- 1 pod Vanilla,seeds only alternative: 2 tbsps Vanilla extract
- 240 grs all-purpose Wheat flour Half of this amount could be whole gran flout to make the dessert more healthy
- 40 ml Vegan milk for sprinkling over beignet pieces before baking
- 1 pack Confectioner's sugar for sprinkling beignets once baked
Hot Chocolate Dipping Sauce
- see recipe: https://theveganshift.com/2023/04/how-to-make-delicious-vegan-chocolate-pastry-cream/
- Stir the yeast into the warm water after dissolving one tablespoon of sugar. Let it settle for 5 to 10 minutes or until frothy.
- Pour the egg substitute, 60 ml of milk, the remaining sugar, melted butter, and vanilla seeds into the bowl of the stand mixer. Add the yeast water after thoroughly combining it with a spoon or whisk.
- Split the flour into four parts, mixing each portion after each addition. After mixing everything, knead the dough with a dough hook at medium speed for 7–10 minutes. If the dough no longer adheres to the bottom of the bowl, stop kneading.If kneading by hand, do so on a lightly floured surface and continue kneading for about fifteen minutes or until the dough is smooth and silky.
- Transfer the dough to a greased basin and cover it with a fresh tea towel. Let the dough rise for about an hour in a warm, draft-free area.
- Roll out the dough gently to a depth of no more than 1/4 inch after lightly flouring your work surface. Cut the dough into uniform squares using a sharp knife or dough cutter. Put these on two baking trays coated with parchment paper, cover them with a tea towel, and allow them to rise until about twice their size, which should take 30 to 60 minutes.
- Preheat the oven to 170C fan/190C/375F while the dough is rising for a second time.
- Brush the remaining 20 mL of the vegan milk over the dough once it has risen again. Bake for 8–9 minutes or until golden and fluffy.
- Serve hot with a dipping bowl of hot chocolate sauce and sprinkled with confectioners' sugar.
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