(Makes 18)

500 ml           flour

80 g                castor sugar

10 ml             baking powder

30 ml             cacao powder

2 ml                bicarbonate of soda

                        pinch of salt

15 ml              lemon juice

300 ml           aot-, almond- or normal milk

125 ml           sunflower oil

1                      egg (for non-vegan option) OR 15 ml egg replacement powder (for vegan option)

5 ml                red food colouring


160g               sifted icing sugar

45 ml             milk or water

5 ml                vanilla extract

2,5 ml            red food colouring

                        Sprinkles for decorating


  • Preheat the oven to 180°C and grease two doughnut pans very well
  • Sieve together the flour, castor sugar, baking powder, cacao powder, bicarbonate of soda and the salt.
  • In another bowl combine the milk, oil, lemon juice, egg (if using)or egg replacement powder (if using) and the food colouring
  • Add the liquid ingredients to the dry ingredients and mix gently to make the batter.
  • Spoon the batter into a piping bag and pipe the batter into the doughnut pans
  • Bake for 8 – 10 minutes, or until a toothpick comes out clean. Cool.
  • To make the topping, combine the icing sugar, milk, food colouring and vanilla and mix until smooth. If your mixture is too thick, add a bit more milk or water
  • Once the doughnuts are cooled, dip them into the glaze and allow the toping to set. Sprinkle over the sprinkles
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