Unicorn Doughnuts Recipe


Serves: 8-10 


  • 1 cup (150g) gluten-free plain flour
  • 6 tbsp coconut sugar or 1/2 cup maple syrup
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 5 tbsp coconut oil, melted
  • 7 tbsp nut milk
  • 1 can full fat coconut milk – refrigerated for at least 8 hours
  • Black Goji Berry for purple, Beetroot Powder for red, Blue Spirulina for blue and Pink Pitaya for pink.


  • Preheat your oven to 180*C (160*C fan assisted)/ 350*F
  • Mix the flour, sugar or maple syrup, baking powder and salt in a bowl. 
  • Add in the melted coconut oil, milk and vanilla extract. Mix to combine. 
  • Lightly oil a silicon doughnut tray and divide the mixture equally between them. 
  • Bake for 20-25 minutes. Leave to cool completely before icing otherwise the frosting will melt!
  • Using the solid part of the coconut only, transfer into a bowl and whisk using a hand mixer until light and fluffy. 
  • Divid the mixture evenly between 3 bowls and start adding different colours into each. Add a little at a time until you’re happy with the colour.
  • Dip each doughnut in twisting it to the right then left until you have an even coat of the frosting.

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