Lavender Vanilla Bean French Beignets (with Floral Icing + Creamy Vegan Filling)

These airy Lavender Vanilla Bean French Beignets are a floral twist on a classic pastry—filled with a luscious dairy-free cream and topped with a delicate vanilla-lavender glaze.

Why You’ll Love These Lavender Vanilla Bean French Beignets

I still remember the spring afternoon when this recipe was born. The windows were open, Emma was twirling in the living room to some vintage French jazz, and I had a small bundle of culinary lavender I’d picked up at the Union Square Greenmarket—more out of curiosity than intention. I’d never baked with it before, but something about the way it smelled reminded me of the rolling fields we drove past once in Provence when I was twelve. That same day, I made a batch of beignets with a vanilla bean glaze and, on a whim, added a pinch of crushed lavender.

The result? Magic. Pure, soft, lavender-scented magic.

These Lavender Vanilla Bean French Beignets are like the kind of dessert you’d serve at a dreamy garden brunch or tie up in wax paper and twine to gift someone you really, really like. They’re light and pillowy—true French donuts with a floral soul. The creamy, dairy-free filling is made from coconut cream and cashew yogurt (don’t worry, it’s easy), and the glaze? A gently sweet kiss of vanilla bean and crushed lavender. These are what I imagine fairies would eat at a tea party.

My kids were skeptical at first. Noah wrinkled his nose at the “flowers in dessert” concept. But after one bite? He went back for thirds. And Emma insisted I make them for her birthday brunch.

Eva’s Note: The scent in the kitchen when you fry these? It’s like a warm breeze through a blooming lavender field—with powdered sugar in the air.

Pair them with something citrusy to balance the floral sweetness—lemon-scented cakes like this one are perfect for a spring or Mother’s Day table.

Ingredients You’ll Need

One of my favorite things about these Lavender Vanilla Bean French Beignets is how such a delicate flavor can come from a humble list of ingredients. Each one brings something special—especially the lavender and vanilla bean, which together create the softest, dreamiest aroma.

And trust me on this: use real vanilla bean if you can. I know it’s a little pricier and takes a tiny bit more effort than extract, but it’s worth it. The little black specks in the glaze feel luxurious, and the flavor is warm and deep—not sharp or overpowering like some extracts can be.

As for the lavender, make sure you’re using culinary-grade dried lavender. I like the one from Savory Spice Shop, but any brand labeled safe for cooking will do. The Lavender Rule in our house? Less is more. Lavender should whisper, not shout.

Here’s what you’ll need to make the full batch—dough, filling, and icing:

For the Dough:

• 1 cup active dry yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 cups all-purpose flour

For the Filling:

• ½ cup cashew yogurt
• ¼ cup vegan butter
• ¼ cup coconut cream

The coconut cream makes the filling thick and rich, while the cashew yogurt gives it a bit of tang—like a lighter version of pastry cream. If you’re into decadent, creamy desserts, you’ll love this combo.

For the Icing:

• 1 cup powdered sugar
• 2 tablespoons plant-based milk (almond milk works beautifully)
• 1 teaspoon dried lavender flowers (culinary-grade)
• 1 vanilla bean, scraped

Eva’s Tip: Don’t skip the scrape. Use the back of your knife to get every bit of goodness out of the vanilla bean—it’s pure gold in this glaze.

Step-by-Step: Making the Dough

There’s something deeply calming about making dough from scratch. It takes a little time, a little warmth, and a lot of trust—but it always feels like a love letter to whoever you’re feeding. Growing up, I’d help my mom with dough on lazy Saturday mornings. We’d take turns kneading while something simmered on the stove, and I still use one of her old wooden spoons when I mix mine.

This French beignet dough is soft, slightly sweet, and perfect for that airy pastry texture we’re after. The key? Letting it rise just enough—not too little, not too much.

Let’s get into it.

1. Activate the yeast.
   In a small bowl, combine 1 cup warm water (about 110°F) with the active dry yeast and sugar. Stir gently and let sit for 5–10 minutes, until it’s foamy and alive.
2. Mix the dry ingredients.
   In a large mixing bowl, whisk together the flour and salt.
3. Add the wet.
   Pour the yeast mixture into the dry ingredients. Stir until a dough begins to form.
4. Knead until smooth.
   Transfer to a floured surface and knead for 5–7 minutes, until the dough is smooth and elastic. You want it to feel soft but not sticky.
5. Let it rise.
   Place the dough in a greased bowl and cover with a damp tea towel.

Eva’s Tip: I always cover mine with a tea towel my grandmother embroidered—it feels like she’s still part of every recipe.

Let it rise in a warm spot for about 1 hour, or until it doubles in size. It should feel airy when you poke it—like a little pillow bouncing back.

This dough is what gives Lavender Vanilla Bean French Beignets that light, cloud-like bite. It’s the foundation of this whole floral dessert.

Once it’s risen, you’re ready to shape and fry—coming up soon.

Want more soft baked goods perfect for breakfast? Try these berry muffins.

The Filling: Light, Creamy, and Dairy-Free

I still remember the first time I blended cashew yogurt into a dessert—it was a spur-of-the-moment substitution when we ran out of Greek yogurt, and I’ve never looked back. Cashew yogurt has this gentle tang and silky texture that makes it perfect for vegan beignets, especially when you want a creamy filling that doesn’t sit too heavy.

Paired with whipped coconut cream and a touch of vegan butter, this dairy-free filling is velvety and rich without being overwhelming. It complements the floral notes of the Lavender Vanilla Bean French Beignets like they were made for each other (because they were).

Ingredients Recap:

• ½ cup cashew yogurt
• ¼ cup vegan butter, softened
• ¼ cup coconut cream (the thick stuff from a can that’s been chilled overnight)

Directions:

In a mixing bowl, beat the vegan butter until creamy.
Add the cashew yogurt and coconut cream.
Whip until smooth and fluffy—about 2–3 minutes. You can use a hand mixer or just a whisk and strong arms (that’s my usual).

This dairy-free filling is easy to pipe into the beignets once they’ve cooled, and it holds its shape well inside the airy pastry.

Eva’s Tip: For perfect consistency, chill the filling for 15–20 minutes before piping—it makes a huge difference when you’re working with warm pastries.

Frying the Beignets to Golden Perfection

Okay—this is where the magic happens. Frying beignets is always a little exciting (and maybe a tiny bit nerve-wracking the first time), but don’t worry—I’ve got you. Once you drop that soft dough into hot oil and it puffs into a golden, fluffy French donut, it’s hard not to smile. It smells like a mix of a fairground and a Parisian bakery—sweet, cozy, and just the tiniest bit floral if your kitchen window is open.

The first time I fried beignets, I had my husband standing by with tongs, my oldest holding a plate lined with paper towels, and a lot of nervous laughter. Now? It’s second nature—and the kids call dibs on who gets to “watch the puff.”

What You’ll Need:

• A heavy-bottomed pot or Dutch oven
• Neutral high-heat oil (like sunflower or avocado oil)
• A slotted spoon or spider strainer
• Paper towels for draining

Instructions:

Heat the oil to 350°F (175°C)—use a thermometer if you have one. That sweet spot matters.
Roll out the dough to about ½-inch thick and cut into 2–3 inch squares.
Carefully drop in 2–3 pieces at a time—don’t crowd the pot.
Fry for 1–2 minutes per side, or until puffed and golden brown.
Remove with a slotted spoon and drain on paper towels.

Eva’s Tip: When the beignets float and puff like little clouds, they’re ready for their flip.

Do/Don’t Frying Tips:

Do:
• Keep the oil between 340°F and 360°F
• Let each batch rest before serving
• Use a deep pot to reduce splatter

Don’t:
• Walk away while frying
• Let oil smoke—it’s too hot
• Reuse oil more than once for floral desserts

Making the Lavender Vanilla Bean Icing

If you could bottle up a spring morning and drizzle it over something warm and golden, this would be it. This lavender vanilla bean icing is sweet, smooth, and gently floral—just enough to make your Lavender Vanilla Bean French Beignets taste like a little slice of magic.

The first time I made this glaze, I was nervous it might taste too… soapy. But I followed my own rule: just a whisper of lavender. The result? Delicate. Balanced. Kind of like a walk through a garden when the lavender is just starting to bloom.

And once you stir in those tiny vanilla bean specks? Pure joy.

Ingredients:

• 1 cup powdered sugar
• 2 tablespoons plant-based milk (almond or oat milk both work well)
• 1 teaspoon culinary-grade dried lavender
• 1 vanilla bean, scraped

Instructions:

In a small bowl, combine the powdered sugar and plant milk. Stir until smooth.
Add the scraped vanilla bean seeds and dried lavender. Mix well and let sit for 5–10 minutes so the lavender infuses.
Strain if you prefer a smooth glaze—or leave the petals in for a rustic, garden-party look (I usually leave them in).

Eva’s Icing Tricks:
• If your glaze is too thick, add a splash more plant milk.
• Too runny? Just a little more powdered sugar will fix it.
• Use while the beignets are still slightly warm so it sets into a beautiful, shiny shell.

Don’t forget: Use the back of your knife to get every last bit of those vanilla bean seeds—they’re flavor gold and look stunning against the white glaze.

Assembling and Serving

This is the moment where all the little pieces come together—and wow, does it feel good. You’ve got golden beignets cooling on the counter, a chilled creamy filling ready to pipe, and the floral vanilla bean glaze just waiting to drizzle. Honestly, assembling these Lavender Vanilla Bean French Beignets feels a little like wrapping gifts for people you love.

My daughter Lily calls this part “dessert decorating,” and she’s not wrong. There’s something joyful about filling each airy pastry with cream, watching it plump slightly, and then giving it a slow pour of that fragrant icing. I usually do one beignet all the way through as a test, then line up a few and do it assembly-line style.

1-2-3 Checklist:

1. Cool completely.
   Let the beignets rest at least 10–15 minutes before filling.
   Eva’s Tip: Letting them cool avoids melting the filling—it’s worth the wait, I promise.
2. Fill with love.
   Use a piping bag fitted with a small round tip. Gently poke the side or bottom of each beignet and pipe in about a tablespoon of the dairy-free filling. Don’t overdo it—you want just enough to surprise and delight.
3. Glaze generously.
   Dip the tops or spoon the glaze over each one, letting it drip naturally. Garnish with a few extra lavender petals if you’re feeling fancy.

These floral French pastries are perfect for brunch tables, baby showers, or even tucked into a linen-lined box for a neighbor. I’ve served them next to fresh berries and chocolate pound cake for a brunch spread that’s as gorgeous as it is comforting.

And don’t be surprised when people ask for the recipe—these are the kind of treats that linger in memory.

Frequently Asked Questions about Lavender Vanilla Bean French Beignets

You’ve made it this far—your kitchen probably smells incredible, and your counter might still be dusted with powdered sugar (a good sign, if you ask me). Before we wrap up, here are a few common questions I get about these lavender vanilla bean beauties.

Q: Can I make these beignets gluten-free?

A: Yes, absolutely. Just use a 1:1 gluten-free flour blend that’s designed for yeast baking. Brands like King Arthur or Bob’s Red Mill have great options. Be sure to check your yeast and other ingredients to make sure they’re certified gluten-free.

Personal note: I made a gluten-free batch for my dear friend’s baby shower, and they were a hit. No one even noticed the difference.

Q: How do I store leftover beignets?

A: If there are any leftovers (rare in our house), you can keep them in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge for 3–4 days.

Eva’s family tip: My kids sneak them cold straight from the fridge and eat them with tea. Lily swears they’re better chilled.

Q: What’s the best oil for frying beignets?

A: Stick with a neutral high-heat oil like sunflower or avocado oil. These let the subtle floral and vanilla notes shine. Avoid strong-flavored oils (like olive oil). Trust me, I learned the hard way.

That one time… I used unrefined coconut oil and the result? Let’s just say the donuts tasted more like sunscreen than pastry.

Q: Can I use vanilla extract instead of a vanilla bean?

A: Yes, you can substitute 1½ teaspoons of pure vanilla extract, but keep in mind: the flavor won’t be quite as deep or aromatic.

A favorite memory: The first time I split open a real vanilla bean, I was in culinary school in Florence. It felt like uncovering treasure—the smell, the texture, the specks… it was love at first scrape.

Bring These Lavender Vanilla Bean French Beignets Into Your Kitchen

If you’ve been craving a pastry that’s light yet decadent, sweet but not too sweet, and just floral enough to feel a little fancy—these Lavender Vanilla Bean French Beignets are the ones. There’s something so comforting about the whole process, from activating the yeast to that final drizzle of vanilla bean glaze.

I hope you felt the joy in every step. I hope the scent of lavender and warm dough filled your kitchen the way it does mine. And most of all, I hope you get to share these with someone you love—or just eat two while standing at the counter (been there, no regrets).

They’re the kind of French donuts you make for a reason—brunch with friends, a spring celebration, or even just to bring something beautiful into an ordinary day.

So here’s your reminder: save this recipe, print it out, or scribble it on an old envelope and tuck it in your recipe tin. Because once you make them, they’ll be requested again and again.

And if you’re looking for something lemony and light to serve alongside? Don’t forget to check out my lemon-scented cakes like this one—they’re the perfect brunch partner.

With love (and a dusting of powdered sugar),
Eva

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