nothing says welcome home more than donuts, right?
while I was gone, Lori worked on a vegan version of our mini gluten free cardamon cake donuts that we have been enjoying lately. we had a reader and friend comment about making a vegan version, as most of our recipes can be made vegan and vice versa. but not all recipes, not just ours, but in general there needs to be a little tweaking done to make vegan and gluten-free recipes.
after 4 trails, we realized what works the best, what does alright, and what does not work.
a mix of starch flour in this recipe works the best to make these donuts without eggs. coconut flour in general can be tricky to bake with, so mixing in another flour helps with texture. we found potato starch works the best in terms of providing donuts with a light texture, just like in our gluten free vegan pumpkin donuts. although we did make them with arrowroot and worked pretty good.
and last note, we found coconut milk works much better than water, and taking another step of making your own buttermilk out of the coconut milk would provide an even better donut . which is what we do most of the time in our baking. we just prefer the light texture “coconut buttermilk” gives vegan and gluten-free baked goods. just our opinion. if you are new to gluten free baking check out our post on our favorite gluten-free flours.
we will let you guys be the judge as what makes a better baked vegan donut, as everyone likes different things.
Pure2raw recipe : Mini Vegan Baked Vanilla Donuts (gluten free, egg free, dairy free, soy free, corn free)
prep-time: 5 minutes
bake-time: about 2-3 minutes per round of mini’s in donut maker *if in oven, we would say 10-13 minutes
makes: 9 mini donuts
- 1/4 cup coconut flour
- 1/4 cup potato starch
- 1/8 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 cup sugar (we used xyitol and coconut sugar before and both worked)
- 1/4 vanilla bean powder
- 2 tsp vanilla bean extract
- 2 tablespoons coconut oil, liquid (or oil of choice)
- 6 tbsp coconut milk (or non dairy beverage of choice)
In a bowl place all dry ingredients into bowl and whisk together. Then stir in your coconut oil and coconut milk. Mix everything together in mixing bowl. Stir till smooth in combined. The batter will be slightly thick with a smooth light texture. Easy to work with.
Pre-heat your mini donut maker. once your green light turns off it is ready. begin to scoop your donut batter into each mini donut ring. we used a cookie scooper to help with the scooping. *it is about 1 1/2 tbsp of dough into each mini donut ring
once all rings are filled close the donut maker and let bake for 2-3 minutes. check and see if they feel done. if so remove carefully with a knife. repeat process till all our donut batter has been baked.
remove donuts from pan with a knife. then very lightly coat each donut in coconut oil and toss in cinnamon sugar.
- 1/2 cup sugar
- 1 tablespoon cinnamon
Mix all sugar and spices in a bowl. Toss donuts in the mix. We lightly glaze the donuts with coconut oil to help sugar mixture stick on donuts!
Enjoy your mini vegan gluten free baked donuts!
*if you do not have a mini donut maker you can still make these donuts in a regular donut pan. and bake at 325 for about 10-13 minutes. also if you do not have any donut pans then you can make these as mini muffins/cupcakes.
we enjoy these donuts warmed and store in fridge. can freeze them for longer shelf life.
again these are just some basic ideas for baking gluten free and vegan. we try not to use a lot of starches anymore in vegan baking but sometimes they really help the final product. we cut back on using starches because we try to condense the amount of different starches and flours we have on hand. trying to make thing more simple on us and hopefully the recipes we make.
some main starches used in most gluten free recipes you will see are: corn (which we never use), potato, arrowroot, and tapioca. we enjoy them all but do like potato and arrowroot the best. are starches mandatory in gluten free vegan baking? no, just really help with texture.
Twins Question: What are your thoughts on using starches in gluten free and vegan baking? Why do you use or not use them? If you use starches in baking what are your favorites?
Till next time,
Michelle and Lori