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Healthier Baked Gluten-free Ring Doughnuts

Gluten-free, Nut-free, Soya-free, Refined Sugar-free (without topping)
5 from 2 votes
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Author Vicki Montague - the Free From Fairy


  • 80 g goats butter - softened
  • 40 g coconut sugar
  • 2 medium free range eggs
  • 100 g plain Free From Fairy flour
  • 40 g tapioca starch
  • 1 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/2 tsp ground flax seeds
  • 75 ml full fat of semi-skimmed a2 Milk
  • 2 tsp vanilla extract - sugar-free if important
  • 35 g dark chocolate - min 70% cocoa
  • 10 g goats butter
  • 2 tbsp a2 Milk


  • To make the doughnuts cream the butter with the sugar until paler in colour
  • Add all the remaining ingredients and beat for around 1 minute until well mixed
  • Place the mixture into a piping bag (or sandwich bag with corner snipped off) with a small round nozzle attached
  • Pipe the mixture into non-stick doughnut trays making sure not to put too much mixture into each section or the hole in the middle with disappear when they rise in the oven
  • Bake in a pre-heated oven at 180 degrees/160 degree fan for approx. 7 minutes until springy to the touch
  • Whilst the doughnuts are baking make the topping by heating the ingredients together until melted
  • Once the doughnuts have cooled, dip them in the warm chocolate topping and add sprinkles if you fancy