Tuesday, July 12, 2011


My attempt at Babycakes' Donuts (with some raspberry jelly swirled in).

I try to be healthy...but I'm the first to admit I have a deadly sweet tooth! And it's not for things like candy or soda...it's baked goods. Brownies, cookies, cupcakes, donuts. Doesn't matter which one - I'll eat any and all of them.

Having to go gluten, dairy, egg and yeast free has put a serious crimp in my ability to satisfy my sweet tooth. But there are some wonderful people in this world who have perfected the art of baking without the typical ingredients.

Carrot cupcakes from Sun in Bloom in Brooklyn, chocolate mousse from Real Food Daily in LA and pretty much anything from Babycakes!

I recently picked up the 2nd cookbook from Babycakes and I'm loving it! The first recipe I made with the help of my 7 year old son, were the Plain Cake Donuts. We devoured them for an afternoon snack after school. The next morning we grilled them in a cast iron skillet and served them with strawberry jam. They are super easy to make and better than most regular donuts.

BabyCakes Plain Cake Donut
Makes one dozen

1/3 c. melted refined coconut oil, plus extra for brushing the trays
1 c. vegan sugar
¾ c. white or brown rice flour
1/3 c. garbanzo and fava bean flour

½ c. potato starch                       
¼ c. arrowroot
1½ tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
1/8 tsp. baking soda
6 tbsp. unsweetened applesauce
¼ c. vanilla extract
½ c. hot water

*****I use Bob's Red Mill Gluten Free Flour Blend instead of the rice flour, bean flour and potato starch (a little over 1 1/2 cups total).

1. Preheat oven to 325°. Brush two six-mold donut trays with oil and set aside.

2. In a medium bowl, whisk together the sugar, flours, starch, arrowroot, baking powder, xanthan gum, salt, and baking soda.

3. Add oil, applesauce, vanilla, and water. Continue mixing with a rubber spatula just until the ingredients are combined.

4. Using a melon baller or tablespoon, drop 2½ tbsp. of batter into each mold. Spread the batter evenly around the mold with a toothpick.

5. Bake for 8 minutes, rotate, and continue to bake until donuts are golden brown, about 7 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, 15 minutes if using glaze or icing.

6. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet.

7. Coat them in your choice of topping. Cinnamon sugar sure is fast and easy: In a small bowl, whisk together ¾ c. vegan sugar with 2 tsp. ground cinnamon and a pinch of salt.

8. Try not to eat them all!

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