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)
- 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.