Makes 12


For the donuts

  • 200g (2 cups) plain gluten–free flourGluten-Free Donuts 1
  • 60g (1/4 cup) caster sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch salt
  • ½ tsp xanthan gum
  • 125ml (½ cup) soya milk
  • 40g (1/4 cup) vegetable shortening
  • 1 tsp vanilla powder
  • Sunflower oil for frying

For the sugar coating

  • 60g (¼ cup) caster sugar


  1. Put the sugar for coating in a bowl and set aside.
  2. In a heavy pot or deep saucepan heat the sunflower oil.
  3. Whilst the oil is heating prepare the doughnut dough.
  4. Sift the flour into a bowl and add the sugar, baking powder, bicarb, vanilla powder, salt and xanthan gum; gently mix together then create a well in the middle.
  5. Add the melted shortening and soya milk and combine to form a sticky dough.
  6. You can test the oil by dropping a small amount of mixture or a small piece of bread in and if it sizzles it is ready.
  7. Drop in the dough (in golf ball sized pieces) carefully into the oil in batches of 3 or 4 at a time.
  8. After a few minutes when golden and crisp — they should float to the surface — remove carefully with a slotted spoon and drain on kitchen paper.
  9. Allow to cool briefly then roll in the sugar mix.
  10. Repeat with the rest of the dough.

Per 100g Calories: 324, Carbohydrates: 51.0g, Sugars: 21.0g, Fat: 11.0g, Saturates: 2.2g, Protein: 4.9g, Salt: 0.84g


  1. 150g (3/4 cup) frozen cherries
  2. 50g (1/4 cup) icing sugar
  3. 2 tsp cornflour mixed with a little water to form a paste


  1. Warm the cherries in a pan, and as they release liquid add the icing sugar.
  2. When dissolved, add the cornflour and stir and then mash or blend for a finer texture.

Taken from June 2018 (Issue 39) Vegan Life Magazine

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