Vegan Gluten-Free Donuts Recipe with Props to BabyCakes!

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There are a number of reasons you may want to make a vegan gluten-free donut recipe. Maybe you don’t live near a gluten-free vegan bakery. Maybe you’re tired of the gluten-free vegan doughnuts (the original proper spelling) that only taste “sweet” (no real flavor) that you get at the grocery store. Or maybe you just want to control what goes into your gluten-free vegan donuts, and into your body. Whatever your reason, the BabyCakes recipe is your friend. Whoever imagined that doughnuts could be gluten-free, vegan (and baked, not fried!) and still be this good?! Not to mention so easy and fun to make!

This recipe, from BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles has ingredients that you may not already have in your pantry, but once you assemble them it’s very easy to make – and you can find them all at your local Whole Foods or other natural foods store. Or you can buy them online at the links I’ve provided below.

Here’s the recipe:

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Gluten-Free Vegan Doughnuts
  based on the recipe in BabyCakes Covers the Classics

1/3 cup liquified refined coconut oil (just warm it gently to liquify it)
1 cup vegan sugar
3/4 cup rice flour (brown or white)
1/3 cup garbanzo / fava bean flour blend
1/2 cup potato starch
1/4 cup arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/8 teaspoon baking soda
6 tablespoons unsweetened applesauce (this is exactly one of the individual portions that you can buy in the little cups)
1/4 cup vanilla extract (yes, you read that right – 1/4 cup)
1/2 cup hot water

Either plug in your electric doughnut maker, or preheat your oven to 325. Brush the doughnut maker or your doughnut pans with coconut oil or spray with non-stick spray.

Mix all the dry ingredients together until thoroughly blended. Then add the liquid ingredients and the applesauce, and fold in and stir gently until just mixed (like you would for pancakes).

If baking in the oven, in a regular-sized doughnut pan, put 2 1/2 tablespoons of batter in each doughnut mold. If using an electric mini-donut baker, fill according to directions.

Baking in an oven in full-sized pans will take about 15 minutes (you may want to rotate the pan half-way through). If cooking in an electric mini-doughnut maker, follow the manufacturer’s directions (but ours took about 3 minutes).

When done, remove from pan and toss in cinnamon/sugar mixture, or ice with favourite icing, or just eat plain! Yum!

You can buy the book with this recipe, and many other amazing gluten-free, vegan recipes for yummies, here:

And here is the mini doughnut maker:

And here are the links to buy some of the ingredients (the less common ones) online:

Organic refined coconut oil

Organic vegan sugar

Organic rice flour

Garbanzo and fava flour blend

Organic potato starch

Arrowroot

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Xanthan gum

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