This recipe from BabyCakes Covers the Classics (Clarkson Potter, 2011) is especially for our vegan and gluten-free friends, but really anyone (gluten-free, vegan, or neither!) will love this donut. Brace yourself for an unbelievably adorable, moist, and perfectly sweet donut that will leave your Valentine 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 cinnamon sugar topping, but you can add whatever you like!
Recipe for Plain Cake Donut from BabyCakes Covers the Classics:
1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays
1 cup vegan sugar
3/4 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
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.