We started our new year’s resolutions off right and enjoyed some fresh donuts to kick off the new year.
For as long as I’ve known, it’s been a tradition in my family to enjoy homemade donuts on January 1st.
To make these mini donuts, we use a baby cakes machine. It’s easier than using a donut pan in the oven, and it’s healthier than frying.
Keep your sprinkles on your donuts, not the floor,
Your favorite alternative chefs, K & T
Fluffy Vanilla Donuts
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 24 Donut Eaters
Ingredients
Gluten Free Cake Flour
- ½ cup rice flour
- ½ cup garbanzo bean flour
- ½ cup tapioca starch
- ½ cup potato starch
- 1 tsp xanthan gum
- 2 tsp baking powder
- ½ tsp salt
Donut Wet Ingredients
- 1 cup hemp milk or your favorite milk replacement
- 1 tsp apple cider vinegar combine with milk to form dairy-free buttermilk
- ¼ cup coconut oil melted and cooled
- 2 tsp vanilla extract
- 3 eggs
Frosting
- ¾ cup coconut cream cream off the top of a 14 oz can of coconut milk
- 1 tbsp honey
- ¼ cup coconut oil melted
Extras (optional)
- Gold sprinkles
Instructions
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Mix milk and apple cider vinegar in a small bowl, set aside for a few minutes so that it forms a dairy free buttermilk.
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Combine cake flour ingredients in a large bowl. Stir until well combined.
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Whisk together all wet ingredients, adding the coconut oil last.
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Pour the wet ingredients into the dry ingredients and whisk together.
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Warm up the donut maker, put the mix into the donut maker (we use baby cakes donut maker). When the donuts are done, line them all up to cool.
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For the frosting, whisk (or use a hand mixer or a small blender) all ingredients together. Place mixed frosting in the fridge for 30+ minutes.
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Once donuts have cooled, spread frosting and add sprinkles if desired.