Gluten-Free Vanilla Cake Donut

[Yvonne (Vonnie) Mostat, RN]

{I likely filled the Do-Nut tins a little bit too high. I could have obtained the baker's dozen if I had not used so much batter for 1

NOTE:  This is a "sma;;" plate. This is a Do-nut, not a cake, but you can tell how soft it is!

2 Cups all purpose gluten-free flour blend _-I used Bob's Red Mill

3/4 Cup granulated sugar

2 tsp. gluten-free baking powder

1 tsp. salt

3/4 Cup milk (or dairy free milk)

2 large eggs, at room temperature

2 tsp. gluten-free vanilla extract

2 tsp. gluten-free vanilla extract

1.2 Cup of oil  (I used olive oil)  These Do-Nuts were genuinely soft and cake like

FOR THE OIL

1 Cup of powdered sugar

2 tbsp. milk

1/2 - 1 Cup of sprinkles  {I did not use them because i was concerned about them containing gluten)

Pre-Heat oven to 425 Degrees.  Grease two six-serving size Do=-nut pans and set aside.

In a separate small mixing bowl, whisk the milk, eggs, vanilla and oil

Add the wet ingredients to the dry ingredients and whisk until combined

Bpoon the batter into the prepared do-nut pan and filling abouty 1/2 full. The batter should not cover the centre of teh do-nut, where the hole w3ill go.

Bake for 7 - 9 minutes or until the do-nuts rise and set

Remove from oven and carefully remove the do-nut from the pan. You may need to use a sppon or a rubber spatula to loosen them if they stick.

Cool do-nuts on a wire rack for 5 minutes

Place your wire rack over a cookie sheet or piece of parchment paper

FOR THE glaze

In separate mixing bowl, combine the powdered sugar and millk. Heat covered in the microwave for 30 seconds. Remove from microwave and stir until all sugar lumps are dissolved

One at a time, dip the tops of the do-nuts into the glaze.

Repeat 1 - 2 more times until your glaze is white     *** Next ones I make I will use Eastern Canada Maple Sugar in with the icing, and possibly even the Do-Nut, maple is soo good!

After the one glaze, place your do-nut back on the rack and repeat until all do-nuts have been dripped

Repeat 1 - 2 more times until your glaze is white

After last dip in the glaze, gip the do-nuts into the sprinkles if desired

Store Do-Nuts in an airtight container at room temperature for up to three days

*note:"  You can use dairy-free milk to make these do-nuts. When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh it, but I do not have the weight for all my recipes.

[Scott Adams]

Wow, this cake looks amazing! Thank you for sharing it!