Plant-based donuts with a soft, vanilla-flecked cashew filling. Bake your own, or use plain shop-bought donuts as a shortcut.
Ingredients (makes 8 to 10)
If making from scratch
- 250g plain or gluten-free self-raising flour
- 50g coconut sugar
- 1 tsp baking powder
- 180ml plant milk
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- Pinch of salt
Shortcut: 8 to 10 plain, unfilled donuts from a bakery or supermarket.
Filling: Organic Raw Cashew & Vanilla Butter
Coating (optional): 2 tbsp coconut sugar mixed with 1 tsp cinnamon
Method
- Mix the flour, sugar, baking powder and salt. Stir in the milk, coconut oil and vanilla until a soft dough forms.
- Roll into small balls. Bake at 180°C for 12 to 15 minutes until golden, or shallow fry in coconut oil until lightly browned. Cool slightly.
- If using shop-bought donuts, make a small hole in each with a skewer.
- Spoon the cashew and vanilla butter into a piping bag with a small nozzle and pipe into each donut until you feel resistance.
- Roll in cinnamon sugar if you like and serve warm or at room temperature.
Tip
Add a spoonful of berry compote beside the filling for a fruity bite.
About the cashew & vanilla butter
Organic raw cashews blended with 1% organic vanilla powder and cold-milled until silky. It is naturally sweet and aromatic, smooth enough to pipe, and almost dessert-like straight from the jar. It has 15g of protein per 100g. Try it on toast, in porridge, or as a filling for crepes and cakes.
Contains cashews (tree nuts). May contain traces of other nuts and sesame.
