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Plain Cake Donut Recipe
Dec 06, 2011 @ 2:45 PM
Posted by
Daily Value: 13%
Servings: 12
Vegan, Vegetarian, Dairy-Free
Posted by
Nutrition
Cal/Serving: 253Daily Value: 13%
Servings: 12
Vegan, Vegetarian, Dairy-Free
| Fat | 6g | 10% |
| Saturated | 5g | 27% |
| Carbs | 46g | 15% |
| Fiber | 1g | 4% |
| Sugars | 30g | 0% |
| Protein | 1g | 2% |
| Sodium | 171mg | 7% |
| Calcium | 50mg | 5% |
| Magnesium | 14mg | 3% |
| Potassium | 58mg | 2% |
| Iron | 0mg | 3% |
| Zinc | 0mg | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 2mg | 3% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 1% |
| Niacin (B3) | 1mg | 4% |
| Vitamin B6 | 0mg | 4% |
| Folic Acid (B9) | 11µg | 3% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 0µg | 0% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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Tara Donne
Brace yourself for an unbelievably adorable, moist, and perfectly sweet cake donut that will leave you breathless and endlessly happy. We’re going to bake them, not deep-fry them! If you’re OK with sugar, this should be your go-to recipe, as it yields a fantastically crispy outside that secures the light, pillowy inside.
INGREDIENTS
For the cinnamon sugar topping:
- 3/4 cup vegan sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
For the doughnuts:
- 1/3 cup melted refined coconut oil or canola oil, plus more for brushing
- 1 cup vegan sugar
- 3/4 cup white or brown rice flour
- 1/3 cup garbanzo and fava bean flour
- 1/2 cup potato starch
- 1/4 cup arrowroot
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum*
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 6 tablespoons unsweetened applesauce
- 1/4 cup vanilla extract
- 1/2 cup hot water
DIRECTIONS
For the cinnamon sugar topping:
In a small bowl, whisk together the sugar, cinnamon, and salt. Set aside.
For the doughnuts:
Preheat the oven to 325 degrees. Brush two 6-mold doughnut trays with coconut oil and set aside.
In a medium-sized bowl, whisk together the sugar, 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 until the ingredients are combined. Using a melon baller or tablespoon, drop 2 ½ tablespoons of batter into each doughnut mold. Using a toothpick, spread the batter evenly around the mold.
Bake for 8 minutes, rotate, and continue to bake 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 in cinnamon sugar topping.
Recipe Details
Adapted from “Babycakes Covers the Classics” by Erin McKenna (Clarkson Potter, 2011)
Servings: 12Special Designations: Gluten-free
Notes and Substitutions:
*Note: Xanthan gum is a type of carbohydrate used by celiacs to add volume and viscosity to baked goods. You can find it online.
