• 190g Gluten Free Plain Flour, sifted
  • 150g Caster Sugar
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • 180ml Soy Milk (or other milk alternative)
  • 1sp Vanilla Extract
  • 85g NOMO Creamy Choc
  • Sprinkles


  • 1 Doughnut Pan
  • 1 Piping Bag

Vegan and Allergy Friendly


  1. Preheat the oven to 180°C fan. 
  2. Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
  3. Add 20g of melted NOMO chocolate, soy milk, vanilla and beat until smooth and combined.
  4. The batter should be fairly runny, pour into a piping bag and pipe into the doughnut tray.
  5. Bake for 12-15 minutes until baked. They should bounce back slightly once gently pressed.
  6. Remove from the oven and let cool for a few minutes before transferring the doughnuts to a wire cooling rack.
  7. Allow to cool.
  8. Melt the remaining NOMO chocolate. Dip the cooled doughnuts into the chocolate to top. Using a teaspoon, decorate the doughnuts with a scattering of sprinkles.

Chef: Rebaker Mae


NOMO is proud to support those living free-from and vegan lives, and so there’s a recipe for everyone here! We all have different requirements, so please do double-check the ingredients to ensure that they are appropriate for you. For any queries please contact us at We can’t wait to see what you create!