Babycakes Covers the Classics: Gluten-Free Vegan Recipes From Donuts to Snickerdoodles by Erin McKenna, Tara Donne
Authors: Erin McKenna, Tara Donne
Tags: Non-Fiction, Health
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medium bowl, whisk together the flours, potato starch, arrowroot, baking
powder, salt, baking soda, and xanthan gum. Add the agave nectar, coconut oil,
applesauce, vanilla, and hot water and mix with a rubber spatula just until the
ingredients are incorporated. Continue mixing until the batter is smooth. Using a
melon-baller 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 baking until the donuts are golden
brown, about 8 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 with your choice of topping .
Makes 12
DRESSING UP YOUR DONUT
Donuts are still new enough to me that I see ideas for toppings in just about everything. Fleshing out odd pairings is one of my favorite pastimes. It’s that type of excitement you can pursue for days and weeks and months and then, right when you think you’re out of ideas, something genius comes along that makes all the effort entirely worth it. Here are several of BabyCakes NYC’s most popular donut toppings. Some require Vanilla Icing to get them to adhere to the donut. In every case, I find it is easiest to put the mixture in a wide bowl so that dunking the cakes isn’t too much of a fuss.
Toasted Coconut
1 cup unsweetened shredded coconut
2 tablespoons agave nectar
Vanilla Icing
Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside.
Place the coconut and agave nectar in a small bowl and mix using your hands. Be sure all the coconut is coated with agave. Pour the coconut mixture on the prepared baking sheet and spread it evenly. Bake for 5 minutes or until light golden brown. Remove and cool for 10 minutes. Dip the donut in Vanilla Icing, then roll in the toasted coconut.
Enough for 12 donuts
Graham Cracker Crumble
4 graham crackers
¼ cup vegansugar
¼ cup vegan gluten-free chocolate chips
Vanilla Icing
Place the graham crackers, sugar, and chocolate chips in a food processor and pulse until all ingredients are crumbled to the consistency you desire. Dip the donut in Vanilla Icing, then roll it in the graham cracker crumble.
Enough for 12 donuts
Sprinkles
1 cup vegan sugar
2 tablespoons food coloring of your choice (India Tree preferred)
Vanilla Icing
Place the sugar and food coloring in a small bowl. Mix using your fingertips until all the sugar is coated in coloring. Add extra coloring for more vibrant color, or more sugar to tone down the hue. Dip the donut in Vanilla Icing, then coat it in sprinkles.
Enough for 12 donuts
Cinnamon Sugar
¾ cup vegan sugar
2 teaspoons ground cinnamon
Pinch of salt
In a small bowl, whisk together the sugar, cinnamon, and salt. Use as desired on your donut.
Enough for 12 donuts
Blackberry Swirl Donut
BLACKBERRY SWIRL DONUT
This is the best and easiest way to get your jelly donut fix without pulling out a pastry bag or developing some other fancy-but-messy stuffing procedure. I specifically use sugar for this recipe because I think it holds the jam together nicely, and I prefer to finish it with powdered sugar.
⅓ 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
⅓ cup garbanzo and fava bean flour
½ cup potato starch
¼ cup arrowroot
1½ teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
⅛ teaspoon baking soda
⅓ cup unsweetened applesauce
¼ cup vanilla extract
1 teaspoon lemon extract
½ cup hot water
⅓ cup homemade blackberry jam or store-bought blackberry preserves
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,
powder, salt, baking soda, and xanthan gum. Add the agave nectar, coconut oil,
applesauce, vanilla, and hot water and mix with a rubber spatula just until the
ingredients are incorporated. Continue mixing until the batter is smooth. Using a
melon-baller 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 baking until the donuts are golden
brown, about 8 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 with your choice of topping .
Makes 12
DRESSING UP YOUR DONUT
Donuts are still new enough to me that I see ideas for toppings in just about everything. Fleshing out odd pairings is one of my favorite pastimes. It’s that type of excitement you can pursue for days and weeks and months and then, right when you think you’re out of ideas, something genius comes along that makes all the effort entirely worth it. Here are several of BabyCakes NYC’s most popular donut toppings. Some require Vanilla Icing to get them to adhere to the donut. In every case, I find it is easiest to put the mixture in a wide bowl so that dunking the cakes isn’t too much of a fuss.
Toasted Coconut
1 cup unsweetened shredded coconut
2 tablespoons agave nectar
Vanilla Icing
Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside.
Place the coconut and agave nectar in a small bowl and mix using your hands. Be sure all the coconut is coated with agave. Pour the coconut mixture on the prepared baking sheet and spread it evenly. Bake for 5 minutes or until light golden brown. Remove and cool for 10 minutes. Dip the donut in Vanilla Icing, then roll in the toasted coconut.
Enough for 12 donuts
Graham Cracker Crumble
4 graham crackers
¼ cup vegansugar
¼ cup vegan gluten-free chocolate chips
Vanilla Icing
Place the graham crackers, sugar, and chocolate chips in a food processor and pulse until all ingredients are crumbled to the consistency you desire. Dip the donut in Vanilla Icing, then roll it in the graham cracker crumble.
Enough for 12 donuts
Sprinkles
1 cup vegan sugar
2 tablespoons food coloring of your choice (India Tree preferred)
Vanilla Icing
Place the sugar and food coloring in a small bowl. Mix using your fingertips until all the sugar is coated in coloring. Add extra coloring for more vibrant color, or more sugar to tone down the hue. Dip the donut in Vanilla Icing, then coat it in sprinkles.
Enough for 12 donuts
Cinnamon Sugar
¾ cup vegan sugar
2 teaspoons ground cinnamon
Pinch of salt
In a small bowl, whisk together the sugar, cinnamon, and salt. Use as desired on your donut.
Enough for 12 donuts
Blackberry Swirl Donut
BLACKBERRY SWIRL DONUT
This is the best and easiest way to get your jelly donut fix without pulling out a pastry bag or developing some other fancy-but-messy stuffing procedure. I specifically use sugar for this recipe because I think it holds the jam together nicely, and I prefer to finish it with powdered sugar.
⅓ 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
⅓ cup garbanzo and fava bean flour
½ cup potato starch
¼ cup arrowroot
1½ teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
⅛ teaspoon baking soda
⅓ cup unsweetened applesauce
¼ cup vanilla extract
1 teaspoon lemon extract
½ cup hot water
⅓ cup homemade blackberry jam or store-bought blackberry preserves
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,
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