Everybody loves doughnuts!
You know it’s true. I mean what’s not to like about doughnuts. They’re the best.
As a kid you loved them because they’re soft and sweet and round with a hole in the middle. And as an adult you love them because they’re soft and sweet and round with a hole in the middle. It’s true isn’t it?
One of the most common things we hear when we meet people with food allergies is that they miss eating a doughnut every now and then. And the most common compliment we receive after people buy our cookbook is that they love our doughnuts and are so excited to be able to eat them once more.
In fact the very first allergy free recipe we developed was a cinnamon baked doughnut. And since then we have created a number of different doughnut recipes free from gluten, dairy, egg and nuts. Some of these recipes are available here on our blog, and some are in our cookbook which you can get here.
With all of our recipes, we recommend using our gluten-free flour which you can get when you signup to our email list over to the right in the sidebar, or in the footer below if you’re on a mobile.
Makes 12 large or 18 medium doughnuts
- 2 cups gluten-free flour
- 1 tsp xanthan gum
- 3 tbsp cornflour
- 3/4 tsp bicarb soda (baking soda)
- 1 tsp gluten-free baking powder
- 3/4 tsp salt
- 1 cup plus 2 tbsp raw sugar
- 1/3 cup plus 2 tbsp olive oil
- 150ml dairy free sour-cream (we use Tofutti Sour Supreme)
- 300ml full cream coconut milk
- 2 tsp apple cider vinegar
- 1 tbsp vanilla extract or vanilla bean paste
- 6 large strawberries
- 2 cups icing sugar
- 3-5 tbsp coconut milk
- 4 large strawberries
- Preheat oven to 180 ºC (356 ºF).
- Grease doughnut trays (medium or large)
- In a blender combine coconut milk, sour cream and 6 strawberries and mix until smooth.
- Transfer mixture into a large bowl and whisk in apple cider vinegar. Let it rest for 5 minutes.
- Add the sugar, olive oil and vanilla and whisk together until the mixture becomes frothy.
- In another bowl, sift the flour, xanthan gum, cornflour, bicarb soda, baking powder and salt.
- Add the wet ingredients to the dry (or vice versa) and whisk together until smooth. Do not over mix.
- Using a piping bag, evenly pipe the mixture into the doughnut tray(s).
- Bake for 12 minutes until the doughnut bounces back when carefully touched.
- Let the doughnuts sit for 5-10 minutes.
- Remove from tray by carefully placing a butter knife in the side and gently lifting it out.
- The mixture at the top may have risen over the hole so, while still warm, carefully cut the excess dough away then place on clean baking paper as they can be a little sticky.
- Sift of icing sugar in a small bowl.
- Add coconut milk one tablespoon at a time and whisk until glaze reaches a thick pouring consistency.
- Roughly chop and squash strawberries into small pieces and whisk into to the mix. Make sure you get all that strawberry juice goodness in there.
- Once doughnuts are cooled, dip into the strawberry glaze and place on a wire rack or baking paper.
- Let the icing set and serve
If you want more recipes like this check out our cookbook Let Them Eat Good Cake
This recipe is gluten free, dairy free, egg free, and nut free.