8/6/2019 Plain Cake Donut Recipe From Babycakes Covers the Classics

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C O V E R S T H E  C L A S S I C SGLUTEN-FREE VEGAN REC IPES   FROM DONUTS TO SNICKERDOODLES

ERIN MCKENNAPhotographs by Tara Donne

8/6/2019 Plain Cake Donut Recipe From Babycakes Covers the Classics

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C O V E R S T H E  C L A S S I C SGLUTEN-FREE VEGAN REC IPES   FROM DONUTS TO SNICKERDOODLES

ERIN MCKENNAPhotographs by Tara Donne

CLARKSON POTTER/PUBLISHERS

NEW YORK

8/6/2019 Plain Cake Donut Recipe From Babycakes Covers the Classics

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8/6/2019 Plain Cake Donut Recipe From Babycakes Covers the Classics

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120 BABYCAKES COVERS THE CLASSICS

PLAIN CAKE DONUT

¹⁄ ³ cup melted refined

coconut oil or canola oil,

plus more for brushing

the trays

1 cup vegan sugar

¾ cup white or brown rice

flour

¹⁄ ³ cup garbanzo and fava

bean flour

½ cup potato starch

¼ cup arrowroot

1½ teaspoons baking

powder

½ teaspoon xanthan gum

½ teaspoon salt

¹⁄ 8 teaspoon baking soda

6 tablespoons unsweetened

applesauce

¼ cup vanilla extract

½ cup hot water

Brace yourself for an unbelievably adorable, moist, and perfectly sweet 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. The

donut here is shown with the cinnamon sugar topping (see page 131).

Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and

set aside.

In a medium 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 2½ tablespoons of batter into each donut mold.

Using a toothpick, spread the batter evenly around the mold.

Bake for 8 minutes, rotate, and continue to bake until the donuts 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 donuts in the molds, lift them out, and place

them on a baking sheet. Coat them in your choice of topping (see page 131).

Makes 12

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