My kids love home made doughnuts and we sometimes have them as a treat after school or on the weekend. I've had a fiddle with my original recipe that I blogged earlier in the year and created a modified recipe that's nut free and oat free that everyone can eat. I use an egg to make mine but just use an egg replacer if you can't (I recommend a chia egg). You won't get quite as good a result without the egg but they will still be awesome!
I use a doughnut baking pan I bought in Big W some time ago to make our doughnuts. This recipe makes about 16 doughnuts, however I wanted a few to be round on top so I overfilled a few to get that effect and turned the doughnuts over to decorate. I just baked one batch of 12.
Gluten free, wheat free, dairy free, soy free, nut free, can be egg free
1/3 cup (35g) desiccated coconut
1 cup (140g) sorghum flour
1/3 cup (60g) potato starch
2/3 cup (100g) rapadura sugar (or sugar)
1 tspxanthan gum (orguar gum)
1½ tsps gluten free baking powder
½ tsp salt
½ cup (110g) SOLID coconut oil
¾ cup (185mls) dairy free milk
1 egg (or egg replacer)