Description
Healthy baked gluten free cake donuts! Made with a mini donut maker, these are lots of fun to make!
Ingredients
- FOR THE DOUGHNUTS:
- ¼ cups Coconut Flour
- ¼ cups Potato Starch
- ⅛ teaspoons Baking Soda
- ¾ teaspoons Baking Powder
- ¼ cups Sugar
- ¼ teaspoons Vanilla Bean Powder
- 2 Tablespoons Coconut Oil Or Any Oil
- 2 teaspoons Vanilla Bean Extract
- 6 Tablespoons Coconut Milk (or Any Milk)
- FOR THE TOPPING:
- 1 Tablespoon Coconut Oil
- ½ cups Sugar
- 1 Tablespoon Cinnamon
Preparation
Note: Recipe requires a mini donut maker.
In a medium sized bowl place all of the dry doughnuts ingredients (flour through vanilla bean powder) and whisk together. Then stir in the coconut oil, vanilla extract and milk. Mix everything together, continuing until the batter is smooth. The batter will be slightly thick with a smooth light texture. It’s pretty easy to work with.
Preheat your mini donut maker. Once your green light turns off it is ready. Begin to scoop your donut batter into each mini donut ring. We used a cookie scoop to help with the scooping. You will use about 1 1/2 tablespoons of batter in each mini donut ring.
Once all of the rings are filled, close the donut maker and let them bake for 2-3 minutes. Then check and see if they feel done. If so, carefully remove them from the pan with a knife and put them on a plate. Repeat process until all of the donut batter has been baked.
For the topping: Mix all sugar and spices in a bowl. Very lightly coat each donut in about 1 tablespoon of coconut oil and toss them in the cinnamon sugar mixture.
*If you do not have a mini donut maker you can still make these donuts in a regular donut pan. If you do this, bake at 325 F for about 10-13 minutes. You could probably also make these as mini muffins/cupcakes.
