Plain Cake Donut

By Erin McKenna author of BabyCakes Covers the Classics

Brace yourself for an unbelievably adorable, moist, and perfectly sweet donut that will leave you 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 the cinnamon sugar topping (below). Makes 12

Plain Cake Donut
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 & fava bean flour
1/2 cup potato starch
1/4 cup arrowroot
11/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1⁄8 tsp baking soda
6 Tbsp unsweetened applesauce
1/4 cup vanilla extract
1/2 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 melonballer or tablespoon, drop 2 1/2 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.

Cinnamon Sugar
3/4 cup vegan sugar
2 tsp ground cinnamon
pinch of salt

In a small bowl, whisk together the sugar, cinnamon, and salt. Use as desired on your donut. Enough for 12 donuts.

To read the review for Babycakes Covers the Classics, please click here

Photograph courtesy of Clarkson Potter, a division of Random House, Inc.

Excerpted from BabyCakes Covers the Classics. Copyright © 2011 by Erin Photographed by Tara Donne. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission from the publisher.

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