Vegan, wheat-free DOUGHNUTS!


So here it is, the healthy-ish doughnut. These are oven baked, not fried and they contain no refined sugars or refined carbs, plus coconut oil is one of the healthiest oils to cook with. There’s no egg or dairy, so for any hipster/earth loving vegans – these are for you too! If you are gluten intolerant you could substitute the spelt flour for rice flour, I haven’t tried that yet, so if you experiment with the recipe, let me know how you get on.


(Makes 12 medium size doughnuts).


2 cups of spelt flour
1 cup of coconut sugar
1.5 teaspoons ground cinnamon 
2 teaspoons baking powder
0.5 teaspoons salt (I use pink salt)
1.25 cups of oat milk 
1 tbsp apple cider vinegar
2 tbsp coconut oil (either buy in liquid form or melt some of the set stuff)
2 teaspoons vanilla bean paste

Icing option 1

0.5 tin of coconut cream
1 tbsp Maple syrup
1 tbsp beetroot juice
1 teaspoon vanilla bean paste

Icing option 2

0.5 jar of Sweet Freedom chocpot


Pre-heat the oven to 220 degrees celsius and apply a light spray of oil to whatever you’re going to be cooking the doughnuts in. (More on this subject later).

Here’s the best bit. Put all the doughnut ingredients into a bowl and stir.

Use an ice-cream scoop (one with the spring loaded sliding bit that gets the ice-cream out) to dollop the mixture into a doughnut specific baking tray. I didn’t have one of these until today, I was using a muffin tray with bits of tin foil shaped into little bollards and delicately balanced in the middle of each well. That was a bit of a faff, so I got two silicone doughnut trays from Dunelm Mill. £2.99 per tray, with space for six doughnuts. This recipe will easily make 12 doughnuts and allow for ‘the licking of the bowl’ ceremony at the end.

Place in the oven and cook for approximately 16-18 minutes.

Once cooked, remove from the oven, allow to cool and turn them out. Now it’s time to get creative. You can top them with whatever tickles your taste buds. I have so many ideas for future batches. One being an icing made with apple juice, for an apple and cinnamon doughnut extraordinaire. I’ll keep you posted. In the mean time…

Mix the coconut cream, Maple syrup and beetroot juice together until it resembles Angel Delight. Then using a pallet knife or the back of a spoon, smooth some over each doughnut and sprinkle over some desiccated coconut.


Spoon out the Chocpot and smooth over each doughnut and sprinkle with some cocoa powder for extra chocolate loveliness. (Sprinkle the cocoa powder just before serving or it will get soaked into the chocolate spread.



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