Plain Cake Donut

Plain Cake Donut
Staff Writer
Plain Cake Doughnut

Tara Donne

Plain Cake Donut

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.

Notes

*Note: Xanthan gum is a type of carbohydrate used by celiacs to add volume and viscosity to baked goods. You can find it online.

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.

Nutrition

Calories per serving:

283 kcal

Daily value:

14%

Servings:

12
  • Carbohydrate, by difference 36 g
  • Protein 3 g
  • Total lipid (fat) 16 g
  • Vitamin A, IU 58 IU
  • Vitamin A, RAE 12 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 5 µg
  • Alcohol, ethyl 1 g
  • Ash 1 g
  • Calcium, Ca 66 mg
  • Carotene, beta 9 µg
  • Choline, total 1 mg
  • Cryptoxanthin, beta 4 µg
  • Fatty acids, total monounsaturated 6 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 3 g
  • Fatty acids, total trans 2 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 6 g
  • Folate, DFE 13 µg
  • Folate, food 19 µg
  • Folate, total 26 µg
  • Folic acid 7 µg
  • Fructose 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 6 µg
  • Magnesium, Mg 15 mg
  • Maltose 1 g
  • Niacin 1 mg
  • Phosphorus, P 66 mg
  • Potassium, K 79 mg
  • Proanthocyanidin 4-6mers 22 mg
  • Proanthocyanidin 7-10mers 12 mg
  • Proanthocyanidin dimers 2 mg
  • Proanthocyanidin polymers (>10mers) 21 mg
  • Proanthocyanidin trimers 10 mg
  • Retinol 11 µg
  • Selenium, Se 2 µg
  • Sodium, Na 253 mg
  • Starch 9 g
  • Sugars, total 4 g
  • Water 30 g
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