Do you like doughnuts (or donuts?) If so, you’re in luck and it doesn’t even matter if the Krispy Kreme near you went out of business, because the people from Babycakes gave me permission to share their recipe for chocolate cake donuts with you.  Here’s the good news…besides tasting great, these doughnuts are baked, not deep-fried, gluten-free, vegan, and low in pretty much anything bad except they use some sugar.  They’re easy to make and the cost won’t give you sticker shock the way many commercial baked goods do these days, even with the different flours.  An aside on the flours, I’ve found these some places in bulk or Bob’s Red Mill carries all of them and many more products besides.  You can keep the rest in the freezer and you’ll have plenty for lots more doughnuts.

I have a doughnut pan that’s more of a mini-doughnut baking pan; thus I get about 23 rounds of deliciousness from this one recipe, not just 12.  Twice as good!!  I’ve taken these doughnuts quite a few places and gotten nothing but rave reviews, even from people who didn’t know they were healthy and that’s passing the taste test.

Be sure to check out their cookbook, Babycakes Covers the Classic, where I found this recipe.  You should also look for the original cookbook, BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery.  If you live New York, Los Angeles or Orlando, you can find one of their bakeries in your city and see what’s in-store.  I haven’t as yet had that pleasure.  But the cookbooks make a great substitute.  Or check them out online at

Chocolate Cake Donuts

from: Babycakes Covers the Classics

1/3 c. melted refined coconut oil or canola oil, plus more for brushing the trays

1 1/3 c. vegan sugar  (If you’re not vegan, just use regular sugar.)

½ c. white or brown rice flour

1/3 c. garbanzo and fava bean flour

½ c. unsweetened cocoa powder

1/3 c. potato starch

2 T. arrowroot

1 ½ t. baking powder

1/8 t. baking soda

½ t. salt

¼ t. zanthan gum

½ c. unsweetened applesauce

¼ c. vanilla extract

½ c. hot water

Preheat oven to 325.  Brush 2 six-mold donut trays with oil and set aside.

In a medium bowl, whisk together all dry ingredients.  Add 1/3 c. oil and other wet ingredients and mix with a rubber spatula just until combined.  Drop 2 ½ T. batter into each mold.  Using a toothpick spread the batter evenly around the mold.  (My aside–use oil, not spray.  The spray didn’t work well for me but even though my pan is non-stick, I still used the oil.)

Bake for 8 min., rotate (if using two trays), bake for 8 min. more.  Let cool in molds for 5 min. if sprinkling with toppings such as cinnamon, sugar, etc. or 15 min. if using glaze or icing.  Run a knife around the donuts.  Lift them out and place them on a baking sheet.  Coat with your choice of topping.

Makes 12 or more, depending on size of mold.

                                                     Sugar-sweetened Chocolate Dipping Sauce

1 c. vegan gluten-free chocolate chips or your favorite chocolate bar, chopped

2 T. melted refined coconut oil or canola oil

½ t. kosher salt

Microwave:  Place the chocolate chips in a small microwave-safe bowl and heat at 50% power for 30 seconds.  Stir.  Continue heating and stirring in 15-second intervals until melted.  Add the oil and salt and stir until thoroughly combined.

Makes about 1 c.

If you have extra, cover with plastic wrap and store at room temperature for up to 5 days.  Can also be melted in a double boiler or in a 325 degree oven for 5 min.

(My aside–you can sprinkle them with powered sugar instead if you like, but this is very good and not overly sweet.)

Comments are closed.