Baked cinnamon sugar doughnuts

5 from 1 vote

Servings: doughnuts

150 g gluten free self raising flour
1/2 tsp baking powder
1/2 tsp sea salt
110 g caster sugar
120 ml dairy free milk (I prefer to use almond)
2 medium eggs (For a vegan alternative you can substitute the eggs for flax eggs)
1 and 1/2 tbsp extra virgin olive oil
1 tsp vanilla extract
Non stick spray

Pre heat your oven to 180°C and 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 self raising flour, salt, sugar and baking powder to a bowl and mix.
In a separate bowl whisk your dairy free milk milk, eggs (or flax 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 10-12 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 and using a brush, brush your doughnuts with the melted butter, this will allow the sugar to stick. You can then dip it in the cinnamon sugar mix.
Leave them to dry and enjoy!

This recipe is best eaten on the day of baking however they will last a couple of days in an air tight container.
For chocolate doughnuts use chocolate almond milk instead of normal almond milk and an extra spoonful of cacao in the mixture, they can then be topped with melted dairy free chocolate.
For sprinkled doughnuts, mix together icing sugar with water and food colouring of your choice. Dip your doughnuts in the icing and top with sprinkles.
For original glazed, mix together icing sugar and water, dip the doughnuts in the icing sugar mixture and leave to dry.
For jam or custard filled doughnuts, create a pocket by overfilling your doughnut tray with batter and baking for 2/3 minutes extra. Remove from the tin and flip over, you will now have a pocket to add your jam or custard filling.