‘Krispy Kreme’ Style Doughnut Cake Bars

Everyone loves doughnuts but they’re a faff to make, so how about some super simple cake bars that have a wonderful bouncy doughnut texture and a ‘Krispie Kreme’ style vanilla frosting, one that sets to a crisp sweet layer.

Ok, I’ll admit these aren’t exactly like a deep fried doughnut, they’re more cake than fried dough, but you get a similar taste and experience and they’re as sweetly satisfying as a doughnut can be.

It’s hard to find shop bought safe doughnuts if you avoid milk, eggs and nuts, and if you do find some, like Borough22, they’re expensive and not widely available. These doughnut cake bars, on the other hand, are easily made and you can feel like you’re having the naughty indulgence of a doughnut with little faff.

I added some sprinkles, just because they made the bars feel a little more doughnutty, but they can easily be left off. If you wanted to up the doughnut vibes, you could always put half the batter in the tin and then add dollops of jam, topping with the remaining batter, and you’d have jam doughnut bars!

I’ve added a variation for an equally divine chocolate icing if you are more a chocolate doughnut fan.

lucylox

‘Krispie Kreme’ style doughnut cake bars

delightful vanilla doughnut cake bars topped with a Krispie Kreme style icing and sprinkles

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: cake

Ingredients Equipment Method Notes

Ingredients

  

• 120 g self-raising flour
• 1 tsp cornflour
• ¼ tsp of bicarbonate of soda
• 1 pinch salt
• 80 g caster sugar
• 100 ml dairy-free milk
• 50 g dairy-free margarine melted
• 2 tbsp dairy-free yoghurt
• 1 tsp vanilla extract

for the icing:

• 80 g icing sugar
• 1 tbsp dairy-free milk
• 1 tbsp syrup golden or maple
• ½ tsp vanilla extract
• 1 tbsp sprinkles to decorate (optional)

Equipment

• 1 2lb cake tin lined

Method

 

1. Preheat the oven to 180℃ and line a 2lb loaf tin with baking parchment
2. sift or whisk together the flour, cornflour, bicarbonate of soda. Stir in the caster sugar
3. Melt the margarine and pour into the flour mixture along with the milk, yoghurt and vanilla
4. Whisk to make a nice smooth velvety batter. Pour into the lined baking tin
5. Bake for 18-20 minutes until golden, risen and a knife/cake tester comes out clean. remove from the tin and leave to fully cool
6. Meanwhile, whisk together the icing ingredients and spread over the cooled cake
7. add sprinkles if you like. Once the icing has set cut into 6 even sized cake bars

Notes

To make a chocolate icing instead:

75g icing sugar

5g cocoa powder

1 tbsp dairy-free milk

1 tbsp syrup

1/2 tsp vanilla