Sugar Donuts. Gluten, Dairy, Soya, Egg, Nut Free and Vegan. 

A staple of British summer is funfairs and markets. And a staple of funfairs and markets for my family is freshly cooked, warm sugar donuts. No matter where we went if there was donuts on offer we would always buy them. Unfortunately I can’t carry on this tradition with Roo because of his allergies, however that isn’t going to stop me allowing him to enjoy the same things I did as a child. 

As always, with a little patience and perseverance I have been able to make a suitable alternative that tastes just as good as the “normal” version. If anything, it tastes better knowing it is safe for Roo to eat. 

With 15 minutes preparation and then a little patience to fry the donuts you can have a batch of 6 delicious donuts. Chewy on the outside and soft in the centre they’re amazingly reminiscent of years gone by and of course totally moreish. 


  • 50g Dairy and Soya free Margarine. 
  • 120 millilitres Dairy and Soya free Milk of Choice. 
  • 2 tablespoons Sunflower oil, Plus 1 litre for frying. 
  • 250g Gluten Free Plain Flour. We like Doves Farm. 
  • 125g Caster Sugar. 
  • 1 teaspoon Baking Powder. 
  • 1 teaspoon Xantham Gum. Omit if your flour blend contains gum. 


  1. Add the margarine, milk and oil into a small saucepan and heat gently until the margarine is melted and the mixture is combined. Set aside. 
  2. Add the sunflower oil to a large deep frying pan and place over a medium to high heat. 
  3. Into a large mixing bowl add the flour, baking powder, xantham gum and 75g of the sugar. Mix well to combine. 
  4. Add the margarine mixture into the dry mixture and using a fork stir well to combine and create a thick, smooth dough. 
  5. Using your hands, slightly floured, create 6 small flat discs and then use your thumb to create a hole in the centre. Set aside until the oil is ready. 
  6. To test the oil is at the correct temperature drop a small piece of bread into the pan. If the oil bubbles and the bread floats the oil is ready. 
  7. Using a spatula, gently transfer the donuts to the pan. Do not overcrowd the pan and cook in batches if necessary.
  8. Cook for 3-4 minutes on each side then transfer to a plate covered with kitchen roll and allow the oil to drain away. 
  9. Into a bowl add the remaining 50g sugar. Roll the donuts into the sugar and ensure fully coated. 
  10. Allow to cool slightly before eating but be sure to enjoy warm. (They can be eaten cold but they’re so much better freshly cooked!) 



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