Raspberry Donuts


(for 8 donuts)
150 g of wholemeal flour
80 g of raw cane sugar
1/2 packet of baking powder
140 g Bio Soya Drink vanilla
40 g of sunflower oil
1 teaspoon of apple vinegar
1 pinch of vanilla powder
1 pinch of salt
2 spoon of raspberry puree
1 cup of powdered sugar

Made with


In a large bowl, combine all the dry ingredients (flour, cane sugar, baking powder, vanilla powder, salt) and stir. Then add Bio Soya Drink Natural, oil, apple vinegar and mix until you will get an homogeneous mixture.
Let’s bake: pour the mixture into oiled and floured molds, paying attention to fill them up to ¾ full and bake at 180 °C for about 15 minutes. Remove from the oven, leave them to warm up for a bit and remove carefully the donuts from the molds. After that, leave to cool completely on a cooling cake rack.

Puree the raspberries in a blender and sift out the seeds. Add the powdered sugar to make the glaze.
Decorate the donuts with the glaze and sprinkle with pistachio granules, chocolate and goji berries.