Cake doughnuts can be a healthy way to have an American breakfast favourite that is baked not fried. This is a spiced cake version without wheat or nuts using an All-Purpose GF commercially produced flour by King Arthur. Drizzle a bit of glaze if you like or spread with your favourite frosting. We say – “go naked”.
2 cups/244g King Arthur GF Flour
3/4 cup/144g granulated sugar
2 teaspoons/10ml baking powder
1 teaspoon xanthan gum (you can leave this out but the consistency will be drier)
1/2 teaspoon/2ml ground nutmeg
1/4 teaspoon/1ml cinnamon
1/4 teaspoon/1ml allspice
1 teaspoon/5ml salt
3/4 cup/185ml almond milk (sub dairy, soy or your preferred)
2 eggs beaten
2 teaspoons/10ml pure vanilla extract
3 tablespoons/45ml oil
Pre-heat oven to 325F/162C/Gas 3
Lightly grease your doughnut pan. Whisk the flour, sugar, baking powder, xanthan gum, nutmeg, cinnamon, allspice and salt together in a mixing bowl. In a separate bowl whisk the milk, egg, vanilla and oil. Make a well in the middle of the flour. Pour in the milk mixture. Whisk until just combined (if you over mix it may become dry). Pour the mixture until it comes 3/4 up in the doughnut cups. Place in the pre-heated oven and bake for 12-15 minutes. Allow to cool and remove from pan.
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