Rainy days are the perfect type of days to curl up on the couch with a good book or to watch a movie, however I am one that can’t sit around. I was in the mood to bake and had not baked or cooked any new recipe yet, so it seemed to be the perfect day (last Thursday) to take out my new Babycakes cookbook and get to work.
A quick run to the local Whole Foods and I was ready to go! I literally had been waiting months to bake something out of this cookbook. So many of the recipes look so good, but the cover girls (donuts, what they call them in the book) seemed like the perfect thing to bake. This was not only a new recipe for me to bake, but was the first time I ever bake donuts before. I had so much fun with it!!
While the recipe calls for a large amount of ingredients the recipe itself is not hard at all. Not realizing it I just used garbanzo bean flour when the recipe called for garbanzo and fava bean flour. I later discovered this was the wrong flour, opps! Well despite this unintentional alteration I thought they came out great! When my mom walked in from work she said it’s “like Dunkin Donuts in here”, because I made an assortment of flavors! Of course mine were much better! Below is the recipe.
Plain Cake Donuts
1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays
1 cup of vegan sugar ( I used evaporated cane juice)
3/4 white or brown rice flour
1/3 c. garbanzo and fava bean flour
1/2 c. potato starch
1/4 c. arrowroot
1 1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/2 tsp. salt
1/8 tsp. baking soda
6 tsp. of unsweetened apple sauce
1/4 c. vanilla
1/2 c. hot water
Preheat the oven to 325*. Brush 2 six-mold donut trays with coconut oil and set aside. 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 and continue mixing with a rubber spatula just until the ingredients are combine. Using a melon baller or tablespoon, drop 2 1/2 tbsp of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
Bake for 8 minutes, rotate, and continue to bake until the donuts are golden brown, about 7 minutes more. Let cool in molds for 5 minutes if sprinkling with topping such as cinnamon sugar, or 15 minutes if using glaze or icing. Run knife around the donut molds, lift them out, and place them on baking sheet. Coat them in your choice of toppings.
3/4 c. vegan sugar
2 tsp. ground cinnamon
Whisk together. (Makes enough of 12 donuts)
Vanilla Sugar Glaze
3 cups of vegan powdered sugar ( I used a little less)
1/3 c hot water
1tsp. vanilla extract
In small bowl, combine powdered sugar, hot water and vanilla, whisk briskly. If the glaze is too thick, add warm water one tbsp at a time until the icing reaches a thick yet slight runny consistency. If it becomes too runny add more powered sugar
Sugar Sweeten Chocolate Dipping Sauce
1 c. Vegan gluten-free chocolate chips or your favorite chocolate bar
2 tbsp. melted refined coconut oil or canola oil
1/2 tsp kosher salt
In Microwave: Place chocolate chips in small microwave safe bowl. Heat on 50 % power for 30 seconds. Stir and continue heating on 15 second intervals until chocolate is melted. Add oil and salt, stir until thoroughly combined.
It is so nice to be able to make my own Babycakes magic, but I am super excited to visit their newest location in Downtown Disney, when my family heads down to Orlando for a family vacation!!