Vegan Gluten Free Cake Doughnuts.
The sweet tooth never stops. I like using whole wheat flour for my pastries so I don’t usually spend too much time with gluten-free baking. Maybe because I just haven’t gotten used to the texture that gluten-free flour offers. But my friend @bleuseven always emphasizes how beneficial gluten-free living can be for the skin. Apparently, reactions to gluten can manifest as skin issues. Of course, there are other things like environmental allergies, personal care products, etc. that can cause skin flare issues but it doesn’t hurt to consider that we can have some control over our skin through diet. And I think anyone, even those who don’t have food sensitivities, can benefit from limiting gluten from their diet. Hence, gluten-free vegan doughnuts. Because gluten-free doesn’t mean gross. Haha!
Vegan GF Cake Doughnuts
Makes about 8 doughnuts
1 cup gluten-free flour (Bob’s Red Mill 1 to 1 baking flour)
½ cup vegan sugar
1 ½ tsp. baking powder
¼ tsp. salt
½ cup unsweetened almond milk
½ tsp. apple cider vinegar
½ tsp. pure vanilla extract
1 flax egg
¼ cup vegan margarine
½ cup confectioner’s sugar
3 tsp. unsweetened almond milk
To make the doughnuts: Preheat oven to 350 degrees Fahrenheit. Lightly grease a donut pan.
Combine dry ingredients in a large bowl. Combine wet ingredients in a small saucepan over medium to low heat and stir just until vegan margarine is melted. Mix will be warm to the touch. Add wet ingredients to dry and mix until just combined.
Fill each donut pan well ¾ full (about 3 tablespoons of mix). Bake doughnuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.
To make the glaze: Sift the confectioner’s sugar. Whisk in the non-dairy milk until the glaze is smooth. Add a couple drops of yellow (or whichever color you prefer) vegan food coloring and mix. Dip the top of each doughnut in the glaze then top with sprinkles. Serve at room temperature. Doughnuts can be stored in an airtight container for up to 3 days.