Old- Fashioned Cake Doughnuts (Baked) Gluten-free, and Dairy-free
Baked gluten-free, dairy-free old-fashioned classic cake style donuts are perfect for a sweet treat paired with coffee, tea, milk or eaten alone.
Servings: 6
Equipment
- 1 Whisk
- 1 donut pan
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
Ingredients
- 3/4 cup unsweetened milk of choice I use coconut milk
- 4 tablespoons melted coconut oil
- 1 tsp apple cider vinegar or 1 tsp fresh lemon juice
- 1 tsp pure vanilla or vanilla bean powder I use this one
- Dry Ingredients
- 1 1/4 cups gluten-free all purpose flour I used King Arthur Measure for Measure Flour
- 1/2 teaspoon ground nutmeg
- 1/4 tsp baking soda
- 1/4 cup cane sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder check out my grain free and gluten free recipe here
Topping - optional
- 1 tbsp sugar
- 1/8 tsp vanilla bean powder
- 1/4 tsp ground cinnamon
Instructions
- Add 1 tsp to 3/4 cup of milk of choice and set aside
- Melt 4 tablespoons of coconut oil
- Next mix all dry ingredients together ( 1 1/4 cups flour, 1/4 cup sugar, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, and 1/2 tsp of ground nutmeg
- Mix wet and dry ingredients together
- Allow to rest for at least 10 minutes
- Preheat the oven to 350 degrees
- Oil a 6 doughnut cavity
- After allowing to rest add batter to a sandwich or freezer bag, slide the batter toward a corner of the bag, squeeze all ingredients down and then cut the tip off the bag.
- Begin filling the doughnut pan with the batter squeezing the bag as you slowly move around each dougnut cavity
- Bake for 15 - 20 minutes in a 350 degree oven or until a toothpick comes out clean
- Allow to rest in the pan for 5 minutes
- Transfer to a cooling rack to continue cooling
- Baked doughnuts can be stored in the fridge for 4 days or the freezer for a few weeks.
- Wrap each piece in parchment before freezing and then add to a freezer bag.