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.

12
Servings
285
Calories Per Serving
Deliver Ingredients

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.

Ingredients

For the cinnamon sugar topping

  • 3/4 cups 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 cups 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 teaspoon 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.

Nutritional Facts

Total Fat
16g
23%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
1mg
0%
Carbohydrate, by difference
37g
28%
Protein
3g
7%
Vitamin A, RAE
13µg
2%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
22mg
2%
Choline, total
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
22µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
48mg
7%
Selenium, Se
2µg
4%
Sodium, Na
157mg
10%
Water
30g
1%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,