Gluten-Free Dairy-Free Donuts
Who doesn’t love a good donut? These little gems go wonderfully with your morning coffee or afternoon tea.
They are gluten-free and spongy, not dry. I hope you enjoy!
for the baked donuts
Plant based milk - 1cup
1 tsp apple cider vinegar
Unsalted butter - 2 tablespoon melted
Sugar - 1 1/2 cup
All purpose gluten-free flour - 2 cup
Baking powder - 2 teaspoon
1/2 tsp baking soda
Ground cinnamon - 1 teaspoon
few dashes of nutmeg
Salt - 1/2 teaspoon
for the simple cinnamon sugar dusting
4 tablespoons melted butter
¼ cup granulated white sugar
½ teaspoon cinnamon powder
for icing sugar glaze
1/2 cup powdered sugar
1 tablespoon water
A tiny drop of food color of your choice
Sprinkle of your choice.
Preheat oven to 350 F
to make a plant-based buttermilk, blend 1 cup of plant based milk with 1 tbsp of vinegar and let sit for 10-15 mins, until you see curdling.
In a mixing bowl, crack the egg, pour the milk, add the sugar and melted butter. Whisk to mix everything.
Place a sifter on top of the bowl and add all the dry ingredients (flour, salt, baking powder, ground cinnamon and nutmeg). Sift it to the bowl.
Using a rubber spatula, fold the dry to the wet gently until it comes together. Do not over mix or whisk. It’s ok if the batter doesn’t look too smooth.
Butter the donut pan and pour the batter leaving a little space on top for the donut to rise.
Bake for 15-17 minutes.
While the donut is baking, keep the melted butter in a bowl and mix the sugar and cinnamon in a plate. Keep aside.
Whisk the powdered sugar with the water until it looks smooth. Add the food color and whisk once again.
Once the donuts are baked, take it off the pan. It should come out easy.
While the donuts are still warm, dip in melted butter then dip in the sugar cinnamon mixture. For the icing sugar glaze, let the donut cool down a little bit then either dip the donuts on the icing sugar bowl or drizzle the icing on the donut. Add the sprinkles while the icing glaze is still wet.
Enjoy these fresh!