Cinnamon Cake Doughnuts

Because it is Friday and because Ben is home from being gone all week...Doughnuts for Breakfast!

Cinnamon Cake Doughnuts (w/cinnamon sugar coating)
*gluten free- can be dairy free as well-
From Cookbook Baked Doughnuts for Everyone by Ashley McLaughlin

1/2 cup oat flour (I use rolled oats and grind them in the Blendtec)
1/2 cup sweet rice flour (I get from Amazon)
1/3 cup pure cane sugar
3 tbsp almond meal
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2 large eggs (I have used the flax eggs as a replacer and it is just not the same : ) )
1/2 cup buttermilk (I make my own with milk or almond milk mixed with lemon juice)
1/4 cup unsweetened applesauce
2 tbsp oil
2 tsp vanilla extract

To make the doughnuts:

Preheat oven to 350 degrees and grease your doughnut pan.
Combine the oat flour, sweet rice flour, cane sugar, almond meal, cinnamon, baking powder and salt in a large bowl, mixing well.  In another bowl, whisk the eggs together. Then add in the buttermilk, applesauce, oil and vanilla extract. Whisk well until combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
Spoon the batter into the doughnut molds, filling to just below the top of each mold.  Bake for 18-22 minutes until lightly golden brown around the edges. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.

To make the topping:
Make a cinnamon sugar mixture (1/4 cup sugar + 1/4 tsp cinnamon)- melt 2 tbsp butter. Brush melted butter on doughnuts and sprinkle with cinnamon sugar mixture.


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