Baked mini donuts
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24 mini donuts or 12 regular size
  • 1 cup plain flour (can sub plain gluten free)
  • 2 tbsp oat flour (or more plain flour)
  • ½ cup coconut sugar
  • 1.5 tsp baking powder
  • ¼ tsp pink salt
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • 1 cup cashew mylk (or other plant based mylk of choice)
  • ½ tsp apple cider vinegar
  • ½ tsp vanilla
  • ⅛ cup aquafaba
  • ¼ cup avocado/rapeseed oil
  1. Preheat oven to 180•c and brush a mini donut pan with a little oil.
  2. Combine all dry ingredients with a whisk. Make a well in the middle.
  3. Pour all wet ingredients into the well and mix with a fork. Gradually mix in the dry ingredients until combined, to form a very thick batter.
  4. Pour a little batter into your donut pan, taking care not to fill right to the top, as they will rise whilst cooking. Smooth out with your fingers to ensure the batter is distributed evenly.
  5. Bake for 10-12 minutes, until a toothpick comes out clean.
  6. Allow to cool completely on a cooling rack before decorating.
  7. If making frosting, mix 1 cup icing sugar with 2-3 tbsp cashew mylk until thick and smooth. Add more mylk if you need to, a tbsp at a time. Now divide into three bowls and add a drop of vegan food colouring paste. Stir well and dunk each donut to coat.
Recipe by Bo's Kitchen at