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.
*Note: Xanthan gum is a type of carbohydrate used by celiacs to add volume and viscosity to baked goods. You can find it online.
In a small bowl, whisk together the sugar, cinnamon, and salt. Set aside.
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.