Want a donut?
How ’bout now? OK, I know I don’t take the best pictures in the world, but they were really good!
These donuts have been calling my name ever since I bought a donut pan several months ago at Bed Bath and Beyond. I kept wanting to make them but it just seemed like so much work, and honestly, I didn’t even know where to start! I don’t know why but I just decided to whip up my waffle recipe (with a few tweaks) and try it in my new pan. We loved them.
To me, these were somewhere in between a Krispie Kreme melt-in-your-mouth donut and a cake-like donut because when you bite into them they are a little squishy but spring right back. On my first batch I used a simple glaze with traditional powdered sugar and on my second batch I made my own unrefined powdered sugar. The unrefined version had a caramel taste, but we liked both equally and I put pictures and directions for the unrefined version at the bottom of my post.
One day soon I’ll attempt the raised (proofed yeast method) and fried donuts, but for now we’re pretty happy with this recipe 🙂
*Here’s the link to dairy free chocolate ganache
- 1½ C Blanched Almond Flour, finely ground (I use the Honeyville brand)
- 1 C Tapioca Flour or Arrowroot
- 1½ tsp. Grain Free Baking Powder
- 1 tsp. Salt
- ¼ C Sugar or Coconut Palm Sugar
- 3 large eggs
- ¼ C SO Delicious Coconut Milk or Milk Alternative
- ¼ tsp. Distilled White Vinegar
- 2 Tbsp. Earth Balance Butter, melted and cooled
- ½ C warm water
- ½ tsp vanilla, gluten free
- 1 C Powdered Sugar** (see note at bottom)
- 2 Tbsp. Earth Balance butter, melted
- ¼ Tsp. Vanilla, gluten free
- 1 Tbsp. SO Delicious Coconut Milk, or as needed to thin
- Dip in my Chocolate Ganach (see above)
- Preheat oven to 375 degrees.
- Mix the milk alternative and vinegar, set aside.
- Melt the butter in a microwave-safe bowl. Set aside to cool.
- Whisk together all of the dry ingredients in a large bowl until well combined.
- Stir in the eggs.
- Then, stir in the milk mixture (buttermilk), water, vanilla, and butter. Mix well.
- Grease your pan with gfcf non-stick spray and fill each donut tin almost full.
- Bake 13-15 minutes or until browned.
- Cool a few minutes on a wire rack then dip tops into glaze. Return to wire rack and cool completely.
**To make your own unrefined powdered sugar: Blend coconut palm sugar or preferred granulated sugar in a blender or coffee grinder until it is a fine powder. Mix in 1 Tbsp. arrowroot flour or cornstarch per cup (after it’s a fine powder).
*** UPDATE – Coconut Palm Sugar Results in a very dark color with a caramel flavor. I now tend to prefer Truvia Baking Blend to make homemade powdered sugar.***