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Tiramisu Donuts

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  • prep time - 15 mins
  • cook time - 15 mins
  • total time - 30 mins
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  • serves - 12

Fluffy and light, a real delight! The coffee flavour in the dough contrasts nicely with the cream cheese frosting. Donuts can be daunting to make, but this recipe is fool proof and a base that you can come back to and simply change the protein blend and frosting ingredients for a different  flavour profile. 


  • 1 cup Self-raising flour
  • ½ cup Stevia Pure Via ⁠or coconut sugar
  • A large pinch of sea salt
  • ½ tsp Bicarbonate of soda ⁠
  • ½ tsp Baking powder ⁠
  • 1 tbs Corn flour
  • 2 tsp Fine instant coffee
  • 4 tbsp Performance Tiramisu
  • ⁠1 cup plus 3 tbs of Almond/cashew milk
  • 1/4 cup Groundnut oil
  • 1 tbs Apple cider vinegar or lemon juice
  • 1 tsp Vanilla bean paste or extract 
  • ¾ cup Vegan cream cheese
  • 2 tbsp Performance Tiramisu
  • ¼ cup Maple syrup
  • 1 tsp Vanilla extract 
  • Coffee beans
  • Cacao powder 


  1. Preheat your oven to 180°C/fan160°C/Gas 4, and grease one 12-ring or two 6-ring doughnut moulds.
  2. Combine all the dry ingredients in a large bowl, then combine all the wet ingredients in a separate bowl. Stir the wet ingredients into the dry, being careful not to over mix.
  3. Divide the mixture evenly between the doughnut moulds and bake for 15 minutes. Check to see if they're ready by inserting a skewer – if it comes out clean, they're done. If not, return them to the oven for five more minutes.
  4. Allow the doughnuts to cool in their moulds for 5-10 minutes, then turn them out onto a cooling rack to cool completely. Meanwhile, beat the glaze ingredients together until silky smooth.
  5. Dip each cooled doughnut into the glaze, and give them a little twist to remove, before placing them back on the cooling rack. To finish sprinkle with cacao powder and a few coffee beans.

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