I love doughnuts but they are not allergy friendly! So of course I had to figure out a way to make doughnuts that were dairy, soya, egg, nut and maize free.
These doughnuts are super tasty. They are baked rather than fried which gives them a slightly different taste but they are still great.
I have used a silicone doughnut mould for these. For suggestions on the best dairy free butter to use check out my blog post on the topic.
Equipment needed:
- doughnut mould
- mixing bowl
- whisk
Cinnamon Doughnuts
Description
These are super tasty you wouldn't know they had no dairy or eggs in them!
Ingredients
Doughnut
Coating
Instructions
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preheat oven to gas mark 5/ 190°c
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Combine 1 cup plain flour, ½ cup self raising flour, ¾ cup caster sugar, 1 tsp baking powder, ¼ tsp salt, ½ tsp ground cinnamon
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Whisk in ¾ cup oat milk, 1 ½ tbsp apple sauce, 2 tbsp vegan butter, 1 tsp vanilla essence
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mixture should be smooth with no lumps.
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Spoon mixture into doughnut moulds. fill to about ⅔
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Place in oven for 20 mins
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remove from oven and leave to cool
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To make coating combine ½ cup granulated sugar and 1 tsp cinnamon in a bowl
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melt ¼ cup vegan butter
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remove cooled doughnuts from the mould and place in the melted butter.
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Then move the doughnuts into the sugar coating. Make sure the doughnuts are completely covered and place them on a wire cooling rack.
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Enjoy your doughnuts
Note
Doughnuts can be stored in an air tight container for a few days or frozen for a month.
