Gluten-Free Vegan Doughnuts (3 Recipes!)


#vegan #glutenfree #doughnuts #sumabloggersnetwork
#vegan #glutenfree #doughnuts #sumabloggersnetwork 1
In my last blog post (btw — THANK YOU for all the support and feedback I got on that one, it made my day) I hinted at this recipe, and of course I shared a few snaps on Instagram a couple of weeks back. Vegan and gluten-free doughnuts. Quite a few people asked for the recipe, so I’m chuffed to finally share it with you lot.

I can’t take all the credit. I had all the enthusiasm and drive to start baking doughnuts for the Suma Bloggers Network, but no experience whatsoever, so I turned to my favourite resource for vegan baking: Oh, Ladycakes. Check out her blog, it’s brawwww. (That’s Scots for great.)
#vegan #glutenfree #doughnuts #sumabloggersnetwork
#vegan #glutenfree #doughnuts #sumabloggersnetwork
And I have to say… once I got started, I couldn’t really stop. I went doughnut crazy for about a week, and then life caught up with me again and I was stamping my feet going, ‘NO, I want to bake DOUGHNUTS, I don’t want to be a responsible grown-up!’ But hey, you know what, my colleagues absolutely loved these. Especially our IT manager, who’s basically allergic to everything and never gets to enjoy any baked goods that enter our office.

People went a little bit nuts, actually. I walked into the kitchen and bumped into my fellow veggie colleague, who promptly started gushing over the doughnuts and how they were so good he’d already had three…

So the next time I made a batch, I had to send a group email to everyone in the office saying that yes, there were more doughnuts, but could people restrain themselves to one per person, please.

But even just typing this blog post, I want to start baking more doughnuts! Preferably whilst listening to this song. I’ve got tons of ideas for new flavours, and I just love the simplicity of making the doughnut icing, and the soothing, reassuring dipping of the doughnuts in it, twisting them as you lift them out so they get that neat line halfway up the side. They’re just so easy to make, and so delightfully cute. In my rather chaotic mind, making doughnuts is the equivalent of a dozen hours of yoga. I just come out of the experience feeling so damn peaceful and centred and all that shit.

So sneak peek for next week below… 
#Vegan #Glutenfree Pistachio Cardamom Doughnuts

Gluten-Free Doughnuts - Vanilla or Chocolate With 3 Glazes

  • Servings: makes 12 doughnuts per recipe
  • Print


For vanilla doughnuts:

  • 250g (1 + 2/3 cups) plain GF flour
  • 100g (1/2) cup brown sugar
  • 1 tsp baking powder
  • 1 tbsp organic ground flaxseed
  • 250ml (1 cup) soya or almond milk
  • 1 tsp vanilla essence
  • 60nl (1/4 cup) coconut oil, melted

For chocolate doughnuts:

  • 225g (1 + 1/2 cups) plain GF flour
  • 1 heaped tbsp organic, fairtrade cocoa powder
  • 100g (1/2 cup) brown sugar
  • 1 tsp baking powder
  • 1 tbsp organic ground flaxseed
  • 310ml (1 +1/3 cup) soya or almond milk
  • 1 tsp vanilla essence
  • 60ml (1/4 cup) coconut oil, melted

Strawberry glaze:

  • 125g (1/2 cup) coconut cream
  • 6 large strawberries
  • 1 tsp sugar or maple syrup or a dash of stevia (optional)

Salted Milk Chocolate:

  • 125g (1/2 cup) coconut cream
  • 1 ounce dark chocolate
  • 2 tsps sugar or maple syrup or a pinch of stevia
  • about 1 tsp fine sea salt

Hazelnut Dark Chocolate Glaze:

  • 50g (1.75 oz) dark chocolate
  • 2 tbsp runny hazelnut butter
  • 1 tsp sugar or maple syrup or a pinch of stevia (optional)


For the doughnuts:
  1. Pre-heat the oven to 180ºC (350ºF). Grease 2 6-cavity doughnut tins and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, 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 tins, tidying up the sides and middles of each cavity with a cloth (or finger, like I do, and lick up the spare batter… waste not, want not). 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. To make chocolate doughnuts, follow the same exact steps, folding the wet ingredients in the dry ingredients (including cocoa powder) and baking for 18 minutes.
  8. Dip the vanilla doughnuts in strawberry cream glaze (see below) and the chocolate doughnuts either in the hazelnut chocolate glaze or salted milk chocolate glaze (see below).
For the strawberry cream glaze:
Blend all the ingredients together until smooth and creamy. Chill in the fridge for about 30 minutes before dipping each doughnut into the glaze.
For the salted milk chocolate glaze:
Gently melt the coconut cream in a small saucepan over medium heat. Add the dark chocolate, broken into pieces, and the sweetener of your choice. When totally melted, set aside for about 30 minutes to cool. Dip each doughnut into the glaze, then dust over with sea salt.
For the hazelnut chocolate glaze:
Brake the chocolate into small pieces. Add all the ingredients to a small saucepan and gently melt over low heat, stirring with a wooden spoon to prevent the chocolate from burning. When it is totally melted, remove from the heat and set aside for about 30 minutes to cool. Dip the doughnuts into the glaze and leave to set in the fridge.

Any particular flavours you’d like me to try out? Currently accepting all requests, the wackier the better!

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Love and cookies,


Peanut Butter Swirl White Chocolate Button Blondies

#Vegan Peanut Butter Swirl White Choc Button Blondies
You may have noticed I’m about 3 days late with this post. I spent last week baking up a storm, having way too much with my new doughnuts pans, and then dashed off to England to spend some much-needed time with my cute munchkin of a nephew and my sister’s unbearably adorable Alaskan Malamute. (And my mum and sister, obv. But dogs and toddlers first. #priorities)

Priorities. It’s a big learning experience for me, right now. As I get older I find there are more and more things that I “need” to do, and my daily to-do list just gets longer and longer. I have a daily to do list, a weekly one, then a monthly goals list and finally a yearly goals list, which I updated on New Year’s Day. These goals and tasks on my lists range from the fairly mundane – get my favourite pair of shoes reheeled – to the more ambitious – visit Iceland next year – but they don’t even include all the other daily little ‘must do’s like laundry, feeding the cat, etc.

But there’s one thing I always forget to ‘schedule’. DOING NOTHING.

I feel strangely guilty wanting ‘doing nothing’ time, but a few emotional breakdowns have opened up my eyes to the reality that I sometimes need to do nothing. To watch a film without trying to translate my ebook at the same time, with the laptop precariously balanced on my knees and me reaching over the cat curled up in my lap to type away without disturbing him. Or to bake a cake without catching up on the latest TV series because that’s the only way I’m going to get to do both that week and still complete all my chores. It’s undeniable – I’ve fallen into the productive woman trap yet again.
Vegan Peanut Butter Swirl White Choc Button Blondies
#Vegan Peanut Butter Swirl White Choc Button Blondies
Working 9-5.30 doesn’t leave you a whole lot of time to do what you want. And I’m lucky, because I live a ten minute walk from work and have my whole weekends free. I get a very satisfactory amount of annual leave days. I feel like I’m making the most of my life, as much as I can, but still there doesn’t seem to be enough time. I don’t know if that’s because we live in a world where we are so over-stimulated with the endless possibilities of aspirations that we can never accomplish in one lifetime, or because I’m putting that pressure on myself to prove myself (to whom??), or because women in general tend to be under pressure to do so much and be so many things all at once. I don’t know where this manic habit of multitasking comes from, but if it’s already this bad when I’m single in my early twenties, how the hell am I going to cope when I’ve got a husband, a baby and a dog someday? (The cat takes care of himself, mostly. Thankfully.)

There’s this woman I follow on Tumblr. She’s about my age, working full-time, published author with 2 more book deadlines this year, just joined a tennis club and runs on a regular basis, keeps up a busy social life and somehow manages to be in a loving long-term relationship with her boyfriend. I read her blog and think to myself “How does she have time to BREATHE?!” Every minute of her every day is so carefully scheduled to meet all her deadlines, personal and professional. If it were me, much as I love a good to-do list, I think I would crumble to the floor, curl up in fetal position and weep.

I’ve so often read the line “You have as many hours in the day as Beyonce” and I think it’s just bullshit. Of course I do – but I don’t have a whole team of expert organisers and project managers behind me like she does. I’ve only got me. I’ve also heard that your twenties are your hustling years – the years where you work hard to get your shit together so that you’re not in the shit in your thirties. And I think that’s true – but I think it’s also borderline maniacal. People like to talk about balance these days, especially in terms of women’s wellbeing and lifestyle, but I think very few people (and certainly not me) know what that really means. What I do know is that you don’t achieve balance by having a to-do list as long as your forearm.
#Vegan Peanut Butter Swirl White Choc Button Blondies
Prioritise. “(v) Designate or treat (something) as being very or most important.”*

I’m slowly learning to figure out what that means for me. Last weekend, it was way more important for me to spend as much time cuddling my nephew and my sister’s dog as humanly possibly in the span of 48 hours than it was to get this blog post up on time.
#Vegan Peanut Butter Swirl White Choc Button Blondies

Peanut Butter Swirl White Chocolate Blondies

  • Servings: makes 20
  • Print

Dry ingredients:

  • 250g (1+ 2/3) cups plain flour
  • 1 tsp baking powder
  • 100g (1/2 cup) white sugar

Wet ingredients:

  • 1 mashed banana
  • 125g (1/2 cup) vegan butter
  • 250ml (1 cup) soy milk
  • 2 generous tbsp runny peanut butter
  • 1 tsp vanilla extract


  • 50g (1.75 oz) dairy-free white chocolate buttons/chips
  • 1 very, very generous tbsp peanut butter for drizzling over the top


  1. Pre-heat the oven to 350 F. Line an 20 x 30cm (8 x 11 inches) rectangular cake tin with baking parchment.
  2. Melt the vegan butter, either for about 30 seconds in the microwave oven or in a small saucepan on the hob. Add the runny peanut butter and stir until combined.
  3. In a large mixing bowl, add the mashed banana and whisk in the soy milk, vanilla extract and melted butter and peanut butter.
  4. Fold in the dry ingredients. There should be no lumps remaining, but take care not to over mix the batter as this will cause it to toughen up.
  5. Pour the batter into the lined cake tin. Drizzle the runny peanut butter over the top, then swirl it in with the tip of a teaspoon. (Peanut butter addicts, feel free to drizzle a little extra.) Scatter the white chocolate buttons over the top.
  6. Bake for 30 minutes.
  7. Cool completely on a wire rack before slicing 20 blondies. Serve immediately or keep in an air-tight container for up to 3 days.

Bless you if you made it through this long ass post.

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Love and cookies,


Triple Chocolate Orange Brownies

Vegan Triple Chocolate Orange Brownies
I know it’s summer and you’re all sweltering in this heatwave and you don’t want to turn on the oven and blablabla…

But here in Scotland, every single stereotype ever known about Scottish weather is coming true, so I very much want to turn on the oven. #winteriscoming

Not to mention that I have an office full of colleagues to bribe please. My Oreo Chocolate Truffles and Peanut Butter Marble Cake have already gone done like a house on fire, and these Triple Chocolate Orange Brownies were extremely popular as well (all gone by tea time at 3pm, and I didn’t get one!). One person even threatened to get nasty if I didn’t make more of them – er, surely that’s a good thing? Isn’t it?
Vegan Triple Chocolate Orange Brownies
These are the perfect treat to make for the office as everyone can just grab a slice (or three, as I know some of my coworkers have), or to bring to a party as I am doing today. (I’ve made a mean batch of White Chocolate Peanut Butter Blondies that I’m bringing to a party, watch out for that one next week!)
Vegan Triple Chocolate Orange Brownies
Vegan Triple Chocolate Orange Brownies

Triple Chocolate Orange Brownies

  • Servings: serves 20
  • Print

Dry ingredients
  1. 200g (7 oz, or 1 + 1/3 cups) plain flour
  2. 100g (3.5oz or 1/2 cups) brown sugar
  3. 3 tbsp cocoa powder
  4. 1 tsp baking powder
  5. zest of 1 orange
Wet ingredients
  1. 100g (3.5 oz) firm tofu
  2. 175ml (3/4 cup) soya or non-dairy milk
  3. 1 tsp vanilla extract
  4. 100g (3.5 oz) vegan butter/margarine
  5. 100g (3.5 oz) dairy-free dark chocolate chips
  1. 50g (1.75oz) dairy-free dark chocolate chips
  2. more orange zest
  1. Pre-heat the oven to 180ºC/350ºF/gas mark 4. Line a 21 x 28 cm (8 x 11 inches) rectangular cake tin with baking parchment.
  2. Sift the flour and baking powder into a large mixing bowl. Add the remaining dry ingredients.
  3. Place a small saucepan over medium heat. Melt the butter and chocolate chips.
  4. Blend the soya milk, tofu and vanilla extract in a blender until no lumps remain.
  5. Fold the wet ingredients into the dry. Don’t over mix or the batter might become tough.
  6. Pour the batter into the lined cake tin and bake for 25-30 minutes.
  7. Cool on a wire rack before slicing 20 pieces. Serve with some extra chocolate chips and orange zest on top.

Just a reminder that my ebook is now out in GERMAN! Die Vegan Cookie Fairy Dekadentes Eis für Jedermann auf Vegane Art is now available on Perfect for the hot summer days ahead!

Die Vegan Cookie Fairy

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Love and cookies,


Peanut Butter Chocolate Marble Cake

#Vegan Peanut Butter Chocolate Marble Cake
Guys, I think I need a marble cake intervention.

This is the third marble cake recipe available on my blog – I started with the bog standard, but utterly heavenly vanilla and chocolate combo, then I made a GF chai flavoured one, and now there’s peanut butter too. WHERE WILL IT END?!
#Vegan Peanut Butter Chocolate Marble Cake
#Vegan Peanut Butter Chocolate Marble Cake
I think – and I hope I’m not jinxing it by saying it out loud writing it down – that this could be my chocolate recipe. I’ve spoken before about how women in my family seem to have a signature chocolate recipe – gran has her chocolate mousse, mum has her chocolate cake. I’m constantly experimenting, so I didn’t really know what my chocolate recipe was. Until recently, when someone asked me what my best recipe was. I had to think for a while before I thought of my marbré. And you know, I think it kind of suits me.

Two flavours melded together, opposite colours intertwining to make something sweet and good for your soul. A French name to remind me of my roots, but adaptable flavours for the girl who moved a thousand kilometers from the village she grew up in. A dash of nostalgia, a pinch of new discoveries.  Betwixt and between, and all that.

It’s also a cake perfect for sharing with your friends, it’s easy to take to work thanks to its plain loaf size, and tastes wonderful with a cup of tea or coffee. You can make it as sweet or as plain as you like to have it as a treat or for breakfast – because goodness knows some days, I need cake for breakfast.
#Vegan Peanut Butter Chocolate Marble Cake
#Vegan Peanut Butter Chocolate Marble Cake
Pssst – my vegan ice cream book is now available in German! Wie aufregend! 🙂 Click here to purchase “Dekadentes Eis für Jedermann auf Veganische Art”, and if you do, please leave me a review!
Die Vegan Cookie Fairy german ebook

Peanut Butter Chocolate Marble Cake

  • Servings: makes 1 loaf, serves 12-14 slices
  • Print

  1. 250g (1 + 2/3 cups) plain flour
  2. 1 tsp baking powder
  3. 150g (2/3 cup) sugar (brown or white, doesn’t matter)
  4. A pinch of salt
  5. 1 tsp vanilla extract
  6. 200ml (3/4 cup + 2 tbsp) coconut oil, melted
  7. 250ml (1 cup) soya milk
  8. 2 tbsp cocoa powder
  9. 2 tbsp natural crunchy peanut butter*
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Line a standard loaf tin with baking parchment.
  2. In a large mixing bowl, combine the first 4 ingredients.
  3. If you haven’t melted the coconut oil yet, do so now (either in the microwave oven for about half a minute or in a double-broiler). Whisk the oil, milk and vanilla extract together in a bowl or cup, then fold into the dry ingredients.
  4. Pour half of the batter into a separate bowl. In one bowl, fold in the 2 tbsp of cocoa powder; in the other, mix in the peanut butter.
  5. Now pour half of the peanut butter batter at the bottom of the lined tin. Spread out with a spatula, then do the same with the chocolate batter. Repeat with the remainder of the PB batter, and finish with the rest of the chocolate batter.
  6. Bake in the oven for 50-60 minutes. Insert a skewer; if it comes out clean, the cake is ready.
  7. Leave on a wire rack to cool COMPLETELY before removing from the tin and slicing.
  1. *My favourite peanut butter is made by Meridian Foods. I find it’s runny enough to easily mix into the batter, and because it’s natural the full flavour of the peanuts comes through — much better than any cheap peanut butter full of oil and sugar.
  2. If you like your cakes extra peanut buttery, add up to 3 tbsp peanut butter.

Do you have a signature recipe? Comment below what it is and what it means to you, I’m curious to know!

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Love and cookies,


Gianduja Chocolate Mousse Cake

Hullo! I hope you’ve all had a lovely Easter weekend. I personally enjoyed long walks through Edinburgh city, along Portobello Beach, climbing Calton Hill,  and scoffing down my Moo Free Bunnycomb egg and The Chocolate Tree coconut milk dark chocolate egg and my lemon sugar pancakes. All in all, a great weekend 🙂


Gianduja Chocolate Mousse Cake #vegan #nobake
Gianduja Chocolate Mousse Cake #vegan #nobake
Gianduja Chocolate Mousse Cake #vegan #nobake   

Long-time readers will probably remember this recipe that I created over a year ago for my mother’s birthday, when she came to visit me in Stirling, where I lived at the time. Much to my dismay this recipe had somehow disappeared from my archives and I was ready to tear my hair out (whyyyyyyyy don’t I back things up?????!!) (*immediately invests in Vaultpress) (is then confused about how Vaultpress works) when I remembered this recipe was also published on One Green Planet (as a few of my recipes are). Phew! Heart attack avoided, hair still in place.

Seriously, though. If there is something that often makes you think ‘Hm, I’d hate to ever lose all this [insert whatever] that I spent so much time and effort working on’ GO BACK THAT SHIT UP RIGHT NOW.

Gianduja Chocolate Mousse Cake #vegan #nobake
Gianduja Chocolate Mousse Cake #vegan #nobake
Gianduja Chocolate Mousse Cake #vegan #nobake 

I’m pretty annoyed because there was some good writing in that original blog post – I always put a lot of time in effort in writing a good blog post, and writing is half the fun, really.

And now to calm ourselves, let’s have a slice of Gianduja Chocolate Mousse Cake. 

(Note: I know I created a chocolate mousse cake recently BUT this one is quite different. It contains more ingredients and is a bit more, shall we say, sophisticated. (Read: made for those who have the patience to create something so beautiful instead of instant-satisfaction-scoff-it-down chocolate mousse cake.))

Gianduja Chocolate Mousse Cake #vegan #nobake
Gianduja Chocolate Mousse Cake #vegan #nobake


[yumprint-recipe id=’18’] Have you ever lost anything that you’d created because you didn’t back it up?

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Love and cookies,


Chocolate Mousse Cake

Chocolate Mousse Cake

I posted the photo for this Chocolate Mousse Chocolate Cookie Cake on Instagram last week and people seemed to be really excited for it! (Read: everyone went gaga.) 

And for good reason. This recipe makes 12 servings; I live alone with my boyfriend, and in the 3 days since I created this ultimate food porn recipe, there is one slice left in the fridge, and I am trying really really really hard not to eat because it’s Mr Cookie Monster’s slice. 

Chocolate Mousse Cake  Chocolate Mousse Cake    

This cake is made of all the things I love: it’s creamy, chocolatey, rich, decadent and yet so simple to make. Dangerously simple, even. It takes only 4 ingredients and 15 minutes to make, though you need to factor in the time the cake needs to set. It’s worth the wait, though! (And you can lick the chocolate off the saucepan when you’re “washing” the dishes.)

Chocolate Mousse Cake
Chocolate Mousse Cake

For me, this is the perfect weeknight treat. And weekend indulgence. And fancy dessert for a dinner party. It suits all occasions and delights truly everyone. Pinky promise. If you have friends who think veganism is all about carrot sticks and hummus, serve them this. And then have a good giggle when their jaw drops 🙂

Chocolate Mousse Cake
Chocolate Mousse Cake

[yumprint-recipe id=’14’] How would you eat this cake? Share it or keep it to yourself? 😉

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Love and cookies,


Vegan S’Mores Brownie In A Mug

#Vegan S'mores Brownie In A Mug Cake

Instant satisfaction has a name: Vegan S’Mores Brownie In A Mug.

#Vegan S'mores Brownie In A Mug Cake #Vegan S'mores Brownie In A Mug Cake

One of the things that came with my new flat was a microwave oven. I’d never had one for years due to lack of space and the knowledge that microwaving your food isn’t so healthy, but adult life has taught me that when you’re tired and overworked, it’s ok to microwave your food. And then I realised one far more valuable thing: 

I could make cakes in two minutes in my microwave oven.

#Vegan S'mores Brownie In A Mug Cake

For this cake, you need 8 ingredients, 3 minutes, and a bottomless stomach. (Don’t know about you, but that fits my description…) 

Can’t find vegan marshmallows at your local supermarket? I got mine from Holland&Barrett, a health food shop chain in the UK, so check your local health food shop, they might stock some vegan marshmallows. If not, there’s always the Internet. 

This cake is beyond easy to make. If you haven’t made cakes in a mug before, try it now! I think it’s a pretty fun way to surprise your friends too (how often do they get served cake from a mug, honestly?) so it’s a fun idea for a party or afternoon tea. 

If you’re going to try this recipe, snap a picture and share it on Instagram, Facebook or Twitter! Tag me @clemcookiefairy (Twitter) and @thevegancookiefairy so I can see it 🙂

#Vegan S'mores Brownie In A Mug Cake
#Vegan S'mores Brownie In A Mug Cake

On a more serious note, I’d be grateful if you could take this survey, which will help me improve your experience as a reader on this blog. Your opinion means everything – quite literally everything, since there is no blog without readers – to me, so I’d really appreciate your input. 

#Vegan S'mores Brownie In A Mug Cake

[yumprint-recipe id=’13’] Hi, my name is Clem and I’m a microwave addict cook. Fellow microwave oven addicts, raise your hands! 

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Love and cookies,