I filled up about 4 notebooks with recipe tests and notes when I was developing products for Sweet Miscellany. On good days (i.e. the days when something turned out well) I felt like a chemist. On bad days it was hard to not feel like an absolute failure. But, I persevered because I wanted people with food allergies and sensitivities to be able to enjoy treats just like everyone else. Why shouldn’t someone with celiacs or lactose intolerance also be able to enjoy a doughnut? It just seemed really unfair. So I made it my mission to provide not just substitutes at the market, but damn good baked goods and treats period. And, I still continue with that tradition here on the blog.
Today I’m sharing a snickerdoodle in doughnut form because why the hell not? It’s similar to a cake doughnut in terms of density, but it’s also slightly chewy like a bagel. I developed this recipe around 3 or so years ago for the market but haven’t actually baked doughnuts since my last market season in 2014. What the what?! I figured I would do both me and you a favor and share this fall-appropriate version on the blog. The doughnut pan is sprinkled with cinnamon sugar prior to filling it with dough so that the tops of the doughnuts caramelize while they bake. And, if you want even more cinnamon sugar goodness, you can dredge the tops in more cinnamon sugar after baking.
Not a cinnamon sugar fan? You can leave it out for a basic baked doughnut ready for whatever glaze you’d like to drizzle over it. If you don’t have a doughnut pan you can make “doughnut holes” by baking the batter in a mini muffin pan. DOUGHNUT TIME!
p.s. It’s October!! I’m currently watching all things spooky and trying to come up with my Halloween costume. What October traditions do you guys partake in? Let me know in the comments 🙂
Baked Snickerdoodle Cake Doughnuts
60g brown rice flour
25g millet flour
35g arrowroot flour
1/8 tsp salt
1/4 tsp baking soda
1/2 tsp ground cinnamon
69g full fat coconut milk (or whatever plant milk you like)
60g unsweetened applesauce (find a recipe here!)
1 tsp vanilla extract
1 tsp apple cider vinegar
2 tbsp dark maple syrup (Grade A)
cinnamon sugar: 2 tbsp raw cane sugar + 1/2 tsp cinnamon
Preheat your oven to 325 degrees. Grease your doughnut pan with coconut oil. If you are using the cinnamon sugar mixture, sprinkle it into the wells of the doughnut pan. Mix together the dry and wet ingredients separately in two bowls. Add the wet ingredients to the dry and mix until a smooth and thick batter forms. I like to pipe the dough into the pan (with either a pastry bag or ziploc bag) but that part is totally up to you. You can also spoon it into the pan. Once you have the dough in the pan tap it on the counter a few times to settle the dough and release any air bubbles. Bake the doughnuts 15-17 minutes until the top springs back when touched. Remove the pan from the oven and allow the doughnuts to cool for at least 15 minutes before un-molding them. Dredge the tops in more cinnamon sugar or eat as is. Makes 6 doughnuts.