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You will absolutely love these baked cake donuts covered with a sweet Davidson Plum drizzle!

One of our native bush tucker recipes we share with our guests at the Craigmuir Lake House when you do our cooking class.

They're easy to make and perfect for any occasion - including weekday morning teas. These donuts are free from dairy & eggs and are vegan-friendly.



¾ cup organic rolled oats

¾ cup organic desiccated coconut

1 ¼ cup organic whole wattleseed flour

2 tsp baking powder

¼ cup organic coconut sugar

3 tbsp organic coconut cream

1 ¾ cup organic almond or coconut milk

Pinch of salt


4 tbsp organic coconut cream (refrigerated)

1 tsp organic maple syrup

1 tsp Davidson plum powder


In a blender or food processor, add the oats and coconut. Process until coarse flour forms, and the mixture starts to clump together.

Remove from the food processor and add to a bowl. Use a fork to remove any lumps and then add in flour, baking powder, and sugar. Stir until combined.

In a separate bowl, stir together coconut cream, milk, and salt. Add the liquid mixture to the flours and stir until evenly distributed.

Once the batter is ready, spoon into a donut pan. If you don't have a donut pan you can alternatively turn the batter into cupcakes and spoon into a muffin tin.

Bake in the oven, preheated to 180 degrees Celsius for 12-15 minutes or until golden brown and firm to the touch.

Remove from the oven and place on a rack to completely cool.

For the topping, place a can of coconut cream in the fridge until it separates. Use 4 tablespoons of the thick, white cream that forms at the top, and place in a bowl.

Add the Davidson Plum and maple syrup and stir together with a fork. If you would like it to thinner, add almond milk or coconut milk a teaspoon at a time to reach desired consistency.

Once donuts are cooled, drizzle coconut topping over each one and enjoy! To store, place in an airtight container in the fridge for up to four days.

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