Cinnamon Doughnuts with a Coffee & Vanilla Glaze

1. Pre-heat the oven to 180 degrees and grease your doughnut tins.

2. In a large mixing bowl, mix together 2 cups self raising flour, 1 and 1/4 cups fine caster sugar, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1 tsp ground cinnamon, 2 tsp baking powder.

3. In a small saucepan over a low heat, melt the margarine until smooth.

4. In a separate bowl, mix together the vegan egg, melted margarine, 1 1/4 cup soya milk and 2 tsp vanilla extract until smooth.

5. Pour the wet mixture into the dry mixture and mix until fully combined.

6. Add the doughnut mixture into a piping bag, fitted with a round tip nozzle and pipe into the tins, until 3/4 full.

7. Pop the trays into the pre-heated oven and allow to bake for 15-18 minutes. You will know they are done when you put a knife or skewer in and it comes out clean.

8. Place the doughnuts onto a cooling rack and cool fully before glazing!

To make the Coffee and Vanilla Glazes

1. In a mixing bowl, combine 1 cup powdered sugar and 2 1/2 tbsp brewed coffee and espresso powder until smooth and shiny! For the vanilla glaze mix 1 cup powdered sugar, 1 tsp unsweetened soya milk, 1 tsp vanilla extract.

Pop into the fridge to set for 5 minutes.

2. Dip the doughnuts into the glaze and place back onto a cooling rack. This is the time you can decorate your doughnuts with nuts, coconut curls, coffee beans, cacao nibs, coffee powder...anything you fancy!

3. Pop the tray in to the fridge for 5 minutes, to allow the glaze to set. Store is a sealed container to keep fresh & delicious!