c o v e r s the C l a s s i c s

Gluten-Free Vegan Recipes from Donuts to Snickerdoodles

Erin McKenna
Photographs by Tara Donne

C O V E R S THE C L A S S I C S
GLUTEN-FREE VEGAN RECIPES FROM DONUTS TO SNICKERDOODLES

ERIN M C KENNA
Photographs by Tara Donne

CLARKSON POTTER/PUBLISHERS
NEW YORK

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¹⁄³ cup melted refined
coconut oil or canola oil,
plus more for brushing
the trays
1 cup vegan sugar
¾ cup white or brown rice
flour
¹⁄³ cup garbanzo and fava
bean flour
½ cup potato starch
¼ cup arrowroot
1½ teaspoons baking
powder
½ teaspoon xanthan gum
½ teaspoon salt
¹⁄8 teaspoon baking soda
6 tablespoons unsweetened
applesauce
¼ cup vanilla extract
½ cup hot water

PLAIN CAKE DONUT
Brace yourself for an unbelievably adorable, moist, and perfectly sweet donut
that will leave you breathless and endlessly happy. We’re going to bake them,
not deep-fry them! If you’re OK with sugar, this should be your go-to recipe, as
it yields a fantastically crispy outside that secures the light, pillowy inside. The
donut here is shown with the cinnamon sugar topping (see page 131).
Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and
set aside.
In a medium bowl, whisk together the sugar, 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 until the ingredients are combined. Using a melonballer or tablespoon, drop 2½ tablespoons of batter into each donut mold.
Using a toothpick, spread the batter evenly around the mold.
Bake for 8 minutes, rotate, and continue to bake until the donuts 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 donuts in the molds, lift them out, and place
them on a baking sheet. Coat them in your choice of topping (see page 131).
Makes 12

120 BABYCAKES COVERS THE CL ASSICS

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