Tuesday, June 19, 2012
In my last post I mentioned the mini donuts I made for Nicole's bachelorette party. They were a hit. Everyone thought they were too cute, as did I. Every time I use my min donut pan I get all excited!
Anyway, in addition to the vanilla cake donuts, I recently made mini banana donuts too!
Donuts are so fun. Bake em and dress em up any way you want! I like to experiment with frostings and toppings. The options are endless! Remember the mini donuts I made a while ago?
For ages I've been wanting to make the gluten free, vegan Vanilla Cake Donuts by Babycakes. I'd absolutely love to go to the shop in NYC. Have you ever been? If so I'd love to hear about it.
Here's their fabulous recipe, as seen on Bon Appetit. I topped them with a simple vanilla glaze - powdered sugar, almond milk, and vanilla. I recommend a lucuma coconut glaze or chocolate glaze instead which is what I normally do.
Plain Cake Donut
Gluten free and Vegan
1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays
1 cup vegan sugar or ground coconut sugar
3/4 cup white or brown rice flour
1/3 cup garbanzo and fava bean flour (or use all brown rice flour)
1/2 cup potato starch
1/4 cup arrowroot
1 1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/2 tsp. salt
1/8 tsp. baking soda
6 Tbsp. unsweetened applesauce
1/4 cup vanilla extract
1/2 cup hot water
Preheat the oven to 325 degrees. Brush 2 six-mold donut trays with coconut oil and set aside.
In a medium bowl, whisk together the sugar, both 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 to combine. Using a melon baller or tablespoon, drop 2 1/2 Tbsp. batter into each doughnut mold. Using a toothpick, spread the batter evenly around the molds.
Bake for 8 minutes, rotate, and continue baking 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 with your choice of topping.
This recipe is from Erin McKenna's BabyCakes Covers the Classics (Clarkson Potter, 2011).
Part of Wellness Weekend and Slightly Indulgent Tuesday
So how about a delicious donut?! Banana donuts coming up in the next post.
Posted by Heather Pace at 5:01 PM