Dairy, Soya, Gluten, Refined-sugar free
Since I discovered this silicone doughnut mould, we’ve been trialling all sorts of flavour combinations – chocolate orange, raspberry and coconut – Clara loves them all. They’re cupcake texture but she’s delighted she can have them.
These are completely dairy, soya, gluten, refined-sugar free meaning they’re not only delicious but they’re gentle on the digestive system too.
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- Makes 14 doughnuts
- 15 minute prep time
- 18 minute cooking time
- Suitable for freezing
120g dairy-free butter (melted)
200g dairy-free yoghurt
180g gluten-free SR flour
1tsp baking powder
2tbsp cocoa powder
Flavours to taste
– fresh raspberries
– fresh orange juice/grated peel
Heat the oven to 200C/ 180C fan/ Gas 4.
Melt the dairy-free butter, and mix together with the eggs, and dairy-free yoghurt.
In another bowl, combine the self-raising flour with the baking powder, and the cocoa powder.
Slowly add the dry ingredients into the wet mixture and mix until combined.
Now’s the time to add the flavours! We love adding a handful of fresh raspberries and gently mixing them in until they’re slightly mashed but still leaving chunks of fruit.
Fill the doughnut cases using two teaspoons: one to scoop the mixture out of the bowl and the other to guide the mixture into the silicone doughnut mould. The mixture should sit just below the edge of the mould. Fill as many of the moulds as you can – we get about 14 doughnuts in total. (You don’t put the two moulds together, the doughnuts raising creating a lovely rounded shape).
Bake for 18 minutes and leave to cool before tucking in.