Gluten-Free Pistachio Cardamom Doughnuts

#Vegan #Glutenfree Pistachio Cardamom Doughnuts
I’m glad you’re all enjoying the vegan gluten-free doughnuts as much as I’ve enjoyed baking them. The feedback on Instagram and Facebook has been amazing — so if you’re planning on baking any of the recipes, take a photo and share it! I’d love to see your creations. Tag me @clemcookiefairy on Twitter, @thevegancookiefairy on Instagram don’t forget to use the hashtage #thevegancookiefairy so I can easily find your photos.

I shared a sneak peek of this recipe in my last blog post and so many of you commented on the pretty colour. I adore pistachios (I add them to cookies, ice cream, chocolate tarts, and of course the famous pistachio chocolate truffles) and that will probably never change. If I had to pick a favourite colour, it’d be green (lucky me to be living in one of the — literally — greenest places on earth.)

I’ve also obviously got a thing for cardamom. Exhibit A, B, C, D. No I don’t need an intervention, thank you very much.
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
I’ll be spending the weekend and part of next week back in the Motherland. I haven’t been back for 4 years (!) so I expect plenty of things will have changed. If anyone has recommendations for places to eat vegan (friendly) in Brussels, Dinant and Ghent, let me know via Facebook or Instagram! I may not get to visit them all but I’d like to have a few suggestions in case hunger strikes while I’m on the road.
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
#Vegan #Glutenfree Pistachio Cardamom Doughnuts

GF Vegan Pistachio Cardamom Doughnuts

For the doughnuts:
  1. 250g (1 + 2/3 cups) Doves Farm plain GF flour
  2. 100g (1/2 cup) brown sugar
  3. 1 tsp baking powder
  4. 1 tbsp Prewetts organic ground flaxseed
  5. 250ml (1 cup) plain soya or almond milk
  6. 1 tsp vanilla essence
  7. 3/4 tsp ground cardamom
  8. 60ml (1/4 cup) Suma coconut oil, melted
For the icing:
  1. 125ml (1/2 cup) coconut cream
  2. 2 tsp sugar OR a drizzle of maple syrup OR a pinch of powdered stevia
  3. 50g (1/3 cup) shelled pistachios, plus an extra handful for garnish
For the doughnuts:
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Grease 2 6-cavity doughnut pans and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, ground cardamom, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the soya/almond milk in a small saucepan or in the microwave so it’s warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut pans, tidying up the sides and middles of each cavity with a cloth. Bake for 18 minutes. The tops should be firm and very lightly golden, but not browned.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray; the doughnuts should just pop out.
  7. When they are cooled, dip the doughnuts in the icing. Place in the fridge to set for a couple of hours.
For the icing:
  1. Grind the pistachios to a fine powder in a blender or food processor. Add the remaining ingredients and keep blending until you obtain a smooth cream; you may need to stop the blender and scrape down the sides a few times.
  2. Place in the fridge to firm up a little before dipping in the doughnuts.
I like to make the icing first so it has a chance to firm up a little while the doughnuts are baking and cooling. Coconut cream will turn a little runny at room temperature, but firms up in the fridge to reach a thick, creamy consistency.


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Love and cookies,


9 thoughts on “Gluten-Free Pistachio Cardamom Doughnuts

  1. Pingback: [BLOCKED BY STBV] Butterscotch Cinnamon Doughnuts + Vegan Birthday Cakes and Treats

    • Hi Julie. I haven’t personally tried it, but I don’t see why not. I find muffins usually take around 16-18 minutes to bake, but keep an eye on your doughnuts/muffins while they’re baking and insert a skewer in the centre – if it comes out clean, they’re cooked through.
      Hope that helps! x


  2. Pingback: Spicy Cinnamon Butterscotch Doughnuts with GF Option + Vegan Birthday Cakes and Treats |

    • Hi Michelle,

      I’ve not tried freezing this particular recipe. However, I frequently make cookies and muffins that I just freeze and then reheat individually when a craving strikes. A few minutes in the oven or a few seconds in the microwave usually does the trick. Mind you, I haven’t tested this with gluten-free muffins or cookies, so I don’t know exactly how the flour will impact the re-heated foods but it’s worth a shot!

      Note: Definitely DO NOT ice the doughnuts before you freeze them. I would not recommend baking that in a microwave or oven unless you want a hot gooey mess!

      Clem x


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