A super easy, simple and fun red velvet doughnut recipe that is gluten-free using home-made oat flour. This recipe is also refined-sugar free using maple syrup. It can be easily adapted to a vegan diet by swapping to a flax-egg and use dairy-free cream cheese.
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100g
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
3g
cocoa powder
1
egg
25ml
coconut oil
100ml
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
50g
cream cheese (at room temperature)
3.5oz
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
0.11oz
cocoa powder
1
egg
0.88fl. oz
coconut oil
3.5fl. oz
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
1.75oz
cream cheese (at room temperature)
Utensils
Step 1
Begin by adding the oat flour, baking powder and salt directly in the bowl of you Ninja Kitchen food processor along with the dough blade, select pulse for 30 seconds to mix the dry ingredients.
Step 2
Add one beaten egg, cocoa powder, coconut oil, 70ml maple syrup, vanilla extract and 2 ½ tsp of red colouring paste. Select low and allowed to wet and dry ingredients to mix together for approximately 60 seconds.
Step 3
Turn the flip oven on, select temperature to 180 for 8 minutes, select on to pre-heat the oven.
Step 4
Transfer the mixture into a piping bag and pour the red doughnut batter into a silicone doughnut tray and bake for approximately 8 to 9 minutes.
Step 5
Using two small bowls add 25g of cream cheese in each bowl as well as 15ml of maple syrup in and mix together. In one of the bowls add one teaspoon of the red colouring paste and mix.
Step 6
Remove the doughnuts from the oven and allow them to cool completely before adding the frosting.
Step 7
Dip the doughnuts in the cream cheese frosting and drizzle with some of the red frosting.
Begin by adding the oat flour, baking powder and salt directly in the bowl of you Ninja Kitchen food processor along with the dough blade, select pulse for 30 seconds to mix the dry ingredients.
100g
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
3g
cocoa powder
1
egg
25ml
coconut oil
100ml
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
50g
cream cheese (at room temperature)
3.5oz
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
0.11oz
cocoa powder
1
egg
0.88fl. oz
coconut oil
3.5fl. oz
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
1.75oz
cream cheese (at room temperature)
Step 2 of 8
Add one beaten egg, cocoa powder, coconut oil, 70ml maple syrup, vanilla extract and 2 ½ tsp of red colouring paste. Select low and allowed to wet and dry ingredients to mix together for approximately 60 seconds.
100g
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
3g
cocoa powder
1
egg
25ml
coconut oil
100ml
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
50g
cream cheese (at room temperature)
3.5oz
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
0.11oz
cocoa powder
1
egg
0.88fl. oz
coconut oil
3.5fl. oz
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
1.75oz
cream cheese (at room temperature)
Step 3 of 8
Turn the flip oven on, select temperature to 180 for 8 minutes, select on to pre-heat the oven.
100g
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
3g
cocoa powder
1
egg
25ml
coconut oil
100ml
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
50g
cream cheese (at room temperature)
3.5oz
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
0.11oz
cocoa powder
1
egg
0.88fl. oz
coconut oil
3.5fl. oz
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
1.75oz
cream cheese (at room temperature)
Step 4 of 8
Transfer the mixture into a piping bag and pour the red doughnut batter into a silicone doughnut tray and bake for approximately 8 to 9 minutes.
100g
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
3g
cocoa powder
1
egg
25ml
coconut oil
100ml
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
50g
cream cheese (at room temperature)
3.5oz
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
0.11oz
cocoa powder
1
egg
0.88fl. oz
coconut oil
3.5fl. oz
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
1.75oz
cream cheese (at room temperature)
Step 5 of 8
Using two small bowls add 25g of cream cheese in each bowl as well as 15ml of maple syrup in and mix together. In one of the bowls add one teaspoon of the red colouring paste and mix.
100g
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
3g
cocoa powder
1
egg
25ml
coconut oil
100ml
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
50g
cream cheese (at room temperature)
3.5oz
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
0.11oz
cocoa powder
1
egg
0.88fl. oz
coconut oil
3.5fl. oz
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
1.75oz
cream cheese (at room temperature)
Step 6 of 8
Remove the doughnuts from the oven and allow them to cool completely before adding the frosting.
100g
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
3g
cocoa powder
1
egg
25ml
coconut oil
100ml
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
50g
cream cheese (at room temperature)
3.5oz
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
0.11oz
cocoa powder
1
egg
0.88fl. oz
coconut oil
3.5fl. oz
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
1.75oz
cream cheese (at room temperature)
Step 7 of 8
Dip the doughnuts in the cream cheese frosting and drizzle with some of the red frosting.
100g
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
3g
cocoa powder
1
egg
25ml
coconut oil
100ml
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
50g
cream cheese (at room temperature)
3.5oz
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
0.11oz
cocoa powder
1
egg
0.88fl. oz
coconut oil
3.5fl. oz
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
1.75oz
cream cheese (at room temperature)
Step 8 of 8
Enjoy!
100g
gluten-free oat flour (ground oats in your Ninja blender and sieve)
1/2 tsp
baking powder
1/4 tbsp
salt
3g
cocoa powder
1
egg
25ml
coconut oil
100ml
maple syrup
1 tsp
vanilla extra
3 1/2 tsp
red colouring paste
50g
cream cheese (at room temperature)
3.5oz
gluten-free oat flour (ground oats in your Ninja blender and sieve)
