- 12
Ingredients
- 1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays (I used half coconut and half canola)
- 1 cup vegan sugar
- 3/4 cup white or brown rice flour
- 1/3 cup garbanzo and fava bean flour (or use all brown rice flour)
- 1/2 cup potato starch
- 1/4 cup arrowroot
- 1 1/2 tsp. baking powder
- 1/2 tsp. xanthan gum
- 1/2 tsp. salt
- 1/8 tsp. baking soda
- 6 Tbsp. unsweetened applesauce
- 1/4 cup vanilla extract
- 1/2 cup hot water
Preparation
Step 1
Makes 12
I was so impressed (honestly, surprised is probably the better word) with how good this vegan, gluten-free, baked doughnut tastes that I asked McKenna for the recipe so you can try it for yourself. The headliner in McKenna’s new cookbook, out from Clarkson Potter this month, the doughnuts bake up with a perfectly crisp exterior and a soft crumb. Bonus points if you get creative with the decorations–the options are endless. Personally, I like a chocolate glaze made with melted Guittard chips and thinned out with a bit more coconut oil.
Preheat the oven to 325 degrees. Brush 2 six-mold donut trays with coconut oil and set aside.
In a medium bowl, whisk together the sugar, both 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 to combine. Using a melon baller or tablespoon, drop 2 1/2 Tbsp. batter into each doughnut mold. Using a toothpick, spread the batter evenly around the molds.
Bake for 8 minutes, rotate, and continue baking until the doughnuts are golden brown, about 7 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the doughnuts in the molds, lift them out and place them on a baking sheet. Coat them with your choice of topping.