Oh Baby! Homemade BabyCakes Donuts (Gluten Free, Dairy Free, Egg Free, No Refined Sugar)
This is something you CAN try at home. BabyCakes is a gluten free bakery in New York City. I was fortunate enough to accidentally come across the store when I was visiting my wonderful in-laws last Easter.
I went a little crazy wanting to eat everything in the store, but settled with half a dozen treats and this terrific cookbook, BabyCakes Covers the Classics. Okay, I also got a coffee mug and t-shirt.
Of course, it has been almost a year and I hadn’t baked anything out of it. I just stare at the treats from time to time.
However, all that changed this Valentine’s Day. The hubby received a donut maker. I’ll admit, it wasn’t a completely selfless gift. After all, it has been almost a whole year since I’ve been looking at the recipe for “Plain Cake Donut” in my BabyCakes cookbook.
The book has MANY other amazing desserts I’m going to bake - Gingerbread Pancakes Smothered in Agave-Maple Syrup, Whoopie Pies Oozing with Frosting, Decadent German Chocolate Cake….well you get the pictures. ALL of these treats are GLUTEN FREE, DAIRY FREE, EGG FREE and free of refined sugar.
This is the Sunbeam donut maker I bought. I think it was about $30 on amazon.com or at Target.
This recipe is from page 120 of BabyCakes Covers the Classics. It is for the Plain Cake Donut. Honestly, it was terrific with nothing on it so we stuck with that for our first couple of batches.
If you don’t have a donut maker, you can use a donut pan. The instructions below are for a donut maker.
The option for the donut pan is to preheat the oven to 325 deg F. Brush 2 six-mold donut trays with coconut oil and set aside. After mixing everything together, bake for about 8 minutes, rotate and continue to bake until donuts are a golden brown (about another 7 minutes). Let cool for five minutes if using sprinkled cinnamon sugar or 15 minutes for a glaze. Run a knife around the donuts in the molds. Lift them out and place on a baking sheet.
*Note to reader: Some of these flours may be hard to find. In a pinch. pick a gluten free flour blend that has similar flours listed. You are looking for rice flour, bean flour, potato starch, and arrowroot. Read below for approximations.
I have had great luck with many of the gluten free flour blends and adjusting the measurements as necessary.
All flours yield a slightly different texture and consistency. If you want to stay true to the delicious BabyCakes, plan ahead to get the exact flours.
Oh Baby! Homemade BabyCakes Donuts
10-12 donuts (depends on donut maker or size of donut pans)
- 1/2 cup refined coconut oil (melted) or canola oil, plus more for brushing the donut pan
- 1 cup vegan sugar
- 3/4 cup white or brown rice flour
- 1/2 cup garbanzo bean and flava bean flour
- 1/2 cup potato starch
- 1/4 cup arrowroot
- 1 1/2 tsp baking powder
- 1/2 tsp xanthun gum
- 1/2 tsp salt
- 1/8 tsp baking soda
- 6 Tbsp unsweetened applesauce
- 1/4 cup vanilla extract
- 1/2 cup hot water
- Preheat the donut maker or preheat oven to 325 deg F if using donut pans.
- Brush donut molds with melted coconut oil or canola oil (if using donut pans, use 2 six-mold donut trays)
- In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda.
- Add the coconut oil, applesauce, vanilla and hot water. Continue mixing with a rubber spatula just until the ingredients are combined.
- Fill each donut mold to the top and bake. If using a donut pan in the oven, but 2 1/2 Tbsp of batter into each mold and spread evenly with a toothpick.
- In the donut maker, bake until the light goes off. Cakes should be firm and golden (as pictured above). If baking in pans, bake for 8 minutes, then rotate until golden (another 7 minutes or so).
- Let cool in the molds for 5 minutes if sprinkling with toppings or 15 minutes if using a glaze. We took them out right away (eating them plain) and put them on a cooling rack.
- Top with your favorite icing or sprinkles. (Several recipes in the book!)