I wanted to make something as a yummy treat for Christmas, and saw this recipe for Gluten free and vegan baked donuts and decided since its Christmas to give it a whirl! and man I am impressed! So easy and soooo good! I dressed mine with Cinnamon and coconut sugar and a dollop of organic sugar free Morello cherry jam.
A big tip is to weigh the flours instead of using cup measurements when using gluten free flours, and then you will get this amazing soft crumb in your donuts!!
Do yourself a favor if gluten free or Vegan (or both) and go out and get this cookbook or the first one you wont be sorry!
Of course this isn't an everyday day food, but delicious as a celebration type treat!
Plain Cake Donut
Makes 12
75mls melted refined coconut oil, plus more for brushing the trays
160g coconut sugar
100g white or brown rice flour
40g garbanzo (chickpea) and fava bean flour or chickpea flour
70g potato starch
30g arrowroot
1 1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/4 tsp. salt
1/8 tsp. baking soda
6 Tbsp. unsweetened applesauce
2 tsp. vanilla extract
125ml hot water
Preheat the oven to 325 degrees. Brush 12 hole donut tray with coconut oil and set aside.
In a bowl, whisk together the sugar, both flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just to combine. Using a melon baller or tablespoon, drop 2 1/2 Tbsp. batter into each doughnut mold. Using a toothpick, spread the batter evenly around the molds.
Bake for 8 minutes, rotate, and continue baking until the doughnuts are golden brown, about 7 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the doughnuts in the molds, lift them out and place them on a baking sheet. Coat them with your choice of topping.
This recipe is from Erin McKenna's BabyCakes Covers the Classics (Clarkson Potter, 2011).
