How To Make Gluten-Free Cake Doughnuts In 15 Minutes!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while sweetening.

Beat together 125 g of sugar, 14 g of butter, and 3 egg yolks until lighter in color and thick, about a couple of minutes.

Add 1 teaspoon of vanilla to the mixture.

In a separate bowl, mix together 280 g of Kim's gluten-free all-purpose flour blend, 12 g of baking powder, 6 g of kosher salt, and 0.5 teaspoon of ground nutmeg.

Combine the dry ingredients with the wet mixture, starting with half to avoid mess, and mix until a batter forms.

Load the batter into a piping bag and cut the tip to about 1 inch thick.

Pipe the batter onto squares of parchment paper.

Smooth the surface of the donuts with a wet finger to prevent them from popping open while frying.

Preheat oil in a cast iron skillet to 360°F, adjusting to maintain 350°F during frying.

Carefully place about four donuts into the oil, frying for 2-3 minutes per side, flipping with a chopstick or tongs.

Remove the fried donuts and place them on a wire rack to drain.

Prepare two icings: one vanilla bean icing (powdered sugar, milk, and vanilla) and one chocolate fudge icing (whisked on the stove).

Dip the vanilla donuts completely in the vanilla icing and the chocolate donuts in the chocolate icing, adding sprinkles quickly before the icing sets.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens