Go Back
+ servings

Raspberry Doughnuts {gluten-free, dairy-free}

These Raspberry Doughnuts are gluten-free and dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Cake
Cuisine: American
Servings: 15 doughnuts
Calories: 209kcal


  • 240 ml non-dairy milk I used almond milk
  • 2 tablespoons lemon juice
  • 150 g caster sugar
  • 60 g coconut oil melted and cooled
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 150 g gluten-free oat flour
  • 80 g tapioca flour
  • 25 g potato flour
  • 15 g raspberry powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt

Raspberry Icing:

  • 125 g raspberries fresh or frozen
  • 190 g icing sugar
  • 1 tablespoon rose petals optional


  • Pre-heat oven to 170°C /160°C fan/gas mark 4.
  • Lightly grease the doughnut tin with non-stick cooking spray.
  • Pour the non-dairy milk and the lemon juice into a large jug and whisk together. Leave for five minutes for the milk to sour.
  • Whisk the caster sugar, coconut oil, eggs and vanilla extract into the jug and set aside for a moment.
  • Sift the oat flour, tapioca flour, potato flour, raspberry powder, baking powder, bicarbonate of soda and salt into a large mixing bowl, whisking to combine.
  • Make a well in the centre of the dry ingredients then pour the wet ingredients into it, using a wooden spoon to bring the batter together. Beat by hand until the batter is smooth and thickened.
  • Pour the batter carefully into each doughnut ring in the tin, filling to about three-quarters full.
  • Bake for 8 minutes.
  • Remove from the oven, leave for a couple of minutes for the doughnuts to settle then gently insert them out of the tin to cool on a cooling rack.
  • Wash the tin, re-grease and make the second batch, then the same again for the final 3 doughnuts.

Raspberry Icing

  • Place the raspberries in a medium sized saucepan and heat gently until the raspberries have broken down into pulp.
  • Sieve the raspberry pulp, discarding the seeds.
  • Mix the raspberry puree with the icing sugar until a thick icing has formed and spoon over the cooled doughnuts. Leave the icing to set for at least an hour and decorate with rose petals if you like.


Calories: 209kcal | Carbohydrates: 37g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 170mg | Potassium: 150mg | Fiber: 1g | Sugar: 23g | Vitamin A: 95IU | Vitamin C: 4.6mg | Calcium: 57mg | Iron: 0.8mg