Plain Cake Doughnuts Recipe

Gluten-free and delicious doughnuts from the author of BabyCakes Covers the Classics, Erin McKenna. "Brace yourself for an unbelievably adorable, moist, and perfectly sweet doughnut that will leave you breathless and endlessly happy. We're going to bake them, not deep-fry them! If you're okay with sugar, this should be your go-to recipe, as it yields a fantastically crispy outside that secures the light, pillowy inside. The doughnut above is shown with the cinnamon sugar topping (recipe below)."


1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays
1 cup vegan sugar
3/4 cup white or brown rice flour
1/3 cup garbanzo and fava bean flour
1/2 cup potato starch
1/4 cup arrowroot
1-1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/8 tsp baking soda
6 tbsp unsweetened applesauce
1/4 cup vanilla extract
1/2 cup hot water

Cinnamon Sugar
3/4 cup vegan sugar
2 tsp ground cinnamon
Pinch of salt


Step 1: Preheat the oven to 325°F.

Step 2: Brush 2 six-mold doughnut trays with coconut oil and set aside.

Step 3: 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 2-1/2 tbsp of batter into each doughnut mold.

Step 4: Using a toothpick, spread the batter evenly around the mold. Bake for 8 minutes, rotate, and continue to bake until the doughnuts 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 doughnuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.

Cinnamon Sugar

Step 1: In a small bowl, whisk together the sugar, cinnamon, and salt. Use as desired on your doughnut. Makes enough for 12 doughnuts.

Reprinted with permission from Erin McKenna’s BabyCakes Covers the Classics (2011 Clarkson Potter).