First, and foremost I have to thank Erin McKenna at Babycakes in NYC for these donuts. She gave me a recipe to make delicious gluten-free vegan donuts! I’m not vegan but I have a son who is gluten-free and vegan and the same with his girlfriend. So we have been including more vegan meals and baking into our lifestyle.
Would you know by eating these donuts that they are vegan? Nope. Would you know that they are gluten-free? Nope. All great indicators that this is a great recipe and one I really wanted to share with you all! Erin’s new cookbook Babycakes covers the classics and is full of gluten-free and vegan recipes.
I visited NYC for the first time last May when I was helping my daughter pack up her apartment in Toronto. We had a free long weekend and I suggested a road-trip to NYC. It was an incredible weekend and I instantly had a new love in my life: New York City.
Everyone knows that I love Paris, first and foremost, however I now call New York City an American Paris. I can’t wait until I can visit this great city again. Once was not enough! Even though we were only in NYC for 3 days, a must for me was a visit to Babycakes. While I was there I bought ONE of EVERYTHING that was gluten-free. Why? Because I had never visited a gluten-free bakery before and wanted to sample it all. I literally couldn’t stop smiling. To be surrounded by gluten-free baking was terrific!
*What you will need to make these donuts is a donut pan! I purchased mine at Crate and Barrel here in Calgary. The recipes make 12 donuts, so buy 2 pans.
Gluten Free Donut
*Plain Cake Donut from the cookbook Babycakes covers the classics
1/3 cup melted coconut oil, plus some more for brushing the donut pans
1 cup organic cane sugar
3/4 cup white rice flour
1/3 cup garbanzo and fava bean flour
1/2 cup potato starch
1/4 cup arrowroot
1 1/2 tsp gf baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/8 tsp baking soda
6 Tbsp unsweetened applesauce
1 tsp vanilla
1/2 cup hot water
3/4 cup organic cane sugar
2 tsp ground cinnamon
pinch of salt