Donuts are the new cupcake. I’ve known this for awhile now. Just pop in to any popular bakery, and you’ll find an array of enticing donutty creations. In fact, donuts are now making starring appearances at birthday parties. I too have been known to stick a candle in a donut, and call it a celebration! But what do you do if you can’t eat gluten, dairy, eggs, nuts, or soy? Bake up a batch yourself, and watch them disappear. I created this recipe for my Food Allergy Recipe Challenge on Martha Stewart’s Whole Living Daily. These Gluten-Free, Vegan Donuts are downright delicious. My son Monte shoved one in his mouth and yelled, “awesome!” while spraying crumbs. They are also easy, scrumptious, and low-fat. What kind of donuts do you like best? Let me know by leaving a comment.
Gluten-Free Vegan Baked Cake Donuts
MAKES 6 DONUTS
If you don’t already have a donut pan, get yourself over to Bed, Bath, & Beyond, or Sur la Table, and buy one! You thought making cupcakes was fun? Wait till you try baked donuts. The perfect sized treat, any time of day. And as an added bonus, these little beauties are low-fat!
- 1/4 cup + 2 Tablespoons rice milk
- 1/2 teaspoon freshly squeezed lemon juice
- 1 cup Authentic Foods GF Classical Blend , or my Basic Gluten-Free Flour Mix (recipe follows)
- 1/4 teaspoon xanthan gum or guar gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon double-acting baking powder
- 1/2 teaspoon salt
- 1/8th teaspoon ground cinnamon
- 1/8th teaspoon ground nutmeg
- 1/4 cup Spectrum Organic Vegetable Shortening
- 1/2 cup granulated sugar
- 1 1/2 teaspoons Ener-G egg replacer mixed with 2 Tablespoons rice milk
- 1/2 teaspoon pure vanilla extract
- Vanilla glaze (recipe follows)
- Sprinkles (Edward & Sons makes GF sprinkles)
1. Preheat oven to 350°F.
2. Combine rice milk with lemon juice and set aside.
3. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk well. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable shortening, granulated sugar, egg replacer, and vanilla extract. Beat on medium speed, until light and fluffy, about 2 minutes.
5. Sift in the flour mixture in three bathes, alternating with the rice milk, and beginning and ending with the flour mixture. Beat until smooth, scraping down the sides of the bowl as necessary, about 30 seconds.
6. Using a teaspoon, spoon the batter into an ungreased non-stick donut pan, filling each donut cup about 7/8th full. Do not over fill them or they’ll rise too much. Smooth down batter with back of teaspoon to even surface, then wrap pan firmly against counter a few times to really settle batter into pan.
7. Bake 15 minutes in center of oven until lightly golden. Remove from oven and let cool in pan 5 minutes on a cooling rack. Invert onto rack and wrap back of pan lightly to dislodge donuts. Let cool on rack to room temperature. Dip top of donut (the smoother side) into vanilla glaze, then into sprinkles. Set back onto rack to let glaze set. Best when eaten fresh (like all donuts), or they can be frozen and then thawed on counter, on demand.
Vegan Vanilla Glaze
- 1/2 cup confectioners’ sugar
- 1 Tablespoon rice milk
- 1/4 teaspoon pure vanilla extract
1. Combine all ingredients, mixing until smooth.
Basic Gluten-Free Flour Mix
Makes 6 cups
The key to the very best gluten-free baked goods is Authentic Foods superfine brown rice flour; it is the Cadillac, or cashmere, of brown rice flours and is worth its weight in gold. It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on. If you can’t find it at your local natural foods market or Whole Foods, order it online. Both Ener-G and Bob’s Red Mill brown rice flours will also work in these recipes, but they won’t turn out quite as well. The brands of potato starch and tapioca flour or starch are not as important; I find them all interchangeable. (Please see Resources, page 177, of The Allergen-Free Baker’s Handbook for more information.)
- 4 cups superfine brown rice flour
- 1 1/3 cups potato starch (not potato flour)
- 2/3 cup tapioca flour (also called tapioca starch)
1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.
2. Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.
Basic Gluten-Free Flour Mix recipe reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA.
Gluten-Free Vegan Baked Cake Donuts Copyright © 2010 by Cybele Pascal