Preheat oven to 200C/400F and grease a donut pan (a mini-muffin pan can also be used but cooking times will vary).

Sift the dry ingredients together in a bowl.

In a separate bowl, whisk all wet ingredients together.

Combine wet and dry ingredients, stirring gently until just combined.

Pour the mixture into a piping bag and fill up the donut pan rings. (don’t fill batter higher than 3/4 of the way up). This is easier than than spooning the mixture in.

Bake for 10 minutes (possibly a bit longer if you are not using a regular sized doughnut pan).

Be careful not to over-bake, especially if you’re making mini’s. They cook quickly.

Allow to cool in the tin before removing.

Donuts can be iced with Ganache, Forsting, Cream or eaten as is.