Baked Pumpkin Donuts

Baked Pumpkin Donuts Gluten Free and Vegan

Things come round so very quickly ,whether it be the Blog Post on a Saturday or Autumn Vibes

It doesn’t seem a year since I was knee deep in learning just to bake a cake right !!!

Only really baking since June 2017 its been a steep learning curve.

So sticking with things I new was necessary……..Pumpkin Baking this Autumn is a whole new experience……. it shows my inexperience really and well the ‘ Pumpkin Revolution’ is only just hitting the UK 😜😜

In my lifetime I’ve seen the the demise of Bonfire Night ( 5th November ) and the rise of Halloween to epic proportions, so best embrace the ‘Trend’.

Luckily my baking playgroup is littered with Halloween and Pumpkin Experts, infact I have the pleasure of my own #pumpkinqueen Melissa who can keep me right πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚

So as the ‘Novice’ Pumpkin user I’m here to give you a nice easy and delicious recipe to introduce to benefits of Pumpkin baking ( shhh don’t tell Melissa I’m converted )

It works fantastically with Gluten free Vegan baking, making this donuts delicious and soft, helping hydration and texture and just…………well DELICIOUS

Now if you want to debate

  1. Doughnut or Donut
  2. Baked Donuts are cake not a Donut

Then I suggest this is the wrong Blog Post for you !!!!

Off you trot…….BYEπŸ™Š

As with the S’mores Pumpkin Cake from 2 weeks ago Ive shown at the end of the recipe how to roast your own and make your own puree

I know canned is hard to come by in some places, including the UK……and if you can’t get pumpkin then Butternut squash will be more than fine ( rumour is the canned American stuff isn’t pumpkin either …….ssshhh its a secret πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚)

For those of you not having a Donut pan this is the one I use

Right lets get baking. It wont take long and you can sit back and eat these beauties with a warm cup of hot chocolate………….money is on you will russle these up on an evening and just need to finish them all πŸ™ˆπŸ™ˆπŸ™ˆ

After all they are part of your 5 day, full of pumpkin ( which is a fruit as i just had to Google it πŸ˜‚πŸ˜‚πŸ˜‚)

All singing ‘ Nigella ‘ Donuts…..Sexy and Pouting

Baked Pumpkin Donuts GF, DF V

Easy Way to have a quick and delicious Autumn Donut in less than 30 minutes

This Donut recipe makes 8 standard donuts , best eaten on the day of making , but will keep moist for 48 hour if kept in an airtight container


  • 200 g Plain Gluten Free Flour Blend ( I recommend Pilsbury Cup for Cup US or Dove Farm UK)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Xanthan Gum ( omit if your flour blend has it in )
  • 60 g Vegan Butter ( Pure UK or Earth Balance US )
  • 80 ml Dairy Free Milk ( I Used Alpro Soya )
  • 110 g Brown Soft Sugar
  • 120 g Pumpkin Puree
  • 1 tsp Apple cider Vinegar
  • 1 tsp Mixed Spice ( Pumpkin or Apple US )
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Essence
  • For the Cinnamon Sugar Coating

  • 100 g Vegan Butter
  • 200 g Caster / Superfine Sugar
  • 2 tsp Cinnamon


  1. Preheat Oven to 160 Convection / 177 Standard / 350 F
  2. Grease your Donut Tin Well with vegan butter or oil
  3. Add the apple cider vinegar to the milk and set aside
  4. Melt the vegan butter in the microwave on 10 second intervals until melted or on a low heat in a pan on low heat
  5. Mix the Flour, baking powder , baking soda Xanthan, Cinnamon, Mixed Spice with a whisk in a medium sized bowl until fully mixed
  6. Sieve flours into a bowl
  7. Add Brown sugar and mix until all lumps have disappeared
  8. Mix the Vegan butter and Milk concoction together until fully Incorporated
  9. Add the Pumpkin puree
  10. Add the puree mixture to the flour mixture
  11. Mix together with a spatula until fully combined
  12. Place in a piping bag or freezer bag as shown below and pipe into the tins.
  13. Once piped dampen the join or the top of the donut hole with a wet finger just to smooth
  14. Place in the oven for 12 minutes.
  15. Leave to cool in tin for 5 minutes, then turn out onto a wire baking tray
  16. Leave for a further 5 minutes whilst you make the Cinnamon Sugar
  17. Make the Cinnamon Sugar

  18. Mix the sugar and Cinnamon in a bowl
  19. Melt the Vegan butter
  20. QUICKLY Toss the Donuts in the Butter and then into the sugar, I just leave them on the wire rack to set up
  21. Enjoy
  22. Pumpkin Puree


  23. Place Oven on at 200 c / 395f
  24. Cut Pumpkin an half….carefully and scoop out the seeds
  25. Place flesh side down onto lined baking tray
  26. Roast for 30/ 40 minutes until soft
  27. Leave to Cool
  28. Scoop put flesh and blitz in a food processor or with a hand blender or potato masher until smooth

So there you go… nice and easy and seriously yummy 😍😍

Now as you will see I’m having a play with some different styling on the pictures

Where ever possible I will get the #crumbporn as near to natural as I can….hard as it is in the dark.

Luckily I had some daylight for a short while but the rest are atmospheric πŸ˜‚πŸ˜‚πŸ˜‚ to get you in the ‘Sultry Autumn Mood ‘

Let me know what you think…….I’m pleased with the effect but as the reader you may not……who knows !!!!

Just Look at that Sugar 😍😍😍😍😍
Perfect Hole !!!!!!
Her and that ‘bloody stacking ‘πŸ˜‚πŸ˜‚
Ultimate #crumbporn
Donuts and my ‘Breeding’ Pumpkin selection’ πŸ™ˆπŸ™ˆ

Hope you enjoyed the post.

Please feel free to leave me a comment or a like, it helps me alot.

Sign up for an Email, so you never miss another recipe, or some pretty pictures ,or Follow me on WordPress or Insta and see what I’m up too.

If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week


Parkin ‘Its Cold up North’

Ginger Parkin Gluten Free and Vegan

So its time to balance things up here on The Blog ………..we’ve had S’mores last week, with all its fluffy American vibes 😜😜😜😜

Lets get back to Britain, and especially ‘Up North ‘, where I actually live….Just on the cusp of the Yorkshire Dales National Park and the Dark Satanic Mills of Lancashire ( as written in Jerusalem by William Blake ….not my a words…honest )πŸ™Š

So Parkin it is and if you are from ‘Down South’ you probably haven’t a clue either……let alone ‘across the pond’ or ‘down under ‘

So a quick summary…….its a ‘Stick to your ribs’ Cake. Packed with goodness, not for the faint hearted and isn’t in the the slightest bit healthy πŸ˜‚πŸ˜‚πŸ˜‚

A heady mix of Golden Syrup, Black Treacle , butter/ lard ( okay not in my case obviously ) , flour, oats and a large helping of ground ginger

A good traditional cake, the actual first recipe was 1728……its old it really is

The best part about this cake is its not pretty, it doesn’t have to be !!!

Served around Bonfire Night on the 5th November and Winter its dark….you cant see it πŸ˜‚πŸ˜‚πŸ˜‚

Or smoother it with custard if you have too….or ice cream if you must !!!! Me I like it plain, with my coffee to savour the flavour…….this is a cake that ‘GIVES YOU A HUG’😍😍😍

So recipes….digging about I found out that Lancashire recipes are eggless and Yorkshire Recipes have egg…….easy you may say…..not if you are from or live in Yorkshire ….we did have a war you know !!!!!

So I consulted The Parkin Guru……Kerry πŸ˜‚πŸ˜‚πŸ˜‚ who actually in Northern Ireland because she doesn’t care as long as its good Parkin πŸ™ŠπŸ™ŠπŸ™ŠπŸ™Š

Guess what she picked Paul’s 😍😍😍😍😍…….. ‘be still my beating heart ‘

Hi Paul Kerry Called you πŸ™ŠπŸ™ŠπŸ™Š

And would you believe this recipe is Yorkshire threw and threw……so off I went on my merry way

This is a cake you want to make…..its there for the taking , reviving a classic bake made in home kitchens for years

Lets talk Golden Syrup and Treacle….i know it can be purchesed overseas on Amazon or in the International section in the stores……it is however not corn syrup dont even go there this is the syrup I use this is the Black Treacle

The Iconic Tins……by Royal Appointment no less😍😍😍

I very rarely use flax egg, I can taste it and hate the speckles…but for this bake, you cant see it and cant taste it !!! It’s more than useful so stuck with that as the egg sub……I learn every time I attempt a new bake to be open minded with egg subs…..not every cake fits one type you have to choose the right one for the job .

Parkin is best left for at least 24 hours, wrapped in parchment and foil ( still in the tin ) ‘to come again’ . Northern speak for getting sticky and luschious….the longer you leave it the better

Go on Go on Go on !!!

Yorkshire Parkin GF, DF V

A traditional Northern British Cake, with Oatmeal and Ginger

This Easy Cake is made in an 8′ square cake tin…. can be doubled into a 9′ x 12′ Brownie tin


  • 200g g Vegan butter ( I used Pure, UK US equivalent Earth Balance )
  • 110 g Golden Syrup
  • 110 g Treacle
  • 2 flax eggs ( 2 tbps flax meal in 6 tbsp of water )
  • 140 ml Dairy free milk ( I used soya )
  • 225 g Gluten Free Plain Flour ( Doves farm UK or PIlsbury US if you are not using your own blend )
  • 1/2 tsp Xanthan Gum ( omit if your blend has it in )
  • 1 tsp Bicarbonate of Soda
  • 1 tablespoon of Ginger ( yes tablespoon )
  • 225 g Soft Dark Brown Sugar
  • 225 g Oatmeal, Rolled Oats or steel cut you can use a food processor for the last two ( make sure it is GF certified i used Morrisons Free From )


  1. Pre heat your oven to 160 C Fan / 170 C standard / 340 F
  2. Line your tin with Parchment Paper
  3. Blitz Oats in Food Processor if necessary
  4. Make up your vegan egg replacer ( flax in this case for me cos I cant taste or see it 😜😜😜 and let it stand for 15 minutes to get gloopy )
  5. Melt the Vegan butter , Golden syrup and Treacle in a pan on the hob on low until the butter has melted….take off the heat
  6. Mix the Gluten Free flour, Xanthan gum , Bicarb and ginger in a bowl with a whisk…..yey shes not making me sieve πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚
  7. Add the sugar and the oats to the flour mix and mix it with your hands rubbing the dry ingredients together to remove any stubborn sugar lumps until its all uniform and …… erm well mixed
  8. Add the Flax gloop to the milk and give it a quick stir
  9. Add the butter / syrup and the milk egg mix to the dry ingredients
  10. Stir until combined
  11. Slop into your baking tin , it will smooth out quickly
  12. Place in the oven on the middle shelf and bake for 50 minutes
  13. Take out of the oven, the top maybe cracked and it may sink in the middle, that doesn’t matter this is farm house cooking at its best
  14. Leave to cool on a wire rack in the tin
  15. Wrap in Parchment and foil for at least 24 hours so it ‘ comes again ‘ ( if you haven’t read the post shame on you πŸ™ŠπŸ™ŠπŸ™Š…..gets sticky πŸ˜‚πŸ˜‚ )
  16. Enjoy

So there you go…….the easiest Winter cake you could ever make, the cracks disappear more ‘as it comes ‘ πŸ™ˆ

If you don’t make this this winter you really are missing out on something special

Now for the all important Crumbporn….. prepare yourself 😜😜😜😜

The homely shot !!!
She bloody stacking again….bloggers !!!!!
The Artistic shot πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚
Crumbporn Anyone ?????
Sticky Crumbporn πŸ™ˆ
Rustic Crumbporn πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚
Ultimate Crumbporn 😍😍😍😍😍😍

Please feel free to leave me a comment, or a like, it really does spur me on.

Signup for an Email, so you never miss another recipe or some pretty pictures and maybe a little wit and sarcasm😜. Or follow ,me on WordPress or Insta and see what I’m up to on a daily basis.

If you make any of my cakes or use my recipes, let me know how you get on, I love to hear. Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake

Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier.

Until next week……..Bye for now πŸ’œπŸ’œπŸ’œ

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