If you love doughnuts but the gluten in them doesn't love you, we've come to your rescue! Our cinnamon-and-not-sugar Gluten-Free Doughnuts with yummy vanilla coconut cream are baked, not fried. Plus, they're made with only a few, high-quality ingredients.
Ingredients
Serves 6 large or 12 small doughnuts
For the coconut cream:
- 1 teaspoon Nomu Vanilla Essence
- 400ml coconut milk
For the doughnuts:
- 1 cup Health Connection Wholefoods Gluten-Free Flour Blend
- 1/3 cup coconut or Huletts Brown Sugar, packed
- 1 teaspoon Nomu Baking Powder
- 1 teaspoon Nomu Cinnamon
- 1/2 teaspoon salt
- 1 large I Like Eggs Free-Range Egg
- 1 teaspoon Nomu Vanilla Essence
- 1/3 cup Crede Coconut Oil, melted
- 1/3 cup Okja Oat Milk
- 1 teaspoon white vinegar
- Nomu Sweetly Sugar Substitute
- Fresh fruit, for garnish
Method
For the coconut cream:
- Note: Make the cream the day before you make the doughnuts.
- Add the coconut milk and vanilla essence together and whisk until well-combined and slightly aerated.
- Cover with cling wrap and place in the freezer overnight.
- Remove from the freezer just before serving the doughnuts.
For the doughnuts:
- Preheat oven to 200 degrees Celsius. Grease one six-serving donut pan and set aside.
- In a large mixing bowl, mix the flour, coconut/brown sugar, baking powder, cinnamon, and salt.
- Add in the egg, vanilla essence, oil, oat milk, and vinegar and stir until combined.
- Spoon the batter into the prepared doughnut pan, filling each doughnut well about two-thirds full. Note: The batter should not cover the centre of the donut well where the hole will go.
- Bake for 10 minutes and then remove from oven and let cool for 5 minutes.
- Immediately coat in the cinnamon and sugar substitute.
- Serve with the coconut cream and enjoy!
Let us know if you try it by sharing yours on socials, tagging us @deeliverza, and using #DeeRecipe – if it looks DEELICIOUS, we’ll give you a treat!
Looking for more drink/mealspiration? Check out our other recipes here.