Meat Free Monday One day a week can make a world of difference

Best Baked Doughnuts

Mary McCartney
  • Serves: Makes 6 doughnuts
  • Preparation: 10
  • Cooking: 12
  • Ready: 22

These delicious gluten free doughnuts are perfect for any occasion and really easy to make.


For the doughnut mix

  • 110 g (¾ cup) rice flour
  • 2 tablespoons corn flour
  • 75 g (⅓ cup) sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup (75 ml) almond milk or rice milk
  • 2 tablespoon milled flaxseeds, plus 5 tablespoons boiling water
  • 1 tablespoon vanilla extract
  • 1 tablespoon melted coconut oil, plus a little for greasing
  • six hole non-stick doughnut tin

For the glaze

  • 4 ½ tablespoons coffee, cooled
  • 1 ¼ cup (175 g) icing sugar
  • freeze dried strawberries to sprinkle on top or experiment with your own ideas


Preheat the oven to 190ºC/375ºC fan/gas mark 5.

Mix the rice flour, corn flour, sugar and baking powder into a medium mixing bowl and put to one side.

Place the milled flaxseed into a mug and add the boiling water, stir well and leave for five minutes to set.

Whisk the milk, vanilla extract and melted coconut oil in a separate bowl, adding the flaxseeds once it has set.

Pour the wet mixture into the dry ingredients slowly, whisking all the ingredients together until you have a smooth batter, if needed you can add a few extra tablespoons of almond milk.

Grease the donut tin, with melted coconut oil and pipe in the batter (if you don’t have a piping bag, pour batter into a freezer bag and cut the corner off).

Place in the middle of the oven and bake for 12 minutes.

Whilst the doughnuts are baking, make the glaze by preparing a mug of black coffee. Sieve the icing sugar into a mixing bowl and stir in the cooled coffee and mix well.

When the doughnuts are baked, tip them gently out of the tin and place onto a cooling rack.

When cooled, brush on the glaze. Then sprinkle on the freeze-dried strawberries, or sprinkles of your choice. If you do not have any extra sprinkles these doughnuts are delicious just glazed.

Additonal notes

Recipe courtesy of Mary McCartney, taken from P for Peckish.

“I have always loved doughnuts, I mean…really loved doughnuts. The one was never kind of enough kind of love! For that reason, I have had to stay away from them. Until now. Hallelujah! I started to experiment with a recipe for baked doughnuts using rice flour, milled flax seeds and then baking them. Virtuous but, I have to admit I was surprised by how amazing they taste! and so easy to make. So, welcome back to my life doughnuts!”

Twitter:  @PforPeckish
Instagram: @PforPeckish

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