Gluten-Free/Vegan Cake Donut

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 230.9
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 343.5 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Gluten-Free/Vegan Cake Donut calories by ingredient
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Coat with your choice of topping. This is a yummy treat. Coat with your choice of topping. This is a yummy treat.
Number of Servings: 12


    1/3 cup melted refined canola oil
    1 cup sugar
    3/4 cup white or brown rice flour
    1/3 cup garbonzo and fava bean flour
    1/2 cup potato starch
    1/4 cup arrowroot
    2 teaspoons baking powder
    1/2 teaspoon xanthan gum
    1/2 teaspoon salt
    6 tablespoons unsweetened applesauce
    1/4 cup vanilla extract
    1/2 cup hot water
    cooking spray


Preheat the oven to 325 degrees Farenheit. Spray 2 six-mold donut trays with cooking spray 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 canola oil, applesauce, vanilla, and hot water and continue mixing with rubber spatula just until the ingredients are combined. Using a mellon-baller tablespoon, drop 2-1/2 tablespoons 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 the molds for five minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your topping of choice.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user KLAWSON17.

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