Coffee & Walnut Doughnuts

I must admit to eating the occasional doughnut in the past, those fried sugary delights oozing with raspberry jam. often playing the game of trying to eat the whole doughnut before licking my fingers ( it is quite difficult). When I first had to cut out gluten, that was the end of my doughnut days. Then they introduced gluten-free doughnuts, but by then I had become a vegan, so they were not suitable. Very rarely do you get doughnuts that are both vegan and gluten-free so I accepted my lot.

Fast forward a few years and having been baking gluten-free for quite a while I decided to make my own recipe.

These are not fried, so they are better for you, although not a healthy food, but we all need a little naughtiness sometimes. You need a doughnut tray to make these, especially to make them look like traditional glazed ring doughnuts.

These glazed delights are

  • Sweet
  • Slightly chewy
  • Delicious
  • Soft
  • Satisfying

I never have to feel left out again. They were also loved by non-coeliacs too. To make these extra naughty you could always for a special occasion, split them in half and pipe the middle with vegan whipping cream.


These will keep fresh stored in an airtight container for five days. If, the weather is warm is too warm, they are then are best stored in the fridge.

If you want to freeze your doughnuts I would suggest you freeze them before you add the glaze. They will freeze in airtight bags for 3 months without degrading.

Key Ingredients

Lemon juice

Lemon juice is needed to add to your dairy-free milk to make vegan buttermilk. Once added to your milk you leave it to one side to curdle for 5 minutes.

Gluten-free plain flour

Use a brand that you are familiar with and one that has given you good results in the past. I prefer my blend, Dove Farm or Eurostar. All gluten-free flours are not equal and do not have the same absorption rate.

A link to my gluten-free flour blend


Any vegan butter is fine here as long as it says it is suitable for baking


Caster sugar is better in this recipe, if not you could you at a push use white granulated sugar.

Xanthan gum

If your flour blend does not include xanthan gum, then you will need to add this. This is needed to provide stability to gluten-free baking.

Non-dairy milk

Soy milk has a higher protein content so I prefer this, although almond or oat milk will work just as well. The milk and the lemon juice will make your vegan buttermilk.

Vanilla Paste

I like this as it has a stronger vanilla taste. A good quality vanilla extract could be used but never vanilla essence.

Coffee & Walnut Doughnuts

Vegan, vegetarian, gluten-free and dairy-free

  • Makes 6
  • Preparation Time 10 Minutes
  • Baking Time 15-18 Minutes
  • Course cake or dessert
  • Author Karran Minchinton


  • Coffee frosting


1.Preheat the oven to 175C and spray your doughnut pan with spray oil.

2. In a jug combine the milk and the cider vinegar and leave to one side until it curdles.

3. Into a large mixing bowl sift the flour, baking powder, xanthan gum, and salt and add the sugar. To the buttermilk add the vanilla extract and the melted butter and then add to the flour mixture. Whisk until combined. If you think the dough is too thick, add a little milk to slacken it.

4. Fill the doughnut pan about 3/4 full and place it into the oven. Bake on the middle tray for 15 minutes or until firm and risen.

5. Leave the doughnuts in the pan for around 10 minutes and then transfer to a wire cooling rack, and leave them to cool completely.

6. Once they are cool it is time to make the frosting, Place everything apart from the walnuts into a large bowl and beat until smooth.

7. Spread over half of the doughnuts, leave for 5 minutes and then sprinkle over the crushed walnuts. You could also crush the nuts finely and then dip the frosted doughnuts into the nuts.

8. Let the icing become fully set and dry before transferring them into an airtight container.

If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page I love seeing your versions of the recipes. I would also love to hear your comments.

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