Of all the photos that I have put up on my Instagram page I think my doughnuts have been by far the most popular and I have been asked so many times for the recipe – so here goes! There are so many doughnut recipes floating around the internet however, I really recommend trying this recipe – It’s amazing and the doughnuts are so addictive!
These doughnuts are gluten and milk free! – They do use eggs though so unfortunately not vegan. For the doughnuts I use a tray that I brought on amazon for around £8.00 so nothing too expensive. The recipe is also super simple so perfect for people (like me) that have a tendency to be rather clumsy in the kitchen!
Ingredients (Makes 12 doughnuts)-
For the Doughnuts: –150g gluten free self raising flour
-1/4 tsp gluten free baking powder
-1/4 tsp pink himalayan salt
-110g caster sugar
-120ml almond milk
-2 medium eggs
-1 and 1/2 tbsp extra virgin olive oil (Can also use vegetable oil or melted coconut oil)
-1 tsp vanilla extract
-Non stick spray (Could also use cooking oil or melted coconut oil)
For the topping: – 1 cup granulated sugar
-1 tsp cinnamon
-75g dairy free butter (melted)
- Heat your oven to 180 degrees Celsius.
- Spray your doughnut tray with non stick spray. You could also use cooking oil or melted coconut oil and grease using kitchen paper.
- Add your flour, salt, sugar and baking powder to a bowl and mix.
- In a separate bowl whisk your almond milk, eggs, oil and vanilla extract. Add this to your dry ingredients and mix well.
- Add the batter to your doughnut tray making sure that its not completely full as they will rise!
- Bake for around 10 minutes or until they are golden brown.
- Cool the doughnuts on a wire tray and bake any additional mixture. (My doughnut tray is only big enough for 6 so I cook the second batch whilst the first batch cool down).
- To make the cinnamon sugar coating mix together your granulated sugar and cinnamon.
- Melt your dairy free butter/spread and dip your doughnut into this. You can then dip it in the cinnamon sugar mix.
- Leave them to cool.
Note: Best eaten on the day of baking however they will last a couple of days in an air tight container.