Cake Doughnuts – Diabetic Friendly, Gluten free

Recently, I’ve had a huge hankering for doughnuts. My absolute favorite: Plain Cake. There’s nothing like the soft crumb, and marvelous flavor. On Saturday at the Umpqua Valley Farmer’s Market, one of my fellow vendors had just ooooone last cake doughnut that he didn’t sell. Now, it’s been nearly a year since I had one, and I had been looking at the doughnuts next to me all day at the farmer’s market, and patting myself on the back that I hadn’t yet given in. Rick was adamant, and, well, I gave in. It was ambrosia.

The only problem with giving in: You want more!

So! off to the internet I went to find a recipe to convert.

King Arthur Flour is well known for having great recipes. Gotta admit: They know their stuff! (I should hope so, anyway). So, I found their recipe “Baked Doughnuts Three Ways” and set to converting. And Boy, was it good!

Ingredients:

¼ C Butter
¼ Vegetable Oil
½ C Xylitol
1 tsp Molassas
4 Large eggs
5 tsp Baking Powder
½ – 1 tsp Sweet Breakfast Blend (or Nutmeg, if you’re a purist) to
taste.
¾ tsp Salt
1 Tsp Vanilla Extract
71 g Coconut Flour
80 g Superfine Blanched Almond Flour
1/2-3/4 c Milk (depending on dryness of ingredients)

Instructions

1. Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, Molassas and Xylitol until smooth.
3. Add the eggs, beating to combine.
4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything
is thoroughly combined. The batter will be fairly thick.
6. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
7. Bake the doughnuts for 20 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a
rack.

Note: When using Coconut Flour, it is essential that you weigh it for the best results. Usually Coconut flour will be 106 g/C, and Blanched Almond flour will be 120 g/ C. If you do not have a scale, you can sift and spoon your coconut flour into your measuring cup, but it does pack incredibly easy, so you will have variable results in the density and dryness of your baked good.

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