Plain Cake Donut Recipe


Nutrition

Cal/Serving: 254
Daily Value: 13%
Servings: 12

Kidney-Friendly, Vegan, Vegetarian, Dairy-Free
Fat6g10%
Saturated1g3%
Trans0g0%
Carbs47g16%
Fiber1g4%
Sugars30g0%
Protein1g2%
Sodium174mg7%
Calcium50mg5%
Magnesium14mg3%
Potassium59mg2%
Iron0mg3%
Zinc0mg2%
Phosphorus98mg14%
Vitamin A4IU0%
Vitamin C2mg3%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg1%
Niacin (B3)1mg4%
Vitamin B60mg4%
Folic Acid (B9)11µg3%
Vitamin E1mg6%
Vitamin K5µg6%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Plain Cake Doughnut
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.

Click here to see Baking with Babycakes.

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 Classicsby Erin McKenna (Clarkson Potter, 2011)  

Servings: 12
Special 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.



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2 Comments

tdm-35-icon.png

sippy cup

tdm-35-icon.png

Get real! Fava bean flour, brown rice flour, somthing "gum", potato starch and arrowroot are all ingredients that can not be found within 200 miles of my kitchen. Last I checked, they don't sell those things in the Mid-West and if they did you would end up with donuts that cost 100.00 a piece. And by the way, what the crap is vegan sugar? A New York City thing? So much for home cooking huh kids?

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