• Serves12
  • Prep (min) 25
  • Cook (min) 8
  • Free from
  • Dairy (DF)
  • Egg (EF)
  • Gluten (GF)
  • Nuts (NF)
  • Peanut (PF)
  • Soya (SF)
  • Sesame (SeF)
  • Shellfish (ShF)
  • Fish (FF)

Honey Bee Doughnuts

Simple to make bee-rilliant bites, that will get the crowds buzzing! Remember to let a grown-up check every packet label for allergens (and traces of allergens) before you start.


1 grown-up
Mini doughnuts
80g dairy-free spread (plus extra for greasing)
4 tbsp runny honey (see substitution) Not suitable for infants under 12 months
150ml dairy-free milk
260g wheat & gluten-free self-raising flour
¼ tsp bicarbonate of soda

Chocolate sauce (for eyes and body lines)
1 tbsp cocoa powder
1 tbsp sugar
2 tbsp water 

160g egg-free icing sugar
2 tsp runny honey (not suitable for infants under 12 months)
few drops of yellow natural food colouring
4-5 tsp water

8x Dr Oetker Wafer Daisies (12 per pack)

Swap honey for agave syrup and add an extra tbsp of wheat & gluten-free self-raising flour



1. Take one grown-up and put them in charge! Preheat your oven to 180˚C, gas mark 4 and lightly grease a 12 cup mini doughnut tray. 

2. Melt the dairy-free spread in a small saucepan over a low heat or nuke in a microwave-proof bowl on high for 30 seconds. Then combine with the honey and dairy-free milk and give it a quick stir.

3. In a separate bowl sift the gluten-free flour, add the bicarbonate of soda and mix together before pouring in your wet mixture. Briefly stir to make a smooth batter.

4. Quickly place the batter in a food bag and snip one corner to easily pipe the mixture into your doughnut tray (watch the video above to help show you how). Bake on the middle shelf of the oven for 8 minutes, until golden and springy to the touch. Leave your bakes to cool on a wire rack while you make the topping. 

5. To make the chocolate sauce place the ingredients in a microwave-proof bowl and nuke on high for one minute, stir, then microwave for a further 30 seconds until you reach a thick consistency. Leave to cool before spooning into a small food bag ready to pipe! 

6. To make the icing  mix the egg-free icing sugar with honey, yellow food colouring and 4-5 teaspoons of water to create a thickish glaze.

7. Place a sheet of baking paper underneath your wire rack to collect the drips! Next dip each doughnut (smooth side down) in the icing to cover a half of the way and return to the wire rack to set. 

8. To complete your honey bee doughnuts, pick apart 8 wafer daisy petals from the centre circle and cut each petal into three quarters to make the wings (but don't place them on yet!). Snip a tiny hole in your chocolate sauce bag to draw three lines across each 'body' and make dots for the eyes. Finally, position the wings on each doughnut. Bee-rilliant!!


Tip: These doughnuts are best eaten on the same day, so if you and your family and friends are not going to eat them all, pop leftover doughtnuts in the freezer uniced