Dairy and Gluten Free Baked Spiced Cake Donuts

I was craving spiced cake donuts of all things during the Super Bowl last night... Of course dairy and gluten free donuts aren't one of those things that you can run out and grab just anywhere.  I had made Sarena's Baked Cake Donuts before and enjoyed them.  However, I wanted donuts with some spice to it and I didn't have all the necessary ingredients to follow her recipe exactly.  I spiced these donuts up with nutmeg and cinnamon which was perfect for what I was craving.  I also switched up the sugars, flours, and milk based on what I had on hand.  These donuts were simple to put together and were ready to be eaten in no time flat!

Baked Spiced Cake Donuts

(adapted from The Non-Dairy Queen)

3 tbs sugar

3 tbs brown sugar, packed

1/4 cup dairy free buttery stick, melted

1 egg

1 tbs vanilla extract

12 tbs white rice flour

3/4 tsp baking powder

1/4 tsp baking soda

pinch sea salt

1/4 tsp freshly grated nutmeg

1/3 c full fat canned coconut milk

1/4 tsp cider vinegar

Glaze

3/4 c powdered sugar

1/4 tsp cinnamon

splash vanilla extract

about 2 tbs full fat canned coconut milk

Preheat oven to 350 F.

Prepare your donut pan by spraying well with cooking spray.

Mix together the sugar and buttery stick.

Beat in the egg and vanilla.

Combine the flour, baking powder, baking soda, salt, and nutmeg.

Add the flour mixture to the egg and sugar mixture.

Beat to combine.

Combine the coconut milk and vinegar.

Slowly add the milk to the batter.

Divide the batter evenly into the 6 wells of your donut pan.

Bake for 20 to 25 minutes or until a toothpick comes out clean.

Allow to cool for a few minutes then turn out the donuts.

While the donuts are cooling, combine the powdered sugar, cinnamon, and vanilla with just enough coconut milk to form a thick glaze.

Dip the donuts into the glaze or spoon glaze over donuts and serve.