If you ask me what reminds me of the seaside, besides saying the usual sand and sea, I’d always answer ‘doughnuts’. These are a real classic! Every time I bake a batch of these, it takes me back to my childhood where I would grab a bag to go from a stall on the beach front. These are so light, sugary and utterly delicious. You’d never know they’re both gluten and dairy-free. I always find them a hit with friends and family! Just bake a fresh batch in less than an hour and bring the seaside to you.
Does anyone else think that the classics are the best? Cinnamon and sugar is so traditional but it is one that is a safe bet every single time. Plus, it hits the sugar craving spot at the same time as feeding your inner child and memories. My favourite part is the fact these are baked meaning it is a healthier and less messy recipe than frying (not knocking that by the way – fried doughnuts are the bomb too). I just like the idea of less mess = less cleaning up. Doughnut trays also make the most perfectly formed treats too.
No doughnut tray? No worries! This recipe is still great for you. As long as you have a muffin tray, you can use this to bake yourself some fluffy goodness – as well as extra room to stuff them with jam or chocolate. Simply add an extra 8 minutes to the baking time (~18-20 minutes total) and take out of the oven when you see the outside beginning to brown. It is really that easy! Definitely a recipe for anyone: beginner to advanced.
- Mixing Bowl x3
- Microwavable Dish
- Silicone doughnut tray
For the batter
- 220 Grams Gluten-free plain flour
- 1/2 Tsp Xanthan gum Omit if your flour blend already contains this
- 1.5 Tsp Baking powder
- 85 grams Caster sugar
- 100 ml Plant-based milk
- 2 Large Eggs
- 40 Grams Vegan butter Recommendation: Stork baking block
- 1/2 tbsp Cinnamon
- 1/4 tsp Nutmeg
- 1 Tbsp Vanilla essence
- Olive oil For greasing the doughnut trays
For the coating
- 100 Grams Caster sugar
- 1/2 Tbsp Cinnamon
- 100 Grams Vegan butter
Preparing and cooking the doughnut batter
- Pre-heat the oven to 190°C (conventional) or 170°C (fan)
- Mix the dry ingredients together in a bowl
- Melt the butter in an microwavable bowl
- Add the butter to the bowl containing the dry ingredients and mix together thoroughly until combined
- Add the rest of the batter ingredients to the bowl and whisk together until fully combined
- Grease a doughnut tray with olive oil (or melted butter if preferred)
- Carefully spoon the batter evenly into the doughnut tray
- Bake for 10-12 minutes (until golden)
- Once cooked, remove the doughnuts from the oven and leave in the doughnut tray to cool (this should take about 10 minutes)
Coating the doughnuts
- Melt the butter in a microwavable dish which is large enough to fit a doughnut in
- In a second mixing bowl, place the sugar and cinnamon and mix together so the spice is evenly distributed throughout the sugar
- Once the doughnuts have cooled enough to handle, gently remove them from the doughnut tray and place them one at a time into the melted butter dish
- Move the doughnut around in the melted butter to ensure it is fully coated
- Move the doughnut from the butter bowl to the sugar/cinnamon mix and move around until fully coated
- Storage: best stored in an air-tight container in the fridge for 1-3 days or in the freezer for up to 2 months.
- Tip: The doughnuts are best served warm so give them a quick 20-30 seconds to warm through before serving.
- Calories for this recipe do not include the sugar coating*