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- 2/3 cup plain flour (100g)
- 1/2 cup wholemeal flour (75g)
- 1/3 cup caster sugar (75g)
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 cup So Good Oat milk (125ml)
- 40g margarine
- 1 1/2 tsp Marmite™
- 1 egg
- 1 tsp vanilla essence
- 1 ½ Tbs brown sugar
- 1 Tbs water
- 8g margarine
- 1/2 tsp Marmite™
- 3 Tbs icing sugar
- Preheat oven to 180ºC fan bake and lightly spray a 8 hole doughnut pan with cooking oil spray.
- In a large bowl, stir flours, sugar, baking powder and cinnamon together.
- Place oat milk, margarine and Marmite in a microwave-safe bowl. Microwave on medium-heat until margarine has just melted (the mixture should be warm rather than hot). Whisk together, then add egg and vanilla essence and whisk again.
- Pour liquid mixture into dry ingredients and fold in until just combined.
- Transfer mixture to a large piping bag and pipe into the donut pan until donut cups are 2/3 - 3/4 full. Bake for 10-12 minutes, until doughnuts are cooked through. Leave to cool for a couple of minutes before transferring to a wire cooling rack.
- Make glaze. Stir brown sugar and water together in a small saucepan on low heat, until sugar has dissolved. Add margarine and Marmite and whisk until well combined. Remove from heat. Sift in icing sugar and stir until smooth.
- Dip the tops of the doughnuts into the glaze. Return to the cooling rack and leave to set before serving.
Saturated Fat (g)
Dietary Fibre (g)
- Oat milk can be replaced with regular milk.
- It is important not to overfill the donut pan (no more than 3/4 full). If you have too much mixture, set aside and bake a second batch.
- Don’t have a doughnut pan? These can be baked as muffins instead, in mini or regular muffin pans (increase cooking time by approximately 8 minutes for regular muffin pans).
- Doughnuts are best eaten fresh on the day they’re made. Store any leftovers in an airtight container for up to 3 days (the doughnuts will absorb the glaze after the first day but still taste good).