Mini Vanilla Vegan Doughnuts

These Mini Vanilla Doughnuts are the ideal party treat at only 87kcal per ball! Serve up these balls with a sweet raspberry dip that compliments the soft fluffy filling.


  • ½ Orange
  • ½ tsp. Sea Salt
  • 250g Plain Flour
  • 200g Ripe Raspberries
  • 1½ tsp. Baking Powder
  • 120ml Organic Soy Milk
  • 1.5 Litres Sunflower Oil
  • 50g Golden Caster Sugar
  • 50g Dairy-Free Margarine
  • 1 Heaped tbsp. Icing Sugar

Vanilla Sugar

  • 1 Vanilla Pod
  • 50g Caster Sugar


  1. In a small sauce pan, melt the margarine, soy milk and 2 tbsp. of the sunflower oil over a medium heat.
  2. In a separate larger bowl, mix the flour, baking powder, salt and sugar. Once mixed, make a hole and pour in the melted mixture.
  3. Combine both mixtures together with a fork until it forms a wet, thick dough. Split the mixture and roll into golf size balls.
  4. In a medium-sized deep pan, heat the remaining sunflower oil over a high heat. Use a slotted spoon to carefully lower a couple of the dough balls into the hot oil. Reduce the heat to medium and cook for 3-5 minutes or until the balls are golden and cooked through (make sure to turn occasionally).
  5. To make the vanilla sugar, halve the vanilla pod length ways and scrape out the seeds. Bash the seeds and half of the sugar then place into a large bowl with the remaining sugar.
  6. Place the cooked doughnuts onto kitchen roll and allow to drain. Once cooled, roll the doughnuts in the vanilla sugar to coat, then place on a baking tray.
  7. To make the raspberriy dip, place the raspberries, icing sugar and a squeeze of orange juice into a bowl and crush with a fork.
  8. Serve the mini doughnuts alongside the raspberry dip and get stuck in!

Macros – Per ball based on mixture making 24

  • 87kcal
  • Fat: 5g
  • Saturates: 0.4g
  • Protein: 1.2g
  • Carbs: 13.9g
  • Sugars: 5.9g


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