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 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
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.