Since 1935, the South Tucson bakery has been making its doughnuts with vegetable oil and potato flour, without eggs or dairy products.

South Tucson doughnut maker Le Cave’s is one of six bakers nationwide to get an attaboy from PETA.

The national People for the Ethical Treatment of Animals included Le Cave’s on its inaugural Top 6 Vegan-Friendly Doughnut Shops list released Wednesday as a nod to Friday’s National Doughnut Day.

All of the winning doughnuts are made without eggs or dairy products, making them in the words of PETA “cruel-free treats.”

PETA’s Los Angeles spokeswoman, Merrilee Burke, said the list was compiled based on nominations from PETA members and online reviews.

Le Cave’s came highly recommended because its doughnuts have been made with vegetable oil and potato flour for decades.

“It’s been the same traditional recipe that’s been used since Day 1, which was 1935,” said Le Cave’s owner, Rudy Molina Jr., who took over the bakery from his father a couple of years ago. “It creates a very light, fluffy doughnut.”

Le Cave’s varieties include the popular glazed, and maple and chocolate frosted, as well as several fruit-filled varieties (cinnamon-apple, raspberry, lemon). The only doughnuts that stray from the vegan recipe are a couple of cream-filled varieties.

Le Cave’s, 1219 S. Sixth Ave., sells between 500 and 700 dozen doughnuts a day, with the glazed being the most popular.

The shop is open from 7:30 a.m. to 6 p.m. Tuesdays through Fridays, from 8 a.m. to 5 p.m. Saturdays and from 8 a.m. to 1 p.m. Sundays.

Contact reporter Cathalena E. Burch at or 573-4642.

I cover music for the Arizona Daily Star.