Mini Doughnuts

Did you know that it’s National Doughnut Week in the UK? Neither did I until the other day – I have to say it’s a rather tenuous reason for a National Week! Anyway, I thought I’d make some dairy and egg free doughnuts for the girls to try. This recipe is inspired by the truly fabulous blog Vegan Yum Yum but I changed it a bit as I don’t really like using egg replacer – surely a substitute is superior to a replacer? I also don’t own a doughnut pan, so sadly they don’t look as cute without a little hole in the centre, but a mini-muffin pan worked well (be sure to thoroughly oil it). These are also baked rather than fried so maybe have a semblance of being healthy?!

Mini Baked Doughnuts (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, vegetarian and vegan)

makes 24

  • 1 1/2 cups plain flour
  • 1/2 cup granulated sugar
  • 1 1/2 tsps baking powder
  • 1/4 tsp salt
  • small pinch of cinnamon
  • 1/2 cup oat milk
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 60g dairy-free spread, such as Pure
  • 1 tbsp flax seeds mixed with 2 tbsps warm water

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Thoroughly oil a mini-muffin or mini-doughnut pan

– In a small saucepan place the oat milk, lemon juice, vanilla and dairy-free spread. Melt together over a low heat. Then whisk in the flax seed/water mix

– Sift the flour, baking powder and salt into a large bowl.

– Stir in the sugar and cinnamon

– Stir the wet ingredients into the dry to form a soft, wet and sticky dough

-2/3rds fill the muffin/doughnut pan

– Bake for 12 minutes until cooked through, but not brown

– Remove from pan immediately if coating in caster sugar (they need to still be warm for the sugar to stick, just roll in a bowl of caster sugar), or leave to cool if using a glaze.

– Icing: 1/2 cup sifted icing sugar mixed with 1 tbsp oat milk and a drop of pink food colouring. Dip the doughnuts in the icing to half cover and then cover with sprinkles!

– Eat on the day they’re made.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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