Thank God for Babycakes! Without Erin McKenna's tutelage, I would never have had the courage to venture into gluten-free baking & my tummy thanks her!
Despite my initial reservations, her gluten-free donuts turned out amazingly well with just a few substitutions. I actually prefer them plain [without the glaze] because they're just that delicious, but the glaze is super simple if you'd like to give it a try.
1 1/3 c vegan sugar* [*I was running low on all of my dry sweeteners so I used 1/3 c beet sugar, 1/3 c Sun Crystals (which are twice as sweet as sugar), & 1/3 c raw turbinado sugar] 1/2 c brown rice flour 1/3 c all purpose gluten-free flour 1/2 c unsweetened cocoa powder 1/3 c + 2 tbsp arrowroot 1 1/2 tsp baking powder 1/8 tsp baking soda 1/2 tsp salt 1/4 tsp xanthan gum 1/2 c unsweetened applesauce 1/4 c vanilla extract 1/2 c hot water 1/3 c melted coconut oil + a touch more for the pan
Heat the oven to 325 degrees. Brush 2 6-mold donut trays with melted coconut oil & set aside. In a medium bowl, whisk together dry ingredients [sugars, flours, cocoa powder, arrowroot, baking powder, baking soda, salt, & xanthan gum]. In a smaller bowl, mix applesauce, vanilla, hot water, & coconut oil. Add wet ingredients to dry & stir until just combined. Using a spoon, carefully drop approximately 2 1/2 tbsp of batter into each donut mold & distribute evenly around the circle. Bake for 8 minutes, rotate, & bake for 8 minutes more. Let cool before removing from molds by loosening edges with a butter knife. If desired, top with glaze.
Glaze Ingredients* [* This recipe makes more than enough glaze for one batch of 12 donuts. It will keep for up to 4 days when stored at room temperature in an airtight container.]
3 c vegan powdered sugar 1/3 c hot water 1 tsp vanilla extract
In a small bowl, combine all ingredients & whisk until smooth. Spread over top or dip donuts into bowl to glaze. Enjoy!