Gluten-Free Cake Donuts (GF, V)

Gluten-free-Donut-Stack-Yum

Happy National Donut Day! What better way to celebrate than to bake up these gluten-free dairy-free donuts? You can even  make them vegan too. Look at how fluffy and cakey they look, plus they’re not too sweet so you can have them as a light snack, or top them with some powdered sugar or your favorite sweet toppings – cinnamon, chocolate syrup, nutella, candied nuts, strawberry jam are some yummy options.

Recipe via Gluten-Free Goddess

You’ll need a donut pan for this recipe – either a 12-count mini donut pan or a 6-count larger donut pan.Gluten-free-Donuts-Cooling

Ingredients (makes 12 mini-donuts of 6 larger donuts):

In a large mixing bowl, whisk together:

1 cup sorghum flour
1/2 cup millet flour or certified gluten-free oat flour
1/2 cup potato starch (not potato flour)
2 tablespoons hazelnut flour or almond flour
1/3 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon xanthan gum
1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

Add:

1/4 cup Spectrum Organic Shortening
1/2 cup vegan sour cream (or plain vegan yogurt)
1/4 cup Coconut Milk (or plain rice or nut milk)
Two eggs or Ener-G Egg Replacer mixed with a scant 1/4 cup warm water
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350ºF.

Add the shortening first, by spoonfuls, and use the mixer’s whisk attachment or a pastry cutter to help it distribute the shortening until the flour mix becomes sand textured.

Add in the vegan sour cream, coconut milk, eggs / egg replacer and vanilla extract, and mix until the dough forms a smooth and pliable dough. It should be slightly sticky- but not too sticky to handle. (If the dough is too wet and cannot easily form a ball when you roll it in your palms, add a bit more flour.)

Divide the dough into 12 sections (or 6 if using a pan for larger donuts) and roll each piece in your palms to form a ball roughly the size of a golf ball Your hands should be slightly oily from the shortening- this is good.

Using your palms, gently roll the dough into a log shape and carefully- gently- continue to roll it into a cigar shape about 4 to 5 inches long. Drape the dough into the well of a donut pan, and slightly overlap the two ends to make a circle. Don’t get fussy yet. Just lay it in there.

Continue as above with the remaining dough balls.

Using oily or slightly wet fingers, smooth out the dough evenly. Don’t smoosh it down into the well- simply finesse it a bit so that it comes together evenly as a ring.

Bake in the center of a pre-heated oven for 15 minutes, until firm to the touch. If you’re using a pan for 6 larger donuts, you may need to bake longer – check the instructions on the pan.

Remove the pan and set it on a wire rack to cool a bit. As soon as it’s cool enough to handle, remove the donuts from the pan and place them bottom side up on a wire rack (if they stay in the hot pan too long, gluten-free goodies get soggy bottoms).

When cooled a bit, top with your powdered sugar or topping of choice. Enjoy!

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