makes 12

40 minutes


  • 1 tbsp ground flax seeds
  • 150g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 cup (80g) Sweet Freedom Fruit Syrup
  • 1/4 cup (80g) Sweet Freedom Choc Shot Orange Spice
  • 1/2 cup (150g) plain coconut yoghurt

  • /3 cup (80ml) unsweetened plant milk
  • 3-4 tbsp Sweet Freedom Choc Pot


  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6⁠.⁠
  2. In a small bowl or mug put the ground flax seeds along with 3 tbsp cold water, stir together then set aside.⁠
  3. In a large bowl put the flour, baking powder, bicarb,⁠ cocoa powder, cinnamon and nutmeg and stir together.⁠
  4. In a medium bowl whisk together the milk, Choc Shot Orange Spice, Fruit Syrup and yoghurt and fold in the flax seed mixture.⁠
  5. Add the bowl of wet ingredients to the bowl of dry ingredients and stir together using a rubber spatula until just mixed. Make sure to scrape up from the bottom of the bowl so no ‘pockets’ of unmixed flour remain.⁠
  6. Grease your doughnut tins or moulds and spoon the doughnut mixture into a large piping bag with either no nozzle or just a plain tipped nozzle then pipe the mixture, filling each ring to roughly two thirds full⁠.⁠
  7. Bake for 25 minutes until soft but spongy. ⁠
  8. Remove from the oven and allow to cool in the tins for 5 minutes⁠.⁠
  9. When the doughnuts are cool spread a little of the Choc Pot on top of the rounded side of each doughnut and scatter the sprinkles

*We cannot guarantee that this recipe is allergen free.

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