I want to try several varieties of flavors, but I thought I'd start with something simple. These are just plain cake donuts.
2 c gluten-free flour (I used King Arthur Flour Gluten Free Multi-Purpose Flour)
3/4 c sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1 tsp salt
2 tsp guar gum (or xanthan gum)
3/4 c buttermilk (fill a measuring cup with rice milk, or other dairy-free milk, to just below the 3/4 cup line, add vinegar or lemon juice until reaches the 3/4 cup line; stir and let set)
2 egg equivalent (I used EnerG Egg Replacer)
2 Tbsp milk-free butter, melted (I used Earth Balance, Soy Free)
Preheat oven to 425º. Spray donut pan with cooking spray (I used my kitchen spritzer with canola oil since most cooking sprays contain soy). In a large bowl combine dry ingredients. Add wet ingredients and whisk together until just combined. Fill each donut cavity about 3/4 full. Bake 7-9 minutes. Allow to cool in pan for about 5 minutes before inverting onto cooling rack. Allow to cool completely before icing.
This time I used an icing to top the donuts, but you could also dip the donut into melted milk-free butter, then dip into cinnamon sugar for a tasty treat.
To make the icing I combined (1 cup) powdered sugar, (1 tsp) vanilla, (1 tsp) melted milk-free butter, and rice milk. Of course, I don't have exact measurements since I just dump and mix, but approximate amounts are listed. I added just enough rice milk (a little at a time) to make it nice and runny.
Dip the donut into the bowl of icing, then scatter sprinkles over the top before it dries (which happens quickly). Since we are avoiding artificial colors, I used Let's Do Sprinkelz which are free of artificial colors. I just found them at our local natural grocery store. The colors are not very vibrant, but they taste delicious!
I cannot wait to try more recipes!