I made these donuts yesterday for my son, since he was out of school, because of all the Georgia ice we are getting. I was surprised how much he loved them, since they were Vegan. He ate three donuts in one sitting. My biggest surprise was how much my husband loved these donuts. He even asked, after he got home after work, ” Are all the donuts gone?” Yes!! Victory!! He is my picky eater when he comes down to vegan and gluten free foods, but he loved these. I hope your family will enjoy this recipe as much as my family has.
I made this batch without the glaze, but I did post the recipe for the glaze if you want to try it.
For the Gluten-Free Donuts
1 1/2 cup gluten-free flour with xathan gum or regular all purpose flour
1 tablespoon cinnamon
1 teaspoon cardamom
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon xanthan gum, if your gluten free flour doesn’t have any xanthan gum
1/2 teaspoon sea salt
3/4 cup organic organic cane sugar
3/4 cup Almond Vanilla Milk
1/3 cup vegetable oil( grapeseed or melted coconut oil) + extra for pan
1/2 cup unsweetened applesauce
1 teaspoon organic vanilla extract
Cinnamon Sugar or you can make this glaze:
1 cup confectioners sugar
1 1/2 tablespoon almond milk (add a little more if you want it thinner, add more sugar if you like your glaze thick)
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ginger
1/2 tsp vanilla
To make the doughnuts. Preheat your oven to 350 degrees and grease your doughnut pan. Combine the cane sugar, baking powder, baking soda, cinnamon, cardamom and salt in a bowl, mixing well. In another bowl add applesauce. In a sauté pan add milk and coconut oil, on low heat. You want to just melt the oil. Whisk the oil and milk until the coconut oil is melted. Add the warm mixture to the bowl of applesauce.
Add vanilla extract and whisk. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix. You just want to mix until the flour is incorporated completely.
Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8 to 1/4 inch from the top. Bake for about 20 minutes ( depending on your stove it may take less time or more) until lightly golden brown around the edges. Use a toothpick to insert in the center of the donuts, the toothpick should come out clean.
Let cool in the pan for 5 minutes. Slide a thin spatula or butter knife around the edges of the doughnuts to help loosen them out. After donuts have cooled, place on a cooling rack and allow to cool fully before topping.
To make the glaze. Mix the ingredients together until smooth. Invert doughnuts into the coating, letting the excess drip off on a cool rack or drizzle over the doughnuts. I also made a Cinnamon Sugar to sprinkle on the donuts after the glaze has been applied. Very optional, but delicious.