“Mom, can you make some donuts that I can have?”  That is what my baby asked me.  My heart melted.  Thankfully, I remembered seeing this recipe on Cyble Pascal’s blog.  I ordered a couple of donut pans from Amazon and picked up some gluten-free flour mix.  This recipe is a bit fussy for my style but when your baby asks for donuts, you make donuts!

Allergy-Friendly Spiced Cake Donuts

Ingredients:

• 1 Egg Substitute (chia egg here or flax egg here)

• ¼ cup + 2 Tbs Coconut Milk
• ½ tsp Lemon Juice

• 1 cup Gluten-Free Flour Mix
• ¼ tsp Xanthan Gum or Guar Gum
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• ½ tsp Salt
• 1/8^th tsp Cinnamon
• 1/8^th tsp Nutmeg
• ½ cup Sucanat or Brown Sugar

• ¼ cup Palm Shortening
• ½ tsp Vanilla Extract

Directions:

1. Preheat oven to 350.
2. Mix egg substitute and set aside.
3. Combine coconut milk and lemon juice and set aside.
4. Combine dry ingredients and whisk well.  Cyble suggests spooning the flour mixture into a measuring cup and levelling off so you don’t end up with too much flour.
5. Combine remaining shortening, vanilla and egg substitute.  Beat 2 minutes or until light and fluffy.
6. With the mixer on, sift in 1/3 of the flour mixture and then add 1/2 of the milk mixture.  Repeat.  Sift in the final 1/3 of the flour mixture and beat until smooth.  Do not over mix.
7. Spoon mixture into donut pan filling donut holes 7/8 full.  Tap the pan against the counter a few times to settle batter into pan.
8. Bake 15 minutes until lightly golden.  Let cool 5 minutes and transfer to cooling rack.
9. Dip the donut in the glaze and let the glaze set.  Enjoy!

Donut Glaze

Ingredients:

• ½ cup Powdered Sucanat
• 1-2 Tbs Coconut Milk
• ¼ tsp Vanilla Extract

Directions:

1. Combine all ingredients and mix until smooth.

You may also enjoy Double Chocolate Chip Scones Recipe (Gluten-free, Dairy-Free, Egg-Free) with a nice hot cup of Dairy-Free Pumpkin Spice Latte (Starbucks Copycat!)

This post is part of Tea Party Tuesday, Slightly Indulgent Tuesday, and Friday Food.