Cinnamon Doughnuts
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
These are super tasty you wouldn't know they had no dairy or eggs in them!
- 1 cup plain flour
- ½ cup self raising flour
- ¾ cup caster sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¾ cup oat milk
- 1 ½ tbsp apple puree
- 2 tbsp dairy free butter
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 1 tsp cinnamon
- ¼ cup vegan butter
preheat oven to gas mark 5/ 190°c
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
Whisk in ¾ cup oat milk, 1 ½ tbsp apple sauce, 2 tbsp vegan butter, 1 tsp vanilla essence
mixture should be smooth with no lumps.
Spoon mixture into doughnut moulds. fill to about ⅔
Place in oven for 20 mins
remove from oven and leave to cool
To make coating combine ½ cup granulated sugar and 1 tsp cinnamon in a bowl
melt ¼ cup vegan butter
remove cooled doughnuts from the mould and place in the melted butter.
Then move the doughnuts into the sugar coating. Make sure the doughnuts are completely covered and place them on a wire cooling rack.
Enjoy your doughnuts
Doughnuts can be stored in an air tight container for a few days or frozen for a month.