What’s better than a delicious tender donut on a Saturday morning? Other than sharing it with the people you love… I’d say nothing! With a tender crumb and a light texture, a cake donut is just about the best thing to enjoy on a lazy day.
This recipe is called Anytime-is-a-Good-Time for Tender Gluten Free Cake Donuts for a reason – it wasn’t exactly early morning, but it wasn’t quite lunchtime, but everyone wanted donuts! Add in the fact that I had a brand new donut pan (this is the one I bought), that was calling out for a batch of donut batter, whipping up a batch of donuts sounded like something I could agree to.
So in about a 30 minute time frame, donuts were done and on the table. Yum.
Tips for Gluten Free Cake Donuts
Gluten free cake donuts are very similar to other baked donuts, but there are a few tips that will ensure you get the best results and the best tasting donuts.
Alternate the ingredients
If you’ve ever heard the phrase ‘alternate the ingredients’ and wondered if there’s actually a method for doing this right, you are not the only one! Alternating ingredients plays a big role in the success (or failure) of a recipe – it helps maintain consistency and ensure that the batter does not separate. In the case of these cake donuts, flour and milk are added gradually to the butter and sugar so it doesn’t get overloaded with ingredients at one time.
Batter will be very liquid-y
Gluten free batter is very different from other batters. Bread dough looks like cake batter and muffin and donut batter looks like soup. Resist the temptation to add more flour to it to thicken it up. It is supposed to look like that. This gluten free cake donut batter is no different. That’s why the batter goes into the bag – to make pouring it into the pan A Lot easier and less messy.
Chocolate glaze consistency
There’s a range listed for the milk used in the glaze recipe because it really depends on how thick or pourable you want the glaze. 2 Tbls. could be enough or you may need the full 4 Tbls. Start small and add a little at a time.
Gluten Free Cake Donuts (Baked)
Yield: 12 – 15 donuts
¼ cup butter, softened
¼ cup vegetable oil
½ cup white sugar
1/3 cup brown sugar
2 tsp. pure vanilla extract
2 2/3 cup gluten free bread light flour mix
¼ tsp. xanthan gum
1 ½ tsp. baking powder
¼ tsp. baking soda
¾ tsp. ground nutmeg
2 tsp. ground cinnamon
½ tsp. salt
1 cup milk, room temperature
1. Preheat oven to 425° F. Spray a regular, 6-donut size donut pan with cooking spray. Set aside.
2. In the bowl of a stand mixer or a large bowl for a handheld mixer, add the butter, oil and sugars. Beat until creamy.
3. Stop the machine and add in the eggs and the vanilla. Mix well.
4. In a medium bowl, add the flour mix, xanthan gum, baking powder, baking soda, nutmeg, cinnamon and salt. Use a whisk and mix until fully incorporated.
5. Using an alternating pattern and with the mixer running, start by adding 3 large spoonfuls of the flour mixture to the butter mixture and mix. Add 1/3 cup of the milk and let mix for a few seconds. Continue this pattern, ending with the flour mixture. Mix just until combined.
6. Pour the batter into a large gallon bag and seal. Snip about ½ inch off of a corner and use this to fill the prepared donut pan. The batter should hit the top of the rim, but not run out.
7. Bake for 8 – 10 minutes or until toothpick tests done. Let cool for a few minutes in the pan, then turn out onto a wire rack.
8. Spray the pan again and fill with the remaining batter.
These donuts are excellent by themselves, but an added topping of cinnamon sugar or chocolate glaze makes them even better.
Cinnamon Sugar Topping
¼ cup butter, melted
1/3 cup white sugar
1 Tbls. ground cinnamon
Add the butter to a bowl with a semi flat bottom (enough to fit the donut in). In a small bowl, combine the sugar with the cinnamon.
Dip one donut top into the butter and then into the cinnamon sugar.
Chocolate Glaze Topping
1 ½ cup powdered sugar
4 Tbls. cocoa powder
2 – 4 Tbls. milk
2 tsp. pure vanilla extract
In a medium bowl, mix the powdered sugar and cocoa. Add the milk and vanilla and mix until pourable consistency.
Add sprinkles or enjoy as-is!
For more delicious recipes and ideas, check out Gluten Free Blueberry Pancakes.