These donuts need to go on your must-bake list! Below you’ll find recipe instructions for gluten free donuts, dairy free donuts and egg free donuts!
For this recipe you'll need a donut baking tray. I use a silicone baking tray similar to this one. You can also make this recipe as cupcakes!
This is a great recipe to make with your kids! Getting kids into the kitchen is worth the mess (you can read more about that here) and may reduce fussy eating! Make the mess less stressful with these 100% hemp linen aprons for kids. It's a win win!
Need more allergy friendly recipe ideas and healthy snacks for kids? Check out my best selling recipe book HER NOURISHED KIDS.
Gluten free donuts recipe
1 cup plain gluten free flour
1/4 cup raw sugar
1 tsp baking powder
1 cup milk of choice
1 tbsp unsalted butter (melted) OR dairy free spread (melted) OR olive oil
1/3 cup coconut yogurt
1 tbsp cacao powder
1 tsp pure maple syrup (optional)
Pre-heat oven to 180 degrees Celsius and lightly grease a donut pan with olive oil.
In a bowl, whisk together melted butter/oil, plant based milk, egg and sugar until well-combined.
Add dry ingredients and mix until just combined. Avoid over-mixing. Pour batter into donut moulds.
Bake in oven for 15-18 minutes or until donuts are firm to touch and cooked through. Allow to cool slightly before transferring to a wire rack to cool completely.
To make the frosting, whisk yogurt and cacao together until smooth. Add sweetener if using. Spread on donuts just before eating.
- TESTED EGG FREE VERSION: swap egg for 1 tsp Orgran Brand egg replacer + 2 tbsp water (whisk)
- Donuts can be frozen (no frosting).
- For dairy free: use dairy free spread or olive oil and a plant-based milk.
- Swap raw sugar for coconut sugar (note - will change appearance of donuts)
- I used the Coles GF plain flour blend for this recipe.